- General Comments that relate to this Inspection
Notes: Violations from previous inspection have been corrected.-Makeup units and reach in coolers were clean.-Floor under the cook line was clean.
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10/27/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
-Observed scoops being stored with handles in product. Ensure scoops are stored with handles out of the product to reduce contamination. Corrected during the inspection.-Observed won tons placed directly on the wire rack in the reach in freezer. Ensure food products are stored properly to prevent contamination. Corrected during the inspection.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
-Observed a cleaver being stored between the two make up units. Ensure utensils and knives are stored properly to prevent cross contamination. Corrected during the inspection.-Observed a large amount of food debris built up inside and outside the makeup units and inside and outside the reach in cooler. Ensure equipment is cleaned and sanitized on a routine basis to prevent contamination. *Equipment in the kitchen area must be cleaned by 10/27/15.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed a large amount of grease; food and dirt built up under the cook line and in the floor sink under the cook line. Ensure the floor under cook line is deep cleaned within 2 weeks; 10/27/15; to reduce the attraction of pests and vermin and to prevent fires.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink was clean and stocked.-Restrooms clean and stocked.-Make up unit on left at 40F. Chicken at 39F; Beef 39F; carrots 41F; cabbage40F.-Make up unit on right at 40F. Shrimp at 38F; beef 36F; chicken 40F; tofu 36F; rice noodles 42F.-Hot holding temperatures good. Rice at 155F; egg noodle soup 186F.-Reach in freezer at 2F. All product frozen.-Reach in cooler at 36F. Egg rolls 36F; chicken 37F.-Reach in freezer at -2F. All product frozen.-Sanitizer at 50 ppm Chlorine.-Dishwasher at 185F good. Temperature to be between 180F and 190F.-PCO is Clark on a monthly basis. No signs of pests or vermin.-Reviewed cooling procedure for chicken. At 2:40 pm chicken was 78F. Had been cooling in shallow pans for 1 hour per manager. Chicken was bagged and moved to freezer per routine procedure. Temperature of chicken at 3:40 pm was 54F. Per manager no other individuals in the facility have a CFPM certificate.Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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10/13/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All violations from the last inspection; except for the floors; have been corrected. See inspection from 3/10/14 for floor abatement dates.Handsink clean and stockedObserved use of sanitizer bucket in kitchen Food storage good
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4/28/2014 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed crusted food matter and/or grease on the following areas: Inside of all reach in fridges; the handles and outsides of all cold holding units (especially those across from the wok); Metal shelving units under prep area and the shelves under the dry ingredients. All non food contact surfaces of equipment must be clean to prevent vermin attraction and maintain sanitary conditions.
- [1] Wiping clothes: clean; use restricted
Observed white rag on the counter in the waiter station. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Contact said when she is wiping down the tables she makes a container of sanitizer solution; and used it throughout the day. Recommend making sanitizer solution in the morning and keeping rags available to clean throughout the day. Also recommend changing the sanitizer solution throughout the day or when the water becomes turbid.
- [1] Installed; maintained
Drain under the two compartment sink backed up when sink was drained; need to snake drain to prevent pooling of water on teh floor. Need to clean the grate in the floor drain as well. Contact said it does this frequently. She said they have a snake for the drain; recommend snaking the drain at least monthly. If the issue persists; then it will need to be snaked by a certified professional company.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor in need of repair; observed missing sections of vinyl flooring in front of the walk; around the floor drain under the 2 compartment sink and to the right of the 2 compartment sink. Replace all missing coving. Repair these area(s) to maintain a smooth; durable; and easily cleanable surface. If floor is to be patched; it must be flush with the surrounding floor.
- General Comments that relate to this Inspection
Handsink clean and stockedReviewed thawing procedureMeat slicer cleanIce machine clean/scoop storage goodBathrooms clean and stockedFacility is keeping screen door closed when main door is open for ventilationBagged fried chicken 34FAll food in cold holding units were bagged or had a lidDid not observed any signs of vermin/insects in facility or in dispersed traps Pork 38FChicken 40FFood storage goodObserved final rinse on dishwasher of 190F
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3/10/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Did not observe any signs of vermin or droppings in facility or in trapsAll food storage goodObserved final rinse >=180FAll fridge <=41F and cleanedHandsink clean and stockedCurrently the pipes in the women's restroom are being repaired. Facility currently has hot water. Ensure restroom is thoroughly cleaned and sanitized when work is complete to prevent cross contamination of other surfaces.Recommend adding the following areas to deep cleaning list: the back wall where the 2 compartment sink is located; under the 2 compartment sink; all the pipes under the wok station on a routine basis and the outside of cold holding units. Other restroom is clean and stockedReviewed proper handwashing guidelines; ensure all staff are washing hands after eating; going to the bathroom; between activities and proper to handling food.
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12/6/2013 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed metal pans of fried chicken with no lid stacked on each other. Need to cover food to prevent cross contamination
- [1] Non-food contact surfaces of equipment and utensils clean
All cold holding units were dirty; observed dried food debris and spilled liquids on floors; walls; handles and racks.
- [1] Installed; maintained
The drainage pipe from the ice machine and the metal pipes under the wok do not have spacers so they are sitting on the floor and make it more difficult to clean and sweep in these areas. Need to install spacers of a non-absorptive material to facilitate proper cleaning.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed mouse droppings throughout the facility including: in map sink room; on floor/shelving in dry storage room; between wall and reach-in fridge in cash register room; on bottom shelf across from the dishwasher; on electrical box of dishwasher and under reach-in freezer. Also observed a mouse trap in dry storage area with numerous dead mice inside. All surfaces; utensils; floors and walls need to be deep cleaned and sanitized. Any dry ingredients with feces or signs of vermin exposure should be discarded to prevent contamination. All surfaces in dining area need to be cleaned and sanitized.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors throughout the facility are dirty; observed food debris; dust and some mouse droppings on floors. Need to degrease; sweep; clean and sanitize all floors in facility; especially under wok; deep fryer; under all shelving; in dry storage area; under dishwasher and under cold holding units.
- General Comments that relate to this Inspection
** Permit is suspended due to excessive mouse droppings and filthy conditions**Facility will need ta signed contract with a certified pest operator within 48 hours. Observed back screen door open during inspection. Recommend keeping door closed to prevent further access by vermin or insects. Did not observe any sanitizer buckets with clean sanitizer solution in kitchen and in dining area to sanitize surfaces throughout the facility and prevent cross contamination. Contact said they sometimes use a rag with bleach; water and soap to clean surfaces. Observed dishwasher with final rinse >=180F. All fridges <=41FHandsink clean and stockedBathrooms clean and stockedFired chicken in a bag 38FFacility started cleaning during inspection Ensure all dishes are cleaned and sanitized
- [1] Non-food contact surfaces of equipment and utensils clean
See notes
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
See notes
- General Comments that relate to this Inspection
** Permit has been reinstated**Facility has contracted with Clark Pest Control and submitted a copy the signed contract for my reviewDid not observe any droppings or evidence of vermin at the time of the inspection. Mouse traps have been replaced.The following items still need to be corrected:1) install spacers on all pipes sitting on the floor or against the wall2) Deep clean and sanitize the inside of all cold holding units; including racks3) Continue to remove grease from pipes and floor under the wokFacility will receive another routine inspection in 6 months due to severity of the violations
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11/22/2013 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. A utility closet in the hallway where restrooms are located has a mop sink. This sink has been in the utility closet since the business has been opened. Please use the mop sink in this closet to dump waste waster from mopping. Cold holding thermometers present in all cold holding units. Kitchen observed clean and organized. Thank you.
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10/15/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed several potentially hazardous food items stored in the temperature danger zone. The temperature between 40 F - 140 F. Health inspector recorded bean sprouts at 63 F stored on top of "True" 2 door cold holding unit. Food cannot be stored for longer than 4 hours in this temperature danger zone; it must be discarded.Time may be used as a public health control. PHF; potentially hazardous food that is stored on top of counter at room temperature must be TIME MARKED for the time that it starts in the temperature danger zone and the time that it will be discarded four hours later. Food that is stored this way cannot be recoooled. The restaurant has high turnover of food that is being stored in the danger zone. This needs to be confirmed by documentation. A time and temperature log may be used to track food being protected by using time as a public health control or use ice and water baths to store the food at temperatures at 40 F or lower.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at 2 door "True" refer. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.* Raw chicken temped at 39 F.Observed thermometer at high temperature dishwasher not accurate. Health inspector noted that thermometer read 180 F at start of cycle of dishwashing and dropped down to 160 F at rinse cycle. Health inspector recorded final rinse temperature of high temperature dishwasher at 180 F with digital waterproof thermometer. Acquire a "waterproof" thermometer to monitor final rinse of high temperature dishwasher to be 180 F or higher at rinse cycle or repair thermometer at gauge on dishwasher to be accurate.
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. Kitchen must be cleaned throughout. All handles; gaskets; doors and surfaces of cold holding refers must be cleaned of all food debris buildup. All dry storage shelving and refer shelving must be cleaned of all visible soil and spills. Recommend regular routine cleaning of these items to prevent heavy soil buildup. Kitchen must be kept in a sanitary condition to prevent cross contamination.
- [1] Installed; maintained
Facility must install a mop sink for waste water disposal of dirty mop water. Mop water may be dumped down floor sink in back kitchen. Do not pour dirty mop water out the back door of the facility or in any sink in facility. This needs to be corrected by 10/10/12. Discussed with operator that a utility sink could be installed in the water heater room or in one of the restrooms. The utility sink does not have to be directly drained.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Egg drop soup @ 173 F; hot and sour soup @ 174 F; white rice @ 161 F and brown rice @ 151 F.Cold holding temperatures recorded:Pooled eggs @ 40 F; raw shrimp @ 43 F; raw pork @ 43 F; raw beef @ 42 F; raw chicken @ 41 F and tofu @ 43 F. Reviewed with operator and CFPM to adjust temperature to cold hold foods at 40 F or lower. Observed chicken being fried in hot oil at time of inspection with a recorded temperature of 178 F.Handsinks properly stocked with liquid soap and sanitary disposable towels.Chlorine santizer recorded at 100 ppm.Garbage area observed free of loose litter. All cold holding units checked OK; food properly stored.
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9/26/2012 | Routine Inspection 1st | 95 |
- [1] Original container; properly labeled
Observed several reused containers of food not labeled to its proper contents. For example: pepper in a coffee container. Do label all food that is removed from its original container into another to prevent misuse.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed containers of food and utensils such as knives and serving spoons dirty. All food containers shall be cleaned on a regular basis to prevent food debris buildup and to prevent possible cross-contamination. Cutting knives shall be cleaned at least once every four hours and in between handling raw foods and ready to eat foods such as vegetables.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed prep tables and equipment for food preparation with heavy soil buildup. Do maintain a clean and sanitary environment. All surfaces must be cleaned and sanitized on a regular basis. Discussed with operator to set up chlorine sanitizer bucket at the beginning of operations. Do wipe down contact surfaces daily. Do not allow food debris buildup and heavy soil to accumulate on surfaces. These areas are breeding grounds for bacteria. Pay attention to door handles to reach in units; shelving for food storage and clean equipment. Clean throughout back kitchen. Scrub and disinfect all floor drains.
- [1] Wiping clothes: clean; use restricted
Observed several dirty wiping cloths stored throughout kitchen. Discussed with operator to use clean wiping cloths on food contact surfaces. Do store all dirty wiping cloths appropriately to prevent cross contamination. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Lighting provided as required; fixtures shielded
- General Comments that relate to this Inspection
All cold holding checked OK and recorded < 40 F. Restaurant uses time as a health control for food during lunch hours and dinner hours. Food is not stored out of temperature longer than 4 hours. Food is stoed for 2 hours including prep time max. All food stored properly. Do move whole shell raw eggs under ready to eat foods in vegetable reach in cooler.Hot holding temps. recorded:Egg drop soup @ 187 F; hot and sour soup @ 182 F and fried rice/plain white rice stored at 154 F.Proper scoop storage for ice and for rice paddle.High temp. dishwasher recorded at 180 F at rinse cycle. Discussed with operator to monitor high temp dishwasher. Make sure the dishwasher is primed or several cycles ran to reach 180 F prior to washing and sanitizing dishes.All handsinks properly stocked with liquid soap and sanitary disposable towels.Chemicals properly stored.
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12/5/2011 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw meat products stored above ready to eat foods such as vegetables in reach in refrigerator. This is a repeat violation 0n 08/09/10.Reviewed with operator to have all raw foods stored beneath vegetables. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.* Corrected on site.
- General Comments that relate to this Inspection
Notes:Facility has maintained cleanliness of back kitchen. Do keep up the good work. Do keep wet wiping cloths in sanitizer chlorine bucket when not in use. ACTION ITEMS TO BE CORRECTED THAT ARE NOT VIOLATIONS:1)Do use an ice water bath for storing rice scoop. Do change water when the water is visibly dirty and when ice has melted.2) Do use ice water bath to cold hold all food stored on shelf for lunch hours. Per Washoe County Food Establishment regulations; no food is to be kept at room temperature. Facility is using time as a bariier. Do use time and cold holding icewater baths as a double barrier. No potentially hazardous foods to be kept out of temperature longer than 4 hours.
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9/16/2010 | Routine Reinspection 2nd | 98 |
- General Comments that relate to this Inspection
Notes:High temp. dishwasher observed with 180 F rinse. Do monitor dishwasher daily to verify that dishwasher is achieving a 180 F rinse cycle. Do use a checkoff list for dishwasher to verify that employee is confirming high temp. dishwasher is properly working.A reinspection will be conducted for verification that restaurant is being kept clean.
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8/12/2010 | 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.Observed raw meat stored above vegetables in reach in freezer and in reach in reefer. Do store all raw meats below ready to eat foods in all cold holding units.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F. Recorded temperature of high temps dishwasher at rinse cycle at 128.3 F. Do use dishwasher to wash dishes and 1 well of the 2 compartment sink to sanitize dishes with chlorine bleach at levels between 50-100 ppm.Reviewed with operator proper makeup of bleach sanitzer. Use 1 cap of bleach to 1 gallon of water.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed meat slicer; cutting knives and other utensils with food debris buildup. Discussed with operator to have these items cleaned and sanitized properly. Meat slicer must be taken apart after each use and properly cleaned and sanitized by using first soapy water; than rinsed with clear water and than submerged in bleach sanitizer for at least 30 seconds. Food service equipment must be stored in a clean container. Do clean the container storing knives.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed hood over cookline dirty with buildup of grease. Do have hood serviced to prevent possible cross contamination and possible grease fire. Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed reach in freezer and reefers with food debris buildup on bottoms of units. Do clean all spills and leaks from food off bottom of units.
- [1] Wiping clothes: clean; use restricted
Observed wet wiping cloths stored on counters of restaurant. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Reviewed with operator proper makeup of chlorine bleach sanitizer. Do use sanitizer to wipe down counters and other food service surfaces on a routine basis to prevent bacteria growth.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Hot and sour soup @ 182 F; egg drop soup @ 168 F.All reach in units recorded at 40 F or lower.Handsink properly stocked with liquid soap and sanitary disposable towels. Chemicals properly stored and labeled.Discussed with operator to create standard operating procedures for keeping kitchen clean. Kitchen has a heavy layer of food debris buildup on handles to reach in cold holding units and on wall surfaces. Do keep kitchen clean to prevent vermin harborage and possible cross contamination. Please have Certified Food Protection Manager Melody Cheung acquire her Washoe County CFPM. Bring ServSafe test results; a picture ID and $30.00 to 1001 East Ninth St.; Reno; NV; Building B: Environmental Health.
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8/9/2010 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.High temp. dishwasher recorded @ 185 F; final rinse temp.
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7/8/2009 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F.Recorded high temp. dishwasher @ 114 at rinse cycle.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Provide accurate thermometers in both reach in freezers. All food observed frozen.
- General Comments that relate to this Inspection
Notes:Cold holding temps. checked OK:Shrimp 32-36 F; chicken @ 35 F; pork @ 34 F; beef @ 33 F; tofu @ 42 F. Do lower thermostat at makeup table so that ambient temp. is between 36-38 F. Hot holding temps recorded:Egg drop soup @ 179 F; hot and sour @ 199 F. Handsinks properly stocked with soap and sanitary towels. Reviewed handwashing procedures with operator and discussed employee sick policy. Facility shall repaint areas showing signs of poor repair by next annual inspection.
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6/29/2009 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes;All violations have been corrected.Freezer has been replaced with a new freezer 0 fFloors and counters clean.Tile has been installed under cooking area. No exposed concrete.Small leak under wok area water is leaking on to new tile fix leak as soon as you can to prevent new tile from warping and becoming damaged.Dry storage shelves have been painted. Will replace shelf here soon shelf is on order.Air condition unit vents have been wiped and no dust buildup.**Make sure to install weather stripping on back screen door to prevent entry of vermin*** Install by 4/21/08
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4/17/2008 | Opening Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed dry food debris on meatcutter clean and sanitize meat cutter on a regular basis. All refrigator and freezer units observed food debris on bottom shelf clean and sanitize all shelves to prevent potential cross contamination of food.Dry storage area shelves have exposed wood. Repaint or seal all wood shelves that have exposed wood to prevent cross contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
All wood shelves in kitchen and food prep areas must be painted or sealed to prevent cross contamination.Clean and sanitize all handles on handsinks knob; meat cutter knobs; and all freezer and refrigator units.
- [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.Store all utensils in a clean and sanitary area.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed standing water underneath dumpster clean all drains to ensure proper draining.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface. ***Tile on floor is exposed behind fryer area and wok area. New tile will need to be installed to maintain a clean; smooth easily cleanable surface.350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Floors throughout facility must be cleaned thoroughly to prevent vermin attraction. Clean floor under oven; wok; and fryer area.Observed in dry storage area on the floor below shelves flour and other food debris clean all floor to prevent vermin attraction.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Clean and sanitize all walls in kitchen area. Wall below 2 comp sink wipe down it has food splatters. Below 2 comp sink is missing a piece of coving replace with new coving to prevent harborage of vermin and potential growth of mold.
- General Comments that relate to this Inspection
**Small freezer unit next to 2 comp sink has exposed insulation inside on the bottom shelf. Repair exposed insulation area or replace freezer unit.Metal shelf in dry storage area is collasping and has cardboard on the top remove cardboard and alumium foil to prevent potential contamination of food. Repair or replace metal shelving in dry storage.Air conditoning vents have dust buildup clean all vents to prevent dust contamination in kitchen area.Small freezer must be repaired where insulation is exposed or replaced.**Back screen door must be closed at all time - install weather stripping on bottom of screen door to prevent entry of vermin. This restaurant is a risk category 4. Being a risk 4 a Certified food protection manager is required at all times in facility.**Ok to Issue permit* Wil do routine inspection in 90 days of todays date.All cleaning of facility completed by 3/31/08. Painitng & Sealing shelves (Dry Storage) 4/17/08.
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3/24/2008 | Opening Inspection | 100 |
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