- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Two large tubs and two small containers of raw chicken were out at room temperature near woks. I was told this chicken was "being cooked". Chicken was 53-58 degrees.
Correction: Only keep out chicken that it actually being cooked. Keep other conatiners in cooler until it is cooked.Maintain cold potentially hazardous foods at or below 41°F
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Raw eggs are out at room temperature. found to be 66 degrees.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: All potentially hazardous ready-to-eat foods that are not used withing 24 hours must be date marked.
Correction: Label hese foods with the date they are made or prepared. Use within 7 days. After 7 days, discard foods.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: I observed the cook washing a cleaver in sink by rinsing it with water and wiping it with dirty rag.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- Critical: TOXIC SUBSTANCES - FIRST AID SUPPLIES - STORED
Observation: I noted personal medicines, WD-40, and tools stored on shelf above food prep area.
Correction: Do not store any hemicals, cleaning supplies, medications or tools above or near food.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION
Observation: The 3 compartment sinks were set up but there was no sanitizer in final rinse sink water.
Correction: Provide 200ppm chlorine in final rinse water.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwash sink has utensils and dirty scrub pad in it.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Deli containers are being used in some bulk food containers for dispensing food.
Correction: Provide scoops with a handle for all bulk foods.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloths are not being stored in sanitizer between uses.
Correction: Store wiping cloths in a bucket of bleach/water between uses.
- FOOD CONTAMINATION - FOOD PREPARATION
Observation: There were many foods in the kitchen and walk-in cooler that were not covered. Also food in bullk bins were not covered.
Correction: Keep all foods covered at all times.
- FOOD LABELS - BULK FOODS LABELED
Observation: Bulk food containers are not labeled or covered.
Correction: Label all foods and cover bulk containers.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Shelves, coolers, etc. throughout entire kitchen are dirty/greasy and need cleaning.
Correction: Clean all shelves, counters, etc. in kitchen.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The kitchen floor is dirty. Also areas of wall, etc. near fryers and near warewashing machine.
Correction: Clean these areas and maintain kitchen so it is clean.
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01/11/2016 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Breaded precooked chicken pieces in walk-in cooler are not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. This includes any foods that are cooked, cooled and stored in walk-in cooler for more than 24 hours.
(8/28/14 - some foods prepared yesterday are not date marked.)
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Before being prepared, pans of meat were stored on the floor in the kitchen.
Correction: Store all foods 6 inches above the floor and do not take foods out of the cooler until they are ready to be prepared.
(8/28/14 - again today, when I entered kitchen, large pans of raw meat were on the floor.)
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Dish machine racks are not in good repair.
Correction: Replace dish machine racks.
(8/28/14 - dish machine racks have been ordered.)
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The kitchen ceiling has yellowed from grease and dirt.
Correction: Clean ceiling tiles at a frequency necessary to keep them clean. Some kitchen ceiling tiles were replaced with acoustical tiles (have holes) that are not approved. Replace acoustical tiles with approved vinyl drywall backed tiles (no holes).
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08/28/2014 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before handling food and utensils.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: COOLING
Observation: Large bin of cooked spaghetti noodles are sitting out at room temperature. I was told that the noodles were cooked this morning and have been unrefrigerated since then. It is now late afternoon. Noodles are at 70°F after approximately 6 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours. After cooking, transfer noodles to shallow pans. Then refrigerate until needed.
- Critical: PHF/TCS, COLD HOLDING
Observation: Raw meats, shrimp and vegetables in line cooler ar cold held at 50-55°F. Cooler is icing up, so employee had turned off cooler.
Raw shelled eggs are sitting out at room temperatue during a slow period.
Correction: Maintain cold potentially hazardous foods at or below 41°F. All foods were removed from this cooler. It may not be used for food storage until it is repaired. Correct By: 22-Aug-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Breaded precooked chicken pieces in walk-in cooler are not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. This includes any foods that are cooked, cooled and stored in walk-in cooler for more than 24 hours.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer outside of walk-in cooler is not accurate. Thermometer read 30 F when temperature was actually 38 F.
Correction: Calibrate or replace thermometer.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: In buffet area, milk is available in a gallon size milk jug that is sitting on ice in pan. This is not an approved way to keep milk at 41 F or less.
Correction: Provide a refrigerated milk dispenser to hold milk at proper temperature.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Flour, potato starch and cornstarch are 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. Identify in English and Chinese.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: In the cooking area, knives were improperly stored between pieces of equipment.
Correction: Store in-use utensils on a clean surface.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Before being prepared, pans of meat were stored on the floor in the kitchen.
Correction: Store all foods 6 inches above the floor and do not take foods out of the cooler until they are ready to be prepared.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Plastic deli containers are being used to scoop bulk rice, flour, cornstarch and potato starch.
Correction: Provide and use only handled scoops for food, to protect from contamination.
- THAWING
Observation: Frozen shrimp and fish are being improperly thawed by leaving out at room temperature.
Correction: Adjust procedures or methods to properly thaw frozen shrimp, fish, and meat in the walk-in cooler.
- THERMOMETERS - FUNCTIONALITY - EASILY READABLE
Observation: Final rinse themperature thermometer on dish machine is not easily readable.
Correction: Provide thermomters that are easy to read.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Dish machine racks are not in good repair.
Correction: Replace dish machine racks.
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION
Observation: The dish machine area, including drainboards, walls, and caulking is not cleaned frequently. Soil residues and mold growth noted.
Correction: Clean dish machine and areas around it at a frequency necessary to prevent recontamination of equipment and utensils.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Areas not cleaned on a frequent basis include--
-shelving inside glass door cooler
-ice machine
-the support pole near the fryers
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- GARBAGE/REFUSE - COVERING RECEPTACLES
Observation: Outside waste dumpsters are not covered.
Grease spillage also noted in dumpster area.
Correction: Dumpster lids must be kept closed at all times.
Thoroughly clean the paved ground around the dumpsters to remove grease residue.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Fluorescent light tubes in kitchen are not properly shielded. Several end caps for tubes are missing.
Correction: Replace missing end caps or replace with shatter resistant light bulbs.
- INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED
Observation: Black Flag Strips for fly control are located over the kitchen food prep table.
Correction: Remove or relocate these strips so they are not over any food prep area.
Also, keep screened back door area clear of spillage of grease, garbage, and food waste to prevent flies from being attracted to area.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at kitchen handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: When I arrived, cooking area had standing mop water pooled on floor while food was sitting out.
The chemical storage area and mop sink area are not clean.
Correction: Exposed pans of food may not be out while floors are being cleaned.
Clean kitchen and storage areas at a frequency necessary to keep them clean, but not while food is sitting out.
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08/21/2014 | Routine | |
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