- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Partially cooked chicken was cold holding at improper temperatures. (112°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls and noodles are not being date labeled.
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.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
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11/23/2015 | Risk Factor | |
All temperatures taken internally.
- Person in Charge
Observation: Hampton CFM certificate is expired.
Correction: Re-new.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Handles stored in bulk foods.
Correction: Leave handles out of food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit are 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the dry storage shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 comp sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board at the prep table 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 (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Gaskets
>>Tape on the light fixture in the WIC.
>>Tape on the handle of the rice cooker.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory
Observation: Hand sink blocked.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
|
04/22/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs stored over RTE foods.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Multiple containers of sugar, salt, flour not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef. Beef was not thawing under running 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
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipmnet has accumulations of grime and debris:
>>soiled gaskets
>>soiled shelves
>>vents above the wok are soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Hand sink blocked
Correction: Make all hand sinks accessible.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Screen on door is torn.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
12/11/2014 | Routine | |
All temperatures were taken internally.
- Critical: Employee Health* (corrected on site)
Observation: No employee health policy present at the facility.
Correction: EHS provided a health policy for the facility.
- Critical: Exclusions and Restrictions - Symptoms or Positive Stools* (corrected on site)
Observation: Employee was observed handling food with a open wound on his left hand.
Correction: An impermeable cover such as a band aid and single use glove needs to be used to cover the wound.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed sticking his bare fingers in the shrimp and soy sauce.
Correction: Use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage
Observation: Measuring cups were observed stored in the sugar and flour bins, with handles in contact with the sugar and flour.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Rice 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following was not corrosion resistant, nonabsorbent, and/or smooth:
1. Bare wood shelving used in soda storage area.
2. Soiled cardboard container located at the preparation table used to stage food pans.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of bare wood and card board. If wood will be used ensure that it is sealed in manner that protects the wood from being saturated with food soiling, spillage, or splash.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
1. Shelving in walk-in cooler was rusty.
2. Particle board shelving in food storage area was damaged on the edges.
3. Walk-in freezer door gaskets were torn.
4. Multiple plastic food containers located at the three compartment sink were crack around the handle/rim of the pan.
Correction: Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.Replace if unable to repair.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) at the back preparation table are 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 nonfood contact surface of the following equipment has accumulations of grime and debris:
1.Make table reach-in gaskets soiled.
2.Walk-in freezer gaskets soiled.
3.Walk-in cooler gaskets soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Inside of back door and around the frame has been noted in need of cleaning. The door had accumulations of mold and dirt.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
02/18/2014 | Routine | |
All temperatures are internal unless otherwise noted
This is a risk factor inspection, to see facility and equipment issues see last inspection
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
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: Soups hot holding not covered
Correction: When not busy keep covered
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Rice for which time not temperatures is used for a public health control is not labeled
Correction: Label
|
09/20/2013 | Risk Factor | |
Note: Containers of sugar and other foods not labeled as to content, make sure to label all products with common name
All temperatures are internal unless otherwise noted
In case of change of owner or remodel facility will be required to bring up to current code. This could include but is not limited to the addition of another handsink.
This was a risk based inspection, for information regarding facility or equipment issues, see previous inspection
- Critical: Hands - When to Wash*
Observation: Employee failed to wash hands when going from raw food to handling a ready to eat food
Correction: Wash hands between handling any raw products and ready to eat foods
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw chicken stored over ready to eat foods in walk in
Correction: Store raw foods below ready to eat foods
- Critical: Time as a Public Health Control*
Observation: Rice for which time is used to not temperature is not labeled with make or discard by time
Correction: When using time as a public health control you must label with use by or made on date
|
06/14/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> The lower shelf on the back food prep table is heavily rusted.
>> The shelving in the walk in refrigerator and freezer is rusted.
Correction: Resurface or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: There are multiple cutting boards that are stained and heavily scored.
Correction: Resurface or replace.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the rear of the food prep area is blocked, by a rack of aprons/
Correction: Access to the handwashing facility is to be available during all hours of operation. Remove the aprons preventing its use.
- Lighting, Intensity
Observation: There is a light out in the food prep area.
Correction: Replace bulb.
|
02/27/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food
Observation: The bottle of cooking Sherry being used at the wok line is not labeled with its contents.
Correction: Label container in English and language used in the facility.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The shelving of the walk in refrigerator is rusted.
Correction: Resurface or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: There are multiple cutting boards that are heavily scored and stained.
Correction: Resurface or replace.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: There are multiple single use containers being re-used throughout the facility.
Correction: Single use containers are to be used one time only and discarded.
- Non-Food Contact Surfaces
Observation: The interior of the make table has accumulation of old food and condensation.
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handsink in the kitchen was blocked.
Correction: Handsinks should be accessible at all times.
- Hand Drying Provision (repeated violation)
Observation: There are no towels provided at the handsink adjacent to the 3 compartment sink.
Correction: Provide paper towels.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen area and wok line. There are 2 lights that are not working.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The baseboard of the wall outside of the walk in refrigerator is damaged.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilies are dirty:
>> The wall behind the back prep table.
>> The floor in the walk in freezer.
Correction: Clean.
|
11/16/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Miscellaneous Sources of Contamination
Observation: Cloths are being used to cover multiple food items in the walk in refrigerator.
Correction: Remove cloths and cover food with plastic wrap or equipment that is smooth, easy to clean, and non-absorbable.
- Equipment and Utensils - Durability
Observation: A cardboard fortune cookie box is being used to store won ton's.
Correction: Replace with equipment that is durable, smooth, easy to clean, and non absorbable.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: The facility does not have testing strips to ensure the chemical concentration of the sanitizing rinse of the 3 compartment sink.
Correction: Get testing strips to ensure chlorine content of three compartment sink.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following is in poor repair:
>> The walk in refrigerator shelves are rusted.
>> The lower shelf of the back prep table is rusted.
>> The exterior base of the walk in freezer is damaged.
Correction: Repair or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily scored.
Correction: Resurface or replace.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Multiple large tin cans were being reused to store food in the make table reach in.
Correction: Replace with food storage containers that are durable, smooth, easy to clean and non-absorbable. Manufacturer containers are to be used one time only and discarded.
- Non-Food Contact Surfaces (repeated violation)
Observation: The interior of both fryer cabinets are dirty.
Correction: Clean.
- Outer Openings - Protected
Observation: There are gaps in the back screen door frame.
Correction: Seal off gaps and replace screen frame.
- Lighting, Intensity
Observation: The light above the 3 compartment sink is not working.
Correction: Replace light bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are dirty:
>> The wall adjacent to the back prep table.
>> The floor and area underneath the handsink and wok line.
Correction: Clean.
- Mops - Drying Mops (repeated violation)
Observation: The mop was being stored in a bucket of dirty water.
Correction: Mops that are not in use must be freely hung so they are allowed to air dry.
|
07/30/2012 | Routine | |
All temperatures are internal unless otherwise noted. Left information for manager to provide current Certified Food Managers Certificate to the Hampton Health Department. The facility was reminded that all cold food storage should be <41F and all hot food must be kept at >135F.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The certified food manager certificate is expired as of 01-08-12.
Correction: The manager states that the cook has attended a Certified Food Managers course and will provide the Hampton Health Department proof on 04-10-12.
- Food Storage Containers - Identified with Common Name of Food
Observation: Multiple bulk food storage containers were not labeled in English identifying their contents.
Correction: Label all containers so that they are easily identified.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Multiple utensils used to dispense bulk food found with their handles laying on contents.
Correction: Store in use utensils with their handles up above the product they are dispensing.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: There aren't "No Smoking" signs posted at the entrance or within the facility.
Correction: Post No Smoking signs.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There are no chlorine residual testing strips to check the sanitizing rinse of the 3 compartment sink.
Correction: Ensure the facility has testing strips to ensure adequate concentration of chlorine residual in the 3 compartment sink sanitizing rinse. I left ordering information with the manager.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The caulking around the back hand washing sink is corroded.
Correction: Re-seal.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The white cutting boards surfaces are heavily scored and stained.
Correction: Resurface or replace.
- Equipment and Utensils - Good Repair and Calibration
Observation: The bulk roasted pork container is cracked and damaged.
Correction: Replace. All food service equipment should be smooth, easy to clean, and non-abosrbant.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Multiple single use dishes are being re-used to prepare and store food.
Correction: Single use dishes and utensils are to be used one time and discarded.
- Non-Food Contact Surfaces
Observation: The gaskets on the refrigerator adjacent to the fryer have mildew.
Correction: Clean.
- Hand Drying Provision
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
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Multiple damaged cans found on the working stock shelf.
Correction: Segregate damaged cans from working stock cans in a designated space so they are returned to vendor.
- Physical Facilities in Good Repair
Observation: Ceiling tiles above the walk in freezer/refrigerator are missing.
Correction: Replace.
|
04/09/2012 | Routine | |
All food temperatures are internal.
Certified food manager certificate is expiring in January. Bring the old one and 10 dollars to the environmental health office at 1320 Lasalle Ave. Hampton VA, 23669 to renew.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Food in the walk in freezer and the walk in refrigerator were left uncovered.
Correction: Store food in packages, covered containers, or wrappings.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard storing the wontons is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Operator did not provide a tip sensitive thermometer.
Correction: Provide a tip sensitive thermometer. A digital thermometer will satisfy this requirement.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The prep table gaskets are torn.
Correction: Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table are 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 (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- exterior of rice cooker
- interior of the fryer cabinets
- cardboard shelf
- drip trays
- walk in refrigerator shelves
Correction: Clean.
- Lighting, Intensity (repeated violation)
Observation: Lights were turned off under the hood at the time of inspection.
Correction: when the cook line is in operation ensure the hood lights remain on.
- Physical Facilities in Good Repair
Observation: The back door is damaged.
Correction: repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- floor under the delfield freezer
- floor under fryers
- wall near the mop sink
- wall right of the door
Correction: Clean.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
12/22/2011 | Routine | |
All food temperatures are internal.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The lettuce and brocolli out on the counter is unsound or adulterated due to flies in the kitchen landing in the food..
Correction: Food was discarded. Ensure food is safe and unadulterated.
- Cooling Methods
Observation: Facility is cooling potentially hazardous food with plastic wrap covering the food which does not facilitate food to transfer out.
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.
- Food Contact Surfaces - Cleanability*
Observation: The lids of the dry goods storage are split and cracked.
Correction: Replace the lids with lids that are smooth, durable, easily cleaned, and non absorbent.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Facility does not have a tip sensitive thermometer.
Correction: Provide a tip sensitive thermometer, a digital thermometer will satisfy this requirement.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- 2 door low boy refrigerator doors are broken
- one door freezer gasket is torn
- back vent cover is missing on the drink display refrigerator.
Correction: Repair/replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards in the back are 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following utensils were damaged, or in poor repair:
- strainer at wok line
- wok line brush.
Correction: Replace the utensils
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces are in need of cleaning:
- Salt scoop in the salt bin
- water cooler nozzle
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- exterior of fryers
- interior of the one door freezer
- one door freezer shelving
- interior of fryers
- cardboard storage rack
- exterior of wok line piping and surfaces
- wok line drip trays
- walk in cooler and freezer racks
Correction: Clean.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected
Observation: The front door was propped open.
Correction: Ensure all outer openings remain shut when not in use to exclude flies and other unwanted pests.
- Lighting, Intensity (repeated violation)
Observation: Hood lights were not turned on.
Correction: when using the wok line ensure the hood lights remain on.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- floor under fryers
- floor under wok line
- floor under one door freezer
- floor under rice cooker
- wall behind the warmer
Correction: clean.
- Critical: Pests - Controlling Pests* (corrected on site)
Observation: Observed multiple flies in the kitchen.
Correction: Ensure to keep outer openings closed and call a state licesned pest controller if the problem persists.
|
09/20/2011 | Routine | |
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: non handled scoop present in the flour container
Correction: use only a handled non breakable item as a scoop and maintain the handle upright out of contents
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: containers of chicken wings and battered chicken pieces stacked one on atop of another without food grade cover to seperate in the under counter refrigerator left of the fryers
Correction: containers of prepared foods are to be covered with a food grade cover when one container is placed on top of another
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good containers are not clearly labeled as to contents
Correction: containers are to be labeled as to contents in both Chinese and English
- Utensils - In-Use - Between-Use Storage
Observation: >>multiple handled scoops in the dry good containers were positioned with the handle on / in the food
>> rice paddle at the steamer in container of water
Correction: >>handles of scoops are to be positioned with handle upright out of contents
>> rice paddle / scoop may not be in a container of water ---unless the water is mechanically tempered to be > 135 or a dipper well installed
- Linens and Napkins - Use Limitation
Observation: cloth used to cover / in direct contact with dumplings in prep refrigeration unit and with batttered chicken pieces in the walk in ref,
Correction: cloth may not cover in direct contact prepared foods . An acceptable solution is to place plastic wrap over the food and cloth on the plastic wrap
- Critical: Time as a Public Health Control* (corrected on site)
Observation: fried rice awaiting morning orders at the cookline not maintained at < 41 or > 135 did not have time placed on side of unit when brought out of refrigeration
Correction: the fried rice container must be labeled as to the time the rice was placed there OR a timer must be set . Rice can have up to 4 hours in this location . After 4 hours the rice must be discarded and new rice in a cleaned container ( not the old one ) to be broutght out .
NOTE ::: garlic in oil is the same system . Every 4 hours new garlic in a cleaned container must be brought out .
Replenishment of garlic into the same pan is prohibited
- Food Contact Surfaces - Cleanability*
Observation: beater attachement is worn / seperated from frame
Correction: replace the beater attachement
- Responsibilities of Owner or Proprietor
Observation: lack of no smoking sign at the door / at the customer service counter or on the dining room wall
Correction: please have a sign that reminds customers that there is no smoking in the building / storefront
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink at the cookline the sealant with wall is split
>> the handsink in the restroom the sealant with the wall is mildewed
>> 3 compartment sink is not sealed with the wall
Correction: remove damaged / mildewed caulk and recaulk handsinks with the walls
>> seal 3 compartment sink with wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the screen door interior panel under screen is corroded/ damaged
>> the interior lower level of the BBQ cabinetry is rusted thru / corroded
>> the gasket of the under counter refrigerator with the chicken wings is split
>> the dry good painted wood shelving the surface is worn
>> back prep table at rear door the lower level is corroded and rusty
Correction: >> replace screen door if the damage worsens
>> roasting pan has been placed in the bottom of the BBQ cabinetry . The BBQ cabinetry needs to be replaced
>> the gasket of the under counter refrigeration unit needs to be replaced
>> in the event of a change of owner or remodel remove the painted wood dry good shelving and replace with metal rack shelving .
>> resurface the back prep table lower level or replace the prep table
- Equipment and Utensils - Good Repair and Calibration
Observation: lid of the cornstarch dry good container is split
Correction: replace the lid
- Single-Service and Single-Use Articles, Use Limitation
Observation: plastic sheeting that arrives in food service deliveres being reused to cover prepared product in walk in ref, and walk in freezer
Correction: plastic sheeting that arrives in food delivers may not be reused
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the ladel / spoon sitting on top of the BBQ cabinetry is dirty ( since the top of the BBQ cabinetry is dirty )
>> the beater attachement is dirty
>> the container with the grinder parts and openers is dirty
>> the extra large fried rice container is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
Correction:
>> the sides of the fryer and fry item under counter refrigerator
>> the cabinetry shelving to the left of the fryer item under counter refrigerator ( the one with the wings in it )
>> the interior door frame of the chicken wing under counter refrigerator near the hinges
>> the top of the BBQ cabinetry
>> the handle area of the rice steamer
>> the cookline drip trays
>> the handles of the cookline pans
>> the door gaskets of the walk in refrigerator , and walk in freezer ( mildewed )
>> the gaskets of the cookline prep / make refrigeration unit
>> the plastic tub with the food coloring bottles
>> the dry good shelving
>>
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: observed employee washing and rinsing equipment and failing to sanitize
Correction: with employee set up the 3 compartment sink properly . Had employee set up wash and rinse and sanitize . 100 ppm of sanitizer portioned into sink
- Critical: Toilets and Urinals*
Observation: facility has single unisex restroom . Under Code the facility may have up to 16 persons . With 4 staff there may only be 12 chairs present . There were 17 chairs present
Correction: remove 5 chairs from the facility
- Lighting, Intensity (repeated violation)
Observation: >> light bulbs out in the walk in refrigerator and walk in freezer
>> the cookline lighting was not turned on when the inspection started --- once turned on the lighting is < 50 footcandles
Correction: << replace out light bulbs in walk in refrigerator and walk in freezer
>> in the event of a change of owner or remodel upgrade the lighting under the cookline to equal to 50 footcandles
- Physical Facilities in Good Repair
Observation: >> exterior of the walk in refrgerator and walk in freezer near the the floor is corroded and seperated / not intact
Correction: restore exterior of walk in refrigeration / freezer unit to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> the ceiling fan paddles in the dining room are dirty
>> the floor under the fryer is dirty
>> the ceiling air return over the walk in refrigeration unit door is dirty
>> the walk in refrigeration unit floor is dirty under shelving
Correction: clean clean clean
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05/17/2011 | Routine | |
All food temperatures are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Multiple foods in all of the refrigerator units were left uncovered.
Correction: Store food in packages, covered containers, or wrappings.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Food was "nesting" in other food on the top line of the make table
Correction: Ensure to keep non-food contact surfaces such as the exterior of food containers out of the food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw chicken was stored above noodles in the walk in refrigerator.
Correction: Store food in accordance with their final cooking temperatures from top to bottom: ready to eat food, seafood, beef/pork, and chicken. Remember "swim,walk,fly
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: The flour bins were unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- delfield low boy refrigerator gasket is torn
- walk in refrigerator shelves are rusted
- bottom of the back prep table is corroded
Correction: Replace.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make table 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The exterior of the fryers needs cleaning
Correction: clean.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand sink.
Correction: Hand soap must be provided at all hand sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The back wall near the back door needs cleaning.
Correction: clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: The hand sink knobs are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests* (corrected on site)
Observation: A cockroach was observed in the rice container.
Correction: Rice was discarded. Contact a state licensed pest controller to eliminate the cockroach.
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02/01/2011 | Routine | |
All food temperatures are internal.
- Critical: Package Integrity*
Observation: Multiple dented cans were observed.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Multiple foods in the refrigerator unit were not covered..
Correction: Unless you are cooling, store food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Flour bins were not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pork on the top line of the make table had an internal temperature of 46*.
Correction: Food was discarded. Hold all potentially hazardous food at 41* or below.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: the hand sink needs to be re-caulked.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- gasket on the undercounter freezer
- bottom shelf of the prep table is deteriorating
Correction: Repair/replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- exterior of fryers
- interior of fryers
- drip trays at wok line
- exterior of rice cooker
Correction: clean
- Outer Openings - Protected (repeated violation)
Observation: The screen on the back door is torn.
Correction: Replace.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand sink.
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.
- Lighting, Intensity (repeated violation)
Observation: Facility did not have the hood lights on while running the wok line.
Correction: If the equipment under the hood is in operation then the hood lights must also be on.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- floor under the fryers
- floor under the wok line
- the back door
Correction: Clean.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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10/20/2010 | Routine | |
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