Discussed storing lo mein noodles in the prep refrigerator during the lunch hour instead of keeping them out on the counter. Discussed employee health and importance of handwashing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed lo mein noodles on the counter at 50 degrees.
Correction: Noodles were placed in refrigerator. Discussed keeping noodles in the refrigerator during lunch.
- Handwashing - Using a Handwashing Lavatory
Observation: Sink was completely blocked by table.
Correction: Ensure employees have access to the hand sink and that they wash hands frequently.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink.
Correction: A facial cleanser was put at the handsink for today. Obtain proper hand soap.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No paper towels at handsink
Correction: Paper towels were placed at handsink.
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01/28/2016 | Risk Factor | |
Observations discussed with PIC- critical violations corrected during inspection. Ok to permit.
- Critical: Package Integrity* (corrected on site)
Observation: Observed three dented cans in the pantry.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Utensils - In-Use - Between-Use Storage
Observation: Observed knives being stored between wall and pipe above 3-compartment sink.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Linens and Napkins - Use Limitation
Observation: Soiled linens in contact with food.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor (walk-in refrigerator).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Observed raw chicken thawing in a sink of standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Observed produce in "thank you" bags in walk in. Observed menus being used as a liner in bowls of chicken.
Correction: Repair or replace the containers/food contact materials to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Wood, Use Limitation
Observation: Observed a wooden utensil which is used for transferring the chicken to the fryer.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food residue on the following nonfood-food contact surfaces: microwave and interior of rice cooker lid. Shelving in walk-in refrigerator is rusty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected
Observation: Front door is propped open and flies were observed in establishment.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the walk-in and by handsink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Cleaning chemical stored in container labeled "red wine vinegar".
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/15/2015 | Routine | |
Glove use - n/a. Discussed storing of cold food products.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found large strainer of General Tso chicken on side table at 65 degrees.
Correction: All cold hold to be at or below 41 degrees. Please hold cold stored food at 41 degrees or less. Product was discarded, new product was cooked.
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01/23/2015 | Risk Factor | |
Gloves - n/a. 3 compartment sink - chlorine sanitizer - test paper (ok).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Found baskets of egg rolls not date labeled.
Correction: All cooked ready to eat to have a date on container. Please date containers of egg rolls.
- Equipment and Utensils - Durability (corrected on site)
Observation: Found bowls and plastic ware used for bulk food scoops.
Correction: All food utensils to be designed properly. Please only use scoops with handles.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: Found table placed over handsink.
Correction: Handsink is to be clear of all equipment. Please keep table away from sink.
- Hand Drying Provision (corrected on site)
Observation: Found no towels for drying.
Correction: Handsink to be stocked with drying towels. Please keep towels present at sink for drying hands.
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10/06/2014 | Routine | |
| No violation noted during this evaluation. | 07/24/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/02/2014 | Risk Factor | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee drying his hands with his dirty apron after washing his hands in the 3 compartment sink.
Correction: Hands must be dried with a disposible towel or forced air. Use hand sink for washing hands.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed an employee washing a bucket and not sanitizing it. Also, employee rinsed the sanitizer off of the eating utensils.
Correction: All pieces of equipment, plates, eating utensils, buckets etc. must be properly sanitized and the sanitizer must air dry on the items that was sanitized.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Observed the strength of the sanitizer just have the owner prepared it at +500ppm for chlorine.
Correction: Owner and employees must know how to properly mix and test the strength of the sanitizer.
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12/27/2013 | Risk Factor | |
All violations have been corrected. Permit Issued.
No violation noted during this evaluation. | 09/25/2013 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Observed plastic containers of meats stored directly on the floor in the walk-in cooler.
Correction: Store 6" off floor.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the General Tso's chicken at 84 degrees in a container next to the fryer. Chicken was cooked this morning.
Correction: Put in refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed TCS foods such as shrimp and beef at 44 degrees in the prep unit. Unit was at 44 degrees.
Correction: The thermostat was adjusted and will be monitored.
- Sanitizing Solutions, Testing Devices
Observation: No sanitizer test strips available.
Correction: Provide.
- Lighting, Intensity
Observation: Observed light intensity between 28-38 on wok line.
Correction: Increase.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed food debris on the floor under the wok line.
Correction: Clean.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed the sanitizer strength at +500 ppm for the solution sanitizing plates.
Correction: Water was added to reduce to proper strength.
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09/12/2013 | Routine | |
- Critical: Cooling*
Observation: Observed a container of cooked chicken out at room temperature. This chicken had been cooked around 11 am. At 2:30 pm the temperature was 80 degrees.
Correction: Owner put chicken in walk-in at the beginning of inspection. Keep hot or cool to 70 degrees within 2 hours. Put chicken in freezer to cool rapidly.
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06/03/2013 | Risk Factor | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed the top section of the fried rice at 109-122 degrees. The top section was yesterday's rice which was put on top of today's cooked rice. Yesterday's rice was not rapidly reheated to 165 degrees.
Correction: Discarded rice.
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02/27/2013 | Risk Factor | |
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