- *4.5/4.6 Soiled can opener blade. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- *4.1 Damaged/cracked stainless steel bowl covered with duct tape is not a smooth, easily cleanable surface and may harbor bacteria. Discard and/or replace damaged bowl.
- 3.2 Observed plastic bowls in bulk food containers. Provide handled scoops to properly dispense food and prevent possible contamination.
- 3.2 Unlabeled bulk food container. Unidentifiable foods shall be labeled with common name to prevent confusion and/or misuse.
- 3.2 One spoon is used to dispense sugar, salt, and MSG in cooking area. Please provide three spoons for each container to properly dispense food and prevent mixing of ingredients.
- 6.1/6.2 Non-working lights and missing light shield in food preparation area. Provide adequate lighting in food preparation areas and replace missing light shield to prevent possible contamination.
- 3.2 Wet wiping cloth on counter. Store wet wiping cloths in sanitizing solution between use to prevent bacterial growth.
- 4.8 Plastic forks stored upright. Invert forks to present handle and prevent possible contamination of food contact surface.
- 2.4 One Person-in-Charge per shift with Level One food safety training must be present. Please complete online Level One food safety training at www.servsafe.com/starters or www.statefoodsafety.com.
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4/11/2012 | 30 Day | Person-in-Charge present: Mike
Observed one accurate thermometer available for use.
Observed frozen vegetables properly thawing in cooler at time of inspection.
Observed raw chicken stored properly on bottom shelves of walk-in cooler to prevent cross-contamination.
Observed egg rolls and chicken cooled properly on shallow pans inside the walk-in cooler.
Chemicals are properly labeled and stored separate from food and clean equipment.
Discussed reheating foods to 165°F prior to hot holding.
Date Marking: No date mark on cooked foods including but not limited to: chicken and egg rolls. Cooked foods shall be dated at time of preparation and consumed or discarded within 7 days. Person-in-Charge agreed to date cooked foods in the future.
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- XI PROTECTION FROM CONTAMINATION: Observed bowl containing raw chicken juices located in green pepper container in flip top cooler. Separate container previously containing raw meat to prevent possible cross-contamination.
- Observed egg rolls and sweet-n-sour chicken properly cooled in single-layer on sheet pans inside walk-in cooler.
- Egg rolls and sweet-n-sour chicken were dated.
- Long stem thermometer available for use.
- *4.4 Cutting board is damaged/melted. Equipment shall be in good repair and easily cleanable.
- 4.4 Walk-in cooler shelving is chipping paint/rusted. Equipment shall be in good repair.
- 3.2 Uncovered food. Food shall be covered during storage to prevent possible contamination.
- 3.2 Wet cloths stored under cutting board used to prepare raw chicken. Store wiping cloths in sanitizing solution. Provide a separate sanitizing solution for cloths used with raw animal foods.
- 6.4 Fly strip is covered with flies. Remove fly strip. Locate fly strips in areas where contamination of food or clean equipment can not occur.
- 4.0 Seal bare wood supports below fryer legs.
- 3.2 Bowl stored in bulk food container. Provide a handled scoop to properly dispense food.
- See Critical Control Point inspection report dated 10/4/2011.
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10/4/2011 | Critical Control Point 1 | III HANDWASHING: No soap available at employee handwashing sink in equipment washing area. Provide an adequate supply of soap to facilitate handwashing. Person-in-Charge agreed to use dish soap to wash hands until hand soap is purchased.
VII COLD/HOT HOLDING: Fried rice stored at room temperature was 60-63°F. Steamed rice located on top of food in fliptop cooler was 56°F. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Instructed Person-in-Charge to discard rice.
VIII DATE MARKING: No date mark on cooked noodles and General Tso chicken. Food shall be dated after cooking and used or discarded within seven (7) days. Discussed with Person-in-Charge.
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- The following are repeat violations from the previous standard and critical control point inspection reports dated 2/24/2011:
- *7.0 Unlabeled spray bottle located below the handwashing sink. Containers storing poisonous/toxic chemicals shall be labeled with the chemical name to prevent confusion, misuse, or mixing unlike chemicals which can be hazardous to health.
- *3.4 No date mark on cooked bourbon chicken and General Tso chicken inside the walk-in cooler. Cooked foods shall be dated at time of preparation. Note: Egg rolls, noodles, and sweet and sour chicken were dated 3/22 and/or 3/23 inside the walk-in cooler.
- */C3.4 Observed General Tso chicken prepared today cooling in bus tub at room temperature. Internal temperature was 129-
- 135°F. Instructed Person-in-Charge to place chicken in the walk-in cooler to cool more rapidly. Monitor cooling to assure food reaches 70°F within 2 hours; and 135°F to 41°F within a total of 6 hours. Chicken was placed into the walk-in cooler.
- 4.4 Raw wood blocks located under legs of fryers. Seal wood so as to be non-absorbent, and easily cleanable.
- 6.2 Inadequate lighting in the grill cooking area. Provide 50 footcandles of light in food preparation areas.
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3/25/2011 | Follow Up 2 | |
- Reportedly, walk-in cooler was repaired today. Ambient air temperature at this time was 42.4°F. Please monitor walk-in cooler temperature. Foods must be maintained at 41°F or below.
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2/28/2011 | Follow Up 1 | |
- Repeat VIII DATE MARKING: No date mark on cooked ready-to-eat foods throughout. Ready-to-eat food shall be dated at time of preparation and consumed or discarded within 7 days. Discussed proper date marking with Person-in-Charge.
- Repeat VII COOLING: Internal temperature of General Tso chicken cooling in bus tub at room temperature at 4:10 p.m. was 74°F.
- Reportedly, this was prepared at 10:30 a.m. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of 6 hours. Discard any contaminated food. Properly cool foods in the walk-in cooler holding at 41°F; ice baths, chill wands, shallow pans, division of large portions. Employee discarded chicken at end of this inspection upon instruction.
- XII CHEMICAL: Observed RAID insecticide on premises. This product is not approved for use in commercial food processing areas.
- Remove unapproved pesticide. Contact a certified pest control operator if needed.
- XII CHEMICAL: Observed unlabeled spray bottle containing a purple liquid located below the employee handwashing sink.
- Poisonous/toxic chemicals shall be labeled with common name to prevent confusion and/or misuse. Label spray bottle.
- VIII DATE MARKING: Observed moldy food inside the walk-in cooler. Ready-to-eat food shall be dated at time of preparation and consumed or discarded within 7 days. Person-in-Charge stated food will be discarded.
- XI PROTECTION FROM CONTAMINATION: Observed raw animal foods improperly stored as follows:
- - raw chicken above vegetables inside prep cooler
- - raw chicken above raw beef inside prep cooler
- - raw chicken above ready-to-eat gravy inside prep cooler
- - raw pork ribs above ready-to-eat foods inside the walk-in cooler
- Properly store raw animal foods separate and below cooked, ready-to-eat foods to prevent possible cross-contamination. Attempted to educate Person-in-Charge on this requirement.
- VII COLD HOLDING: Observed raw chicken stored in food preparation sink during this inspection. Internal temperature of chicken was
- 59°F. Reportedly, this was prepped today and will be cooked. Temperature abuse can lead to a foodborne illness. Prepare smaller batches of food to minimize the time food spends in the temperature danger zone.
- Other temperatures recorded today:
- - noodles in prep cooler, 44°F
- - gravy in prep cooler, 38°F
- - raw chicken in prep sink, 59°F
- - General Tso chicken, cooling at room temp for approximately 5.5 hours: 74°F
- Note: Gene's Refrigeration invoice provided today was dated Feb. 21, 2011.
- */C4.4 Chlorine sanitizing solution residual in the three-compartment sink was 0 ppm. Maintain chlorine residual at 50-200 ppm to effectively sanitize without leaving a toxic residue.
- *4.5/4.6 Dried food debris build-up on utensils used to stir chicken. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- */R4.0 Observed bones for soup stored in re-used plastic grocery bag. Food shall be stored in containers capable of being cleaned and sanitized or use food grade safe bags.
- *3.4/4.4 Walk-in cooler is in disrepair. See Critical Control Point inspection. Equipment shall be in good repair. Reportedly, a part is on order.
- 3.2 Observed pans without handles floating in bulk soy sauce containers. Utilize handle utensils to properly dispense food.
- 4.4 Rusted shelf inside the walk-in cooler. Equipment shall be in good repair, smooth, and easily cleanable.
- 4.4 Raw wood blocks located under legs of fryers. Seal wood so as to be non-absorbent, and easily cleanable.
- 4.5 Soiled wood pallet inside walk-in cooler. Clean this or replace.
- 4.4 Damaged plastic curtains inside walk-in cooler have duct tape on them. Replace curtains as needed.
- 4.1 Sharp Carousel microwave is unapproved for use. Provide commercial grade microwave.
- 4.4 Damaged pan edge located on wheeled cart next to grill. Equipment shall be in good repair.
- 6.0 Missing ceiling tile in food preparation area. Replace missing ceiling tile.
- 6.4 Observed food debris accumulation in the floor drain in the cooking area. Clean this.
- 4.5 Grease accumulation on the sides of the wok cooking equipment and fryer. Clean these areas to remove grease.
- 6.4 Grease and food debris along edge of floor by the fryer. Clean the floor.
- 6.2 Inadequate lighting in the grill cooking area. Provide 50 footcandles of light in food preparation areas.
- See Critical Control Point Inspection dated 2/24/2011.
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2/24/2011 | Critical Control Point 2 | Person-in-Charge present: San Yung Lo
VII COLD HOLDING: Potentially hazardous foods holding at improper temperatures inside the walk-in (WI) cooler. The walk-in cooler is in disrepair. Reportedly, a part is on order and will arrive on Monday February 28, 2011. Adequate refrigeration must be provided in order to store potentially hazardous foods at 41°F or below and prevent possible growth of harmful bacteria which may cause a foodborne illness outbreak. Discard any contaminated food. Person-in-
Charge negotiated use of another walk-in cooler within the outlet mall at time of this inspection in order to store foods until such time the walk-in cooler is repaired. Person-in-Charge and employees relocated foods at time of this inspection.
Reportedly, chicken juice/broth in buckets will be discarded.
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- The following are repeat violations from the previous standard inspection report dated 9/9/2010:
- *4.4 Chlorine sanitizing solution residual in wiping cloth bucket was 0 ppm. Maintain chlorine residual at 50-200 ppm to effectively sanitize.
- *3.4 Observed employee relocate General Tso chicken cooling at room temperature in bus tub into walk-in cooler. Internal temperature of chicken was 82°F. Time temperature controlled for safety food shall be cooled rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of six hours. Reportedly, chicken was cooling 1 hour. Monitor cooling process. Recommend spreading chicken on shallow pan to allow more rapid cooling.
- 3.2 Wet cloths located on prep table. Store wet wiping cloths in sanitizing solution between use. A separate wiping cloth and bucket of sanitizing solution shall be provided for use with raw animal foods.
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9/30/2010 | Follow Up 1 | |
- *4.4 Chlorine sanitizing solution residual in wiping cloth bucket was greater than 200 ppm. Maintain chlorine residual at 50-200 ppm to effectively sanitize without leaving a toxic residue.
- *4.5/4.6 Soiled can opener blade and dried food debris build-up on grinder used to prepare raw chicken for egg rolls. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- *4.0 Observed food stored in re-used plastic grocery bag. Food shall be stored in containers capable of being cleaned and sanitized or use food grade safe bags.
- 3.2 Wet cloths located on prep table. Store wet wiping cloths in sanitizing solution between use. A separate wiping cloth and bucket of sanitizing solution shall be provided for use with raw animal foods.
- 6.4 Soiled floor below the cooking equipment. Clean the floor more thoroughly.
- 6.4 Observed flies throughout. Continue efforts to safely eliminate insects.
- 6.2 Non-working lights in food preparation area. Provide 50 footcandles of light in food preparation areas.
- See Critical Control Point inspection dated 9/9/2010.
- Repeat XI Protection from Contamination: Dented seam on water chestnut canned good located on storage rack. Food packages shall be in sound condition and protect the integrity of the contents from possible contamination and/or adulteration. Store damaged goods in a separate, designated area for credit or return to the supplier.
- Repeat VIII Cooling: Observed General Tso chicken cooling in bus tub at room temperature. Reportedly, this has been cooling approximately one hour. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of 6 hours. Advised Person-in-Charge to place chicken in the walk-in cooler.
- Appears cooked foods were properly cooled on sheet pans inside the walk-in cooler.
- One accurate thermometer available for use.
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9/9/2010 | Standard 1 | Person-in-Charge present: San Yung Lo
Repeat VIII Date Marking: No date mark on cooked chicken, egg rolls, and noodles inside the walk-in cooler. Ready-toeat food shall be dated at time of preparation and consumed or discarded within 7 days. Discussed proper date marking with Person-in-Charge.
III Handwashing: No papertowels available at front employee handwashing sink. Person-in-Charge shall provide an adequate supply of papertowels to facilitate proper handwashing. Reportedly, operator is out of papertowels at this time. Papertowels are available at rear handwashing sink.
XI Protection from Contamination: Observed a bowl containing raw chicken juices located in container storing chopped green peppers. Relocate bowl to prevent possible cross-contamination. Bowl was relocated at time of inspection.
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