June 16, 2009 (Routine)

• 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination in the WI Chill {Raw Chicken over vegetables and next to cooked shrimp}
  Provide separate protection from contamination by raw chicken in this unit.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food bags preventing its use.
• 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents. {Front door is open & many flies were observed in the kitchen}
  Protect the food establishment against the entry of insects and rodents by 1). 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.
• 3180 - Observed badly soiled floor under WOKS in the kitchen
  Scrub & clean the floor under the WOK station in the kitchen.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition. {Clean to prevent fire hazard}
  Maintain hood system vent filters in a clean condition.
• 3230 - Absorbent materials are being use on the floor. {Wet cardboard}
  Cardboard, or similar materials may not be used on floors especially in a wet or constantly moist environment such as a WI Chill.

February 26, 2009 (Routine)

• 0470 - Critical Observed raw chicken being stored over cooked products inside the WI Chill.
  Place raw chicken on the bottom shelving away from cooked or ready to eat food items to prevent cross contamination.
• 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. {Rice is being stored next to a dripping condensate line inside the WI Chill}
• 0800 - Critical Observed a large colander/pan of rice being cooled down inside the WI Chill.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. 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. {I recommend several shallow pans to cool down this potentially hazardous food item}
• 1060 - Observed cardboard being used for floor covering inside the WI Chill & being used to cover the bottoms of shelving.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the 2 door RI Chill
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1580 - The cutting board used for meat is badly scored and badly soiled. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3180 - Repeat 1) Observed that the mop sink was badly soiled2) The floor under the WOK Station was badly soiled3) Observed badly soiled shelving under flour, sugar, and cornstarch bins
  1) Clean out the mop sink2) Clean the floor under the Wok Station3) Clean under the flour, sugar and cornstarch bins

September 16, 2008 (Routine)

• 0690 - Gravy stored on floor of WI Chill must be protected from splashing condensate water of the condenser in this unit.
  Protect food from miscellaneous sources of contamination.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on these following nonfood-food contact surfaces: Wok Station.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat The floor under the Wok Station is in need of cleaning. {1.The mop sink needs to be cleaned out.2. Remove soggy cardboard from the WI Chill's floor and clean the floor.}
  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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

May 29, 2008 (Routine)

• 0820 A 2 - Critical Repeat Potentially hazardous food was observed cold holding at improper temperatures.{ 42.8 F inside the WI Chill }.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1770 C - Observed caked on grease around the cook tops @ the WOK station.
  Thoroughly clean off the build-up of grease @ the WOK station.
• 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. 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.
• 3180 - Observed dried out debris in the rear mop sink (service sink).
  Clean out and properly use the rear mop (service sink).

March 04, 2008 (Follow-up)

February 19, 2008 (Follow-up)

• 0820 1 - Critical Repeat Observed large amount of pre-fried rice setting out at room temperature.
  Prepare smaller batches of rice if you are using time as a control rather than temperature. Remember cooked rice is a potentially hazardous food item that requires hot(>135 F) or cold(< 41 F), not at room temperature for periods greater than 4 hours.
• 0820 A 2 - Critical Potentially hazardous food inside the WI Chill was observed cold holding at improper temperatures. {Temperatures were >51 F}
  Food was out of temperature for more than 4 hours and was ordered to be thrown away.

February 05, 2008 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. { Observed bag of onions, rice stored on floor in the rear of kitchen. }
• 0770 - Frozen foods not maintained frozen.{ 51.8 F inside the unit. Food was< 41 F }
  Ensure frozen food is maintained frozen. { It was discovered that the WI Freezer had just broken down. Food was being moved to other freezers in the establishment }
• 0820 1 - Critical Observed large amount of pre-fried rice setting out at room temperature.
  Prepare smaller batches of rice if you are using time as a control rather than temperature. Remember cooked rice is a potentially hazardous food item that requires hot(>135 F) or cold(< 41 F), not at room temperature for periods greater than 4 hours.
• 1800 - 1) Observed heavily soiled sides of bus pans used in storing food.2) Observed heavily soiled lower shelving where corn starch, flour and sugar are stored.
  1) Bus pans need to be washed rinsed and sanitized to eliminate visible soil.2) Clean the shelving to this area of the kitchen.
• 3180 - Observed heavily soiled floor under the WOK station.
  Clean this area of the kitchen.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition. {Filters are clogged with grease and present a fire hazard}
  Maintain hood system vent filters in a clean condition.

August 17, 2007 (Routine)

• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties. Manager in charge needs to train employees to monitor refrigeration and to make corrections when problems arise.
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. Advised to store wiping cloths in sanitizer between use to prevent germs and bacteria from spreading
• 0820 - Corrected During Inspection Critical All of the potentially hazardous food items from the "coke box" were observed to have cold holding temperatures greater than 45 F
  All potentially hazardous food items were discarded by the restaurant staff. Items discarded were: Chicken, egg rolls, french fries, Chicken on a stick.
• 1450 - Observed that the "coke box" had ambient air temperatures >41-45 F.
  Do not use this unit until temperatures are< 41-45 F.
• 3130 - Observed tables and chairs in the front area of the restaurant for service of customers. This restaurant has no accessibility of toilets for customers , the restaurant is designated "Carry Out Only."
  Remove tables from the front area as this establishment is designed for take out service only.

May 01, 2007 (Routine)

April 27, 2007 (Routine)

• 3170 - Repeat Observed that the walls in stock area and in other parts of the kitchen need to be repainted while the restaurant remains closed. Also the floors need to be stripped and rewaxed, especially under the WOK station........Grease build-up is very bad.
  
• 3270 - Critical Repeat Observed roach infestation in and around equipment in the kitchen
  Licensed pest control operator needs to treat this restaurant before reopening.

April 25, 2007 (Pre-Opening)

• 1320 - Provide refrigeration thermometers for all units
  Discussed
• 3170 - Observed that the walls in stock area and in other parts of the kitchen need to be repainted while the restaurant remains closed. Also the floors need to be stripped and rewaxed, especially under the WOK station........Grease build-up is very bad.
  
• 3180 - Observed encrusted grease between equipment @ the WOK station. Also knives/cleavers wedged between dirty equipment
  Correct and clean before reopening
• 3270 - Critical Observed roach infestation in and around equipment in the kitchen
  Licensed pest control operator needs to treat this restaurant before reopening.

April 25, 2007 (Pre-Opening)

• 1320 - Provide refrigeration thermometers for all units
  Discussed
• 3170 - Observed that the walls in stock area and in other parts of the kitchen need to be repainted while the restaurant remains closed. Also the floors need to be stripped and rewaxed, especially under the WOK station........Grease build-up is very bad.
  
• 3180 - Observed encrusted grease between equipment @ the WOK station. Also knives/cleavers wedged between dirty equipment
  Correct and clean before reopening
• 3270 - Critical Observed roach infestation in and around equipment in the kitchen
  Licensed pest control operator needs to treat this restaurant before reopening.