Do not leave utensils in standing water. Do not let food sit out at room temperature and make sure that food that is cooling is done properly. Make sure employees are washing hands regularly and when switching between tasks.
- Person in Charge
Observation: PIC is unaware of the proper thawing, cooling, and cold holding procedures required.
Correction: Make sure that food is not being left out at room temperature. Food needs to be thawed under cold, running water or under refrigeration, and food needs to cool from 135 degrees to 70 degrees in 2 hours and from 135-41 degrees in 6 hours total.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee wash hands without using soap.
Correction: Use soap and warm water when washing hands and wash for at least 20 seconds.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employees not washing hands when switching between tasks (Cleaning to cooking).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food sitting out at room temperature.
Correction: TCS foods must be refrigerated at all times, needs to maintain a temperature of 41 degrees or less. Move food into the walk-in cooler.
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09/02/2015 | Risk Factor | |
Permit Issued
No violation noted during this evaluation. | 04/30/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee enter kitchen and then start to cook before washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed food on the floor in the walk-in and in the kitchen.
Correction: Keep food stored off of the ground.
- Thawing (corrected on site)
Observation: Observed shrimp thawing in standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs stored out at room temperature.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Non-Food Contact Surfaces
Observation: Observed the fan and floor in the walk-in refrigerator in need of cleaning (the floor will need to be replaced soon) and the outside of the rice cooker is soiled and in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed heavy grease dripping from vent hood and filters.
Correction: Clean filters and vent hood regularly to prevent build up of grease.
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04/29/2015 | Routine | |
New gaskets/seals are need for the prep unit. Hood filters and hood vent are in need of cleaning, and foil above cook line needs to be removed. Cardboard on racks in the walk-in cooler need to be removed (they are soiled and not an smooth easily cleanable surface). The floor of the walk-in cooler needs to be fixed. Bulk ingredients need to be labeled (flour, sugar, rice, MSG, etc.). The insides of the black refrigerator and the prep unit are in need of cleaning.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking out of a jar on the cook line.
Correction: All drinks must have a lid and a straw on them, if not they must be outside of the kitchen area.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken at 44 degrees.
Correction: Cool down chicken to below 41 degrees.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs stored at room temperature.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed knives and inside of rice hot holders were soiled an in need of cleaning.
Correction: Make sure equipment and utensils are cleaned and sanitized regularly to prevent build-up of food and prevent contamination.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee wash dishes and put them away with out properly sanitizing them.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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01/26/2015 | Risk Factor | |
Note: Do not leave TCS foods out at room temperature if not working with them, kitchen is too hot.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee fail to wash hands at hand sink with soap after returning from eating.
Correction: Wash hands after eating when returning to work. Use soap and wash at handsink.
- Critical: Cooling* (corrected on site)
Observation: Observed General Tso chicken in a deep bowl on the counter still at 103F, 2.5 hours after preparing.
Correction: Cool on sheet pans in single layer to cool quickly to 41F.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No paper towels at handsink upon arrival.
Correction: Provide paper towels at hand sinks at all times.
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06/09/2014 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site) (repeated violation)
Observation: Observed cardboard being used to line shelving throughout the prep area and walk-in vault. 2/14/14 follow up - cardboard being used on shelving in the walk-in vault.
Correction: Remove the cardboard, surface must be smooth, nonabsorbent, and easily cleanable. 2/14/14 - cardboard was removed.
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02/14/2014 | Follow-up | |
- Utensils - In-Use - Between-Use Storage
Observation: 1. Observed knives being stored between the table/prep unit. 2. Observed the rice dispensing unit being stored in room temperature water.
Correction: 1. Remove the knives. Store in a holder/container with the handles upward/stored with handles in the same fashion. 2. Store the utensil in water 135 degrees or above, water 41 degrees or below or directly in food with the handle upward (Corrected - utensils stored in food with handle upward)
- Food Storage - Clean and Dry Location
Observation: Observed foods (bags of bread crumbs) on the storage room flooring.
Correction: Store all foods at least 6" off of flooring.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods (egg rolls) in the line reach-in/walk-in vault with no date marking.
Correction: Supply date marking on foods prepared/kept for 24 hours or more.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed cardboard being used to line shelving throughout the prep area and walk-in vault.
Correction: Remove the cardboard, surface must be smooth, nonabsorbent, and easily cleanable.
- Sanitizing Solutions, Testing Devices
Observation: Observed the lack of a test kit on site (sanitizing solution - 3 compartment sink).
Correction: Obtain/use the test kit.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed the handsink was blocked with a bowl of raw chicken.
Correction: Remove the bowl
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the handsink.
Correction: Supply paper towels at the handsink.
- Lighting, Intensity
Observation: Observed 5.54 foot candles of lighting in the walk-in vault
Correction: should have a minimum of 10 foot candles of lighting.
- Physical Facilities in Good Repair
Observation: Observed torn flooring in the walk-in vault.
Correction: Replace/repair the flooring.
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02/07/2014 | Routine | |
Note: Do not leave shell eggs out at room temperature during non-peak hours.
Good job cooling! Facility is clean.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Prepared foods are not date labeled (egg rolls, shrimp, sauces, etc).
Correction: Date label prepared foods held over 24 hours.
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09/17/2013 | Risk Factor | |
Better cooling! General Tso chicken on sheet pan. Better handwashing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed large pan of raw chicken on counter at 58 degrees. Flank steak thawing in standing water at 51 degrees.
Correction: Work in small batches or refrigerate when unable to work. Thaw under cold running water.
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06/06/2013 | Risk Factor | |
Good facility sanitation. Discussed sanitizing at 3 part sink. Ok for permit.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed cardboard chicken box tops used for cooling fried foods (egg rolls, chicken, shrimp, etc.).
Correction: Do not reuse boxes used for raw chicken for food contact.
- Cooling Methods (corrected on site)
Observation: General Tso chicken in a deep bowl to cool.
Correction: Spread on sheet pan like sweet sour chicken/shrimp/pork to cool faster.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41 degrees: roast pork (raw) 58 degrees, garlic in oil 60 degrees.
Correction: Keep garlic in refrigerator. Refrigerate raw meat if not using immediately.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used to line shelves in walk-in.
Correction: Remove.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: In need of cleaning: hood filters, walk-in door, outside of refrigerators (door handles, panels).
Correction: Clean equipment regularly.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Handsink blocked for use with bowl of raw beef.
Correction: Keep handsink clear for use at all times.
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02/27/2013 | Routine | |
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