- [1] Non-food contact surfaces of equipment and utensils clean
Many areas of non food contact surfaces need deep cleaning. These include shelving; handles of equipment; mold behind three compartment sink (and under); walls throughout; etc. Clean Thoroughly and maintain to prevent potential pest attraction.
- General Comments that relate to this Inspection
Dishwasher dispensing 100ppm chlorine. Cleaning is underway - FRP removed around 3 compartment sink and being replaced. Operator to contact Health for reinspection when complete.
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12/10/2015 | Opening Reinspection 2nd | 99 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing sanitizer. Repair unit and maintain to ensure proper sanitizer concentration of 50-100 ppm chlorine. **Verified that machine was repaired after first inspection by discussion with technician; however; unit was not working again at time of inspection. 48 hour extension granted. Procedures for dishwashing outlined in original inspection put back in place**
- [1] Non-food contact surfaces of equipment and utensils clean
Many areas of non food contact surfaces need deep cleaning; These include shelving; handles of equipment; mold behind three compartment sink (and under); walls throughout; etc. Clean thoroughly and maintain to prevent potential pest attraction.
- General Comments that relate to this Inspection
Violations corrected from original inspection:1 - New chemical test strips in place. Employees have access and are familiar with them.2 - Leaks have been repaired.All other violations remain to be corrected. Dishwasher was repaired and then broke down again. Cleaning has started but operator asked for a week extra to complete.
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12/7/2015 | Routine Reinspection 1st | 95 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing sanitizer. Repair unit and maintain to ensure proper sanitizer concentration of 50-100ppm chlorine. **Unit must be repaired within 48 hrs. See notes for interim procedure. Repair scheduled while on site**
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Chemical test strips not functioning. Replace test strips to ensure proper concentrations in sanitizer buckets and for dishwasher.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Several leaks were observed; including - water line valve next to cook line and drain from two compartment sink. Repair all leaks to prevent standing water and associated potential health risks.
- [1] Non-food contact surfaces of equipment and utensils clean
Many areas of non food contact surfaces need deep cleaning. These include shelving; handles of equipment; mold behind three compartment sink (and under); walls throughout; etc. Clean thoroughly and maintain to prevent potential pest attraction.
- General Comments that relate to this Inspection
Overall; facility is doing well with food safety management. More periodic deep cleaning and ensuring that dishwasher is checked could improve current managment.Ice scoop stored correctlyUpright reefer unit @ 40F-jalepenos @ 41FMake up unit (cook line) @ 38F-chx mix - 38F-mushrooms @ 37FWalk in @ 40F-cooled rice @ 40F-cooled sauces from 37F - 40FCooling is for the most part limited to some rice and sauces. Observations seem to indicate that cooling processes are adequate.Hot rice @ 153FPest control reports reviewed-no reports of pests-no observations of pestsGarbage area cleanSanitizer buckets in placeLinens stored correctlyFreezers operating at 0F or less-homestyle freezers are in good conditionHand sinks stocked**Until dishwasher is repaired; the following procedure is to be followed. The two compartment sink must be cleaned and sanitized (done while on site) and then one compartment used as a sanitizer with 50-100ppm bleach. Dishes may be scrubbed in separate sink; washed in the dishwasher and then sanitized in the sanitizer sink. Owern/CFM was present and facilitated communication with line staff on interim procedure.*Reviewed importance of hand washing and sanitizing surfaces with contact/owner*Additional CFPMs are -Janthip Prachunbarn; M120127; 2/27/17-Saowakhon Benjakajorndet; M130073; 12/18/17-No other employees have taken/failed test since 2012
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12/3/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
-ALL PREVIOUS VIOLATIONS FROM 5/9/2014 HAVE BEEN CORRECTED--makeup table @ 38 F.below--beef; raw shrimp @ 40 F. on top---thermometer purchased andplace in unit-
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5/14/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Makeup table on cook line: raw garlic below @ 48 F.; raw shrimp above @ 51 F.; raw chicken on top @ 50 F
- [1] Thermometers provided and conspicuous
080) 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.Obtain thermometer for makeup table.
- General Comments that relate to this Inspection
-observations made during busy Friday lunch--no other violations noted (see comments below)--hand sink stocked with soap and paper towels-observed cook and salad preparer washing hands at appropriate times (see note about servers)-storage refirgerator @ 36 F.; sliced tomatoes @ 51 F. (left uncovered to chill);; peanut sauce @ 43-45 F.;sticky rice balls @ 39 F.--walk-in @ 39 F. steamed rice @ 43 F.; raw fish @ 43 F.; marinating raw chicken @ 38 F.; cooked noodles @ 43 F.-cook line: cashew chicken @ 165 F; fried chicken @ 173 F.; chicken soup @ 179 F; steamed rice in warmer @ 195 F.--chlorine sanitizer in dish machine @ 100 ppm--facility is clean and for most part well-organized-Focus for improvement: 1.) make sure servers wash hands after clearing dirty dishes prior to serving food or resetting tables-failure to do so may result in 5 pt. deduction on subsequent inspections- The hand sink is eaily accessible to food prep employees; but not to servers--CFPM may want to consider installing a second hand sink in service area--also; train employees to limit bare hand contact of food contact surfaces of plates and bowels2.) leaks ar faucet above stove and in copper pipe in walk-in--repair 3.) recommend logging temperatures to identify when a cold unit needs service--this will be required in future when regulations are updated-4.) recommend better organization in walk-in so that meat; poultry and raw fish is stored in one place--improper storage not noted--but better organization suggested
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5/9/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
-OBSERVATIONS DURING LUNCH PREP AND SERVICE--no violations noted--refrigerator @ 36.5 F.; peanut sauce @ 43 F.-freezers @ 0 F. or below-cold table on cook line: 40 F. below; vegies below @ 39 F.; top-raw shrimp @ 38 F.; raw beef @ 36 F. -partially cooked chicken on line @ 91 F.; to be recooked during lunch for service--discarded if not used-hot rice @ 155 to 200 F. in 3 steamers--2" metal hotel pans are used to cool rice in walk-in if any is left over from lunch (Improper cooling of rice has been an issue in past; improved practice noted)-hand sink stocked with soap/paper towels; noted staff washing hands at appropriate time-dishes washed manually in two compartment sink and washed a second time in dish machine--chlorine sanitizer @ 50 ppm.Recommended improvement: Food product that had been cooked once to be put in eggs rolls and cooke a second time was stored under raw shell eggs in walk-in. Points not deducted as food is to be recooked. However; it would be preferable to store all raw foods such as meat; chicken; and raw shell eggs completely separate to avoid possible cross-contamination.This facility now has two trained CFPMs and has fulfilled recommendations made on past inspections.
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6/4/2013 | Routine Inspection 1st | 100 |
- [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.White rice at 45-48 F in storage refrigerator. Had been left covered in plastic container overnight to cool. Improper cooling as rice still had not reached required 41 F temperature after more than 15 hours. Discarded immediately voluntarily.
- General Comments that relate to this Inspection
No other violations noted. Walk-in at 34 F. Storage freezer at 0 F. Storage refrigerator marginal at 42 F. Adjusted thermostat and temperature reduced to 39 F with-in 10 minurtes. Prep table at 34 F below. Food on top: raw mussels at 36 F; raw beef at 32 F.Hot soup at 147 F-169 F.Steamed rice in warmer at 174 F.Dish machine chlorine sanitizer at 100 ppm. Chlorine sanitizer in rag bucket at 200 ppm. a little bit strong--reduce to 100 ppm.Discussed cooling procedures in ice water bath for soups; left-over rice and curries. Recommend purchase of metal hotel pans to facilitate cooling. Also discussed use of ice cooling paddles to cool foods quickly to 70 F within 2 hours. Then place in metal container in walk-in uncovered to cool to 41 F in remaining 4 hours--6 hours total cooling time. CFPMs to work on cooling procedures using a calibrateed thermometer (calibrate often using ice-water bath--left logs to document when this done as a recommendation)Hand sinks stocked with soap and paper towels. Observed staff washing hand during food prep. Spring rolls are now made to order rather than allowing them to sit at room temperature.Facility is immaculate and well-organized.
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4/10/2012 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted.-walk-in at 38 F -raw checikn at 40 F-freezer below 0 F-storage at 41 F -sliced tomatoes at 40 F -rice at 47 F (had been cooked at 10 AM today (recommended that cooling rice be left uncovered in walk-in so that cook can reach it for frying)--prep table at 38 F --slice tomatoes at 40 F --raw beef at 34 F-hand wash sinks stocked and hand washing after removal of dirty dishes noted-wiping rags in sanitizer bucket at 100 ppm -sanitizer in dish machine @ 100 ppm-facility is clean-hood has grease build up but scheduled for cleaning this week-storage area is well-organzed and all foods are 6" off floor-personal items are stored separately-rest room sinks have soap; paper towels; warm water-spring rolls are now made to order in this restaurantIssues for management attention by next routine inspection:1.) Track cooling temperates on rice and cooked chicken to make sure that they go from 135 F to 41 F within 6 hrs. (Left cooling logsheets.)2.) Found a plate with a muffinpartially eaten in food for public service. Also found chicken fat stored in cans that staff will take home mixed in with service food.tore food items for personal use away from food for public.3.) Change out chlorine bleach for wiping rags every 2 hrs during lunch or other busy times as one bucket had low chlorine bleach at about 10 ppm.Discusses bacterial and viral risks of concern to this restaurant with manager.Discussed required use of gloves for ready-to-eat foods such as spring rolls with CFPM in future regs.
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5/31/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Violations corrected from original inspectionAll products at correct temperatureAll food stored off floorSanitizer buckets set up and proper concentration 50ppm chlorineThermostat replaced**Cleaning has been done; cleaning schedule in place. Cleaning needs to continue with detailing.
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10/25/2010 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Curry and coconut milk mixture found at room temp (approximately 75F). Product had been prepared the day before. Discussion about ingredients and the potentially hazardous nature was had; curry paste is shelf stable; but it was unclear about final mixture. Operator did indicate that normal process was to place mixture in walk in and hold @ 40F or below. **Product was voluntarily discarded**
- [2] Food protected during storage; preparation; display; service; transportation
Food stored on floor in walk in. Store all food product 6 inches or higher off of floor to prevent potential contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces need thorough cleaning. This is a recurring issue at this facility. Essentially all surfaces need to be cleaned: shelving; handles of equipment; rice cooker; microwave; front of refrigerator units; etc. A cleaning schedule was presented last year; but apparently is not being followed. Cleaning schedule must be followed to maintain sanitary conditions and prevent pest attraction. Recommend removing any items stored in restaurant that are not used to allow for easier cleaning.
- [1] Wiping clothes: clean; use restricted
No sanitizer solution set up for wiping cloths. Each station should be using a sanitizer solution of 50-100ppm chlorine to hold wiping cloths in between uses. Theses cloths can be used for cleaning of prep stations between uses and other surface cleaning during day. *Buckets set up while on site*
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Thermostat is hanging out of wall. Repair item and seal all other holes in walls/cracks in walls to allow for smooth easily cleanable surfaces and prevent potential pest issues.
- General Comments that relate to this Inspection
Hand sink stockedDishwasher @ 50ppm chlorine; 122 FTest strips on siteRaw product stored below ready to eat productRefrigeration all @ 40F or belowIce machine cleanScoop stored correctly**Discussed cooling practices with operator. Cooling of rice is done in large bowls at room temperature and then bagged. Operator was not aware of temps during process. Observed condensation in bags of rice (38F) which often indicates hot bagging. Suggested using flat sheet pans to cool faster. Also recommended testing cooling process for all items a few times to ensure that hot products are cooled to 40F within 4 hours.**Operator has new pest control operator (Ecolab). Contract provided to inspector and old reports reviewed. New reports will be provided to inspector as they come in.
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10/13/2010 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
All previous violations from 6/8/2009 have been corrected.Wiping cloths are stored in sanitizer buckets between uses. A calibrated hand thermometer is in use. A deep cleaning has bee completed. All extra ite4ms not in use have bee removed from the establishment. Raw shell eggs are properly stored in walkin on lower shelf. Meat and poultry prep is done away fro ready-to-eat foods and serviceware. Inside tubing in ice machine is clean. Hand sink is accessible and stocked with soap and paper towels.Discussed schedule for dialy; weekly and monthly cleaning with operator to prevent repeat violations on future inspections.
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6/22/2009 | 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.Raw; shell eggs stored above limes in reach in. Store shell eggs below ready-to-eat foods. Corrected immediately.Boxes of dry tea; instant coffee container stored under prep table used for raw meats and poultry. Store food product away from area where raw meat and poultry is cut up.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination. Corrected immediately.Large bag of salt left open. Store in covered container. Corrected immediately.Spring rolls for lunch stored is dusty storage area in dry storage room. Keep spring rolls in food servbice area and discard at end of lunch.
- [1] Thermometers provided and conspicuous
Stem thermometer for checking food temperatures not available.
- [5] Hands washed and cleaned; good hygienic practices
110) Employees must eat or smoke in designated areas away from all food operations.Empty coffee cup; open soda can on food prep table in cook area. This was noted on the last inspection without taking off points.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Inside tubing in ice machine dirty. Clean with approved sanitizing solution or replace tubing.
- [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.
- [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.Clean and maintain clean.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Considerable grease and dirt buildup on equipment incuding refrigerator doors; outside of ice machine; pots and pans; food containers; shelving; etc.Hood above stove has considerable grease buildup. Potential for grease fire exists. Get professionally bcleaned ASAP.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Brooms and mop leaning against handsink during inspection partially obstructing handsink. No hand washiong observed by any of staff during the inspection.Corrected immediately by removing the mop; brooms.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Clean walls and ceilings which have considerable grease and dirt build up.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Boxes of clothing and other articles too numerous to mention are stored in such a disorganized way that cleaning is made difficult. Remove unnecessary articles and equipment. Organize storage items to make cleaning easier.
- General Comments that relate to this Inspection
Reachin refrigeration units between 34 - 40 F. air temperature.Product temps. in reach in: cooked chicken @ 42 F.; raw fish @ 32 F.; scallops @ 38 F on cold table. Steamed rice @ 159 F. chicken broth @ 135 F.Facility has need for deep cleaning. May need to close for 24 hours to adequately address cleaning issues.
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6/8/2009 | Routine Inspection 1st | 81 |
- General Comments that relate to this Inspection
All items noted on the previous routine inspection of 2/5/2008 were corrected.Chlorine in sanitizer bucket for wiping cloth tested at 100 ppm. Test strips are now available.Walk-in cooler at 35 F
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2/12/2008 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available. Must acquire test strips to check for proper sanitizer levels.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean exterior surfaces of ice machine where dirt build-up was noted.
- [1] Installed; maintained
Clean floor sink under ice machine.Ice machine's drain pipe terminates over floor next to floor sink; move pipe's end over so it drains into the floor sink.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Clean floor in trash enclosure of scattered trash.Large amount of trash and old tires noted piled up against dumpster enclosure wall. remove all trash and clean up this area
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor of trash build up under ice machine and adjacent reach-in cooler.Clean floor under cooking equipment of grease build up.Dry storage rrom: clean floor under pallet; remove pallet and replace with shelving rack for easy cleaning of floor. clean floor of encrusted grease.Keep bags of rice and onion on shelves off of floor.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean walls at corner next to hood of grease / grime build-up.Clean ceiling tiles and A/C grills of grime build-up around hood.Clean wall around pot washing sink of grease build up.
- General Comments that relate to this Inspection
Walk-in cooler's temperature at 41 F. Must keep air temperature in walk-in cooler below 40 F.Product temperatures taken in two refrigerated units were between 37 F and 40 F.Dish washer's chlorine concentration tested at 100 ppm and temperature gauge reading 120 F; ok.Hand sinks in kitchen and restrooms were stcoked and functioning properly.Employees' food plates noted on cutting board on prep table; plates removed at this time. cutting board must be cleaned and sanitized before being used. Employees must eat in designated areas only away from food prep surfaces.
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2/5/2008 | Routine Inspection 1st | 93 |
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