- C/*3.2 - Raw chicken was stored above pork in walk-in cooler. Chicken shall be stored below beef and pork to prevent cross contamination. Chicken was moved to bottom shelf during inspection.
- C/*3.2 Two boxes of pork were sitting on top of a bucket of chopped vegetables and a bag of carrots. Raw animal foods shall be stored separately from ready-to-eat foods to prevent cross-contamination. Boxes of pork were moved to another shelf during inspection.
- *4.4/3.4 - Shrimp in reach-in cooler had an internal temperature of 42°F. Reportedly, top had been left open during lunch while they were busy making food but cooked pork had internal temperature of 40°F and raw beef was 40°F. Close lid on reach-in when operation is not busy to help keep foods at or below 41°F. Lid was closed on reach-in during inspection.
- 4.4 - Torn door gasket on right door of reach-in cooler. Door seals shall be intact. Discussed with kitchen employees.
- *3.2- Raw chicken stored on sheet pans in walk-in cooler in pooling chicken blood/juice. Chicken is stored directly against boxes of broccoli and other produce. Please make every effort to separate raw and ready-to-eat foods in the walk-in cooler when large amount of chicken has been delivered to prevent possible cross contamination.
- Notes: Operation is no longer cooling and reheating fried rice in bulk portions and will remain a risk level 3 for 2012-2013 license season.
- Please be sure to use separate wiping cloth buckets for raw and ready-to-eat foods.
- Please be sure to wash, rinse, and sanitize three compartment sink (indirect drain) if used to store raw chicken. Utilize the indirectly drained food preparation sink to clean or rinse chicken.
- Bleach was delivered by owner during this inspection.
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3/28/2012 | Standard 1 | |
- All violations have been corrected from the 9/21/2011 report.
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10/13/2011 | Follow Up 1 | |
- 4.4/3.4- Reach-in cooler ambient air temperature between 48°F-53°F. Raw beef 49°F, cooked pork 49°F, and raw shrimp 49°F.
- Maintain potentially hazardous foods cold at 41°F and below. Discard any contaminated foods. Ice build-up inside cooler.
- Reportedly foods will be relocated to walk-in cooler and reach-in cooler defrosted.
- *3.4- Six cases of raw chicken sitting out at room temperature holding between 44°F-64°F. Discussed only keeping out a limited amount of food during preparation. Chicken was relocated to the walk-in cooler although raw chicken blood was dripping on floor and inside walk-in cooler. Clean and sanitize area and floor and maintain potentially hazardous foods cold at 41°F and below.
- 2.4- Small child in kitchen. Traffic of unnecessary people is not permitted in the kitchen to prevent possible contamination.
- 3.2/6.1- Bags of cabbage stored on the floor keeping back door closed. Store food six inches off the ground and provide a self closing tight fitting back door.
- C4.1- Round cutting board was damaged with a hole in the center of it. When cutting boards can no longer be effectively cleaned it must be replaced or resurfaced. Cutting board was discarded.
- 4.0- Cooked sweet and sour chicken was stored inside and draining on cardboard lids. Cardboard is not cleanable and may not be used for food storage to prevent possible contamination. Apron also used to cover broccoli. Remove apron.
- 3.2- Label white powder on canned good shelving to prevent confusion or misuse.
- *3.4- Majority of foods were date marked except for gravy and noodles. Ready-to-eat potentially hazardous foods shall be date marked when prepared and consumed within seven days.
- *3.2- Raw chicken stored on sheet pans in walk-in cooler in pooling chicken blood/juice. Chicken is stored directly against boxes of broccoli and other produce. Please make every effort to separate raw and ready-to-eat foods in the walk-in cooler when large amount of chicken has been delivered to prevent possible cross contamination.
- Notes: Operation is no longer cooling and reheating fried rice in bulk portions and will remain a risk level 3 for 2012-2013 license season.
- Please be sure to use separate wiping cloth buckets for raw and ready-to-eat foods.
- Please be sure to wash, rinse, and sanitize three compartment sink (indirect drain) if used to store raw chicken. Utilize the indirectly drained food preparation sink to clean or rinse chicken.
- Bleach was delivered by owner during this inspection.
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9/21/2011 | Standard2 | |
- 4.6- Observed employee wash then rinse the cutting board and knife. These pieces of equipment were then put on knife rack and drying rack. Food contact surfaces shall be washed, rinsed, sanitized then air dried. Discussed with owner setting up three compartment sink with sanitizer throughout the day to make this practice more accessible to employees. Owner discussed sanitizing with the employee.
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4/14/2011 | Follow Up 1 | |
- 4.5/4.6- Food contact surfaces are not being thoroughly washed, rinsed, and sanitized. Observed bowls above three compartment sink that had an oil residue and two vegetable peelers had food debris build-up. Food contact surfaces must be washed, rinsed, and sanitized then air dried.
- *4.4- Chlorine sanitizing solution in the wiping cloth bucket was over 200 ppm. Maintain chlorine sanitizing solution between 50-
- 200 ppm to avoid leaving a toxic residue on food contact surfaces.
- 3.2- Scoops are completely buried in the bulk ingredient bins. Store scoops with handles extended outward.
- 3.2- Cornstarch on shelving stored open and food stored in open cans in the reach-in cooler. Keep stored foods covered.
- be thawed under running draining water, under refrigeration, or part of the continuous cooking process.
- Operation is currently cooling and reheating fried rice. Reportedly fried rice is cooled in small portion in the walk-in cooler then reheated in the rice cooker/steamer.
- Chemicals were properly stored and labeled.
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3/17/2011 | Standard 1 | HOLDING- Potentially hazardous foods were holding at improper temperatures. See temperature log below (*).
Reportedly walk-in cooler door had been open from lunch hour. At time of end of inspection walk-in cooler was holding
41°F. Other foods were sitting out at room temperature during lunch. Potentially hazardous foods shall be held hot at
135°F and above or 41°F and below to prevent bacteria growth.
TEMPERATURE MEASURING DEVICE- Long stem thermometer was inaccurate. No ice was available during this inspection. Discussed calibrating thermometer to 32°F in an ice bath. Long stem thermometer was reading 50°F in reachin cooler but cooler was holding below 41°F.
DATE MARKING- Majority of foods were date marked except for gravy and noodles. Ready-to-eat potentially hazardous foods shall be date marked when prepared and consumed within seven days.
THAWING- Raw chicken was thawing in stagnant water in the three compartment sink. Potentially hazardous foods shall
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- This inspection is due to a complaint received by this office regarding the above operation. Reportedly employees were cleaning then began preparing food without handwashing.
- C/* 2.4/6.2- No papertowels available at the handsink. Provide an adequate supply of papertowels.
- Also a piece of metal was found in the food. It appears to have come from stainless steel scrubber used to clean out the wok.
- Manager said these will be changed more often.
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2/9/2011 | Complaint | |
- 3.4- Food throughout are not date marked. Ready-to-eat potentially hazardous foods not used within 24 hours must be dated when they are prepared and consumed within seven days.
- Upon arrival large quantity of foods were at room temperature including but not limited to general tso chicken at 60°F, raw shrimp
- 64°F, and cut raw beef 45°F. Potentially hazardous foods shall be held cold at 41°F and below.
- 3.2- Same cutting board used to cut raw chicken was used to cut beef. Cross contamination shall be prevented by separating raw animal foods from each other and cleaning and sanitizing cutting boards between uses.
- 4.6- Food containers were rinsed in the food preparation sink. Food contact surfaces shall be washed, rinsed, and sanitized in the three compartment sink then air dried.
- 2.3- Open beverages stored on the reach-in cooler and can goods shelving. Employees shall drink in a separate designated area or provide a covered beverage container.
- 3.1- Can of baby corn was deeply dented on the top seam. Do not use canned good that are deeply dented, rusted, or bulging to prevent possible contamination.
- 3.2- Tray of raw chicken stored on rack above egg roll wrapper. Store raw chicken on the bottom shelf separate from ready-to-eat food and other raw animal foods to prevent possible cross contamination.
- 7.1- Can of drain cleaner stored on top of a metal container of cashews. Store toxic material separate from food and single-use items to prevent possible contamination.
- 3.2- Egg roll filling in the walk-in cooler was 47°F. Unclear if this was improperly cooling or was stored at room temperature.
- Maintain potentially hazardous foods cold at 41°F and below and/or cool rapidly in in small portions for rapid cooling from 135°F to 70°F within two hours and 70°F to 41°F for a total time of six hours.
- 4.5/4.6- Several cutting utensil on bottom shelf under preparation table are soiled. Clean and sanitize food contact surfaces to sight and touch.
- 3.2- Bags of rice and various other ingredients are stored in open bags with bowls. Keep foods covered while not in use and provide scoops to prevent possible contamination.
- 6.1- Front door left open and back door is not tight fitting. Keep outer openings closed at all times and back door must be self-closing and tight fitting to prevent possible pest entry.
- 3.2- Wet rags stored on counters and all used to clean areas where raw foods were stored and ready-to-eat foods. Provide two different wiping cloth buckets one for ready-to-eat foods the other for raw animal foods. Store wet wiping cloths in sanitizing solution between uses.
- 3.2- Cabbage stored on the floor in the walk-in cooler. Store food six inches off the floor to facilitate cleaning and prevent contamination.
- 4.5- Shelving in the walk-in cooler, exterior of upright freezer, and large rolling rack with sheets are soiled. Clean this equipment.
- 5.1- Three compartment sink does not shut off. The water line is manually shut off between uses. Plumbing shall be in good repair.
- 6.4- Several small flying insects near mop sink and kitchen area. Provide adequate pest control measures.
- 4.0- Apron used to cover hot fried rice. Do not use absorbent apron to cover food provide food grade covering.
- 4.4- Remove duct tape from handle on the fried rice warmer to facilitate cleaning and prevent possible contamination.
- 3.2- Label all storage and working ingredient bins to prevent confusion or misuse.
- Note: Observed same spoon being used for MSG and other ingredients. Please provide separate utensil for these working ingredient container to prevent a possible allergic reaction for those that have an allergy to MSG.
- Large quantity of foods were at room temperature during lunch hour. Only take out what employees have time to cut or prepare during busy hours.
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9/17/2010 | Standard2 | |
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