- Critical: Before Use After Cleaning
- Comment:
- Corrected: Time as a public health control is now being properly implemented. The PIC created written procedures to monitor fried chicken, egg rolls, and cooked rice by using time as a public health control. Time prepared and time to be discarded are now written on sheets of paper. After 3.5 hours all food is discarded.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Characteristics
- Comment:
- Corrected: The shelves in the walk-in cooler are now free of cardboard.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Cooling
- Comment:
- Corrected: Cooling is now done on a speed rack with shallow pans in the walk in cooler. PIC monitors temperatures with a new digital thermometer they purchased. When food is properly cooled the PIC moves it to newly purchased food safe plastic containers.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling Methods
- Comment:
- Corrected: The top of the cook line cooler has been organized so each individual food item has it's own container. Raw shrimp in a container is not being stored on top of raw stir fry vegetables. Observed employee grab raw shrimp with their gloves and put it in wok. Employee then washed his hands, put new gloves on, and grabbed raw stir fry vegetables in the wok.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Packaged and Unpackaged Food -
- Comment:
- Corrected: Observed employee using tongs for putting a cooked egg roll into a single-use container. The use of tongs and gloves are now required when handling any food.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected: Observed cooked noodles at 40 F, spring rolls at 40 F, egg rolls at 40 F, raw chicken at 41 F, raw shrimp at 37 F sprouts at 41 F, shredded lettuce at 41 F, cooked egg foo yong at 40 F, and fried chicken for General Tso's chicken at 41 F in the walk in cooler. All sprouts are now being kept in the walk in cooler. The speed rack next to the walk in cooler is now being used to transfer pans of cooked fried chicken to the walk-in cooler.
- 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: Preventing Contamination from
- Comment:
- Corrected: The two large "sterilite" plastic containers that stored fried chicken for General Tso's Chicken has been discarded. Shallow, plastic, food grade containers are now being used to store fried chicken in the walk in cooler. Paper towel that lined hotel pans of egg rolls, and fried chicken in the walk-in cooler is not being used. Cardboard that was being used next to the fryer station to absorb grease from fried foods and store egg rolls and fried chicken is also not being used.
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected: Observed egg rolls, spring rolls, egg foo yong, cooked noodles, chopped grilled chicken, and shredded lettuce in the walk-in cooler that was now properly date marked.
- 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: Sanitizing Solutions, Testing
- Comment:
- Corrected: All food items are now stored at least 6 inches above the floor.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Time as a Public Health Contro
- Comment:
- Corrected: No active cooling was observed at the time of the follow-up inspection. When asked about cooling procedures, PIC stated that cooked noodles, egg rolls, and fried chicken are now being cooled in the walk-in cooler cooling takes 2 hours to go from over 135 F to 41 F or less. PIC purchased a new digital thermometer to monitor food temperatures to achieve proper cooling.
- 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.
- Cleaning of Plumbing Fixtures
- Comment:
- Corrected: The hand washing sink next to the fryer station has been cleaned and is not soiled. It is now used only for washing hands.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Comment:
- Corrected: The walk-in cooler floor has been repaired. The wood was replaced with a laminate tile that is easily cleanable.
- 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.
- Eating, Drinking, or Using Tob
- Comment:
- Corrected: The person in charge correctly set up the 3 compartment sink for wash-rinse-sanitize. A sign is now posted above the 3 compartment sink on how to properly set-up the 3 compartment sink for wash-rinse-sanitize.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Food Storage
- Comment:
- Corrected: A designated person in charge (owner) was present at time of follow-up inspection. Owner stated that if she cannot be at the food establishment there will be a defined person in charge who knows the rules and regulations of the food establishment.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Comment:
- Corrected: PIC indicated that employees now have to eat their meals in the dining area of the food establishment. Employees are now not allowed to eat anywhere in the kitchen.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Comment:
- Corrected: The walk-in cooler has been repaired. Observed walk-in cooler at 40.2 F.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Thawing
- Comment:
- Corrected: A chlorine sanitizing solution test kit has been provided.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Wiping Cloths, Use Limitation
- Comment:
- Corrected: A chlorine sanitizing solution is being used. All utensils and equipment being used in the food establishment is now being washed-rinsed-sanitized.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
11/21/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. PIC explained that they did not use a chemical sanitizing agent to sanitize. PIC said they wash-rinse and then use a metal scrubber to sanitize and no sanitizer in the facility was available. When sanitizing utensils and food-contact surfaces a chemical sanitizing solution must be used. , Time markings for time as a public health control were on egg rolls at room temperature, but not on the cooked chicken or cooked pork. A written procedure was not available. When using time as a public health control, written procedures are required, indicating which foods are applicable and how foods will be marked. All food items must be marked with the time removed from temperature control and the use or discard time of no more than 4 hours for public health control and mark all foods as required. ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Resistant to
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Materials that are used in the construction of utensils and food-contact surfaces of equipment must be safe and designed for "food-grade" use and may not allow the migration of deleterious substances under normal use conditions shall be safe, durable, corrosion-resistant, and nonabsorbent, and resistant to pitting, chipping, crazing, scratching, scoring distortion, and decomposition. Observed two large "sterilite" plastic containers that stored fried chicken for General Tso's Chicken and paper towel that lined hotel pans of egg rolls, and fried chicken in the walk-in cooler. Observed cardboard being used next to the fryer station to absorb grease from fried foods and store egg rolls and fried chicken. Food storage containers must be "food-grade" and durable to resist chipping and scoring. Cardboard must be discarded and not used as a food contact surface. , Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosian-resistant, nonabsorbent, and smooth material. Observed containers of food being stored on top of cardboard in the walk-in cooler. Discard cardboard because it cannot be cleaned. ,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Cooked potentially hazardous food shall be cooled within 2 hours from 135 F to 70 F and within a total of six hours from 135 F to 41 F or less. Observed cooked noodles that were prepared around 10:00 AM and by 4:30 PM the temperature was at 59 F in the walk-in cooler. Observed egg rolls that were prepared around 10 :00 AM and by 4:30 PM the temperature was at 45 F in the walk in cooler. Observed fried chicken that was at prepared the evening of 10/28/14 and by 4:30 PM on 10/29/14 the temperature was 45 F. Cooked potentially hazardous food must be cooled from 135 F to 70 F within 2 hours and from 70 F to 41 F or less within 4 hours. Cooling must take place from 135 F to 41 F or less in a total of 6 hours. , Cooling shall be accomplished in accordance with time and temperature control by placing food in shallow pans. Observed fried chicken for General Tso's Chicken in large plastic "Sterilite" containers in the walk-in cooler at 45 F. Observed cooked noodles in a large metal pot at 59 F in the walk-in cooler Develop better cooling methods for fried chicken and cooked noodles. Placing the fried chicken in a shallow pan will help facilitate cooling. Placing noodles in smaller containers will help facilitate cooling. ,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container Bulk storage container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- Cooling shall be accomplished in accordance with time and temperature control by placing food in shallow pans. Observed fried chicken for General Tso's Chicken in large plastic "Sterilite" containers in the walk-in cooler at 45 F. Observed cooked noodles in a large metal pot at 59 F in the walk-in cooler Develop better cooling methods for fried chicken and cooked noodles. Placing the fried chicken in a shallow pan will help facilitate cooling. Placing noodles in smaller containers will help facilitate cooling. , Food shall be protected from cross contamination by separating raw animal food from raw ready to eat foods and arranging each type of food in equipment so that cross contamination of one type with another is prevented. Observed a container of inside and on top of a container of raw stir fry vegetables. Observed employee grab raw shrimp with their hand and put it in a wok to cook. The employee then grabbed raw stir fry vegetables and sprouts with their bare hand and put the ingredients in the wok to cook. The employee did not wash their hands at any step of the cooking and serving process. Keep raw foods below and away from ready to eat foods to avoid cross contamination. Wash hands when changing from raw foods to ready to eat foods. ,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- 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:
- Food shall be protected from cross contamination by separating raw animal food from raw ready to eat foods and arranging each type of food in equipment so that cross contamination of one type with another is prevented. Observed a container of raw shrimp inside and on top of a container of raw stir fry vegetables. Observed employee grab raw shrimp with their hand and put it in a wok to cook. The employee then grabbed raw stir fry vegetables and sprouts with their bare hand and put the ingredients in the wok to cook. The employee did not wash their hands at any step of the cooking and serving process. Keep raw foods below and away from ready to eat foods to avoid cross contamination. Wash hands when changing from raw foods to ready to eat foods. , Food employees shall minimize bare hand contact with ready-to-eat foods. Observed employee grab cooked egg rolls with their bare hand and put it into a single-use container. Avoid bare hand contact with ready to eat 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed spring rolls at 45 F, egg rolls at 45 F, raw chicken at 45 F, raw shrimp at 45 F sprouts at 45 F, shredded lettuce at 45 F, and cooked egg foo yong at 45 F in the walk in cooler. Observed shredded lettuce at 65 F and sprouts at 67 F on the counter near the stove. Observed fried chicken breasts at 67 F on hotel pans next to the walk-in cooler. Observed Egg rolls at 57 F and fried chicken for General Tso's chicken at 59 F on the coutner near the fry station. All cold foods including cooked noodles, spring rolls, egg rolls, raw chicken, raw shrimp, sprouts, shredded lettuce, fried chicken, and egg foo yong must be maintained at 41 F or less. A risk control plan has been provided and must be filled out before a follow-up inspection that will be conducted in about 10 days., Potentially hazardous cold food shall be maintained at 41 F or less. Observed cooked noodles at 59 F, spring rolls at 45 F, egg rolls at 45 F, raw chicken at 45 F, raw shrimp at 45 F sprouts at 45 F, shredded lettuce at 45 F, cooked egg foo yong at 45 F, and fried chicken for General Tso's chicken at 45 F in the walk in cooler. Observed shredded lettuce at 65 F and sprouts at 67 F on the counter near the stove. Observed fried chicken breasts at 67 F on hotel pans next to the walk-in cooler. Observed Egg rolls at 57 F and fried chicken for General Tso's chicken at 59 F on the coutner near the fry station. All cold foods including cooked noodles, spring rolls, egg rolls, raw chicken, raw shrimp, sprouts, shredded lettuce, fried chicken, and egg foo yong must be maintained at 41 F or less. ,
- 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: Preventing Contamination from
- Items:
- Employee(s)
- Problems:
- With soiled/contaminated hands/arms
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- Food employees shall minimize bare hand contact with ready-to-eat foods. Observed employee grab cooked egg rolls with their bare hand and put it into a single-use container. Avoid bare hand contact with ready to eat foods. , Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances under normal use conditions shall be safe, durable, corrosion-resistant, and nonabsorbent, and resistant to pitting, chipping, crazing, scratching, scoring distortion, and decomposition. Observed two large "sterilite" plastic containers that stored fried chicken for General Tso's Chicken and paper towel that lined hotel pans of egg rolls, and fried chicken in the walk-in cooler. Observed cardboard being used next to the fryer station to absorb grease from fried foods and store egg rolls and fried chicken. Food storage containers must be "food-grade" and durable to resist chipping and scoring. Cardboard must be discarded and not used as a food contact surface. ,
- 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
- 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:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed egg rolls, spring rolls, egg foo yong, cooked noodles, chopped grilled chicken, and shredded lettuce in the walk-in cooler that were not date marked. Observed fried chicken for Almond Boneless Chicken on hotel pans next to the walk in cooler that were not date marked. Observed egg rolls, fried chicken, and egg foo yong next to the fryer station that were not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared. A risk control plan has been provided and must be filled out before a follow-up inspection that will be conducted in about 10 days., Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed egg rolls, spring rolls, egg foo yong, cooked noodles, chopped grilled chicken, and shredded lettuce in the walk-in cooler that were not date marked. Observed fried chicken for Almond Boneless Chicken on hotel pans next to the walk in cooler that were not date marked. Observed egg rolls, fried chicken, and egg foo yong next to the fryer station that were not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A test kid that accurately measures the concentration mg/L of a approved sanitizing solution shall be provided. The establishment did not have any test strips. Provide an approved sanitizing solution test kit., Food shall be protected from contamination by storing food at least 6 inches off the ground. Observed a bag of lettuce heads on the floor across from the 3 compartment sink. Store all food at least 6 inches above floor. ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- Time markings for time as a public health control were on egg rolls at room temperature, but not on the cooked chicken or cooked pork. A written procedure was not available. When using time as a public health control, written procedures are required, indicating which foods are applicable and how foods will be marked. All food items must be marked with the time removed from temperature control and the use or discard time of no more than 4 hours for public health control and mark all foods as required. , Cooked potentially hazardous food shall be cooled within 2 hours from 135 F to 70 F and within a total of six hours from 135 F to 41 F or less. Observed cooked noodles that were prepared around 10:00 AM and around 4:30 PM the temperature was at 59 F in the walk-in cooler. Observed egg rolls that were prepared around 10 :00 AM and around 4:30 PM the temperature was at 45 F in the walk in cooler. Observed fried chicken that was at prepared the evening of 10/28/14 and around 4:30 PM on 10/29/14 the temperature was 45 F. Cooked potentially hazardous food must be cooled from 135 F to 70 F within 2 hours and from 70 F to 41 F or less within 4 hours. Cooling must take place from 135 F to 41 F or less in a total of 6 hours. ,
- 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.
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Plumbing fixtures such as hand washing sinks shall be cleaned as often as necessary to keep them clean. Observed hand washing sink bowl near the fryer area with debris in them. Clean the hand washing sink bowl and remove debris. , Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed soiled exteriors of the flour and sugar bins. Non-food contact equipment must be kept clean. Clean to sight and touch on a weekly basis. , Physical facilities shall be cleaned as often as necessary to keep them clean. Observed dirty floors by the cook line, under the dry storage shelves, near the mop sink, under the reach in freezer, and in the walk-in cooler. Clean to sight and touch.,
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Physical facilities shall be cleaned as often as necessary to keep them clean. Observed dirty floors by the cook line, under the dry storage shelves, near the mop sink, under the reach in freezer, and in the walk-in cooler. Clean to sight and touch., Floors shall be designed so they are easily cleanable. Observed the floor in the walk-in cooler that was repaired with wood. Wood is not easily cleanable. Replace wood portion of the floor in the walk-in cooler with a material that is easily cleanable. ,
- 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.
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- Employees shall eat in designated areas where the contamination of food cannot result. Observed employees eating food on the cook line, near the dry storage area, and across from the rice cookers. Designate a proper area where employees store and eat their meals. , Person in charge shall demonstrate knowledge by responding correctly to the inspectors questions as they relate to the specific food operation. Employee did not know how to properly set up the 3 compartment sink for wash-rinse-sanitize. The employees knew about washing and rinsing but not sanitizing. Train employees on how to properly set-up the 3 compartment sink for wash-rinse-sanitize,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not sloped to drain
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Floors shall be designed so they are easily cleanable. Observed the floor in the walk-in cooler that was repaired with wood. Wood is not easily cleanable. Replace wood portion of the floor in the walk-in cooler with a material that is easily cleanable. , Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution. Observed cloths in-use for wiping stored on the counters of the wok area. Store wiping cloths in a chemical sanitizer solution.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Food shall be protected from contamination by storing food at least 6 inches off the ground. Observed a bag of lettuce heads on the floor across from the 3 compartment sink. Store all food at least 6 inches above floor. , A person in charge (PIC) shall be present in the food establishment during all hours of operation. When asked who the PIC was employee stated that the manager was out of town and will be back tomorrow. A designated PIC should be assigned during all hours of operation.,
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment shall remain in good repair. Observed walk-in cooler at 44.8 F. Walk-in cooler must be 41 F or less to maintain temperature of 41 F or less for cold holding. Repair walk-in cooler., Employees shall eat in designated areas where the contamination of food cannot result. Observed employees eating food on the cook line, near the dry storage area, and across from the rice cookers. Designate a proper area where employees store and eat their meals. ,
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Comment:
- Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosian-resistant, nonabsorbent, and smooth material. Observed containers of food being stored on top of cardboard in the walk-in cooler. Discard cardboard because it cannot be cleaned. , Potentially hazardous food shall be thawed under refrigeration that maintains food at food temperature of 41 F or less or completely submerged in running water at temperature of 70 F or below. Observed raw beef being thawed at room temperature on the counter near the 3 compartment sink. Observed whole raw poultry in a bowl with standing water at 76 F. Thaw all potentially hazardous food under refrigeration that maintains food at food temperature of 41 F or less or completely submerged in running water at temperature of 70 F or below.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed soiled exteriors of the flour and sugar bins. Non-food contact equipment must be kept clean. Clean to sight and touch on a weekly basis. , Equipment shall remain in good repair. Observed walk-in cooler at 44.8 F. Walk-in cooler must be 41 F or less to maintain temperature of 41 F or less for cold holding. Repair walk-in cooler.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Potentially hazardous food shall be thawed under refrigeration that maintains food at food temperature of 41 F or less or completely submerged in running water at temperature of 70 F or below. Observed raw beef being thawed at room temperature on the counter near the 3 compartment sink. Observed whole raw poultry in a bowl with standing water at 76 F. Thaw all potentially hazardous food under refrigeration that maintains food at food temperature of 41 F or less or completely submerged in running water at temperature of 70 F or below. , A test kid that accurately measures the concentration mg/L of a approved sanitizing solution shall be provided. The establishment did not have any test strips. Provide an approved sanitizing solution test kit.,
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution. Observed cloths in-use for wiping stored on the counters of the wok area. Store wiping cloths in a chemical sanitizer solution., Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. PIC explained that they did not use a chemical sanitizing agent to sanitize. PIC said they wash-rinse and then use a metal scrubber to sanitize. When sanitizing utensils and food-contact surfaces a chemical sanitizing solution must be used. ,
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
10/29/2014 | Routine |
Restaurant representatives - add corrected or new information about Wu's Pan Pan, 33288 Six Mile Rd, Livonia, MI 48154 »