All violations were discussed during the inspection. No bare hand contact with ready to eat food, hand washing, and employee health was also discussed. Thank You.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken stored in a bowl at the three compartment sink at 46 degrees.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat; (TCS) Potentially Hazardous Food* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
Correction: If the TCS food is to be held for more than 24 hours a date marking system must in place to indicate when food should be discarded. 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.
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01/21/2016 | Risk Factor | |
The commode lever is broken in the rest room. Manager will have it fixed within the week. During the inspection, proper cooling methods, employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. The emergency response plan was discussed and signed during the inspection. The owner was also told to decrease the temperature in the walk in cooler. The permit was issued. Thank You.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. A large bowl of noodles was observed cooling in the sandwich prep unit.
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: Date Marking - Ready-to-Eat; (TCS) Potentially Hazardous Food* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls and sweet and sour chicken 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.
- Outer Openings; Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The front door was propped open.
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
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the reast room.
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
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09/30/2015 | Routine | |
The walk in unit is holding at 41 degrees and foods are holding properly. The permit was issued.
- Nonfood Contact Surfaces (repeated violation)
Observation: The storage shelves are not cleanable and or durable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The commode lever is broken in he ladies rest room.
Correction: Repair/replace the leverto restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) 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.
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08/19/2015 | Follow-up | |
During the inspection, employee health, no bare hand contact with ready to eat foods, and hand washing was discussed. The inspector will check the temperature of the walk in cooler on 08/19/15. The unit must be able to maintain TCS foods properly to remain open. Thank You
- Critical: Cooling* (corrected on site)
Observation: Chicken broth 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 from 70°F to 41°F or below within 4 hours. 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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 - (TCS) Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Chicken in the low boy observed cold holding at improper temperatures. TCS foods in the walk in cooler unit is hold holding above 41 degrees.
Correction: Discard/relocate the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. The thermostat was adjusted during the inspection.
- Critical: Date Marking - Ready-to-Eat; (TCS) Potentially Hazardous Food* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls and chicken 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.
- Nonfood Contact Surfaces
Observation: The storage shelves are not cleanable and or durable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The reach in low boy was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Relocate food into another unit able to maintain TCS foods at 41 or below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: The commode lever is broken in he ladies rest room.
Correction: Repair/replace the leverto restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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08/18/2015 | Routine | |
There were no priority violations observed. Discussed proper cooling techniques with the owners. Thank You.
No violation noted during this evaluation. | 03/19/2015 | Routine | |
New Ceiling tiles are needed. Manager will have them within 30 days. A lid to the rest-room receptacle is needed. The walk in gaskets are in need of cleaning. The owner has registered to take the Certified Food Manager Exam. The current CFM is Ya Hua Zheng - 11/14/16. Employee health, hand washing and no bare hand contact with ready to eat foods was discussed. Thank You.
No violation noted during this evaluation. | 09/25/2014 | Routine | |
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