Don't let food sit out too long during the cooling process or before putting them in hot holding (maybe 30 mins max before putting on ice, in a refrigerator, or in a warmer).
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employees fail to wash hands after eating, after working the cash register and helping prepare food, and after preparing raw food then returning 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) (repeated violation)
Observation: Observed gravy and sweet and sour sauce (that was out) below 135 degrees.
Correction: Reheat foods to 165 for hot holding. Foods must be held at 135 degrees or more, or at 41 degrees or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food sitting out and in the refrigerators over 41 degrees (Egg rolls, Noodles, Chicken, etc).
Correction: Do not let food sit out. Food must be maintained at 41 degrees or less for cold holding.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed several knives and dishes soiled.
Correction: Clean dishes in the 3 compartment sink and make sure they are thoroughly cleaned.
- 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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12/30/2015 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employee go from handling raw food to the cook line without washing 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food in the 2 door refrigerator slightly over 41 degrees, also brown rice sitting out at 57 degrees.
Correction: Turn temperature in refrigerator down slightly, and don't let rice sit out (keep it cold, 41 degrees, or keep it warm, 135 degrees).
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07/17/2015 | Risk Factor | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken. It was thawing in standing water.
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
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Outsides of prep units lids and drawers were soiled. Inside of microwave is soiled and in need of cleaning. Racks above 3 compartment sink where clean dishes are stored was also soiled and in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Right faucet of the 3 compartment sink has a leak.
Correction: Repair faucet to stop the leak.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Observed medicine stored over top of the prep unit.
Correction: Store medicines in an area away from any food or food prep areas.
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02/25/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employee prepping raw shrimp then start cooking without washing. Observed employee on cell phone start cooking without washing 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking from a coffee mug at the prep table in the kitchen and then return to cooking food.
Correction: Employees need to have a straw and a lid on their cup or they need to have their drinks outside of the kitchen.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs stored next to open produce in the walk-in and raw chicken stored over previously cooked chicken in the prep unit.
Correction: Store raw foods below from any ready-to-eat foods.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed chicken and beef in chest freezers that was unwrapped. Also observed shrimp sitting on 3 compartment sink not in a container.
Correction: All food must be protected and covered to prevent contamination.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed ladle stored in standing water at 102 degrees.
Correction: Utensils stored in standing water must be in water that is at least 135 degrees.
- Cooling Methods
Observation: Observed chicken in a large bowl at 92 degrees that would not make it to below 70 degrees within the 2 hours.
Correction: Put chicken out on a tray and put in the walk-in cooler so that it can cool down rapidly below 70 degrees.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice for hot holding was sitting out at 103 degrees.
Correction: Rice was put in rice warmer to heat up above 135 degrees for hot holding.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed cardboard lining the shelves and floor in the walk-in cooler and the shelves throughout the kitchen.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Outsides of prep units lids and drawers were soiled. Inside of microwave is soiled and in need of cleaning. Racks above 3 compartment sink where clean dishes are stored was also soiled and in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Large bowl used to prep chicken was rinsed out and then hung up with other clean dishes. No sanitizer was used.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized (need to sanitize with bleach water) before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: Right faucet of the 3 compartment sink has a leak.
Correction: Repair faucet to stop the leak.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Ceiling tiles missing in the kitchen above walk-in.
Correction: Replace missing ceiling tiles.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Observed vent hood and filters soiled and in need of cleaning.
Correction: Clean vent hood and filters frequently to prevent accumulation of grease and food residue on them.
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02/05/2015 | Routine | |
Complaint regarding odor in facility like spoiled chicken. Complainant was concerned about refrigeration operating properly. All refrigeration units are working ok, maintaining food at <41F. Slight sewer gas type smell in main dining area. Checked restroom, no odor there or plumbing issues. No plumbing issues in kitchen. Advised owner of odor. WIC: chicken 38F
No violation noted during this evaluation. | 10/21/2014 | Complaint | |
- Critical: Cooling*
Observation: Observed fried chicken and general tso chicken improperly cooling - still at 90F and 78F (respectively) after two hours.
Correction: Separate into shallow pans/layers before putting in refrigerator to cool more effectively.
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06/30/2014 | Risk Factor | |
Permit Issued.
No violation noted during this evaluation. | 03/12/2014 | Follow-up | |
Employee that was eating rinsed his mouth with water and spit into the 3 compartment sink which was being used at the time for food prep. Food was not contaminated due to this action.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee eat his meal then immediatel start working with chicken and then went to work on green peppers.
Correction: Hands must be washed after eating and when they become contaminated with raw meats. Discussed with employee that spoke English.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee sitting next to the prep table eating rice soup.
Correction: No eating in the kitchen prep area. Discussed with employee that could speak English.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed frozen chicken unwrapped in the chest freezer.
Correction: Wrap chicken to protect it from contamination.
- Utensils - In-Use - Between-Use Storage
Observation: Observed a cleaver wedged between tables.
Correction: Remove and store in a place that is easily cleaned.
- Thawing
Observation: Observed shrimp thawing in a bucket of water.
Correction: Thaw under cold running water.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the fried rice in the warmer at 64°F. The warmer was not plugged in.
Correction: Unit turned on and rice reheated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date label on the prepared items.
Correction: Date label.
- Food - Honestly Presented
Observation: Observed imitation scallops (Scallop Flavored Seafood Nuggets) being sold as scallops. Customer stated that he had ordered fried scallops. This item was not listed on the menu.
Correction: Customers must be informed that this is not scallops but an imitation product.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed cardboard lining the shelves under the prep tables.
Correction: Remove cardboard.
- Critical: Single-Service and Single-Use Articles, Required Use* (corrected on site)
Observation: Observed a cut plastic jug being used as a scoop. Also, bags are being washed and reused.
Correction: Discarded. Do not reuse plastic items.
- Refuse - Covering Receptacles
Observation: Observed the lids missing on the dumpster.
Correction: Have dumpster replaced.
- Physical Facilities in Good Repair
Observation: Observed cardboard on the floor in the walk-in cooler covering a rotten floor.
Correction: Floor must be repaired to be easily cleanable.
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02/21/2014 | Routine | |
Note: Stir fried rice to distribute heat (cooler at top, hot at bottom of unit). Good date marks. Good facility sanitation.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed General Tso Chicken improperly cooled, left on counter still at 73F after >2 hours.
Correction: Spread on sheet pan to cool quickly or use time as a control.
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09/18/2013 | Risk Factor | |
Facility is very clean.
- Critical: Cooling* (corrected on site)
Observation: Observed General Tso Chicken improperly cooled, still at 63-93 degrees after more than 2 hours.
Correction: Cool quickly or use time as a control for General Tso chicken.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed fried rice at the wok line at 41-70 degrees.
Correction: Maintain cold (41 degrees) or hot (135 degrees).
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06/12/2013 | Risk Factor | |
Items that have been corrected: 140, 470, 1890, 820, 2930, 570, 550, 1750. The above still need correction. Improved handwashing. Permit issued.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on prepared items.
Correction: Date label prepared foods (roast pork, egg rolls, etc.).
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Fan guards and shelves in walk-in need cleaning.
Correction: Clean regularly.
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04/23/2013 | Follow-up | |
Facility is very clean. Follow up needed for permit.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee handle raw pork then only rinse hands at 3 part sink.
Correction: Hands must be washed with soap at handsink only.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed open bags of sticky rice and flour on table top.
Correction: Store bulk items covered or protected.
- Utensils - In-Use - Between-Use Storage
Observation: Cleaver wedged between tables.
Correction: Store on clean surface.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths stored in water.
Correction: Store in bleach water.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed fried rice at wok line at 55 degrees.
Correction: Maintain at 41 or 135 degrees.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labels on prepared foods.
Correction: Date label prepared food items.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Cut plastic jug used as scoop.
Correction: Do not reuse plastic jugs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Fan guard and shelves in walk-in need cleaning.
Correction: Clean regularly.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed employees wash and rinse but fail to sanitize wares/utensils.
Correction: Wares must be sanitized (bleach water) after cleaning.
- Outer Openings - Protected
Observation: Back door has large air gap along bottom.
Correction: Repair to form seal.
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03/07/2013 | Routine | |
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