- THERMOMETERS - FOOD - ACCURACY (repeated violation)
Observation: The thermometers used in the establishment were not calibrated and were off by more than 4 degrees from my thermometer reading.
Correction: Calibrate or replace thermometer.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (repeated violation)
Observation: There were several containers of personal food items in the dry storage areas and in the walk-in cooler that were stored above restaurant food.
Correction: All personal food items must be stored separate and below and food items served in the restaurant to prevent contamination. Change methods or procedures to protect foods from contamination.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: The hot and cold water faucet handles on the men's room sink were leaking.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
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10/22/2015 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Several food items on the bottom shelf of the True 2-Door prep cooler were above 41 degrees F. The food in the bottom of the cooler was relocated and/or discarded. The cooler was adjusted and the air temperature on the bottom during the inspection was at 40 degrees F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Monitor the temperature of the cooler. Correct By: 22-Oct-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: There was only one date on food items such as breaded chicken and dumplings. These foods are fully cooked, cooled and then frozen. The date on the container is the day they were removed from the freezer.
Correction: The date the food is made, the date it is frozen and the date it is removed from the freezer must be on the container. Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 27-Oct-2015
- NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN
Observation: The non-continuous cook process has no prior approval or written plan. There is partially cooked beef in two-door prep cooler.
Correction: Food improperly prepared shall be discarded. Submit plan for approval by regulatory authority and once approved shall be followed by management and employees. Check egg rolls to see if they are reaching proper cook temperatures, if they are not reaching 165 degrees F or above them they are considered partially cooked and must be included into the plan. Correct By: 27-Oct-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for the crab rangoon in the walk-in cooler. They were cooked last night and put in a tightly covered container. The containers lid had condensation on it.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Cool the products in thin layers (i.e. on sheet pans) before placing in tightly covered containers.
- THERMOMETERS - FOOD - ACCURACY
Observation: The thermometers used in the establishment were not calibrated and were off by more than 4 degrees from my thermometer reading.
Correction: Calibrate or replace thermometer.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: There was a bowl with no handle in the bulk rice container.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (repeated violation)
Observation: There were several containers of personal food items in the dry storage areas and in the walk-in cooler that were stored above restaurant food.
Correction: All personal food items must be stored separate and below and food items served in the restaurant to prevent contamination. Change methods or procedures to protect foods from contamination.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The hot and cold water faucet handles on the men's room sink were leaking.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
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10/20/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: The was raw marinated chicken stored in the walk-in cooler above a container of mushrooms.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. The food was relocated during the inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Cabbage was observed on the counter at 44 degrees F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The cabbage was relocated into the cooler.
- FOOD CONTACT SURFACES - SOILED (corrected on site) (repeated violation)
Observation: There were several food shears with food debris on them.
Correction: Maintain food contact surfaces in a clean condition.
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02/11/2015 | Onsite Visit | |
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY (repeated violation)
Observation: The establishment was reusing cardboard and plastic single use containers for food storage, and reusing the paper from empty flour bags to line the pans to drain fried foods.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Spice mixtures and other food items were stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (repeated violation)
Observation: There were several containers and trays of food items and dried flowers that are used only by the employees stored with food for public consumption.
Correction: All personal food items/ dried flowers must be stored in a separate area away from the restaurant food supplies. Personal food in the walk-in cooler must also be stored separate and in a manner to prevent contamination of food served to the public (i.e. bottom shelf).
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02/11/2015 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: There were three items out of temperature. 1) Cooked chicken (43 F) and Cooked eggs (44 F) were stacked on other food in the top of the two-door prep cooler, and 2) Cut cabbage (46 F) was stored on the prep table.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The foods above were relocated during the inspection into the bottom of the prep cooler.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: There was no date-marking system in place in the establishment. See food code fact sheet and flow chart given during the inspection.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 11-Feb-2015
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: The establishment was reusing cardboard and plastic single use containers for food storage, and reusing the paper from empty flour bags to line the pans to drain fried foods.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: Several food shears and the bowl they are stored in were not clean.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at either of the food employee handwashing sinks in the kitchen.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Hand soap was provided during the inspection.
- TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site)
Observation: Lemon scented bleach was used in contact with food contact surfaces.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Unscented bleach was provided during the inspection.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: There were dried peppers and other spices that did not have covers on them and several food items stored in the walk-in cooler without covers.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Spice mixtures and other food items were stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: There was a bowl without a handle in the bulk rice container.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. The bowl was replaced with a scoop with a handle during the inspection.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: There were several containers and trays of food items and dried flowers that are used only by the employees stored with food for public consumption.
Correction: All personal food items/ dried flowers must be stored in a separate area away from the restaurant food supplies.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The area around the fryer on the cook line was dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- TOXIC SUBSTANCES - PERSONAL CARE ITEMS (corrected on site)
Observation: There was a bottle of lotion and body wash stored on a shelf in the kitchen above clean equipment.
Correction: Store employee personal care items in area designated for employee belongings away from food, equipment, clean utensils, single use and single service items. The items were relocated during the inspection.
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02/05/2015 | Routine | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands after handling a customer's payment then assembling some of the food order.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- THAWING (repeated violation)
Observation: Imitation crab meat is being improperly thawed on table top at room temperature.
Correction: Adjust procedures or methods to properly thaw foods.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The area under the grill is becoming soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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09/17/2014 | Follow Up | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands after handling a customer's payment then assembling some of the food order.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: SEWAGE - BACKFLOW PREVENTION (repeated violation)
Observation: A direct connection exists between the sewage system and a drain from the food preparation sink.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. Correct By: 06-Oct-2014
- THAWING
Observation: Imitation crab meat is being improperly thawed on table top at room temperature.
Correction: Adjust procedures or methods to properly thaw foods.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The area under the grill is becoming soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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09/05/2014 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat carrots stored under raw meat in the walk in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from the food preparation sink.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. Correct By: 21-Feb-2014
- FOOD CONTACT SURFACES - SOILED
Observation: Vegetable slicer/shredder is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH
Observation: Cardboard boxes used for food storage in the preparation cooler are not durable or for food storage.
Correction: Provide equipment or utensils that are durable under normal conditions.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of the two preparation coolers are soiled with debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor and walls by the cooking equipment are soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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01/21/2014 | Routine | |
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