- Critical: Cooling* (corrected on site)
Observation: The cooling down of hot foods is not being done properly. Found cooked rice inside the W-in cooler at improper temperature while cooling down.
Correction: Find methods to speed up the cooling down process. One way of speeding up the cooling process is to reduce the rice volume and leave in freezer unit. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: There were some prepared ready-to-eat (RTE) foods that were refrigerated for more that 24 hours that were not date marked 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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Not all hand sinks had a handwashing sign displayed nearby to remind Foodhandlers to wash their hands.
Correction: Ensure that all hand sinks are provided with signage to remind foodhandlers to wash their hands.
- Lighting, Intensity
Observation: Improve on the lighting over the cooking area. Found light intensity to be around 30 foot candles when it should be at least 50 foot candles.
Correction: Improve the lighting over the cooking area so that there is at least 50 foot candles at a surface where the cooking is being done.
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03/25/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken, beef, and pork stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls and roast pork in the refrigeration unit 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following items noted in need of cleaning: walls in dishwashing/handwashing area, handles and doors for refrigerators, and the inside of the prep unit.
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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02/09/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The wall behind the hand sink and the door handle in the in the walk in refrigerator are extremely soiled.
Correction: Establish a cleaning schedule that prevents the build up of debris.
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06/04/2014 | Routine | |
| No violation noted during this evaluation. | 02/05/2014 | Routine | |
| No violation noted during this evaluation. | 10/23/2013 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: The person in charge is not a certified food manager.
Correction: Obtain a valid food manager's certification.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: An employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Chicken bones for stock noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: These items are not discarded after four hours.
Correction: Discard 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: These items are not marked with a 4 hour discard time.
Correction: Discard 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods ie. chicken wings, sweet and sour chicken and pork, rice, shell eggs, and egg rolls.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Prep area is not cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
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07/23/2013 | Routine | |
I have provided the operator with information to attend a Chinese food manager's class.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Uncovered drink container in the food preparation area.
Correction: Cover drinks with a lid and a straw.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Chicken wings are placed on used soda boxes to soak any excess grease from the frying process.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils do not have a handle.
Correction: Use utensils with handles when storing them in the food container.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of fully cooked 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*
Observation: Sweet and sour chicken, wings and fried rice are not on a temperature control. There are no written procedures for the use of time as a public health control with potentially hazardous foods. There is no log sheet for recording the time when food is put on a time control.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls behind the handsink and three compartment sink are 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.
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12/17/2012 | Routine | |
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