The floors and wall could use some cleaning under and behind equipment, continue cleaning equipment (Inside and out) as well.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employee fail to wash hands after handling bleach before returning to prepping food and an employee fail to wash hands after handling raw food then going to cook.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed sweet and sour sauce on the steam table between 125-133 degrees.
Correction: Reheat to at least 165 degrees.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/10/2015 | Risk Factor | |
All violations corrected. Permit issued.
No violation noted during this evaluation. | 07/31/2015 | Follow-up | |
Continue having pest control treat and change traps regularly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods in the prep unit over 41 degrees.
Correction: Have maintenance come and check on the unit, and keep the lid closed. Move all TCS foods to the walk-in.
- Food - Food Labels (repeated violation)
Observation: Spices and bulk containers were not properly labeled and identified.
Correction: Be sure to label all items that are no longer in the original container.
- Pests - Controlling Pests*
Observation: Observed numerous flies in the facility. Observed small bugs in the flour. Also observed numerous mouse droppings throughout the facility.
Correction: Have the pest control company come treat. Discard all the flour. Clean the facility to get rid out pest droppings.
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07/29/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Food in the freezer, the prep unit, and foods in the walk-in are not covered or protected.
Correction: Store all food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Observed food on the floor in the kitchen and in the walk-in.
Correction: Move food off of the floor.
- Thawing
Observation: Chicken sitting in standing water thawing by 3 compartment sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°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. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods in the prep unit over 41 degrees.
Correction: Have maintenance come and check on the unit, and keep the lid closed. Move all TCS foods to the walk-in.
- Food - Food Labels
Observation: Spices and bulk containers were not properly labeled and identified.
Correction: Be sure to label all items that are no longer in the original container.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard, newspaper and plastic wrap are being used to line shelves.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the cardboard, plastic wrap and newspapers from shelves.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Floor in the walk-in cooler is broken and has exposed wood. It is no longer easily cleanable. Racks in the walk-in are rusty and in need of repair.
Correction: Floor needs to be resealed.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Several dishes and utensils were soiled.
Correction: Clean dishes and utensils thoroughly, with sanitizer and be sure to sanitize them.
- Non-Food Contact Surfaces
Observation: Racks in the walk-in are soiled, the outside of the prep unit, and the hot table for soups are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. The hose had a spray nozzle on it and was charged.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair
Observation: Left faucet at the 3 compartment sink has a leak.
Correction: Repair the leak.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several lights did not have light shields on them.
Correction: Provide shield covers for lights in the kitchen and food prep areas.
- Outer Openings - Protected
Observation: Observed back and front doors wide open, back screen door is not sealed all the way around when shut.
Correction: Make sure doors remain closed and are sealed properly to prevent pests from entering the facility.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors and walls throughout the facility, especially under and behind equipment in need of cleaning. Vent filters, vent hood, and grease trap are in need of cleaning.
Correction: Clean facility thoroughly to prevent build-up of food debris, dirt, grease.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed numerous flies in the facility. Observed small bugs in the flour. Also observed numerous mouse droppings throughout the facility.
Correction: Have the pest control company come treat. Discard all the flour. Clean the facility to get rid out pest droppings.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Observed a dead mouse on a glue trap.
Correction: traps with dead pests need to be cleaned and removed regularly.
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06/18/2015 | Routine | |
Walk-in holding food below 41 degrees. Rice paddle in water less than 135 degrees still.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees eating and drinking in the kitchen.
Correction: Have employees eat in the back room and drink their drinks there if they do not have a lid and a straw.
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02/25/2015 | Follow-up | |
Some light shields and ceiling tiles are missing. Inside of walk-in cooler needs cleaning (the walls, ceiling, racks). General Tso's Chicken on time control. Employee drinks in the kitchen need to have a lid and straw on them. The rice paddle must be in water that is at least 135 degrees.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees not washing hands when changing tasks (doing dishes to handling shrimp, answering the phone then going to prepare food).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food in the walk-in above 41 degrees.
Correction: Turn walk-in temperature down to make sure food stays below 41 degrees. Monitor unit.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee wash dishes without using any sanitizer..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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02/09/2015 | Risk Factor | |
Prep unit was repaired but is still holding at slightly elevated temperatures (chicken 44F, shrimp 44F, beef 45F) because of extreme heat in the kitchen (air temp >94F). Owner states that after lunch rush, TCS food moved to WIC. Recommend using ice as extra coolant on extremely hot days if a/c will not be used.
Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Racks in walk in cooler are rusty.
Correction: Paint or replace.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Some overhead light shields and one hood light shield are missing.
Correction: Replace to protect light bulbs.
- Lighting, Intensity (repeated violation)
Observation: Several overhead lights out in the kitchen.
Correction: Repair/replace all overhead lights.
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07/15/2014 | Follow-up | |
Prep refrigerator must be repaired before permit renewed. Call for follow-up when ready.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in prep unit is above 41F: crab stick 53F, shrimp 47F, pork 47F, noodle 47F.
Correction: Ice used to cool until unit is repaired. Called for service.
- Equipment - Good Repair and Proper Adjustment
Observation: Racks in walk in cooler are rusty.
Correction: Paint or replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Bottom shelf around bulk bins is in need of cleaning (spilled rice, dried/old mouse droppings). Hood filters are greasy.
Correction: Clean regularly.
- Light Bulbs Protective Shielding
Observation: Some overhead light shields and one hood light shield are missing.
Correction: Replace to protect light bulbs.
- Lighting, Intensity
Observation: Several overhead lights out in the kitchen.
Correction: Repair/replace all overhead lights.
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07/07/2014 | Routine | |
Violations from previous inspection have been corrected.
Note: Mouse droppings still present (not as many). Clean daily. Remove paper board from shelves. Fill hole in floor better (seal with concrete or caulk/steel wool). Fix door to eliminate air gap.
No violation noted during this evaluation. | 03/26/2014 | Follow-up | |
Note: Numerous mouse droppings and one dead mouse (on glue board) in back storage area. Clean droppings. Repair hole in base cove/floor behind chest freezer. Repair door to eliminate air gap along bottom. PCO was in last week - increase service to 2 times a month until mice are abated.
Facility is much more organized and clean - good job.
General Tso chicken is made twice daily (lunch, then for dinner).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed raw chicken wings at 51F.
Correction: Keep raw chicken in refrigerator to hold at <41F.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee wash and rinse pan but fail to sanitize.
Correction: All dishes/utensils must be sanitized (use bleach water) after washing every time.
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03/18/2014 | Risk Factor | |
Note: mouse droppings and nesting at back - clean, continue PCO treatment. Numerous flies - keep doors closed. Good handwash. Good facility sanitation (very clean!).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41 degrees: chicken (56 degrees) and tofu (50 degrees) in top wells of prep unit.
Correction: Use deeper pans. Keep lid closed. Maintain at 41 degrees or less.
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08/26/2013 | Risk Factor | |
All items from the previous inspection have been corrected. The prep unit and walk-in coolers are now maintaining food at 41 degrees or less. Permit issued. Prep unit: pork 36 degrees, shrimp 40 degrees on top
No violation noted during this evaluation. | 06/27/2013 | Follow-up | |
The following have been corrected: 3045, 830, 810, 550, 1570, 3170, 3180, 1770C. The above still need correction. Facility is significantly cleaner. Call when refrigerator is working for permit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food in the prep unit is above 41 degrees: shrimp 52 degrees, tofu 53 degrees, gravy 50 degrees, noodle 48 degrees.
Correction: Ice food to keep cool. Repair unit to hold at 41 degrees or less.
- Pests - Controlling Pests* (repeated violation)
Observation: Some flies in the facility.
Correction: Keep doors, screen door closed.
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06/24/2013 | Follow-up | |
Follow up needed for permit. Better cleaning. Bleach available. Call when ready for recheck.
- Utensils - In-Use - Between-Use Storage
Observation: Rice paddle stored in water.
Correction: Store in hot water or in rice.
- Cooling Methods
Observation: General Tso chicken and shrimp placed in deep bowls to cool.
Correction: Spread on shallow sheet pan to cool quickly (like noodles).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food in the prep unit above 41 degrees: tofu 56 degrees, shrimp 49 degrees, noodles 46 degrees, sweet/sour chicken 46 degrees.
Correction: Unit is iced over - repair to maintain food at 41 degrees or less.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No dates on prepared foods (pork, egg rolls).
Correction: Date label prepared foods.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: prep unit door gaskets, some plastic pans melted handles.
Correction: Replace or repair equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: In need of cleaning: speed racks, shelves, outside bulk bins, hood filters.
Correction: Clean equipment.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign posted at the handsink.
Correction: Post sign. (given sign)
- Physical Facilities in Good Repair
Observation: Walk-in floor has exposed wood.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls need additional cleaning.
Correction: Clean regularly - improvement noted.
- Pests - Controlling Pests*
Observation: Some flies noted.
Correction: Keep doors closed to prevent entry.
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05/22/2013 | Routine | |
Note: facility, equipment, and wares need thorough cleaning. Better handwashing. Better cooling - cool General Tso chicken same as noodles and sweet/sour chicken.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Large tub of raw beef at 50 degrees.
Correction: Work in small batches or keep refrigerated until able to use TCS foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date labels on prepared foods.
Correction: Date mark prepared foods.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee wash and rinse lexan but fail to sanitize.
Correction: All dishes and surfaces (table) must be sanitized after cleaning.
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01/31/2013 | Risk Factor | |
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