August 28, 2009 (Risk Factor Assessment)

June 01, 2009 (Routine)

• 0220 - Corrected During Inspection Critical Observed an open glass of soft drink on top of cans on the rear storage rack.
  Employees may drink from a cup with a lid/straw.
• 0550 - Corrected During Inspection Observed scooper/utensils in a crock pot that is not plugged in/at room temperature. (per owner these have been in water since this morning)
  Maintain the water in the crok pot to at least 135 degrees or above. Water was discarded. Utensils cleaned/pot plugged in.
• 2020 A (Utensils) - Corrected During Inspection Observed ladles in bucket on the kitchen entrance storage rack with the food contact surface upward.
  Invert all clean utensils; handles upward.
• 1800 - Observed dirty rolling table/prep tables.
  Clean any soiled surface.
• 3080 - Observed 32 foot candles of lighting on the cooks line; should be 50 foot candles or more. Observed 8 foot candles of lighting in the walk-in vault; should be at least 10 foot candles.
  Supply brighter lighting.

April 22, 2009 (Risk Factor Assessment)

February 06, 2009 (Risk Factor Assessment)

• 3030 - Corrected During Inspection Repeat Observed a lack of paper towels at the rear handsink.
  Provide paper towels at all handsinks used by food service personnel.
• 0830 - Critical Repeat Observed egg rolls in the walk-in unit with no date markings (per owner, they use the basket at the entrance of walk-in box first).
  Supply date markings on all foods prepared/held for 24 hours or more.

October 23, 2008 (Risk Factor Assessment)

• 3030 - Corrected During Inspection Repeat Observed the lack of paper towels at the kitchen handsink.
  Supply paper towels at all handsinks.
• 0470 - Critical Observed foods in the low boy cook line refrigeration unit with no cover/lid.
  Provide a cover/lid on all foods.
• 0830 - Critical Repeat Observed foods in the walk-in vault with no date markings (bags of cooked pork, bags of noodles, dumplings, etc).
  Supply date markings on all prepared foods held for 24 hours or more.

July 24, 2008 (Risk Factor Assessment)

• 3030 - Corrected During Inspection Repeat Observed the lack of paper towels at the rear handsink.
  Supply paper towels at all handsinks.
• 0830 - Critical Repeat Observed the lack of date markings on the container of dumplings.
  Supply date markings on all foods prepared and kept for 24 hours or more.

May 02, 2008 (Routine)

• 0610 - Observed foods on the walk-in flooring/bag of onions on the kitchen flooring.
  Store all foods at least 6" off of flooring.
• 0830 - Critical Repeat Observed the lack of date markings on foods prepared/kept for 24 hours or more.
  Supply date markings on foods.
• 1800 - Observed dirty shelving/table on cooks line.
  Clean the shelving/table more frequently.
• 3030 - Corrected During Inspection Observed the lack of paper towels at the rear handsink.
  Supply paper towels at all handsinks.
• 3080 - Observed 7 foot candles of lighting in the walk-in vault.
  Provide at least 10 foot candles of lighting in the walk-in. Increase the brightness of lighting.
• 3270 - Observed a torn screen in the back door.
  Repair/replace the screen.

February 29, 2008 (Critical Procedures)

• 0160 - Corrected During Inspection Critical Repeat Male employee came through back door and started prepping but did not wash hands first.
  Wash hands when entering kitchen.
• 0220 - Corrected During Inspection Critical Observed a male employee drinking from an open plastic container in the kitchen.
  Employees may drink from a cup with a lid/straw.
• 0830 - Critical Repeat Observed foods in the refrigeration units with no date markings (walk-in, egg rolls, etc).
  Supply date markings on all foods held for 24 hours or more.
• 1770 A - Corrected During Inspection Critical Observed the slicer with dried food debris on it.
  Clean the slicer thoroughly.

November 15, 2007 (Critical Procedures)

• 0380 - Corrected During Inspection Critical Observed a badly dented can of pineapple on the rear storage shelving.
  Remove from shelf. Do not use. Removed.
• 0820 - Corrected During Inspection Critical Observed the container of brown rice in the walk-in vault at 50 degrees, should be at 41 degrees or below.
  Discard the rice.
• 0820 - Corrected During Inspection Critical Observed several foods on the reach-in cold table and reach-in between 48-52 degrees; should be 41 degrees or below.
  Discard the scallops, pork-in-oil, bowl of noodles, chopped pork, shrimp, raw chicken. Discarded. The thermostat knob had been moved.
• 0830 - Critical Repeat Observed foods in the refrigeration units with no date markings.
  Date mark all foods held for at least 24 hours (potentially hazardous).

August 23, 2007 (Routine)

• 0160 - Corrected During Inspection Critical Male employee entered the kitchen from back door, then started preparing foods without washing hands.
  Employees must wash hands before preparing foods, when changing duties, using restroom, etc.
• 0470 - Corrected During Inspection Critical Repeat Observed raw meats stored above/adjacent to vegetables in the walk-in vault.
  Store raw meats below cooked foods and produce. Removed.
• 0480 - Corrected During Inspection Observed sugar (?) being stored in cherrie jars.
  Place foods in containers/supply identification labels.
• 0550 - Observed utensils in container on kitchen entrance rack with handles down.
  Invert all utensils, handles upward.
• 0610 - Corrected During Inspection Repeat Observed foods on the walk-in flooring.
  Store all foods at least 6" off of the flooring.
• 0820 - Corrected During Inspection Critical Observed milk and half & half (bar) at 46/48 degrees; should be at least 41 degrees or below.
  Adjust the thermomstat on this unit/maintain foods at 41 degrees or below. Discard milk and half & half. Discarded.
• 0820 - Corrected During Inspection Critical Observed wontons in plastic cups on top of shelving at cooks station registered between 86-89 degrees.
  Store hot foods at 135 degrees or above. Discard these foods. Discarded.
• 0830 - Critical Observed potentially hazardous foods in the refrigeration units with no date markings.
  Place a date mark on potentially hazardous foods held for at least 24 hours.
• 1190 - Corrected During Inspection Observed the lack of a thermometer in the bars refrigeration unit.
  Supply a thermometer in all refrigeration units.
• 1750 - Corrected During Inspection Observed jars of spices on the cooks line being stored in cherrie jars.
  Do not reuse these plastic jars. These are single use items. Discarded.
• 1770 A - Corrected During Inspection Critical Observed dirty knifes on the wall rack.
  Wash, rinse, sanitize utensils after usage. Removed and cleaned.
• 3045 - Observed the lack of handwashing sign in the male/female restrooms.
  Supply a sign (handwashing) at all sinks used by foodservice personnel.

June 26, 2007 (Follow-up)

• 0610 - Repeat Container of chicken on floor in walk-in cooler.
  Store 6" off floor.
• 1450 - Repeat Walk-in cooler not large enough fo amount of food used.
  Increase refrigeration capacity.
• 2930 - Repeat Back door was open.
  Keep closed.

May 31, 2007 (Routine)

• 0170 - Corrected During Inspection Observed employee wash hands in 3 compartment sink.
  Corrected by discussing with staff.
• 0470 - Corrected During Inspection Critical Observed lettuce stored directly under containers of raw meats.
  Lettuce moved to vegetable side of walk-in cooler.
• 0550 - Rice scoops found in standing water. Also, ice scoop found down in ice.
  Store rice scoops in hot water or on clean surface. Ice scoop handle must be stored up.
• 0560 - Napkins used to cover rice.
  Remove.
• 0570 - Found wet wiping cloths on tables.
  Store in sanitizer.
• 0610 - Found container of chicken stored on floor.
  Store 6" off floor.
• 0790 - Observed scallops thawing in standing water.
  Thaw under running water or in walk-in cooler.
• 1370 - No alarm for low sanitizer levels.
  Have company install.
• 1450 - Walk-in cooler is not large enough for amount of food used. Product stored on floor.
  Increase refrigeration capacity.
• 1770 C - Found food debris on rice cooking tables.
  Clean.
• 2740 - Garbage area dirty.
  Clean.
• 2910 - Corrected During Inspection Found insect control device over food prep area.
  Corrected by removing.
• 2930 - Found back door open.
  Keep closed.
• 3030 - Corrected During Inspection No hand towels at handsink.
  Corrected by providing.
• 3180 - Grease on floor behind wok line.
  Clean.
• 3270 - Critical Numerous flies in kitchen.
  Use effective pest control.

February 27, 2007 (Critical Procedures)

November 13, 2006 (Critical Procedures)

August 22, 2006 (Critical Procedures)

• 0220 - Corrected During Inspection Critical Containers of tea that an employee was drinking did not have a straw.
  Removed from cook line and discarded.
• 0450 - Corrected During Inspection Critical Scoops handle in ice machine was down in the ice.
  Store with handle up or store in clean container outside of machine.
• 1890 - Corrected During Inspection Critical Sanitizer strength low.
  Ecolab called. Do not use until 50 ppm sanitizer.

June 16, 2006 (Follow-up)

• 0610 - Corrected During Inspection Found container of chicken stored on floor under wok line.
  Corrected by storing off floor.
• 1570 - Repeat Found torn refrigeration gaskets.
  Replace.

May 31, 2006 (Routine)

• 0610 - Found product stored on floor in walk in cooler.
  Store 6" off floor.
• 1570 - Found torn gaskets on prep refrigerator doors.
  Replace.
• 1770 A - Critical Found can opener dirty with old food.
  Clean and sanitize.
• 1770 C - Found the shelves in the walk in cooler dirty.
  Clean.

February 22, 2006 (Critical Procedures)

November 28, 2005 (Critical Procedures)

June 09, 2005 (Follow-up)

May 25, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Screw top bottles in prep area.
  use cups with lid and straws.
• 0220 - Corrected During Inspection Critical Burning cigarette on table shelf.
  No smoking.
• 0470 - Corrected During Inspection Critical Uncovered food in walk in cooler.
  Covered.
• 0550 - Corrected During Inspection Knives stored between sandwich unit and table.
  Store in clean area.
• 0560 - Corrected During Inspection Napkin on spring rolls in prep unit.
  Remove.
• 0610 - Corrected During Inspection Container of shrimp and chicken on floor.
  Store off floor 6".
• 0620 - Corrected During Inspection Container of shrimp stored under sink.
  Removed.
• 1060 - Cardboard lining shelf in walk in cooler.
  Remove.
• 1800 - Side of sandwich unit, bottom shelves of prep tables and corn starch bin dirty.
  Clean.
• 3180 - Floor dirty behind fryers.
  Clean.

March 01, 2005 (Critical Procedures)

• 0160 - Corrected During Inspection Critical One employee did not wash hands after cleaning floor.
  Corrected by properly cleaning hands.
• 0270 - Corrected During Inspection Critical Orange rinds being saved from customers plates to be dried.
  Discared. Do not allow employees to save oranges.
• 1890 - Corrected During Inspection Critical Repeat Pans not being sanitized.
  Corrected by running through dishmachine.
• 2180 - Corrected During Inspection Critical Drain backed up-food particles from wok line on floor.
  Cooking stopped and floor immediately cleaned and sanitized.

December 07, 2004 (Critical Procedures)

• 0470 - Critical Product stored on floor and covers being put on as inspector walked into kitchen.
  Keep all product stored off floor & covered.
• 0450 - Critical Bare hand contact with cherries and pineapples that go on top of sweet and sour chicken.
  Spoon put into container for dispensing.
• 0220 - Critical Employee had open weeping burn on arm.
  Bandage.
• 1890 - Critical Pans washed at 3 compartment sink not sanitized.
  Put through dishmachine.

July 23, 2004 (Follow-up)

July 07, 2004 (Other)

July 06, 2004 (Follow-up)

• 1060 - Repeat Cardboard boxes reused as food storage containers.
  Use only cleanable containers for food storage.
• 0550 - Repeat Food dispensing utensils store in container of room temp water between uses.
  Keep water >140 degrees or store utensils in food with handle up out of food.
• 0470 - Critical Employee washing pan in sink and splashing wash water into food (raw chicken) in adjoining sink.
  Remove all food from sinks and sanitize sinks before dishwashing.
• 1900 - Critical Repeat Pan not sanitized.
  Use wash, rinse,sanitize,air dry dishwash procedure or install separate dishwash or food prep sink.
• 0220 - Critical Employees eating meals in kitchen.
  Advise employees that cannot eat in kitchen. Provide table in dining room or add employee break room for employees.
• 0820 - Critical Eggs (raw) in handsink at 90 degrees.
  Store eggs in refrig at 41 degrees or less.
• 2310 - Critical Eggs in handsink.
  Keep handsink accessible at all times.

June 01, 2004 (Routine)

• 0160 - Critical Employee smoking in kitchen did not wash hands before returning to work.
  Alway wash hands in handsink before beginning food prep.
• 3140 - Employee smoking in kitchen.
  Advise employees that smoking is not allowed in kitchen and after smoke breaks must wash hands in handsink with soap and water.
• 0170 - Employee rinsed hands in 3 compartment sink where food was getting washed.
  Do not wash hands in 3 compartment sink.
• 0140 - Critical Employee rinsed hands in 3 compartment sink where food was being washed.
  Advise employees to wash hands with soap, warm water for 20 seconds and dry with paper towel.
• 3020 - Out of soap at handsink.
  Provide. Corrected during inspection.
• 3045 - Handwash sign not readable.
  Put sign where readable.
• 1060 - Reusing cardboard box for storage.
  Use cleanable container.
• 1900 - Critical Employee washed equipment in 3 compartment sink where food being washed and did not sanitize equipment.
  Follow required wash, rinse, sanitize, air dry procedures. Finish food prep, clean sinks then wash dishes.
• 1770 A - Critical Ice scoop not clean.
  Clean.
• 1770 C - Gaskets & shelves not clean.
  Clean.
• 0550 - Dispense utensils stored in standing water between uses.
  Store in 140 degree or more water, clean & dry or in food dispensed with handle up out of food.

February 25, 2004 (Critical Procedures)

• 0850 - Critical Rice cooked this a.m. was out at room temp.
  Cooled on sheet pan in walk in to 41 degrees.
• 0160 - Critical Handsink had eggs in it and no soap. Employee washed hands in 3 compartment sink.
  Never put anything in handsink. Keep accessible for employee handwashing. Replace hand soap.