Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the temperature of the oil and garlic to be at 77'F. PIC voluntarily discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored on the shelf at 74'F. PIC voluntarily discarded.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition: cooked pork, cooked chicken, cooked shrimp, lo mein noodles, egg rolls, won tons.
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 - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station was blocked by a funnel in the basin. PIC removed.
Correction: The handwash facility identified above is to be used for washing hands only
|
03/31/2016 | Risk Factor | |
| No violation noted during this evaluation. | 01/04/2016 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Package Integrity* (corrected on site)
Observation: Observed several dented cans of bamboo shoots on the shelf. PIC removed.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw chicken stored overtop of cooked wontons, raw pork stored overtop of cooked egg rolls, raw chicken and beef stored over top of raw vegetables.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed cook use stainless steel pan that was stored on top of the raw broccoli being used to dip into raw meat to cook. PIC corrected.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wet wiping cloths stored on prep counters and tables between usage.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Conainers of flour and rice stored underneath the drain boards of the 3 compartment sink.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Cooling*
Observation: Fried pork wontons that were cooked the previous day were at 46'F in the walk in cooler.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods at the prep counter were cold holding at improper temperatures: 1) pork 45'F 2) chicken 45'F 3) shrimp 44'F. Recommended to PIC to move to WIC.
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 in the refrigeration unit is not properly dated for disposition: 1) egg rolls 2) wontons 3) General Tso chicken 4) chicken wings
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The cutting board in use was very heavily stained with what appeared to be black mold.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The exteriors of the RIC's and RIF have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service forks and spoons observed with food contact side not protected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the 3 compartment sink was observed with several plastic bags and a plastic container in the basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: The screen door at the rear exit is not tight fitting to protect against entry of insects and rodents.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the ladies room.
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
- Employee Accommodations, Designated Areas
Observation: Car keys, phone and jacket stored on the shelf with the canned goods.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- 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.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: OTC allergy medicine is stored on the shelf with the canned goods.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
- First Aid Supplies, Storage (corrected on site)
Observation: Peroxide and band aids are stored on the shelf over the prep counter.
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
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12/07/2015 | Routine | |
Discussed the following with the person in charge. Provided handouts regarding proper cooling methods.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed several batches of cooked eggrolls being stored in cardboard lids. PIC stored the eggrolls in cleaned and sanitized food containers. PIC also discarded the cardboard during the inspection.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed raw shell eggs that were cold holding at improper temperatures. Measured the raw shell eggs at 72'F. PIC discarded the food during the inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
|
10/22/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Package Integrity* (corrected on site)
Observation: Observed dented can of bamboo shoots on dry storage shelf.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shell eggs stored over top of cooked General Tso chicken and pork dumplings in the WIC.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the following foods at the prep counter cold holding at improper temperatures: 1) Cooked shrimp 44'F 2) cooked chicken 48'F 3) Cooked pork 48'F 4) raw chicken 45'F. PIC lowered temperature of cooler and removed items to WIC to cool down.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs stored on the shelf underneath the prep table which were 82'F. PUIC discarded.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition: 1) lo mein noodles 2) General Tso chicken 3) pork dumplings 4) chicken wings 5) egg rolls
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 (corrected on site)
Observation: Observed the hand sink by the 3 compartment sink blocked by a trash can.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed plastic food containers inside of the hand washing sink by the 3 compartment sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Observed nasal spray and vitamins stored in the glass reach in cooler.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
- First Aid Supplies, Storage (corrected on site)
Observation: Observed peroxide and Pepto Bismol stored with utensils and cookware.
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
|
06/25/2015 | Risk Factor | |
Log sheets were given to the PIC to keep track of food temperatures in the RIC.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed containers of flour, sugar and cornmeal stored underneath of the 3 compartment sink. PIC moved containers to a more suitable and dry storage area.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed several foods on the prep line cold holding at improper temperatures: shrimp 44'F, Beef 46'F, Shell eggs 64'F. The PIC voluntarily disposed of the eggs which had been sitting out all night, the other foods were placed in the WIC to bring to temperature and the thermostat on the RIC was turned down to 37'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*
Observation: Observed several of the prepared ready-to-eat (RTE) foods in the refrigeration unit that were not properly dated for disposition: 1) Chinese noodles 2) pork wontons 3) egg rolls 4) rice 5) General Tso chicken
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) exterior of rice cookers 2) exterior of RIC's
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Mops - Drying Mops (corrected on site)
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.
|
12/23/2014 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 07/18/2014 | Risk Factor | |
Abbreviations: WIC=walk in cooler
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed containers of flour, sugar and salt with the handles of the dispensing utensils stored in the foods. PIC corrected.
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.
- Thawing (corrected on site)
Observation: Observed pork ribs thawing in the sink without running water. PIC corrected.
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
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed egg rolls and General Tso stored on top of take out bags to cool. The nonfood contact surface of the bags 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.
- Plumbing System Maintained in Good Repair
Observation: The faucets at the steam table and at the 3 compartment sinks are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair
Observation: There are several missing ceiling tiles in the kitchen over top of the WIF.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed several of the ceiling tiles in need of cleaning.
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.
|
12/12/2013 | Routine | |
Discussed with the person in charge:
1. Walk in cooler storage
2. Good hand washing techniques observed
3. Facility very clean and well maintained
- Critical: Package Integrity* (corrected on site)
Observation: Observed numerous cans of damaged bamboo stored on the shelf where foods are offered for sale or service. Cans were removed.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed damp wiping cloths improperly stored on the wok station between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside of the small black reach in freezer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean stainless steel pans were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand sink in the rear of the kitchen and in the women's restroom.
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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12/20/2012 | Routine | |
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