HACCP Inspection all food product on arrival. Ensure that all cans are in good sound condition.
Chlorine sanitizing bucket concentration: 200 ppm
Frozen foods are frozen.
- Critical: Wholesome, sound condition
Two severely dented cans of baby corn were found with broken seals.
Corrected
- Plumbing installed and maintained
Leak found on the hot and cold water nozzles of the prep sink.
Repair nozzles.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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10/22/2015 | Routine | 94 |
See attached inspection report. MJ
No violation noted during this evaluation. | 6/24/2015 | 1st Recheck | |
HACCP Ensure that cans are not severely dented or have broken seals.
Recheck of weather striping will take place on or after 6/18/15.
Recheck fee will be assessed.
Chlorine sanitizer concentration: 200 ppm.
Frozen foods are frozen.
RFS was also discussed during inspection. Complaint reported that an plastic wrap was cooked inside of egg roll. Pictures of the egg roll were taken and attached to the RFS. The owner was aware of the complaint and stated that the meal did not come from his location because that brand of plastic wrap is not used in the establishment. I let him know that the complainant had provided a receipt showing that the meal in fact did come from the this establishment. He reported that their egg rolls are made in the establishment. He instructed his staff to pay careful attention when they are prepping the egg rolls and inspect all food before it is cooked.
- Wiping cloths clean, used properly, stored
Wet wiping cloths found on rear hand sink.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Exterior surfaces of fryers are excessively soiled.
Clean and maintain all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Rice cooker found stored on the floor.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
- Critical: Outer openings protected from insects, rodent proof
Weather striping on side door is in disrepair.
Repair weather striping to reduced the occurrence of pest and rodents.
Recheck will take place on or after 6/18/15.
Recheck fee will be assessed.
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6/8/2015 | Routine | 93 |
HACCP All prepared potentially hazardous foods shall be date-marked. Day of preparation shall be counted as Day 1.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Containers of prepared chicken stored in the walk in cooler are not date-marked.
Properly date-mark all prepared containers of chicken. Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Food protection during storage, prepartion, display, service, transportation
Bowl of noodles found stored on the floor in the walk in cooler.
Store all containers of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
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3/25/2015 | Routine | 93 |
HACCP Discussed toxic item storage. Store all toxic items in designated chemical storage area below all food and food prep areas.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
Severely dented cans of ground bean sauce found on canned goods storage rack.
Return cans to food distributor for credit. Thoroughly inspection canned goods when food shipment is received. Corrected by education.
Unacceptably damaged containers of food shall not be used in the food establishment.
- Food protection during storage, prepartion, display, service, transportation
Pans of food uncovered in back prep area.
Provide protective covering for foods to protect against possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Floors properly constructed, clean, drained
Floors in rear of kitchen are soiled.
Thoroughly clean and maintain floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/7/2014 | Routine | 92 |
A recall was issued from the CDC reporting the findings of Listeria in Wholesome Soy Products, Inc. After inspecting all frozen and ready-to-eat foods, the establishment does not carry any products from the company. Manager has been instructed not to receive any products from this company. MJ
- Critical: Wholesome, sound condition
Severely dented cans of ground bean sauce found on canned goods storage rack.
Return cans to food distributor for credit. Thoroughly inspection canned goods when food shipment is received. Corrected by education.
Unacceptably damaged containers of food shall not be used in the food establishment.
- Food protection during storage, prepartion, display, service, transportation
Pans of food uncovered in back prep area.
Provide protective covering for foods to protect against possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Floors properly constructed, clean, drained
Floors in rear of kitchen are soiled.
Thoroughly clean and maintain floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/7/2014 | Complaint Investigation | |
Mini prep cooler has ambient temperature o f 37 F. Embargo has been lifted. Cooler can be used for refrigerated foods. Further recheck is not needed. MJ
Note: Recheck fee will be assessed.
See attached inspection sheet..
No violation noted during this evaluation. | 7/17/2014 | 1st Recheck | |
Mini prep cooler will bear an Embargo tag until it has been serviced. Mini prep cooler is not to be used until Embargo has been lifted by sanitarian. Recheck will take place on 7/18/14.
Note: Recheck fee will be assessed. MJ
HACCP Discussed and reviewed pH of sushi rice.
Chlorine three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
-The following foods had improper internal temperatures: Shrimp 55 F, Pork 50 F, Steak 53 F, chicken cubes 53 F.
Refrigerated potentially hazardous foods shall have an internal temperature of 41 F or below. Corrected by moving foods to walk in cooler.
Cool potentially hazardous food requiring refrigeration after preparation rapidly to an internal temperature of 41°F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Critical: Facilities to maintain proper temperatures
Mini prep cooler has ambient temperature of 55-60 F.
Mini prep cooler will bear an Embargo tag until it has been serviced.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility.
Recheck will take place on 7/18/14 to check status of cooler.
Recheck fee will be assessed.
- Food protection during storage, prepartion, display, service, transportation
Cooking pot filled with tea found stored on the floor near handwashing sink. Pan of meat not covered in True freezer.
Provide protective covering for all foods to protect against possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Lid of large prep table cooler is in disrepair.
Repair or replace lid.
Food on display shall be protected from consumer contamination by the use of packaging or by the use of easily cleanable counter, serving line or salad bar protector devices, display cases or by other effective means.
- Non-food contact surfaces clean
Baffles are excessively soiled with accumulated grease deposits.
Wash and maintain baffles.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Boxes of single service cups and straws found stored on the floor in back stock room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Flooring throughout kitchen is in disrepair.
Repair or replace flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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7/15/2014 | Routine | 85 |
HACCP: Cans are not to be reused for storage. Only NSF approved food storage containers are to be utilized for food storage practices.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
Can of hoisin sauce dented and busted on can storage rack in dry storage room.
Discard can of hoisin sauce or send can back to distributor or credit
- Original container, properly labeled, consumer advisory
Small containers of white substances and seasonings unlabeled on seasoning storage shelf.
Clearly label small containers of seasoning so that they are easily identifiable.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food protection during storage, prepartion, display, service, transportation
Pan of cooked egg rolls uncovered on serving tray. Bags of flour stored on floor in dry storage area.
Provide covering or lid for pan of egg rolls.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Single service articles not re-used
Hoisin sauce cans used for sauce storage.
Provide proper NSF approved food storage containers for excess sauce.
Re-use of single-service articles is prohibited.
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2/6/2014 | Routine | 90 |
HACCP: Discussed hand washing
Sanitizer used is Chlorine (wiping cloth bucket tested at 200ppm)
All frozen food is frozen
- Critical: Wholesome, sound condition
Observed dents in the following cans: bamboo shoots, baby corn and 2 cans of water chestnuts.
Corrected by education and employee moved cans to the floor where they will be returned.
Unacceptably damaged containers of food shall not be used in the food establishment.
- Potentially hazardous foods properly thawed
Crab meat and shrimp were observed to be thawing in standing water on the prep counter.
Corrected by education and employee moved the food to be under running water.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelf under the prep table across from the 3-compartment sink had a particle board liner on it which was no longer sealed.
Corrected by the employee removing the cover.
All non-food contact ares shall be non-absorbent, smooth, easily cleanable.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling in front of the hood vents is soiled.
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11/7/2013 | Routine | 91 |
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