July 20, 2009 (Risk Factor Assessment)

• 0170 - Employee "rinsed" hands in 3 compartment sink.
  Use handwash sink.
• 0160 - Critical Employee came into kitchen from outside and began food prep without washing hands. Employee handled raw chicken then touched handles of equipment (rice cooker, etc) without washing hands.
  correct by teaching all employees to always wash hands with soap and warm water for 20 seconds before beginning food prep and whenever changing duties while working (taking money, holding phone, handling raw animal foods, trash, etc).
• 3030 - Out of paper towels. They were replaced but employees used cloth towels.
  Remove cloth towel and use paper towels to dry hands.
• 2310 - Critical Handwash sink had pan and other food equipment in it.
  Corrected by moving stuff. The handsink must always be accessible for handwashing-don't put stuff in sink.
• 0470 - Critical Repeat Raw shell eggs over diced onions and green peppers and raw pork over cut cabbage in walk-in.
  Always store raw animal foods below cooked foods and vegetables.
• 1890 - Critical Employee "rinsed" food utensil under running water but did not clean and sanitize it before reuse.
  Correct by washing with soap, rinse with water and sanitize before reuse.
• 0830 - Critical Repeat No date labels on containers of cooked noodles, cooked pork, wontons, portioned cooked chicken or egg rolls prepared and held >24 hours in refrigerator.
  Correct by date labeling all TCS/PHF food prepared and held in refrigerator >24 hours.

April 16, 2009 (Risk Factor Assessment)

• 0160 - Critical Repeat Observed employee eat, then peel some raw shrimp, then return to wok line cooking without washing hands.
  Correct by teaching employees to wash hands after eating (and not to eat in kitchen), and wash hands after touching raw animal foods before returning to food prep.
• 1780 - Critical Observed employee use knife to cut crab sticks then return it to storage for reuse, observed employee rinse sheet pan with water (did not wash, rinse, and sanitize) after use for one food (dumplings) and reuse for shrimp.
  Correct by cleaning pans and utensils by wash, rinse, sanitize procedure after use before reuse.
• 0830 - Critical Repeat Containers of sweet and sour chicken/pork and dumplings are not date labeled and are held in refrigerator >24 hours.
  Correct by date labeling prepared food with expiration date of 7 days or less (includes prep day, made today 4/16, expiration 4/22).

January 13, 2009 (Routine)

• 3045 - Corrected During Inspection Repeat No handwash sign in restroom.
  Corrected by placing sign at handwash sink.
• 0470 - Corrected During Inspection Critical Container of raw pork sausage over open tofu and rice noodles in walk-in.
  Corrected by moving raw pork to shelf below ready to eat food and covering food in storage.
• 0830 - Corrected During Inspection Critical Repeat Egg rolls not date labeled.
  Corrected by placing date egg rolls are prepared or expiration date of 7 days after prep on egg roll container.
• 3340 - Corrected During Inspection Critical Soup and cleaner powder on shelf with food supplies.
  Corrected by moving chemicals.
• 3150 - Dented cans not segregated from cans intended for use.
  Corrected by moving dented cans to area for return to supplier.
• 1750 - Reuse of single use containers for food storage-plastic bags vegetables come in and thank you bags.
  Use approved food storage containers/wrap.
• 1150 - Prep/cutting board seal damaged.
  Repair seal.
• 1530 - No chlorine test papers.
  Test sanitizer with test strips.
• 3170 - Floor in walk-in damaged/not cleanable.
  Repair floor.
• 3180 - Floor under wok line not clean.
  Clean floor.
• 3080 - Light intensity 23 foot candles at prep area.
  Add bulbs to fixtures to equal 50 foot candles.

October 15, 2008 (Risk Factor Assessment)

• 0160 - Critical Employee returned to food prep after meal break without washing hands.
  Correct by training employees to wash their hands before food prep or upon returning to work after a break. Wash hands between tasks, after eating, drinking, smoking, using restroom, going outside, etc.
• 3045 - No handwash sign at sink in restroom.
  Provide sign.
• 3240 - Handsink faucet handles are not clean.
  Clean faucet handles.
• 0470 - Critical Repeat 1. Open container of raw shrimp and chicken wings in floor of walk-in refrigerator. 2. Raw chicken in container over celery, broccoli, and cooked noodles.
  1. Cover containers of food in storage, don't store food on floor-place it on shelves 6" above floor. 2. Corrected by moving raw chicken.
• 0830 - Critical Eggrolls, wontons in walk-in are not date labeled.
  Provide date label to indicate date made or expiration date of 7 days or less after prep. Can only keep refrigerted up to 7 days.

July 14, 2008 (Risk Factor Assessment)

April 10, 2008 (Critical Procedures)

• 0220 - Critical Twist top water bottles used by employees for drinks while working.
  Correct by using only a covered cup with a straw for employee drinks while they are in kitchen. Wash hands in handsink with soap and water after drinking from other container.
• 0470 - Critical Repeat Raw shell eggs and raw shrimp over ready to eat vegetables and noodles in walk-in refrigerator.
  Correct by storing raw animal foods below food that is (can be) ready to eat.
• 3340 - Corrected During Inspection Critical Gallon jug of soap on shelf with spices/food.
  Corrected by moving soap to chemical storage area.

January 10, 2008 (Routine)

• 0170 - Corrected During Inspection Employee "washed" hands in prep sink.
  Corrected. Use handsink for handwashing.
• 0470 - Corrected During Inspection Critical Container of tofu and pork not covered in walk-in.
  Corrected by covering.
• 0470 - Corrected During Inspection Critical Repeat Shell eggs (raw) over mushrooms, green peppers and cooked pork in walk-in.
  Corrected by moving shell eggs below RTE food.
• 0610 - Bags of onions and cabbage on floor.
  Store food on shelves 6" above floor.
• 0960 2 - Reuse of thank you bags as food containers.
  Use approved food containers that are easily cleanable.
• 1510 - No food thermometer for use by employees to check food cooking temperature.
  Provide thermometer.
• 1570 - Wet cloth on prep surface.
  Store wet wiping cloths in sanitizer water/bucket between uses.
• 1750 - Reuse of tofu container for food storage.
  Use approved food containers that are easily cleanable.
• 1770 A - Critical Some food containers not clean when stored for reuse.
  Correct by thoroughly cleaning food containers, then rinse and sanitize them before reuse.
• 1930 - Used cloth towel on slicer.
  Store dirty linens in proper container.
• 3080 - Light intensity in walk-in is approximately 3 foot candles.
  Increase to 10 foot candles or more-do not place containers that block light on shelf near light. May need to remove shelf that blocks light.

October 11, 2007 (Critical Procedures)

July 09, 2007 (Critical Procedures)

• 0160 - Critical Employee "washed" hands after handling raw shrimp by placing under running water in 3 vat sink for<10 seconds. Another employee washed hands same way and used cloth towel to dry hands.
  Correct by training every employee to wash hands in handsink using soap and warm water for 20 seconds then dry hands with paper towel-remove cloth towel from sink.
• 0220 - Critical Employee drank from soda can and returned to food prep, peeling shrimp, without washing hands.
  Correct by using a covered cup with a straw for any beverage consumed by employee in kitchen. Wash hands before returning to work after drinking from open cup, can, etc.
• 0470 - Corrected During Inspection Critical Repeat Container of shrimp in floor under sink.
  Corrected.
• 0470 - Critical Also, raw shell eggs and packages of raw ground meat over vegetables and cooked meat.
  Store raw animal products below vegetables and cooked animal products.
• 0470 - Critical Employee contaminated prep top door handle and walk-in door handles as well as boxes of broccoli with hands not properly washed after handling raw shrimp.
  Use proper handwashing to avoid cross contamination.

April 02, 2007 (Critical Procedures)

November 07, 2006 (Routine)

• 0050 - Critical Found mop sink full of items and not available or accessible for disposal of mop bucket water.
  Keep mop sink free of all/and any items so mop bucket can be emptied in it.
• 0470 - Critical Found several containers of food stored without cover or top in place to protect food.
  Ensure all stored food is covered to protect from contamination.
• 1080 - Found bowls used as utensil in bulk food dispensing containers.
  Use only utensils that have a handle for food.

May 24, 2006 (Critical Procedures)

• 0450 - Critical Bowls in bulk food storage containers.
  Use proper food utensils that have handles (scoops).
• 1890 - Critical Cleaver between equipment. Cardboard boxes in freezer.
  Store sanitized utensils properly and use cleanable containers for food storage.

February 03, 2006 (Follow-up)

January 06, 2006 (Pre-Opening)

• 0060 - Corrected During Inspection Critical Person in charge must demonstrate knowledge.
  Must pass DOK.
• 2810 - Porous ceiling tiles in kitchen.
  Replace with cleanable tiles.
• 3180 - Accumulation of foods on floor in walk in, storeroom.
  Clean.