Recommend storing foods in the bottom section of the small prep unit to ensure that the foods are maintained at or below 41°F.
The PIC stated that the small crock pot will be replaced within the next week.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The egg rolls cold holding at improper temperatures, 48°F, in the sandwich prep unit. The person in charge (PIC) relocated the the egg rolls to the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine and quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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05/14/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Observed the employee health policy (FDA Form 1-B Chinese version) signed by all staff and kept on file in the facility. Recommend posting a copy of the policy in the kitchen.
2. Food sources are US Foodservice, Tom Meats, Meyouh Foods.
3. Proper cooling methods for foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Improperly cleaned equipment or utensils used during food preparation. Observed one set of tongs used to handle raw chicken, raw pork, raw shrimp, and raw beef at the prep unit.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils. Clean and sanitize the tongs between handling different types of raw animal foods or provide a separate set of tongs for each type of raw animal food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed several containers of ready to eat foods stored uncovered in the walk-in cooler.
Correction: Prevent potential cross contamination by storing food in packages, covered containers, or wrappings.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Observed a container of white rice cooling at room temperature. The PIC stated that the rice had been cooling for approximately one hour.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Egg roll hot holding at improper temperatures under the heat lamp. The temperature observed was 108°F. The person in charge (PIC) discarded the egg roll.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods cold holding at improper temperatures:
1. Smoked pork (stored on ice near the steam table) - 47°F,
2. White rice - 92°F,
3. Egg roll - 47°F, Spring roll - 45°F, Sweet & sour chicken - 48°F in the small prep unit.
4. General Tso's chicken (at wok station) - 76°F
The PIC relocated all temperature control for safety (TCS) foods from the prep unit to the walk-in cooler. The smoked pork, white rice, and General Tso's chicken were relocated to the walk-in cooler. The white rice had been cooling for approximately 1 hour.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Many prepared ready-to-eat (RTE) foods such as sweet & sour chicken, dumplings and egg rolls in the walk-in cooler are not properly dated for disposition.
Correction: 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine and quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting boards along both prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipoment has accumulations of grime and food debris:
1. Exterior of the steam table,
2. Exterior of both rice warmers,
3. Exterior of the small crock pot (used to store utensils),
4. Exterior and interior of the roaster,
5. Exterior of all bulk food storage containers.
6. Dry storage shelves,
7. Interior of both prep units including the shelves.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Both handsink basins in the kitchen are slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dishwashing area. Observed several light bulbs not working.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilites are in need of cleaning:
1. Wall behind the dishwashing machine and drainboards,
2. Floor wall junctures in the walk-in cooler.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/27/2015 | Routine | |
Follow up inspection based on the routine inspection report dated 6/25. All other identified hazards have been corrected. Thank you.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in walk in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
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07/28/2014 | Follow-up | |
Dish machine - 100 ppm chlorine
Discussed:
Cooling Methods - recommend using cooling logs.
Ensure continuous use equipment is cleaned and sanitized at least every 4 hours
Ensure that any prepared Temperature Control for Safety foods are dated if they are going to be held for more than 24 hours.
- Critical: Package Integrity* (corrected on site)
Observation: Observed dented cans in dry storage area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef kabobs and raw shrimp in walk in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food
Observation: Several unlabeled food containers observed in dry storage area.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Knives observed stored between prep table and prep unit.
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
Observation: Food stored on the floor or food stored less than 6" above the floor in walk in cooler, by back door, and in walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location
Observation: Food stored in food prep units uncovered.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed large containers of rice and lo mein cooling.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. PIC replace with shell eggs from walk in cooler.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the take out bags used to store ready to eat food is not safe.
Correction: Replace to take out bags with food safe bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, slicer
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the coffee machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of coffee machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces have accumulations of grime and debris: sides of the equipment on the cook's line, shelving under the prep tables, shelving units inside of walk in cooler, can opener blade holder.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Take out containers observed stored onto of work station with food contact surface facing upward.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Hand Drying Provision (corrected on site)
Observation: Upon arrival, no disposable towels were provided at the hand washing lavatory in the at the dishwashing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in the men's restroom. Provided.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen are noted in noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed large amount of fruit flies present in the dishwashing area around drain and large stacks of soiled equipment and utensils.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/25/2014 | Routine | |
Form 1-B on file. Dish machine - wash 125, Chlorine sanitizer 50 ppm. Chlorine sanitizer bucket 100 ppm.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed fried noodles stored in unlined cardboard box. Food in contact with equipment or utensils that have not been cleaned or sanitized as required.
Correction: Recommend that only cleaned and sanitized utensils or equipment be used to contact food.Food discarded by PIC.
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01/14/2014 | Risk Factor | |
Quat sanitizer 300 ppm. Dish machine 131 degrees wash temperaure, 133 degrees rinse temperature, Chlorine sanitizer ~ 50 ppm. Hand washing observed, discussed proper hand washing technique. Gloves used. The following recommendations have been made:
1) Clean floor near prep sink, clean wok line, clean corners of prep table
2) Thaw frozen chicken under running water, inside walk in cooler, or as part of immediate cooking process.
3) Use test strips to test dish machine sanitizer level.
4) Do not allow spray nozzle to be submerged to prevent backflow to potable water line.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed boneless pork ribs cold holding at improper temperatures (49°F). Items had been in service for approximately 1 hour per person in charge.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ribs were relocated to walk in cooler
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed handwashing facility blocked by large bowl, preventing access by employees for easy handwashing.
Correction: Recommend that hand sink be maintained accessible at all times.
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09/16/2013 | Risk Factor | |
Dish machine - Wash temperature 120 degrees. Chlorine sanitizer ~ 50 ppm. This inspection was conducted to look for risk factor violations only
- Critical: Temperature* (corrected on site)
Observation: Observed refrigerated Lo mein received at inadequate temperatures.
Correction: Recommend discarding or rejecting delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Recommend providing suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Food discarded by PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed boneless ribs, spare ribs, egg rolls and milk cold holding at improper temperatures
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink was measured at a temperature less than 100°F.
Correction: Recommend making necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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06/03/2013 | Risk Factor | |
Chicken being prepped during inspection. Recommend wash, rinsing and sanitizing surfaces after preparing raw chicken.
No violation noted during this evaluation. | 03/18/2013 | Follow-up | |
Dish machine - Wash temperature 122 degrees, Chlorine sanitizer 50 ppm. Chinese form 1-B signed.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in-use utensils improperly stored between use.
Correction: Recommend storing 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: Observed food stored in a location where it is subject to splash, dust or other contamination.
Correction: Recommend storing food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed boneless cold holding at improper temperatures at 54°F
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared ready-to-eat (RTE) boneless ribs and ham in the refrigeration unit not properly dated for disposition.
Correction: Recommend marking 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed rice and chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Recommend discarding food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface is not durable, nonabsorbent, easily cleanable and resistant to pitting.
Correction: Repair or replace the plastic grocery bags with food grade storage bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors in walk in cooler in need of cleaning.
Correction: Recommend that all floors, walls, and ceilings be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Observed knobs of handwashing facilities unclean.
Correction: Recommend keeping handwashing facilities clean and maintained to encourage proper handwashing.
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03/04/2013 | Routine | |
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