- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed garlic/oil mix at 70 f on cook line. Galic/oil cannot be left in temperature danger zone. Discussed reasons why garlic/oil mix is potentially hazardous. Utilize ice bath to keep garlic/oil mix under 40 f or use garlic and oil seperately. Regular chopped garlic is ok to store at room temperature. Voluntarily discarded;
- General Comments that relate to this Inspection
Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing.Discussed no bare hand contact with ready to eat foods.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat with fever are excluded for at least 48 hours after symptoms stop. All coolers at 40 f or below-chicken 38 f-pork 40 f-shrimp 41 fHot holding temps good-soups 141 f; rice 138 fDishwasher sanitizing at 50 ppm chlorineFacility overall clean and well keptDiscussed cooling procedures - good
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12/14/2015 | Routine Inspection 1st | 95 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Noted servers putting thumbs; fingers; etc. on food contat surfaces of paltes; plastic sauce cups; etc. Corrected immediately. Demonstrated to staff that it is possible to handle such items withou touvhing the surface from which food will be plated and served.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Observed staff dumping tea pot in hand sink. All left-over drinks are supposed to be dumped in designated tub.
- General Comments that relate to this Inspection
-noted raw garkic in oil prepared this AM on cook line--was not on ice-water bath as required to provent potental bacterial growth-did not deduct points as CFPM had been given mixed message about requirement to keep this product cold-problem was corrected immediately-points to be deducted in future if this practice is found again--no other violations noted--hand sinks stocked w/ soap & paper towels-observed staff washing hands at proper times--walk-in @ 40 F; cooked shrimp @ 38 F.-storage unit @ 38 F.; raw scallops @ 36 F;cooked shrimp @ 40 F.-storage freezers @ -10 F to -20 F.--rice in warmers @ 145 F-198 F--soup @ 154 F-158 F.--dish machine @ 100 ppm chlorine bleach--faciltiy is reasonably clean; especially floors in storage area--monthly pest control services are still in place-Areas for improvement:1.) clean inside floors; inside doors. outside door handles of storage coolers including freezers-2.) keep garlic in oil on ice-water on cook line-refrigerate at end of shift3.) continue to train staff so that food contact services are not contaminated by bare-hand contact; also hand-sink is ONLY for washing hands--nothing else!
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5/5/2014 | Routine Inspection 1st | 96 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted serving staff touching food contact surfaces of soup spoons and soup cup with bare hands. Potential hand contamination of food contact surfaces. Train staff to keep bare hands off of food contact serfaces.
- General Comments that relate to this Inspection
-no other violations noticed during inspectionwalk-in @ 39 F. Foods cooked around 10:30 AM and cooled: fried chicken @ 44 .F.; potstickers @ 42 F; beef egg rolls @ 45 F.; raw chicken @ 42 F.(prepped this AM)cold table--@ 38 F below; raw pork @ 49 F.; raw lemon chicken @ 45 F. on top: sliced; cooked pork @ 44 F.; raw chicken @ 44 F.storage reach-in @ 38 F.; fried chicken @ 43 F.; raw chicken @ 43 F.storage freezers: -20 F; non-commercial freezers-all food well-frozenhand sinks stocked-observed staff washing hands (CFPM suspects that staff only washes hands when they are being watched-Also observed staff washing a tea pot in hand sink--wash all dishes in a two compartment sink.)-soups @ 156 F--171 F.-hot rice in steamers @ 176 F and 200 F.; fried rice @ 158 F.-garlic stored in oil on cook line does not need to be refrigerated as it is not cooked -dish machine @ 100 ppm chlorine-routine monthly pest management services are contracted-discussed need to better train staff to understand why they need to wash their hands and prevent bare hand contact with food contact surfaces--not an easy task for people whose second language is English-will provide some training materials in Chinese and Spanish-previous problem with cooling foods was not observed- facility bis very clean and is good about following a cleaning schedule-an important step in controlling pests
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2/4/2013 | Routine Inspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Fried chicken and pork wontons overnight in walk-in at 47 F-48 F. Improper cooling noted. Foods must be cooled from 135 F to 70 F within 2 hrs prior to placement in walk-in. Then temperature must come down to 41 F in 4 additional hours--total cooling time must be 6 hours. Recommend leavinf cooling foods uncovered.
- General Comments that relate to this Inspection
Noted other food product in walk-in at 42-43 F. Roast duck at 43 F. Whole raw fish at 42 F. Thawing raw chicken at 30 F. Note-walk-in should be serviced to maintain temperature at 41 F or below. While unit thermometer showed 40 F.; unit does not seem to be holding temperatures well. Recommend servicing unit to maintain at 38 F to accommodate opening and closing of door during prep times.Storage cooler on line at 38 F. Fried chicken at 38 F. Raw chicken at 40 F. Prep table on cook line at 38 F below. Foods on top at 39 F to 46 F. Cover to prep table is to remain closed during slow times. CFPM to check food temperatures in AM at beginning of shift. If food temperatures are above 41 F; remove inserts bto overnight storage in walk-in.Hand sinks stocked with soap and paper towels. Observed staff washing hands; however still need to improve hand washing practice after removing dirty dishes before serving or setting tables. Still some inconsistency observed.-hot-holding rice at 119 F; 135 F; 142 F; 202 F. Rice in coolest unit is refried prior to service and does not last past lunch-records previously kept to document this.-hot soup at 165 F- 178 F.-dish machine at 100 ppm chlorine sanitizer. -facility is clean and well-organized. Much improvement made in this area.Solid waste and grease bin area is clean.
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4/10/2012 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Open can of Hunt"s tomatoe sauce in walk in; open can of bamboo shoots. Transfer all canned food items to a fod grade container for refrigerated storage after opening.
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.Noted food server handling clean service ware after clearing dirty dishes. Remind all service staff to wash hands after removing dirty dishes from table ans before handling clean dish ware or serving food.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
No other violations noted. Facility shows much improvement since previous inspections in cleanliness. Surfaces of refrigerators; counters; other equipment; walk-in; walls are clean. Hood grates are cleaned professionally every 4 months. Chopped garlic prepared onsite and stored in oil is now kept iced on cook line @ 38 F. This was noted as a previous inspection as a violation.All refrigeration units at 32 F. - 40 F. Internal food temps at 34 F - 39 F in all units. Hot holding rice at 149 F-185 F.Some issues that still need to be addressed:1.) Noted rice at 106 F waiting to be used in fried rice dish. CFPM thought that it had only been out of hot-holdong unit since 12:30 PM which seemed accurate. She chose to discard rice; however since it had not been time marked. CFPM decide to develop a system of time marking.Dish machine at 50 ppm chlorine.2.) Chlorine bleach in bucket for wiping rags too strong. Monitor with test strips and train staff to use correct amount of bleach to water. Keep wiping rags in buckets when not in use.Many foods come from Win Woo Trding LLC in Hayward; CA. Shipments received 2 times per week. Noted BBQ duck on counter. Delivered at 12:30 PM. Internal temp at 54 F to 59 F. Put in freezer at beinning of inspection and temps had come down to 45 F-48 F by 2 PM.3.) Recommend keeping plastic bags open so that temp drops more quickly.4) Focus on training staff to wash hands at appropriate times.
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5/5/2011 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Outside of sauce containers and other wok items (peanuts; garlic; etc) are not cleaned daily and had a lot of food debris build up on the outside. The containers should be switched out daily and maintained in a clean condition to prevent potential hand contamination.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Dirty knives stored on knife magnet. Knife magnet should only be used for clean knives to prevent potential contamination of clean knives. Peelers and slicers not cleaned after use and have build up of veggies and some flour. These items should be cleaned after use.
- [1] Non-food contact surfaces of equipment and utensils clean
The kitchen needs a thorough cleaning. Most non food contact surfaces need deep cleaning and sanitizing to prevent potential cross contamination issues. Examples include: microwave; remote controls; handles of equipment; top of rice cookers; etc. These surfaces need to remain clean.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need throrough cleaning. Underneath most equipment need cleaning. Floors need to be maintained in a clean fashion to prevent pest attraction.Floor sink needs to be cleaned out nightly so that no food remains as a pest attraction.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Walls have build up and need to be thoroughly cleaned. In particular; by the dishwashing area; there was a lot of food build up on the wall. Walls need to be cleaned regularly to prevent potential pest attraction.
- General Comments that relate to this Inspection
Hand sink stockedRaw product stored correctlyCooled items all 40F or belowRefrigeration all 40F or belowDishwasher @ 100ppm chlorineDiscussed cooling methods with operator; appear to be good. Product is left out for an hour or so; then placed in walk in.Thawing procedure is correct - shrimp observed under running waterPest control operator is Progressive Pest Control**Concrete floor is no longer sealed and in some areas beginning to pit; creating standing water issues. Operators should look into repairing floor in the near future.**Most of these violations are recurring. Recommend creating a cleaning schedule to maintain sanitary conditions and prevent further enforcement actions.
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10/19/2010 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Previous violations from 3/9/2008 have been corrected
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3/17/2009 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Pooled raw shell eggs stored above mustard sauce. Raw beef stored above ready to eat cherries. Raw meats in freezer stored above ice cream. Store all ready to eat foods above or away from raw meats; poultyr; fish; or rae shell eggs.Cooked pork and cooked shrimp covered in walkin at 44-45 F. Leave uncovered until temperature has reached 40 F. or below. CFM will use large metal 4" pans to cool cooked shrimp and pork to room temp. at 70 F. : then will put cooked foods in walkin to chill to 40 F. prior to covering with plastic.Fresh garlic fried in oil found at 90 F. on cook line. Garlic is stocked from walkin to cook line. Keep chilled in ice water bath on cook line . CFM may change way of holding garlic to eliminate oil and use water. Garlic in water does not need to be kept chilled.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Area above stove; filters; etc. have grease build up. Professionally cleaned every six months. Must keep cleaner in between to avoid grease fires.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Rest rooms have dirt build up artound sinks; blow dryers; waste receptacles. Clean and maintain clean.
- General Comments that relate to this Inspection
Wallk in ast 38 F. Internal temps.; cooked noodles @ 39 F. raw poultry @ 32 F.Hot soup at 140 F. - 148 F. Cooked rice hot held at 152 F. - 175 F. Discard at end of day. No cooked rice is held over to next day.Freezers at -9 F. and -4 F.Reach in refrig. A 40 F. Cooked shrimp @ 41 F. Cooked ribs @ 42 F.Checked inside tubing of ice machine. Starting to get mineral deposits. No mold. CFM will obtain appropriate sanitizer for ice machine and clean.Prep table @ 37 F. ambient temp. below. Canned corn at 42 F. poltry @ 38 F. - 42 F. on top.Dishwasher at 100 ppm. chlorine. Chlorine sanitizer in wiping rag bucket @ 200+ ppm. Train staff to make at 200 ppm or less.
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3/9/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 3/31/08 were corrected.Product temperatures in reach-in refrigerator were between 36 F and 40 F. Product temperatures in walk-in cooler were at 40 F.
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4/4/2008 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Temperature of battered fried mreats measured at 44 F in walk-in cooler. Product tremperatures taken in reach-in refrigerator: rib 45 F; fried battered shrimp 44 F; chicken 44; pork 44 F.Must service these refrigerated units to keep product temperatures at 40 F or below
- [2] Food protected during storage; preparation; display; service; transportation
two tubs of raw meats noted stored on wal-in floor beneath shelving rack. Must keep food products on shelves above the floor.One pan of cooked noodles noted covered with cloth. Cloths must not be in direct contact with foods.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No chlorine registered in dish washer; operating with empty chlorine bucket; bucket replaced at this time. Chlorine concentration tested at 100 ppm after chlorine bucket supplied.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [1] Non-food contact surfaces of equipment and utensils clean
Clean deep fryer and adjacent equipment of encrusted grease. Clean sides and doors of prep cooler of encrusted grease and debris. Clean interior bottom of two freezers at south wall of dry storage room.Clean wall at dish washing area of encrusted food debris.Clean exterior of rice cooker unit in dry storage room.Clean interior of small refrigerator for salads and remove build up of ice.Clean top of dish washer of dust build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under deep fryer of grease spills. Clean floor under prep cooler off debris build-up. Clean floor under reach-in freezer at west side of dry storage room of trash build-up at wall base.
- General Comments that relate to this Inspection
48 hour reinspection required.
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3/31/2008 | Routine Inspection 1st | 88 |
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