Discussed having a designated area for dented cans to be set aside. PIC states that the vents/hood are scheduled to be cleaned in the next week or so. EHS will follow-up regarding cleaning the facility.
- Food Storage Containers - Identified with Common Name of Food
Observation: Containers of flour, sugar observed not labeled.
Correction: Label contents of containers.
- Utensils - In-Use - Between-Use Storage
Observation: Observed scoop for rice in a container of standing water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Several food containers were not covered on shelves and in walk-in refrigerator (tofu, sauce, sugar)
Correction: Use covers and lids to protect food from contamination.
- Thawing (corrected on site)
Observation: Observed shrimp thawing in standing water.
Correction: Food was placed under cold running water to thaw.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Egg rolls, noodles are not date marked.
Correction: Discussed date marking.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the prep refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food residue, dust on shelving, refrigerator handle, vents above grill.
Correction: Clean.
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03/29/2016 | Routine | |
Discussed repair of the back storage room light. Vents above grill are scheduled to be cleaned in 3 weeks. Recommend replacing/resurfacing cutting boards.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Egg rolls observed at 52 degrees. PIC states that the container of egg rolls was out during lunch time and then put back in the refrigerator.
Correction: Egg rolls were voluntarily discarded. Maintain cold egg rolls foods at or below 41 degrees. Discussed pulling out a smaller portions during lunch.
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12/22/2015 | Risk Factor | |
Gloves n/a.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found bags of carrots, onions, produce on floor in walk-in.
Correction: All food to be stored in protective way. Please store food properly. Food was moved to shelf.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Found towels (wet) not in sanitizer.
Correction: Store wet towels in sanitizer (done).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found containers of fried chicken, egg rolls on surface of reach-in.
Correction: All food to be refrigerated by 41 degrees. Please store all food at 41 degrees or less cold hold. (Food was voluntarily discarded).
- Non-Food Contact Surfaces (corrected on site)
Observation: Found top of refrigeration and tall cooker not clean.
Correction: All non-clean surfaces to be kept clean. Please clean these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Found ceiling not clean.
Correction: Ceiling to be kept clean. Please clean ceiling.
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02/23/2015 | Routine | |
Gloves n/a. 3 compartment sink - chlorine sanitizer - test kit (ok).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found raw chicken in water over cooked egg drop soup in walk-in.
Correction: All raw is to be stored below cooked and ready to eat foods. Please store raw chicken below cooked soup.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found pans used to hold food not clean.
Correction: All kitchen equipment to be clean. Please clean pans (pans were removed from kitchen).
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10/10/2014 | Risk Factor | |
No critical violations noted. Observation: clean any dirty/soiled surfaces in the kitchen (tables, carts, etc).
No violation noted during this evaluation. | 06/13/2014 | Risk Factor | |
Permit issued
No violation noted during this evaluation. | 03/28/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw shelled eggs being stored above cooked foods in the walk-in vault.
Correction: Store raw eggs separate/below cooked foods and produce. Eggs were removed.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet cloths on tables/counters.
Correction: Store wiping cloths in a sanitizing solution in between uses.
- Food Storage - Clean and Dry Location
Observation: Observed bags of foods (rice/onions) being stored on the rear storage area flooring.
Correction: Store foods at least 6" off of flooring.
- Non-Food Contact Surfaces
Observation: Observed the outside of the cold table/low boy line unit is dirty. Observed a soiled cook line rolling cart/line shelving is dirty.
Correction: Clean all soiled surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dirty flooring underneath the cook line.
Correction: Clean the flooring.
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03/14/2014 | Routine | |
Observation: clean flooring around equipment/around cook line.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed foods in the walk-in vault with no date marking (wontons/egg rolls).
Correction: Supply date marking on foods prepared/held for 24 hours or more.
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01/23/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shelled eggs being stored adjacent to fresh green peppers in the walk-in vault.
Correction: Store raw eggs separate from cooked foods/produce: store eggs on the bottom shelving.
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10/23/2013 | Risk Factor | |
This is a reinspection
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed cardboard on the shelving in the cook line low boy refrigeration unit.
Correction: Remove the cardboard (surface must be smooth, nonabsorbent, and easily cleanable).
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03/12/2013 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths throughout the kitchen on counters/tables.
Correction: Store wiping cloths in a sanitizer in between uses.
- Food Storage - Clean and Dry Location
Observation: Observed a large bag of onions on the walk-in vault flooring.
Correction: Store all foods at least 6" off of flooring.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed foods in the walk-in vault with no date markings (wontons, egg rolls).
Correction: Provide date markings on foods prepared/held for 24 hours or more.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed cardboard on shelvings in the cook line low boy refrigeration unit.
Correction: Remove the cardboard. Surfaces must be smooth, nonabsorbent and easily cleanable.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed the meat slicer was soiled with dried, encrusted food debris. Observed a badly soiled sieve at the cook line (caked with oil/food debris).
Correction: Clean the slicer after usage. Clean the sieve.
- Non-Food Contact Surfaces
Observation: Observed the equipment on the cook line is soiled with grease/food debris (wok line/deep fryer station). Observed the shelvings/table/rolling cook line cart are soiled with food debris.
Correction: Clean any soiled surface. Clean the shelvings/table/rolling cart.
- Wall and Ceiling Coverings and Coatings
Observation: Observed the stainless steel wall behind the cook line is soiled.
Correction: Clean the wall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the walk-in vault floor is dirty.
Correction: Clean the flooring.
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02/26/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an open cup of coffee atop the table that holds soup.
Correction: Do not eat/drink in the kitchen/prep area. Employees may consume beverages from a cup with a lid/straw.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw shelled eggs on top shelf in the walk-in vault above cooked foods and produce.
Correction: Store raw eggs below cooked foods/produce.
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01/16/2013 | Risk Factor | |
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