- General Comments that relate to this Inspection
Facility owner; Nguyen Nguyen; met with health inspector today and completed Risk Control Plans for five repeat violations as previously outlined in the reinspection report on 7/31/15. The plans will be filed in the facility file and compliance with these items will be evaluated during their next Routine inspection. Owner states he has retrained all staff on all the repeat violations and others and has adjusted work schedules to ensure more oversight throughout the work day. Gave owner a copy of the WCHD Food Regulations Chapters 030; 040 and Sections 050.130; 050. 050.130 & 050.165. Also provided owner with Cooling logs in Spanish and recommended that he have the individual employees fill out the cooling logs and not him. He then needs to review them and sign off on them.
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8/4/2015 | Routine Reinspection 3rd | 100 |
- General Comments that relate to this Inspection
File Note: Inspection should be considered a Routine Reinspection 1st but accidentially loaded as a Routine Reinspection 2nd. All violations from previous inspection have been corrected. Facility is much cleaner; cooling logs are being kept for pork chops; chemical sanitizer logs are being kept. Slicers were cleaner but still had some residue on them. Facility must ensure these slicers are thoroughly cleaned with soap and water; rinsed and then sprayed with sanitizer that is allowed to air dry. Facility was informed of no bare hand contact with ready to eat food requirement during last inspection. Observed good glove and tong use throughout facility today. This faciity has had numerous repeat violations in recent years; many of which are critical items. Operator shall meet with health inspector Tuesday August 4th @ 11AM @ WCHD offices to begin the process of developing Risk Control Plans for five of these repeat violations. Those items are: 1. Improper cooking and cooling of potentially hazardous foods2. Raw meat stored incorrectly3. Cross Contamination prevention in three compartment sink. 4. Cross Contamination prevention from raw meat to cooked meat with tongs.5. Food contact surfaces dirty. These Risk Control Plans must be submitted to and approved by WCHD no later than August 17th or the permit to operate will be suspended until the plans are submitted and approved. This facility will be subject to a 3rd Routine inspection in 2015. If any violations are observed during that inspection that would require a re-inspection (critical; repeat or items associated with a Risk Control Plan) the facility will be charged $71 for the Routine 3rd inspection and for each subsequent reinspection.A spreadsheet listing inspection scores and the most common and critical violations at this facility since 2008 was left with operator during today's visit. This spreadsheet was prepared as a visual tool to operator of the lack of managerial control that appears to exist at this facility. Facility routinely complies with abatement orders after each Routine inspections but poor habits return by the time the next Routine inspection occurs. This practice must stop and owner must gain active managerial control of this facility or the permit to operate will be considered for permanent revocation.
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7/31/2015 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed pork chops at 1:45PM in tall metal bin in reach in temping at 40F towards top of bin and 90F at bottom of bin. Facility is supposed to be keeping cooling logs for all items cooked and cooled. These items have not be reflected on the cooling logs as they are. Pork chops voluntarily discarded during inspection. Pork chops must be logged on cooling logs along with BBQ Chicken and Chow Mein Chicken if facility wants to cook and cool it down.
- [2] Food protected during storage; preparation; display; service; transportation
Observed the same tongs being used on the grill to handle raw chicken; beef and pork. During a reinspection on 7/18/14 operator stated that separate tongs and metal storage bins for tongs would be utilized. This practice has been discontinued for some reason and must be reinstated. Corrected on site. Observed boxes of produce lying on top of fresh broccoli in middle compartment of three compartment sink. Also observed a bus tub lying on top of fresh lettuce on counter top near three compartment sink. Both items corrected on site.Observed beef being stored on same shelf as chicken in walk in fridge. This is a repeat violation and is still occuring even with the addition of labels on the shelves. Corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
Observed uncooked rice scoop and ice scoop with handles in food/ice. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Corrected on site. Observed scoop for steamed being stored in room temperature water (temped at 70F). This scoop must be stored in ice water or hot water to prevent growth of bacteria.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher not dispensing proper levels of sanitizer. Sanitizer solution changed during inspection and unit began dispensing 100 ppm Chlorine. According to staff working during inspection the unit is being tested only twice per week. Until further notice daily sanitizer logs are required. The unit must be test at least once per day.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed all three slicers in basement dirty with food debris. According to operator one slicer had last been used two days prior. Slicers must be fully cleaned with soap and water and sprayed with sanitizer solution that is allowed to air dry after each use and must not be left for more than four hours without being cleaned and sanitized.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed numerous non food contact surfaces of equipment dirty throughout kitchen. This includes but is not limited to: doors to reach in near grill; top of reach insides of reach in units where food containers are placed that rub against the top; shelves throughout kitchen; top of dishwasher; etc. All non food contact surfaces of equipment must be clean.
- [1] Wiping clothes: clean; use restricted
Observed servers using cloths to wipe tables that were in a large bucket of water that had 0 ppm sanitizer solution. According to staff they change the bucket every four hours and had just forgotten to do it after lunch. Corrected on site.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed large section of wall behind make up units on cooking line with large clumps of caulk that must be scraped off and replaced with a thin line of clear caulk that can be easily cleaned.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- General Comments that relate to this Inspection
Hand sink clean; stocked and accessible. All food temped at proper temps in all reach in units. All reach in units at 41F or below.Thermometers present in all cold holding units. Discussed no bare hand contact with ready to eat foods with owner. Facility must ensure procedures are in place for staff to utilize utensils; gloves; etc to prepare dishes and not contact ready to eat food with bare hands. Additional CFPM's: Vinney Nguyen; M140774 Exp 6/12/19Nga Ngo; M110610; Exp 8/15/16No employees have taken test and failed in past year. Numerous violations observed today are repeat violations from previous inspections. According to operator the facility is deep cleaned every Monday evening however this appears to not be often enough and other more critical items like cooling and cross contamination prevention do not appear to be under control. Health inspector will discuss violation history with supervisors and will contact operator to discuss a potential office hearing or futher enforcement action.
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7/27/2015 | Routine Inspection 2nd | 83 |
- General Comments that relate to this Inspection
All violations from previous reinspection have been corrected: - cooling logs have been kept for bbq pork and chicken and they are now being filled out completely. Logs must be kept for all items cooked and cooled until further notice. - All items are being properly stored in walk in. Operator states the last occurence was due to a delivery that they didn't want to leave outside too long. Shelves are labeled with chicken/beef/pork. Recommended operator add a shrimp label to pork shelf to minimize confusion. - Three compartment sink appears to only be used for vegetables and prep sink for meat; per operator.Note: Health inspector visited facility prior to opening for the day to see quality of cleaning job from previous evening. The following items were observed during this time but not marked as violations as facility was not yet in operation for the day. This facility will be reinspected again within the next 30-60 days and the following items but be addressed/show improvement during that time or permit suspension may be considered. - Deep clean can opener- Deep clean shelves that microwaves are stored on. - Deep clean tops of all grills and burners. - Deep clean paper towel dispenser above hand sink. - Deep clean all shelves in kitchen to remove built up dirt and grime. - Deep clean the insides of both refrigeration units on line. This includes shelves; the bottom shelf; the top of the inside of the unit where food hits as containers are being placed in and out. - Replace broken and cracked rice bin and ensure it has a tight fitting lid. - Replace/repair the microwave with the broken handle. - Replace the microwave with rusted and flaking interior near grill. - Repair freezer condensation line that is dripping and freezing inside walk in freezer. - Replace cutting board used for meat as it is stained and has deep groves. - Ensure cutting boards are being stored upright so they dry completely. Currently they are being stored flat at night and water pools on them. - Scrape off old caulking along tile behind cook line and replace it with a thin line of clear caulk. Current stuff looks like it has flaked off over the years. - Ensure dishes are not left in dish area overnight to be washed the next morning as this attracts pests. - Ensure all trash from all trash bins is taken out to dumpster nightly to prevent attraction of pests.
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5/19/2015 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Facility has been utilizing cooling logs daily for chicken and pork but they are not being completed in full. All items must be logged on cooling logs from the time they are finished cooking until they reach 41F. These logs will be reinspected on Tuesday 5/19 and if not completed correctly cooling will no longer be allowed at this facility.
- [2] Food protected during storage; preparation; display; service; transportation
Observed chicken; beef and pork all stored on center shelf in walk in. Shelves on left were correct but center shelf was being used to store all three different meats- some in metal pans and others in cardboard boxes. Also observed eggs being stored on top shelf above vegetables. Operator shall institue a system for all products in walk in to ensure items are stored in the following order from bottom to top: Chicken/EggsBeefPork/ShrimpVegetables and other ready to eat foods that are not cooked.If this violation continues to be observed WCHD will consider limiting the number of different meat items this facility is allowed to serve. Observed one bin of three compartment sink being utilized for raw meat. In previous inspections the three compartment sink was designated by operator as only to be used for vegetables and noodles. Also observed noodles being stored in prep sink that was previously designated for raw meat. All staff MUST be fully trained on the proper use of these sinks to prevent cross contamination of vegetables. If this activity is observed in future inpsections all meat prep work will be required to be performed in the basement.
- General Comments that relate to this Inspection
The following items have been corrected since the last inspection: - Food slicers have been cleaned. - Oven has been deep cleaned. - Hand sink in basement is stocked. - Ecolab was contacted about fruit flies and they sprayed. Operator also purchased two fly catching machines.Note: Facility still seems very dirty but operator insists everything is cleaned thoroughly nightly and the dirt is just daily dirt. Facility will be reinspected prior to opening 5/19/15 to see the difference in cleanliness after a busy day.
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5/15/2015 | Routine Reinspection 1st | 93 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed cooked chicken on line at 60F that had been more than 4 hours prior. Also observed shell eggs on line @ 70F that had been setting out for more than 4 hours. Food voluntarily discarded so this item considered corrected on site. Also observed BBQ pork being stored on line @ 120F in large metal bowls with lids. According to operator these items were in the process of cooling but would not have cooled properly using the current method. All food transferred into shallow metal pans to start cooling process. Food was at 90F by end of inspection. Facility must implement procedures to ensure ALL food cooked and cooled is properly cooled down. In order to ensure all items are cooled properly cooling logs are required until further notice. Logs shall be faxed to WCHD weekly (every Friday) until futher notice. Fax number 328-6176.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw product stored incorrectly in walk in. Chicken; beef; pork and fish items were all intermingled. Store all raw foods below cooked and ready to eat foods to prevent potenrial cross contamination. Store food in the following order from bottom to top: Chicken; beef; pork; shrimp; veggies.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed all food slicers dirty with significant food debris build up. These slicers need to be thoroughly cleaned and sanitized after each use to prevent bacteria growth and eliminate pest attraction.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed oven very dirty with signficant grease build up. This unit needs to be thoroughly cleaned.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed hand sink in basement not stocked with paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed significant numbers of fruit flies in basement. Area needs to be thoroughly cleaned and food needs to be cleaned up after each prep activity to prevent future attraction of flies. Facility must contact pest control operator within 48 hours to have the area serviced.
- [5] Necessary toxic items properly stored; labeled; used
Observed numerous chemical bottles not labeled throughout facility. Label all containers of toxic chemicals with name of contents. This item corrected on site but must be addressed on a permanent basis.
- General Comments that relate to this Inspection
Hand sink in kitchen clean and stocked. Restroom clean and stocked. Rice hot holding @ 170F. Reach in unit in kitchen @ 30F. Shrimp @ 36F. Final cook temp of pork @ 160F. Final cook temp of shrimp @ 150. Final cook temp of beef soup @ 190F. Walk in @ 34F. Egg roll filling @ 32F. Walk in freezer @ -6F. Dishwasher dispensing @ 100ppm Chlorine. Discussed upcoming regulation changes and no-bare-hand-contact with ready-to-eat foods. Facility needs to start developing procedures to address these requirements now. Note: Many of the same violations observed today have been observed in previous inspections. Operator must address these items on a facility wide basis or risk futher enforcement actions.
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5/11/2015 | Routine Inspection 1st | 79 |
- General Comments that relate to this Inspection
All violations from previous inspections have been corrected. - Facility is much cleaner and Ecolab was able to perform full flush of kitchen on 8/2/14. Shelves and countertops and sides of make up units are cleaner. *Ensure these areas remain clean to eliminate food sources for pests. - Miscellaneous items in basement have been removed from facility. - Washer leak has been repaired and hose is currently being stored on a cart until a hook can be installed. - Floors throughout facility are much cleaner. *Operator stated they will perform a deep cleaning every Sunday night and will keep up on daily cleaning. ** Facility must follow any and all directions given by Pest Control Operator to help eliminate pests as if they were directons from WCHD staff. Facility must fax Ecolab reports to Latricia with WCHD after each monthly service until further notice. Fax number 775-328-6176. **Operator has stated plans to redo entire basement floor near prep sink; replace the missing coving in this area and to replace the rubber mats on the stairs. This work is scheduled; according to Nguyen; to take place within the next few weeks. This work should be performed no later than October 31; 2014. ** This facility has made great strides in the past few weeks but will be randomly reinspected again in 2014. Operator must maintain all the corrections that have been made in the past few weeks or permit suspension will be considered if any of the previous violations are repeated.
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8/4/2014 | Routine Reinspection 4th | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed numerous food utensils in basement that are dirty and are just sitting out on top of dry goods. The food left on these items is food for pests and need to be cleaned on a regular basis. Items given to dishwasher by operator to wash during inspection. This issue has been discussed with operator during previous inspections.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed buildup of food debris below equipment; between equipment; on countertops and shelving throughout facility dirty with signficant food debris build up. Clean these areas thoroughly to prevent attraction of pests and rodents. This facility has a history of roaches and these areas of food debris are continual sources of food for the roaches. Need to clean under and behind all equipment in order to eliminate food sources for pests. Facility has Ecolab on contract as a licensed pest control operator. Ecolab representative has informed WCHD of the need to perform a full flush of the kitchen in order to get a handle on pest population. Continual food sources for the pests will not allow this flush to occur. Operator must ensure facility is ready for system flush by Friday 8/1/14.
- [1] Storage; handling of clean equipment / utensils
Observed waiter using a wiping cloth to wipe out coffee cups that had just been ran through the dishwasher. This item was discussed during a previous inspection and operator said they will begin using paper towels to perform this task if needed. Coffee cups were rewashed during inspection. All dishes should air dry or be wiped out with a fresh paper towel.
- [1] Installed; maintained
Observed a water leak under washing machine in basement. This leak needs to be cleaned up and repaired as soon as possible. Observed hose next to washing machine that is just lying on floor. This hose is used to wash down basement floor nightly. This hose needs to be hung up on a hook so it's not lying on floor where it can be contaminated.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors throughout facility with signifcant food debris and grease buildup. These areas include but are not limited to areas under wok; under shelves; under grills and in basement under dry storage. These areas need to be deep cleaned and kept clean in order to eliminate food sources for pests.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed numerous items in basement that are not being used for daily operations of facility. These items also have food debris on them that will continue to attract pests. Remove all unused items from facility to eliminate food sources for pests.
- General Comments that relate to this Inspection
Numerous items from the previous inspections have not be corrected. Facility has until Friday 8/1/14 to address all items in today's inspection or permit suspension will be considered by WCHD staff. Future re-inspections after that date to verify any of these items found to be out of compliance on 8/1/14 may result in $71 re-inspection fee or permit suspension.Observed numerous flies in facility today. Back door was propped open for an extended period of time in order for staff to put a delivery away. Operator insisted that air curtain is used when the door is open to prevent fly entry but health inspector has not observed this air curtain being used during any previous inspections. Fly activity will be observed during future inspection and facility may be required to install a screen door if problem persists.Some tile work has been completed in main kitchen. New tile and grout near back door.Facility is no longer par-cooking any meat. Cooling logs have been kept for chicken for chow mein and product is being fully cooked to 165F and then cooled to 40F within 6 hours according to two step cooling process. Chicken; pork chops and BBQ pork is being cooked in smaller batches and fully cooked instead of par-cooked.
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7/28/2014 | Routine Reinspection 3rd | 93 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed buildup of food debris below equipment; between equipment; on countertops and shelving throughout facility dirty wtih signficant food debris build up. Clean these areas thoroughly to prevent attraction of pests and rodents. Need to clean under and behind all equipment in order to eliminate food sources for pests.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors and floor sinks throughout facility dirty with significant food and grease build up. Clean these areas thoroughly to prevent attraction of pests and rodents. Need to clean under and behind all equipment in order to eliminate food sources for pests.Observed various areas in kitchen where tiles are broken or grout is missing. Repair these tiles and regrout areas to eliminate hiding spots for pests.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls throughout facility dirty with significatn food debris build up. Clean these areas thoroughly to prevent attraction of pests and rodents. Need to clean under and behind all equipment in order to eliminate food sources for pests.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed numerous items in basement that are not being used or are dirty. These items have food debris on them that is continuing to attract pests. Remove all unused items from facility or clean items that will be used regularly.
- General Comments that relate to this Inspection
Cooling logs have been kept by facility but they are not being completed fully. Continue to keep cooling logs for chicken. Logs will be reviewed in one week (7/28/14). The following items have been addressed: -Rice scoop is being stored in ice water. -Sauce containers will be wiped down with single use paper towels in the event they need to be dried off. -Shelves in walk in have been labeled to ensure chicken is stored properly. Cleanliness is much improved. Continue to clean areas in preparation for a flushing by Pest Control Operator. With current conditions there is still too many food sources for pests.
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7/21/2014 | Routine Reinspection 2nd | 96 |
- [1] In-use food; ice dispensing utensils properly stored
Observed rice scoop in room temperature water. This scoop must be kept in ice water at all times. If this method is not maintained an alternate method will need to be developed.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed buildup of food debris below equipment; between equipment; on countertops and shelving throughly facility dirty with significant food debris build up. Clean these areas thoroughly to prevent attraction of pests and rodents. Need to clean under and behind all equipment in order to eliminate food sources for pests.
- [1] Storage; handling of clean equipment / utensils
Observed bus boy using cloth towel to wipe out dish water from inside sauce containers and then placed on dining tables. Same cloth was used to wipe tables down after customers left facility. Corrected on site but staff needs to be trained to allow all dishes to completely air dry prior to placing them on dining tables.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors and floor sinks throughout facility dirty with significant food debris build up. Clean these areas thoroughly to prevent attraction of pests and rodents. Need to clean under and behind all equipment in order to eliminate food sources for pests.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls throughout facility dirty with significant food debris build up. Clean these areas thoroughly to prevent attraction of pests and rodents. Need to clean under and behind all equipment in order to eliminate food sources for pests.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed numerous items in basement that are not being used and are dirty. These items have food debris on them that is continuing to attract pests. Remove all unused items from facility.
- General Comments that relate to this Inspection
A hearing was conducted on 7/17/14 at WCHD offices with Nguyen Nguyen. Based on that meeting numerous items from previous inspection have been corrected except the above.Par cooking of chicken for chow mein will be completely cooled down to 40F with cooling logs kept. A batch was started during inspection and reached 135F. Cooling logs were demonstrated and explained to operator and cook. Facility shall keep logs for this product for every batch until further notice. This process will be verified Monday 7/21/14. Three compartment sink has been designated and labeled for greens; broccoli and rice noodles and prep sink has been designated and labeled for meat prep. Tongs for raw and cooked meat have been separated and containers for these tongs have been labeled. No employee food observed in kitchen during inspection. Duct tape under dishwasher has been removed. Thermometers present in refridgerators. Raw chicken stored below all other food. Slicer has been cleaned.During the hearing the operator agreed to label all shelves in walk in to ensure chicken is stored properly. This has not be completed yet. Should be completed by Monday 7/21/14. Ensure staff washes hands between changing tasks and changing gloves. Observed employee busing table and then carry plate to a customer; unsure if hands were washed in between.Discussed cleaning under and behind all equipment with operator. Operator agreed to perform a deep cleaning of entire facility by Monday 7/21/14.
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7/18/2014 | Routine Reinspection 1st | 94 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed par cooked chicken left out at 80F that had been cooked approximately 4 hours prior. This product voluntatily discarded by operator. Par cooking process needs to be further controlled by operator. If time is to be used as a control it must be a system that can be verified that the food is not in the danger zone for more than 4 hours. Otherwise all par cooked meat must be hot held at 140F with the appropriate required final cook temp met prior to service.This item will be further addressed during an office hearing with representatives from the Washoe County Health District. This meeting must be scheduled with health inspector no later than Friday 7/18.
- [2] Food protected during storage; preparation; display; service; transportation
Observed cross contamination of three compartment sink where lettuce is being cleaned and soaked in one sink and raw meat is being prepped in another sink. These processes need to be performed separately to prevent cross contamination of ready to eat foods. This is a repeat item from approximately six weeks prior.Observed numerous food items stored on floor throughout facility. All food must be stored 6" off the floor to prevent attraction of pests and rodents. This is a repeat item from approximately six weeks prior.Observed raw chicken stored above cooked and ready to eat foods throughout facility. Food must be stored in the following order from bottom to top: Poultry; beef; pork; fish; cooked or ready to eat foods to prevent cross contamination. Observed same set of tongs being used for raw and cooked meat. Separate tongs need to be used for raw and cooked meat. Corrected on site.
- [1] Thermometers provided and conspicuous
Observed thermometer missing or not conspicuously located in various cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed facility with a stem thermometer that does not properly register final cooking temperatures of thinly sliced meat. Facility must have obtain a digital thermometer to properly monitor final cooking temps.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoop for steamed rice stored inside container. This scoop must be kept outside of steamer on a clean surface. Observed scoop for uncooked rice with handle in product. This scoop needs to be stored with the handle up or outside of the container to prevent cross contamination.
- [5] Hands washed and cleaned; good hygienic practices
Observed employees with personal food prepared and being eaten during food prep. Employees must eat or smoke in designated areas away from all food operations. Corrected on site. Observed employees washing hands and drying then with cloth towels. All employees must wash hands with soap and water and dry hands with disposable paper towels.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed slicer in basement dirty with old food debris. Operator mentioned this slicer is just for jalapenos and not meat. All slicers must be completely broken down and cleaned and sanitized after each use to prevent cross contamination.
- [1] Installed; maintained
Observed duct tape holding pipes together below dishwasher. Duct tape should be removed and a permanent attachment should be installed.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors and floor sinks throughout the facility dirty and with significant food debris build up. Clean these areas thoroughly to prevent attraction of pests and rodents.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls throughout facility dirty and with food debris build up. Clean these areas thoroughly to prevent attraction of pests and rodents.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Restrooms clean and stocked. Dishwasher with 100 ppm Chlorine. Hot holding good. Steamed rice @ 165F.Front reach in @ 30F. Front make up unit with no thermometer. Chicken and noodles @ 40F. Back make up unit @ 30F. Beef; chicken and pork all @ 46F. Operator mentioned that all this food was placed in this unit just after the lunch rush. *This unit needs to be monitored closely by staff. Walk in fridge @ 40F. Raw beef @ 38F. Walk in freezer @ 0F. Facility has Certified Pest Control Operator on contract. No issues noted. Health inspector will follow up with Pest control operator.*Facility has two Certified Food protection managers but the one present during the inspection is primarily front of the house. Additional kitchen staff should become certified as Food Protection Managers to ensure all staff are aware of proper food safety procedures.
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7/16/2014 | Routine Inspection 1st | 81 |
- General Comments that relate to this Inspection
**All violations from original inspection corrected
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2/28/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Food delivery stored on ground out in alleyway with trash and food waste. No movement during entire inspection. Deliveries must be stored in a clean and sanitary fashion; under refrigeration when needed; as soon as possible to prevent potential contamination. This should be considered atop priority for staff.
- [1] In-use food; ice dispensing utensils properly stored
Tongs for service of finished food observed stored on side of fryer; which was covered in grease and food build up. Discussed obvious cross contamination issue with operator. Store all food and ice dispensing utensils in a clean and sanitary fashion.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Meat being marinated in large green totes that do not appear to be food grade. Rope handles must be removed and food grade liners used if these bins are to be used for food storage. *This has been noticed and corrected before; operator is aware of requirements.
- [1] Non-food contact surfaces of equipment and utensils clean
Numerous areas of non food contact surfaces could use deep cleaning and sanitizing; including handles of equipment (especially downstairs); containers of sauces; shelving; sides of equipment; etc. Clean and sanitize surfaces to maintain sanitary conditions and prevent potential cross contamination.
- [1] Wiping clothes: clean; use restricted
No sanitizer buckets being used for wiping cloths. Sanitizer buckets must be set up for storage of damp cloths in between uses and for the wipe down of prep surfaces.
- [4] Number; convenient; accessible; designed; installed
Hand sink blocked - dirty silverware tray stored on top and two garbage cans stored in front. Keep hand sink accessible and stocked to promote proper handwashing. **Corrected on site**This violation; or specific hand washing violations; have been observed for several years concurrently. Notified operator that proper hand washing is the single most important way to prevent foodborne illnesses. See discussion on handwashing in notes.**
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Back alley way near grease bin had large amount of food waste sitting out in open. Grease bin was overflowing (or at least the grate was piled about 10 inches high). Clean area and ensure that grease bin is available for proper grease disposal to maintain sanitary conditions and prevent potential pest attraction.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Many flooring areas could use cleaning and or repair. Specifically; the floors of the walk in freezer and cooler have a lot of food build up and pooled water. Walk in cooler floor needs repair. Clean and repair to maintain sanitary conditions and prevent potential standing water issues.
- General Comments that relate to this Inspection
Walk in @ 40F-raw product stored below ready to eat foods-beef temp @ 39FMake up units @ 40F; 40F-beef @ 40F-chicken @ 40FHand sink stockedRestroom stockedPrep sink for veggies separate from prep sink for meatPest control reports on site-reviewed; light activity noted on last report as well as remediation-no pests observed-reminded operator that every month's report should be kept on site for review (last two months and two from year before available)Ice machine cleanScoops stored correctlyAll freezers working correctly**Reviewed slicer cleaning procedure with operator. Procedure is complete break down and cleaning once a day. Slicers must be broken down and washed; rinsed; and sanitized every 4 hours at minimum.**Some products are cooked and then stored at room temperature for 30 minutes. If they are not served; items are cooled down in metal bins. No improper temperatures observed; however; reminded operator that all food product must be cooled from 140F to 40F within 4 hours. Recommended that time stamps be used to properly monitor cooling process.**HANDWASHING ISSUES: Lack of handwashing or blocked handsinks are repeated violations from year to year. All employees wear gloves; and most jobs are separated - raw prep from cooked food from serving from cash handling from dishwashing etc. No immediate failure of hand washing was observed during this inspection; however; with the scope of activity and the frequent inaccessible hand washing facilities; it is likely that proper hand washing is not a prioriy in this facility. Reviewed with operator that hand washing is the single most important factor in preventing foodborne illness. Failure to remedy theser continued violations may trigger additional enforcement such as the need for recertification.
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2/19/2013 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 12/11/12 ROUTINE INSPECTION.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.HANDSINK ACCESSIBLE AND PROPERLY STOCKED.EMPLOYEES HANDWASHING.ALL FOOD IS PROPERLY STORED.DISCUSSED COOLING IN BASEMENT SINCE THERE IS MORE ROOM TO KEEP FOOD PROTECTED PRIOR TO PLACING IN WALK-IN.DISCUSSED REMINDING STAFF TO KEEP FACILITY CLEAN AND ORGANIZED ON A REGULAR BASIS.
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12/13/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CONTAINER OF FOOD STORED IN WALK-IN UN-COVERED. MUST KEEP FOOD COVERED DURING STORAGE TO HELP PROTECT AGAINST CONTAMINATION. ONLY TIME FOOD CAN BE STORED UN-COVERED IS DURING THE COOLING PROCESS.FOUND FOOD STORED ON THE FLOOR OF WALK-IN AND FREEZER. MUST STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR TO PREVENT CONTAMINATION OF PRODUCT.FOUND FOOD STORED IN NON-FOOD GRADE CONTAINERS IN WALK-IN. MUST ONLY USE APPROVED FOOD GRADE CONTAINERS TO STORE FOOD. THIS IS A REPEAT VIOLATION.FOUND A BOWL OF COOKED MEAT STORED ON A SHELF BELOW THE MEAT SLICER COOLING. FOODS DURING THE COOLING PROCESS MUST BE EITHER STORED IN THE WALK-IN OR IN AN AREA THAT IS PROTECTED AGAINST POSSIBLE CONTAMINATION UNTIL THEY ARE PLACED IN WALK-IN. CORRECTED ON SITE.FOUND RAW MEATS STORED NEXT TO AND ABOVE READY TO EAT FOODS. MUST STORE ALL RAW MEAT BELOW READY TO EAT FOODS TO REDUCE THE RISK OF CONTAMINATION.
- [5] Hands washed and cleaned; good hygienic practices
HANDSINK COMPLETELY BLOCKED AND DRY AT BEGINNING OF INSPECTION. EMPLOYEES WEARING GLOVES BUT NOT HANDWASHING. GLOVE USE IS GOOD BUT STAFF MUST PROPERLY WASH HANDS BEFORE PUTTING ON GLOVES AND WHEN GLOVES GET CONTAMINATED OR DIRTY; MUST TAKE OFF GLOVES AND WASH HANDS BEFORE PUTTING ON A NEW PAIR. THIS IS A REPEAT VIOLATION FROM LAST YEAR. CORRECTED ON SITE.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
FOUND BUCKET WITH MOP IN IT STORED IN PREP SINK NEXT TO HANDSINK. THIS SINK IS FOR FOOD PREP ONLY; DO NOT STORE DIRTY MOP IN SINK. MUST WASH; RINSE AND SANITIZE PREP SINK PRIOR TO USING. CORRECTED ON SITE.
- [4] Number; convenient; accessible; designed; installed
DISHWASHING TRAY STORED ON TOP OF HANDSINK. SINK FULL OF GARBAGE BAGS AND CLOTHS. MUST KEEP HANDSINK ACCESSIBLE AT ALL TIMES TO ALLOW FOR PROPER HANDWASHING OF EMPLOYEES. REPEAT VIOLATION FROM LAST YEAR. CORRECTED ON SITE.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
FOUND COAT AND PERSONAL ITEMS STORED OVER AND NEXT TO HANDSINK AND PREP SINK. MUST STORE ALL PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:A RE-INSPECTION IS REQUIRED AFTER 48 HOURS; BY THURS 12/13/12.DISHWASHER GOOD AT 100PPM CHLORINE.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.PCO ON A MONTHLY CONTRACT - NO PROBLEMS NOTED.DISCUSSED EMPLOYEE HEALTH - NO PROBLEMS.DISCUSSED WITH OWNER THE IMPORTANCE OF EMPLOYEES HANDWASHING AND NOT USING GLOVES AS A SUBSTITUTE FOR HANDWASHING. DISCUSSED HAVING LESS FOOD PRODUCTS OUT AT ONE TIME. EMPLOYEES SHOULD PUT FOOD PRODUCTS AWAY PRIOR TO BRINGING MORE FOOD OUT. KITCHEN IS SMALL AND GETS CLUTTERED VERY EASILY; MUST MANAGE THE SPACE SO THAT FOOD DOES NOT GET CONTAMINATED AND HANDSINKS DO NOT GET BLOCKED.
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12/11/2012 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
All previous violations from 5/23/2011 have been corrected.Dish machine chlorine sanitizer @ 100 ppm.; chlorine sanitzer in wiping rag buckets at 50-2000 ppm. All rags stored in buckets.Discussed issues observed around employee glove use with manager. All employees have been given warning that rinsing the outside of the gloves is not acceptable policy and does not replace hand washing. Cook making soup bowls noted to touch raw beef with gloved hand and then pick up bean sprouts and basil for salad plate without removing same contaminated gloves. Also then picks up plate or bowl with contaminated gloved hands. Two soluntions recommened to avoid cross-contamination problem: 1.) Cook should remove gloves always after handling raw beef; wash hands and reglove before making salad or moving plates and bowls to tray. 2.) Separate operations so that the spring roll prep cook also makes the salads and moves the plates and bowls to the tray. CFPM agreed to find a solution to this problem.Manager instructed to montior temperatures in the reach-in with cooked and raw foods in cook line area. Make sure that the ambient temperature stays at 41 F or below.Continue to monitor and train staff regarding hand washing and employee hygiene.
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6/2/2011 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Tomatoe sauce stored in open can in walk-in. Do not store acidic foods in open cans due to toxic reactions in metals exposed to air.Flour; sugar; rice and other foods stored in grey garbage cans. Replace with food grade containeers that can be purchased Resco; Smart & Final; or other such restaurant supply outlets.
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Noted server removing dirty dishes--failed to wash hands befroe serving food and water and providing place settings to customers.Noted servers using hand wash sink in service area to fill pitchers of water--not a huge issues since no hand washing was being done by servers in any of hand sinks. Manager agreed to instruct service employees to wash hands at sink inside door to kitchen as this sink is al;so reasonably accessible to staff.Noted one employee rinsing off gloved hands in prep sink. This is not considered adequate hand washing which requires that gloves be removed and hands washed for 20 seconds with soap & water before drying with paper towels. Discussed this observation with manager.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Check and record levels daily to make sure that chlorine sanitizer is at 50-100 ppm at all times.
- [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.Noted servers wiping tables after clearing with 409. Must use a sanitizer such as bleach water at 50-100 ppm to wipe tables.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Chlorine sanitizer missing in buckets used for storing wiping rags. Set up with bleach at beginning of lunch at 100 ppm.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Hot water in rest rooms is not contant and varies from cold to hot and then col within seconds; This may be a mixing valve problem that needs repair.
- General Comments that relate to this Inspection
No other violations noted.Walk-in @ 40 F. Raw shrimp/beef mixture at 45 F; other meats defrosting were still partially frozen.Freezer walk-in at 10 F. Cooling coked flank steak in freezer to prep for slicing. At 71 F at beginninof inspection--at 50 F within 2 hours by end. Chest freezers in basement all at 0 F or below. Prep tables above: beef tendon; raw shrimp; raw beef; cooked chicken checked--all at 38 F-42 F. All food stored at least 6" off floor.Facility is overall very clean--hood is cleaned monthly to prevent grease build-up.Manager needs to address following issues:1.) Employee hygiene--Very little if any handwashing observed. Hands must be washed in the designated hand wash sink. Washing the biutside of gloved hands is not adequate. 2.) It is commendable that employees are wearing gloves; however continued touching of surfaces with gloved hands with cause them to become contaminated. They must be removed for handwashing and to put on new gloves before going back to making spring rolls or other ready-to-eat foods.3.) Sanitizer buckets for rags must be changed out so that there is at least 50 ppm chlorine available. Manager must make sure that employees add sanitizer in morning.4.) Wiping rags should be stored in sanitizer buckets between uses.5.) Any spilled blood in walk-in or elsewhere should be cleaned up and sanitized with chlorine immediately. Blood on prep tables should be cleaned up immediately after meat is cut. Did not deduct points this inspection.6.) Reach-in near cook line had stored cooked beef; pork; shrimp that was prepared today and then put in plastic bags for storage. These foods must be left open so that they can cool in reach in to 41 F within 6 hours. Manager needs to monitor temperatures to make sure that these foods do not remain in temp. danger zone for more than 6 hours. Did not deduct points for this; Recommend leaving leaving cooked meats & shrimp in open metal pan to cool down rather than in plasrtic bag. This was corrected and meats/shrimp began to cool down immediately.
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5/25/2011 | Routine Inspection 1st | 86 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Operator is currently using large green tote bins (do not appear to be food grade) to hold meats inside the walk-in cooler. Non-food grade containers may impart chemicals from the plastics into the foods. In order to continue the use of these green totes; the rope handles must be removed (they are not cleanable) AND the totes must be lined with clear plastic bags in order to prevent the food contained inside from coming into contact with the container itself.
- [1] Non-food contact surfaces of equipment and utensils clean
- There is an accumulation of food debris on the bottom door sill of the large 2-door reach-in refrigeration unit. Clean and maintain clean.- Clean the spilled liquid on the outside of the white holding pots.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Ensure that all spray bottles are clearly labeled in order to prevent misuse. All observed chemicals were properly stored.- All sanitizer levels observed were within regulation (i.e. - dish machine 50ppm chlorine; sanitizer wipe down buckets 100ppm residual chlorine).- All hand washing stations were stocked and operational.- All food product temperatures observed were at or near regulation (i.e. marinated beef 38F; chicken 41F; white rice 166F).- All refrigeration units had accurate thermometers visible.- The Overall organization; cleanliness and operation of this facility has much improved over previous years.
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11/8/2010 | Routine Inspection 1st | 97 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Keep wiping cloths in chlorine sanitizer between uses and make sure that concentration is at 50 ppm - 100 ppm. May need to make up fresh buckets every 2 hours during busy times.
- General Comments that relate to this Inspection
Walk in @ 38 F. All freezers at 0 F. to - 2 F. Reachin with dairy @ 40 F. Cold tables @ 38 F and 40 F below. Product temps.: cooked tendon @ 39 F.; raw shrimp @ 34 F. Hot holdong steamed rice @ 164 F and 180 F. Cooking temp. on BBQ pork @ 193 F.; chicken soup stock @ 204 F. and 186 F. Food handler wears gloves when making spring rolls. Noted server washing hands after taking money fro customer.Chlorine sanitizer in dish machine @ 100 ppm.Noted service of raw beef with hot soup. Manager says that a few customers order beef raw and cook it themselves in the hot soup (@ 174 F.). This is not a regular menu item. However the management needs to provide a consumer warning if customers order raw beef. Provided manager with appropriate wording.
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6/24/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations noted on 3-11-08 inspection have been corrected.
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4/11/2008 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Several containers of white food product around the kitchen and in the front beverage/cash register area (sugar). All containers must be properly labeled to prevent misuse.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Large pot of brown sauce (consisting of peanut butter; hoison and soda); about 15 gallons worth made the night previous was sitting out at room temperature. Tested ~90-95 degrees F. Product was pulled out of the cooler at 5am this morning and set on the cook line. Out about 8 hours. Individual product containers reviewed and none are potentially hazardous. Product reheated to boiling (>165F) and then must be cooled from 140F to 40F within 4 hours by use of shallow pans (no more then 2" product depth) in ice or other method. Until this mixture of sauce is determined to be non-hazardous the product must not be allowed to sit out of temperature longer then 4 hours. Only pull product out of the walk-in cooler as needed (i.e. - small batches at a time). (Corrected on-site).
- [2] Food protected during storage; preparation; display; service; transportation
1) Operator storing raw shrimp over ready to eat vegetables (shredded carrots) within the walk-in cooler. Always store raw below ready to eat foods to prevent cross contamination. (Corrected on-site)2) Whole onions being stored in a cardboard box on a shelf under the slicing table. Sliced meat not to be used (garbage) had fallen into the box and was sitting with the onions. Keep food product protected and away from garbage. (Corrected on-site).3) Operator storing food product (baby corn; tomato sauce; etc.) in open #10 cans. Once #10 cans are opened to the atmosphere the product; if liquid; must be transferred to a food grade container to prevent leaching of metals from the can into the food.
- [2] Handling of food; ice; minimized
Operator using bowls as scoops in the bulk rice bin in the basement. Use food grade scoops with handles only to minimize operator hand contact with the food.
- [2] Potentially hazardous food properly thawed
1) Operator thawing chicken in a bag in the sink - no running water.2) Operator thawing shrimp in the basement 2-comp. sink. No water runningYou may only thaw under cold running water with the product fully submerged or in a refrigerator. (Corrected on-site)
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Innacurate thermometer in the 2-door reach-in cooler adjacent the cook line - Replace.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
1) Accumulation of food debris on the floor in the walk-in freezer. Clean and maintain clean.2) Floors generally dirty in the kitchen. Do not store dirty dishes; clean dishes or anything but storage shelving and racks and equipment on the floor.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
1) Vitamins in with customer items within the single door reach-in cooler in the front cash register area. Always keep personal items away from customer items and foods to prevent cross contamination.2) Operator drinking in the kitchen. Open glass of drink found on the make cooler. Keep employee items separate from customer items and food areas to prevent cross-contamination. (Corrected on-site)
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3/12/2008 | Routine Inspection 1st | 84 |
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