The purpose of today's visit was to conduct a routine assessment. The following violations have been observed for a second time:
1. NON-FOOD CONTACT SURFACES/CLEANING FREQUENCY
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. ESTABLISH A CLEANING SCHEDULE FOR ALL NON-FOOD CONTACT SURFACES AND PHYSICAL FACILITIES
2. USE "HOW TO PREVENT CROSS CONTAMINATION" DOCUMENT PROVIDED DAILY (ENGLISH, CHINESE). TRAIN ALL FOOD HANDLING EMPLOYEES ON HOW TO PROPERLY STORE RAW VS. READY-TO-EAT FOODS BASED ON COOK TEMPERATURES.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: IN 2 DR PREP COOLER- RAW CHICKEN, BEEF, AND SHRIMP BEING STORED ABOVE READY-TO-EAT MUSHROOMS, CARROTS.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. RAW CHICKEN, BEEF, AND SHRIMP RELOCATED TO BOTTOM SHELF OF COOLER.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: WALK-IN COOLER- BEAN SPROUTS, DICED ONIONS, FRIED RICE (X2)
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. ALL ITEMS COVERED WITH PLASTIC WRAP DURING INSPECTION.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: TRAINING PROVIDED. PLEASE HAVE EMPLOYEES USE CHLORINE SANITIZING SOLUTION BUCKETS TO STORE WET WIPING CLOTHS. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: FRYER, WOK UNITS.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. OBSERVED EMPLOYEE JACKETS,BAGS BEING STORED ON DRY STORAGE SHELVING ALONG WITH SOY SAUCE PACKETS AND FRIED WONTONS.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR, WALL in the COOKLINE is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/23/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following violations have been obsserved for the second time:
1. Hand sink being used for purposes other than hand washing.
The following suggestions have been made in preparation of your next routine inspection:
1. Thoroughly train all employees on Employee Health Policy provided (Chinese, English)
2. Keep all food off of floor (i.e., walk-in cooler and freezer)
3. Obtain plastic/metal containers for food storage instead of reusing empty boxes, jars, plastic containers, etc.
4. Remove cardboard from floor of walk-in cooler and from all food and non-food contact surfaces.
- Critical: Demonstration of Knowledge/Employee Health Policy - Diseases or Medical Conditions (corrected on site)
Observation: The person in charge is not able to provide a verbal or written policy for preventing the transmission of foodborne disease by an employee who has a disease or a medical condition. CERTIFIED FOOD MANAGER UNABLE TO IDENTIFY THE BIG 5 OR SYMPTONS RELATING TO FOODBORNE ILLNESS.
Correction: The person in charge or certified food manager is responsible for knowledge, of at least the primary foodborne diseases (the Big 5) and medical conditions, to determine possible restriction or exclusion of food employees. PROVIDED COPY OF EMPLOYEE HEALTH POLICY IN ENGLISH AND CHINESE.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: IN WALK-IN COOLER- RAW BEEF STORED OF COOKED NOODLES AND BEAN SPROUTS.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. RAW BEEF RELOCATED BELOW COOKED NOODLES AND BEAN SPROUTS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink NEAR TH E-VAT SINK being used TO STORE PLASTIC CONTAINER.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. PLASTIC CONTAINER MOVED FROM HAND SINK.
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08/20/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Suggestions made to compose a cleaning schedule in which each station in kitchen will be assigned a day of the week to be cleaned. Regular cleaning will limit potential for pest harborage conditions. Please continue to educate and train staff on food safety. Efforts to obtain ServSafe training materials in Chinese have been noticed and proved effective as employees are able to properly clean food contact surfaces, remember cook temperatures, and storage order of raw vs. ready to eat foods to prevent cross contamination.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: METAL SHELVING OF WALK-IN COOLER W/ EXCESSIVE GREASE ACCUMULATION, TOP OF STEAM WELLS WITH FOOD DEBRIS, SHELVING IN PREP AREA WITH GREASE AND FOOD DEBRIS..
Correction: PLEASE DEEP CLEAN EACH STATION IN KITCHEN. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the 3-VAT SINK being used TO STORE BUCKET OF WATER.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. BUCKET REMOVED FROM SINK.
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03/11/2015 | Routine | |
Please remember to wash, rinse, and sanitize all tongs used throughout the day at least every 4 hours. Please discontinue repeated use of metal tins to store tongs. Discard after use and keep tongs in clean container.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED RICE, FLOUR, AND SUGAR CONTAINERS WITHOUT LIDS IN DRY STORAGE.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM REPLACED LIDS FOR CONTAINERS.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
1)OBSERVED BOWL USED AS SCOOP IN CONTAINER OF FRIED RICE IN WI COOLER.
2)OBSERVED SCOOP WITH HANDLE IMMERSED CONTAINER OF DRY FLOUR.
3)OBSERVED RICE SCOOP IN CONTAINER OF ROOM TEMPERATURE WATER.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
1)CFM REMOVED SCOOP FROM RICE, EHS EXPLAINED PROPER HANDLING PROCEDURES.
2)CFM POINTED HANDLE UPWARDS FROM FLOUR.
3)CFM REMOVED WATER FROM CONTAINER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic in oil at cookline 60F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CFM PLACED GARLIC IN OIL IN BUCKET OF ICE AT COOKLINE.
- Wood, Use Limitation
Correction:
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED WOODEN SHELVING USED TO ELEVATE SAUCES AT DRY STORAGE BY WIC.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PLEASE REMOVE OR PAINT WITH SEALANT.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:
1)OBSERVED METAL TIN USED TO STORE TONGS FOR GRILL WITH ACCUMULATION OF FOOD/OIL RESIDUE AND DEBRI. METAL TIN IS NOT EASILY CLEANABLE.
2)OBSERVED COUNTERTOPS AND DOORS OF PREP COOLERS IN NEED OF CLEANING.
3)GASKETS OF PREP COOLERS IN NEED OF CLEANING.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
1)CFM DISCARDED SOILED METAL TIN. EHS EXPLAINED PROPER STORAGE PROCEDURES.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed tongs used for grill and cookline located in between friers and wok that are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. EHS EXPLAINED PROPER CLEANING PROCEDURES.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. OBSERVED ARTICLES OF CLOTHING AND PERSONAL ITEMS IN DRY STORAGE AREA.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces. PLEASE KEEP ALL PERSONAL ITEMS SEPARATED FROM FOOD ITEMS IN DESIGNATED AREA.
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07/11/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed cooling and cooling methods with managers.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked egg rolls inside of True 2dr prep cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
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12/05/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Please remove two tables and four chairs OR place a notice to customers in lobby area that tables and chairs are for waiting for carry-out orders only. No customer eating is allowed since public restrooms are not available and customers are not allowed to walk through kitchen to use employee restroom.
Water heater: AO Smith DEN 52110 45 kw 50 gal
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:--------observed rice scoop sitting in still room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:----observed garlic in oil sitting out at room temperature for more than 4 hours after mixing the garlic and oil.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:----------observed cardboard lining lower prep table shelves and floor of walkin cooler.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:---------shelving used for elevation, inside and outside of cooler doors.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back of kitchen being used to store a container full of water.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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07/03/2013 | Routine | |
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