Reminder that all in-use utensils must be washed, rinsed, and sanitized at least once every four (4) hours. Ensure the lighting fixture is replaced in the kitchen as it was a little dim during today's inspection. Suggested the cook use a scoop, spoon, or other utensil to get the raw meat out of the top of the prep cooler. The cook was observed using his hands to scoop raw meats onto plate prior to cooking today. After handling raw meats, hands should be washed for at least 15 seconds with soap at the hand sink. Discussed properly cooling foods uncovered and monitoring cooling food with a metal stem probe thermometer to ensure food gets from 135 degrees F. to 70 degrees F. within 2 hours or quicker. Discussed the need to have date marking on all cooked or store-made items stored for longer than 24 hours such as cooked chicken, rice, etc. For example, rice cooked on Wednesday morning and still in the cooler Thursday morning, must have a discard or use by on date written/labeled on the container.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal foods (meats and poultry) were being stored over ready-to-eat (RTE) food in the sliding glass door cooler in the kitchen
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display. Store raw meats, raw poultry, or raw seafood away from produce, Jello, cooked foods, etc. This can help prevent cross-contamination such as blood or liquid from the raw chicken dripping into foods that will not be cooked. Suggested putting a sign up on cooler to remind staff to ONLY put raw animal foods on the bottom shelf since this violation has been repeatedly observed for numerous inspections.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Moist, in use, wiping clothes were stored on counters throughout the kitchen.
Correction: When not in use, keep wiping clothes in sanitizing solution. When moist/wet wipe rags are allowed to set around this moist environment can encourage the growth of bacteria which could lead to cross-contamination and illness. Do not wipe knives or other utensils on a wipe rag and consider them "clean" and use to prepare foods. Utensils must be washed, rinsed, sanitized, and allowed to air dry.
- Cooling Methods (repeated violation)
Observation: Large plastic containers of rice (47 degrees F, 49 degrees F.) were observed being cooled covered in the walk in-cooler.
Correction: Use a probe thermometer to monitor the temperature of cooling foods. Cool in shallow pans, cool uncovered, cool in small batches, and stir cooling foods. Do NOT cool for hours at room temperature as this slow cooling can lead to foodborne illness. Only fill the plastic bins about half full when used to cool rice and stir the rice a few times to help the heat escape and the product to cool quicker.
- Food Contact Surfaces - Cleanability*
Observation: Plastic tubs/containers used to hold foods (such as bulk rice and sugar) were observed to be cracked, chipped, and/or missing pieces.
Correction: Ensure all food containers or utensils are in good condition, smooth and easily cleanable. Replace all cracked or chipped food containers.
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10/06/2015 | Routine | |
NOTE: Discussed the need to have date marking on all cooked or store-made items stored for longer than 24 hours. For example chicken or rice cooked on Tuesday morning and still in the cooler Wednesday morning, must have a discard or made on date written on the container. Also, back door near walk-in cooler needs to close tightly in door frame to prevent pests such as insects from entering the food establishment. Again encouraged staff & management to attend ServSafe food safety training.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Moist, in use, wiping clothes were stored on counters throughout the kitchen & on sushi prep counter.
Correction: When not in use, keep wiping clothes in sanitizing solution. When wipe rags are allowed to set around the moist environment can encourage the growth of bacteria which could lead to cross-contamination and/or illness.
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05/01/2015 | Follow-up | |
NOTE: Left and explained poster on cooling foods. Left handout on consumer advisory because of the sushi. Left handout on upcoming ServSafe food safety training and encouraged management as well as some staff to attend. Discussed properly cooling foods uncovered and monitoring cooling food with a metal stem probe thermometer to ensure food gets from 135 degrees F. to 70 degrees F. within 2 hours or quicker. Discussed the need to have date marking on all cooked or store-made items stored for longer than 24 hours. For example chicken cooked on Tuesday morning and still in the cooler Wednesday morning, must have a discard or made on date written on the container.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin such as chicken and shrimp stored over ready-to-eat (RTE) produce in coolers.
Correction: Separate raw foods during storage, preparation, and display. Store raw meats or seafood on the bottom shelf and away from foods such as tomatoes, melons, lemons, etc. This can help prevent cross-contamination such as if chicken juice/blood dripped onto lemons and got into a customer's water with lemon beverage.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Moist, in use, wiping clothes were stored on counters throughout the kitchen & on sushi prep counter.
Correction: When not in use, keep wiping clothes in sanitizing solution. When wipe rags are allowed to set around the moist environment can encourage the growth of bacteria which could lead to cross-contamination and/or illness.
- Cooling Methods (repeated violation)
Observation: Rice was observed cooling covered (45 degrees F. and 113 degrees F.) in plastic containers in the walk-in coolers.
Correction: Use a probe thermometer to monitor the temperature of cooling foods. Cool in shallow pans, cool uncovered, cool in small batches, and stir cooling foods. Do NOT cool for hours at room temperature as this slow cooling can lead to foodborne illness.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: A large strainer holding cooked chicken that was found to be between 50-58 degrees F. was sitting on a table near the grill and fryers.
Correction: Keep foods hot 135 degrees F. or above OR keep foods cold 41 degrees F, or below. Do not set foods out to prep a little at a time as orders come in and then put back into the cooler. This can cause bacteria to grow and could lead to foodborne illness for those that consume this temperature abused food.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: At the start of the inspection the dishwasher was not properly sanitizing dishes as there was less than 10 ppm of chlorine.
Correction: The repairman was able to coming during today's inspection and repair the machine to 100 ppm. Before running dishes through the dishwasher check the sanitizer concentration - this should be 50-100 ppm chlorine/bleach. You cannot depend on the repairman servicing the machine monthly or so - management needs to be monitoring this to ensure your facility is actually cleaning customers plates, utensils, etc.
- Non-Food Contact Surfaces
Observation: The floor around the hot water heater and three-compartment sink has accumulations of rice. Additionally, the floor in the dry storage room, near the hot water heater, was observed to have an accumulation of spilled food.
Correction: Clean at a frequency necessary to preclude accumulation of dirt, dust, and/or food particles that can become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The only handwash sink near the dishmachine, prep coolers, and grill/fryers was observed blocked at the start of the inspection as the basin was being used to hold a pan of mushrooms and the knobs were covered with brown, thick paper.
Correction: Always keep hand sinks easily accessible and don't use hand sinks to store items to help encourage employee to properly wash their hands for at least 15 seconds with soap. Hand sinks should not be used to wash food or rinse utensils. ONLY use hand sink for handwashing.
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04/28/2015 | Routine | |
NOTE: Discussed properly cooling foods - cool in cooler or freezer, cool in small batches, cool rapidly from 135 degrees F. to 70 degrees within 2 hours. Discussed using a metal stem probe thermometer to check actual food temperatures. Discussed date marking all rice and cooked chicken kept over 24 hours. Knobs & doors to coolers were observed to be clean.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No chlorine bleach sanitizer test kit was available to monitor the strength of the sanitizer.
Correction: Obtain test strips & regularly monitor sanitizer concentration.
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10/22/2014 | Routine | |
NOTE: Cooler door has been repaired & cooler was observed holding foods in temperature - less than 41 degrees F. today (4/18). Discussed having buckets for wipe rags in more than one location in the kitchen. Discussed washing with soap & water prior to using sanitizer on tables used to prepare foods. Discussed date marking for foods cooked & cooled held at 41 degrees F. in cooler longer than 24 hours.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal foods (ground meat, raw chicken) were observed being stored above ready-to-eat foods (cut cantaloupe, cut cucumber) in the cooler. REPEAT
Correction: Never store ready-to-eat foods below raw animal foods. Always store foods with higher cooking temperatures, like chicken 165 degrees F for 15 seconds, below foods with lower cooking temperatures, like shrimp 135 degrees F. for 15 seconds.
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04/18/2014 | Follow-up | |
NOTE: Discussed properly cooling foods, properly cooking foods, & properly cold holding foods (41 degrees F). Also discussed using a metal stem probe thermometer to check actual food temperatures. Handouts in Chinese were explained and left on the following: Cooling
- Critical: Person in Charge - Assignment of Responsibility*
Observation: At the start & during the beginning of the inspection there was not person in charge ensuring food temperatures were being monitored, employees were washing their hands, dishes were being sanitized, etc.
Correction: A person in charge knowledgeable about employee health, food temperatures, & other food safety items must be present when ever the food facility is in operation.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee observed drinking from cup without lid in the kitchen.
Correction: Employee beverages must have lid & straw and be stored in designated area away from food to prevent contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Various types of raw animal foods were observed stored in a manner that may cause cross-contamination with each other and with ready-to-eat foods in the walk-in cooler & reach-in coolers
Correction: Never store ready-to-eat foods below raw animal foods. Always store foods with the higher cooking temperature, like chicken 165F, below foods with lower cooking temperature, like shrimp 135F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping clothes were stored on counter throughout the kitchen.
Correction: When not in use, keep wiping clothes in sanitizing solution.
- Cooling Methods
Observation: Fried chicken (98 degrees F) & rice cooling covered (75 degrees F.) were observed being cooled at room temperature.
Correction: Use a probe thermometer to monitor the temperature of cooling foods. Cool in shallow pans, cool uncovered, cool in small batches, & stir cooling foods. Do NOT cool for hours at room temperature as this slow cooling can lead to foodborne illness.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Fried chicken was 78 degrees F hot holding - Foods are not being stored at proper temperatures
Correction: Keep hot foods 135 degrees F. or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Fried chicken (78 degrees F hot hold)
Correction: fried tofu (49 degrees F Walk-in Cooler)
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Plastic tubs/containers used to hold foods were observed to be cracked, chipped, and missing pieces.
Correction: Ensure all food containers are in good condition, smooth and easily cleanable. Replace all cracked or chipped food containers.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device in the prep unit beside the fryer is not readable/functioning properly.
Correction: Provide an easily readable, working thermometer in ALL coolers. Owner put new thermometer in this unit after the inspection.
- Sanitizing Solutions, Testing Devices
Observation: No chlorine bleach sanitizer test kit was available to monitor the strength of the sanitizer.
Correction: Obtain & use chlorine bleach sanitizer strips.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the walk-in cooler was not in good repair as there was cracks/ a missing strips around the bottom of the door with visible light.
Correction: Repair cooler door.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: No sanitizer was being dispensed in the dish machine thus utensils & dishes were not being properly sanitized.
Correction: Manually wash, rinse, sanitize, & air dry all dishes until the dish machine is repaired & fully functioning. (50ppm Chlorine) * Repairman coming tomorrow *
- Non-Food Contact Surfaces
Observation: Old food particles & sticky grime/grease were observed on knobs at the hand sink & on doors to coolers throughout the facility.
Correction: Clean all knobs and cooler door handles thoroughly & regularly.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening back door is not protected against entry of insects & rodents as there are gaps.
Correction: Repair back door/entry to prevent entry of all pests.
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04/14/2014 | Routine | |
- 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 within each other and with RTE foods in reach in and walk in ref.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses: ice scoop handle stored in ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the ice with their handles above the top of the ice and the container.2) 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.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the sushi prep unit is not easily readable/ functioning properly.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: large gap around frame of back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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08/09/2013 | Routine | |
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