| No violation noted during this evaluation. | 03/03/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold on edge of panel inside the ice machine. Food contact equipment must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed hot water for the employee and public restroom handsinks at only 62 degrees F. Hot water must reach a minimum temperature of 100 degrees F. Repair the hot water tank to increase hot water temperature at these handsinks.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed no date marking for potentially hazardous ready-to-eat foods such as egg rolls and almond chicken. Potentially hazardous ready-to-eat foods must be date marked with an expiration date mark of 6 days from date of preparation. Provide date marking.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed heavy dust build-up on shelves above the dishmachine table. Non-food contact equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/19/2015 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned After any contamination
- Corrections:
- Clean as specified above.
- Comment:
- OBSERVED METAL AND WOODEN BOWLS USED FOR SERVING CUSTOMERS THE FRIED NOODLES THAT APPEARED TO BE SOILED AS THEY HAVE NOT BEEN CLEANED AND SANITIZED AFTER BEING GIVEN TO A CUSTOMER (CRUMBWS OBSERVED IN MOST OF THE BOWLS AND SOME OF THE WOOD BOWLS SOILED). ENSURE THESE BOWLS ARE PUT AT THE DISH MACHINE TO BE CLEANED AND SANITIZED AFTER GIVEN TO THE CUSTOMER. CORRECTED BY DISCARDING THE OLDER DIRTY WOODEN BOWLS AND PUTTING THE METAL BOWLS THROUGH THE DISH MACHINE.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE TOUCHING COOKED BREADED CHICKEN WITH ONE BARE HAND AND CUTTING AND PUTTING INTO A CARRY-OUT CONTAINER FOR A CUSTOMER. MUST USE A UTENSIL OR GLOVED HANDS TO TOUCH RTE FOODS. CORRECTED BY SUPPLYING TONGS FOR THE EMPLOYEE TO GRAB THE CHICKEN WITH AND NOT USE BARE HANDS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THE FOLLOWING SOILED AND/OR WITH FOOD DEBRIS: HANDWASH SINK FUACET HANDLES AND SOAP DISPENSERS, INSIDE DOORS AND SHELVES OF COOLERS, WOK LINE, FLOORS. CLEAN ALL ITEMS AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDWASH SINK BY 2-DOOR COOLER HAS LEAK AT COLD WATER HANDLE, HANDWASH SINK BY RICE COOKER HAS LEAK AT HOT WATER HANDLE. HANDWASH SINK BY 2-DOOR COOLER DOESN'T HAVE HOT ENOUGH WATER. REPAIR LEAKS AND PROVIDE HOT WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/23/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- COOKLINE SLIDING GLASS DOOR COOLER HAD A TRAY OF RAW EGGS SITTING ON TOP OF READY TO EAT FOODS. STORE EGGS ON THE BOTTOM SHELF AWAY FROM READY TO EAT FOODS. WALK-IN COOLER HAD: -SMALL CONTAINERS OF RAW CHICKEN AND RAW BEEF STORED ON SHELF NEXT TO COOKED SHRIMP AND OTHER READY TO EAT FOODS. - RAW CHICKEN WAS STORED ABOVE RAW STEAK AND RAW PORK. STORE RAW CHICKEN ON THE BOTTOM SHELF WITH RAW STEAK AND RAW PORK ABOVE. - CRATES OF RAW EGGS ON SHELF ABOVE COOKED BREADED CHICKEN AND OTHER READY TO EAT FOODS. STORE RAW EGGS BELOW READY TO EAT FOODS. , CORRECTED BY MOVING RAW CHICKEN TO THE BOTTOM SHELF AND MOVING THE STEAK AND PORK ABOVE THE CHICKEN. RAW EGGS MOVED BELOW COOKED FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DID NOT OBSERVE ANY DATE MARKS ON THE EGG ROLLS, COOKED BREADED CHICKEN, EGG FOO YOUNG, COOKED SHRIMP, COOKED PORK, ETC. POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD UNDER REFRIGERATION OVER 24 HRS MUST BE DATE MARKED NOT TO EXCEED 7 DAYS., CORRECTED BY DATE MARKING REQUIRED FOODS WITH PREP DATE AND USE BY DATE NOT EXCEEDING 7 DAYS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED ITEMS SITTING OUT WITHOUT ANY TIME MARKING: BEAN SPROUTS 62F, TRAY EGGS 62F, CUT BOK CHOY & LETTUCE 62F/63F, COOKED NOODLES 81F. POTENTIALLY HAZARDOUS FOODS THAT ARE NOT TEMPERATURE CONTROLLED MUST BE TIME MARKED FOR A MAXIMUM OF 4 HOURS THEN DISCARDED. EXPLAINED THAT DURING RUSH SERVICE TIMES (LUNCH/DINNER) THAT A SMALL PORTION CAN BE KEPT OUT FOR 20-30 MINUTES IF THEY ARE USED UP QUICKLY. OTHERWISE, ITEMS MUST BE TIME MARKED OR HELD UNDER REFRIGERATION AT/BELOW 41F. FACILITY ALSO DID NOT HAVE THE WRITTEN PROCEDURE THAT WAS DEVELOPED AT ONE TIME. MUST ALWAYS HAVE A WRITTEN PROCEDURE THAT EXPLAINS THE TIME MARKING FOR THE FACILITY. , CORRECTED BY TIME MARKING REQUIRED ITEMS WITH TIME IN AND TIME OUT OF 4 HOURS, THEN ANY OF THE FOOD WILL BE DISCARDED. A WRITTEN PROCEDURE HAS ALSO BEEN DEVELOPED AND WILL BE AVAILABLE IN FACILITY.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- TEST KIT IS NOT USED AT A HIGH ENOUGH FREQUENCY TO DETERMINE IF THE PROPER AMOUNT OF CHLORINE SANITIZER IS GOING THROUGH THE DISH MACHINE. INCREASE USAGE OF TEST STRIPS FROM WEEKLY TO AT LEAST DAILY., CORRECTED BY DISCUSSING WITH THE PERSON IN CHARGE AND AGREEMENT TO TEST DISH MACHINE AT LEAST DAILY.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FACILITY FLOORS, WALLS AND CEILING ARE SOILED, HAVE ACCUMULATION OF FOOD DEBRIS AND/OR ARE DUSTY. CLEAN FACILITY.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- COOLERS AND THE COOLER DOORS (INSIDE AND OUTSIDE) AND HANDLES ARE SOILED. OUSTIDES OF SPICE CONTAINERS ARE SOILED. CLEAN AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- KITCHEN BACK DOOR HAS A GAP ALONG THE SIDE AND ALSO A SLIDING WOOD PIECE THAT DOES NOT MEET THE EDGE OF THE DOOR, THUS CREATING A LARGE GAP. SEAL THESE AREAS OF THE DOOR TO PREVENT PEST ENTRY.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FACILITY HAS MISSING AND/OR CRACKED FLOOR TILES AND ALSO DAMAGED CEILING TILES (ESPECIALLY IN DRY STORAGE ROOM FROM WATER DAMAGE). REPAIR/REPLACE FLOOR AND CEILING TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/18/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- OBSERVED NO MOLD GROWING ON THE INSIDE OF LID TO ICE MACHINE IN KITCHEN, CORRECTED
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Handwashing Cleanser, Availabi
- Comment:
- OBSERVED SOAP IN EMPLOYEE BATHROOM. CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Comment:
- OBSERVED CHLORINE DISH WASHER PROVIDING PROPER CONCENTRATION OF SANITIZER, CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Using a Handwashing Sink
- Comment:
- Observed hand wash sinks open and free, not being used for purposes other then hand washing. Corrected
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
10/08/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Utensil(s)
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed mold growing on the inside of lid in Kitchen ice machine. Correct by cleaning ice machine. Fix immediately, follow up within 10 days,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- hand wash sink(s) employee restroom
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- Observed no soap in employee restroom correct by providing soap. Fix immediately, follow up within 10 days.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizer level in dish washer at 0 ppm correct by fixing dish washer. Follow up will be within 10 days. Correct immediately.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Observed bucket filled with water and plate in hand sink by back door. Correct by removing bucket and plate. Correct immediately, follow up within next 10 days.,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Observed working containers of salt and MSG unmarked underneath counter by cook line. Correct by labeling containers. Correct as soon as possible, follow up at next routine inspection
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
|
09/23/2013 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- ALL FOODS PROPERLY DATE MARKED THAT REQUIRE DATE MARKING.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
09/26/2012 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED........NO DATES ON EGG FOO YOUNG AND PORK CHUNKS IN LARGE BAGGIE.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
09/18/2012 | Routine |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS OVER RAW ANIMAL FOODS OF THE SAME TYPE....RAW CHICKEN OBSERVED OVER RAW BEEF.......CORRECTED BY SWITCHING RAW CHICKEN TO BE OVER RAW CHICKEN AND RAW BEEF TO BE OVER RAW BEEF,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
03/28/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- VIOLATION HAS BEEN CORRECTED: OPERATOR IS LABELING TIME DEEP FRIED CHICKEN IS REMOVED FROM THE HEAT. NO TEMPERATURE VIOLATIONS/FOOD REMOVED FROM DEEP FRYER AT 3-3:30PM. DEEP FRIED CHICKEN IS COOLING ON TRAYS WITH TIME LABEL ON THE TRAY. NO FOODS OUT OF SAFE TEMPERATURE ZONE.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/25/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DEEP FRIED CHICKEN RECORDED AT 81F .........MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. RECOMMEND LABEL TIME REMOVED FROM HEAT ON FOODS LEFT AT ROOM TEMPERATURE TO COOL......OPERATOR HAS 2 HOURS TO ACHIEVE 71F OR BELOW AND AN ADDITIONAL 2 HOURS TO ACHIEVE 41F OR BELOW.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DEEP FRIED CHICKEN RECORDED AT 81F .........MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. RECOMMEND LABEL TIME REMOVED FROM HEAT ON FOODS LEFT AT ROOM TEMPERATURE TO COOL......OPERATOR HAS 2 HOURS TO ACHIEVE 71F OR BELOW AND AN ADDITIONAL 2 HOURS TO ACHIEVE 41F OR BELOW.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/28/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATEMARKING OBSERVED WHERE REQUIRED
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS......DOCUMENTED ON CHINESE HEALTH FORMS 1A & 1B.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
04/28/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- 3-501.17 PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS/ READY TO EAT OR COOKED TOBE REHEATED...NO DATE MARKING ON EGGROLLS OR COOKED CHICKEN ........SUBMIT RISK CONTROL PLANS FOR REPEAT CRITICAL ITEM
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Comment:
- screen and educate all employees for the big 5 foodborne illnesses and symptoms......operator was not knowledgeable in the above and most workers can't speak english.......provided operator with health forms in chinese lat visit....submit risk control plans for repeat critical item.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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04/01/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD OR PREP DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS IN COOLERS......NO DATE MARKING ON EGG ROLLS, COOKED PORK , AND DEEP FRIED CHICKEN , AND EGG FU YUNG STORED IN COOLERS . PROVIDED DATE MARKING HANDOUT IN CHINESE TO OPERATOR AT VISIT.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD OR PREP DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS IN COOLERS......NO DATE MARKING ON EGG ROLLS, COOKED PORK , AND DEEP FRIED CHICKEN , AND EGG FU YUNG STORED IN COOLERS . PROVIDED DATE MARKING HANDOUT IN CHINESE TO OPERATOR AT VISIT., ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS , AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS........OPERATOR WAS NOT KNOWLEDGEABLE IN THE ABOVE AT TIME OF VISIT. PROVIDED OPERATOR HEALTH FORMS( 1A & 1B), AND FOODBORNE ILLNESS GUIDELINES HANDOUT IN BOTH CHINESE AND ENGLISH , FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS , AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS........OPERATOR WAS NOT KNOWLEDGEABLE IN THE ABOVE AT TIME OF VISIT. PROVIDED OPERATOR HEALTH FORMS( 1A & 1B), AND FOODBORNE ILLNESS GUIDELINES HANDOUT IN BOTH CHINESE AND ENGLISH , FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING., ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- REPAIR BACK DOOR SCREENING AND OUTER OPENINGS TO PREVENT INSECT ENTRY WHEN THE WEATHER BEGINS TO WARM UP.......SEAL ALL OUTER OPENINGS AT BACK DOOR.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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03/10/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/21/2010 | Routine Inspection |
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