No Violations. All equipment working.
No violation noted during this evaluation. | 01/19/2016 | Routine | |
Prep cooler has been constantly out of temp at each inspection. NOV issued.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: All foods in prep cooler out of temp. Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/29/2015 | Routine | |
Cold holding issues in the summer months. Spoke on maintaining service on the coolers.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Walk-in cooler and the prep cooler unit is Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/04/2015 | Routine | |
All coolers working.
No violation noted during this evaluation. | 05/21/2015 | Follow-up | |
Cooler was out of temp. Follow up inspection for cooler.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Cooler Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/19/2015 | Routine | |
Food handlers cards were obtained.
No violation noted during this evaluation. | 04/09/2015 | Follow-up | |
Fortune China employees are food safety minded and very responsive toward meeting the Health Dept. regulations. I spoke on updating food handlers cards and assuring general food safety practices.
No violation noted during this evaluation. | 02/23/2015 | Routine | |
The hand wash sink was obstructed (Corrected during Inspection). Food contact surfaces were not cleaned, particularly the high shelves. A "No Smoking Sign" was needed. Spoke to employees about not mixing bleach with the soap and water. Need two separate buckets for sanitation. Do not reuse metal cans. Replace 5 gallon bucket lids, when reusing buckets. Do not use newspapers or menus as tray liners for food storage. Replace the light bulb in the walk-in cooler. Utensil containers need to be cleaned periodically. Use separate tongs for raw chicken and beef handling.
No violation noted during this evaluation. | 11/18/2014 | Routine | |
There were no priority violations during this inspection. The new code requirements were discussed, along with environmental health, no bare hand contact with ready to eat foods, and proper hand washing. Thank You.
No violation noted during this evaluation. | 04/16/2014 | Risk Factor | |
The facility is clean and organize. The freezers are in need of defrosting. Employee Health, hand washing and no bare hand contact with ready to eat foods was also discussed. Thank You.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Garlic and oil, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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10/21/2013 | Risk Factor | |
During the inspection, proper cooling techniques and times were discussed. Hand washing, employee health, and no bare hand contact with ready to eat foods was also reviewed. Thank You.
- Critical: Cooling* (corrected on site)
Observation: Chicken for sweet and sour chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Chicken Discarded while on site.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) eggs rolls and fried chicken in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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07/31/2013 | Risk Factor | |
During the inspection, cooling and possibly lowering the equipment temperatures for the future warmer season was discussed. Employee health, hand washing, and no bare hand contact with ready to eat foods was also reviewed. Thank you.
- Thawing
Observation: Improper methods used to thaw pork.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Large pan of chicken stored in the prep reach in unit to cool.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment and Utensils - Durability
Observation: Food stored in Togo bags in the freezer
Correction: Use food grade bags for this purpose.
- Equipment - Cutting Surfaces
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The storage shelves, as well as the exterior of the ingredient containers, had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/08/2013 | Routine | |
All violations were discussed and or corrected during the inspection. The proper way to set up a three compartment sink, employee health and hand washing was also discussed. The facility is clean and well organized. Thank You.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Garlic and oil mixture, for which time rather than temperature is being used as a control, was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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12/21/2012 | Risk Factor | |
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