- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shelled eggs next to boxes of produce (cabbage).
Correction: Store raw eggs below/separate from cooked foods/produce.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed the lack of date marking on the baskets of egg rolls in the sliding glass refrigeration unit/walk-in vault.
Correction: Supply date marking on all ready to eat foods held for 24 hours or more.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed male worker rinse dish in the 3 compartment sink and place on shelving.
Correction: Wash, rinse, and sanitize dishes prior to storage.
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03/29/2016 | Risk Factor | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed female employee handle raw chicken, then proceed to wash her hands in a sink with raw chicken/water.
Correction: Wash hands at the handsink with soap/water. Female rewashed her hands.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed male cook go outside to wash hands, then go back to cook line. Cook, then washes hands, turns off faucet with bare hands, then dry his hands on dirty apron.
Correction: Wash hands immediately after coming from outside. Wash hands with soap/water and dry hands with paper towel and turn off faucet with the paper towel. Male rewashed hands properly.
- Hands - Where to Wash (repeated violation)
Observation: Observed female washing her hands in the 3 compartment sink.
Correction: When washing hands, do so in the designated handsink!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw shelled eggs stored adjacent to produce in the walk-in vault (cabbage/broccoli).
Correction: Store raw eggs below/separate from cooked foods/produce. Eggs removed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed large baskets of egg rolls in the walk-in vault with no date marking.
Correction: Supply date marking on all ready to eat foods retained for 24 hours/more.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Observed the kitchen handsink is full of boxes/other items.
Correction: Remove the items. The handsink must be accessible at all times. Items removed.
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12/14/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw teriyaki sticks (beef) being stored adjacent to ready to eat foods (egg rolls).
Correction: Store raw meats below cooked foods/produce. Raw meat placed on bottom shelf.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed large baskets of egg rolls in the walk-in vault/containers in the service area glass reach-in with no date marking.
Correction: Supply date marking on all ready to eat foods held for 24 hours or more.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Observed the kitchen handsink is covered/blocked by equipment. This is a repeat violation!
Correction: Do not place anything in the sink! The sink must be clear to allow handwashing.
- Hand Drying Provision (repeated violation)
Observation: Observed the lack of paper towels at the rear prep area sink. This is a repeat violation!
Correction: Supply paper towels at the sink.
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08/31/2015 | Risk Factor | |
Permit issued. Post in public view.
No violation noted during this evaluation. | 06/24/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed 2 male cooks eating at the rear prep table.
Correction: Refrain from eating in the kitchen/prep area. Make sure you wash your hands before resuming food prep. Cooks moved to dining room.
- Utensils - In-Use - Between-Use Storage
Observation: Observed a meat cleaver being stored between the cold table/prep table.
Correction: Refrain from storing utensils between equipment. Store in a rack/container with the handles arranged in the same fashion.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed bags of vegetables on the walk-in flooring.
Correction: Store foods at least 6" off of flooring.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed large baskets of egg rolls in the walk-in vault with no date marking/large container of cooked fried chicken wings with no date marking (per manager, these have been in unit for at least 24 hours).
Correction: Supply date marking on all ready to eat foods held for 24 hours or more.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Observed plastic bags from "Target" Department store being used to cover foods.
Correction: Refrain from using bags
- Non-Food Contact Surfaces
Observation: Observed the bottom of the 2 door freezer is soiled with food debris.
Correction: Clean the freezer.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Observed the rear handsink is full of linens.
Correction: Do not place any articles in the handsink. The handsink is for handwashing only. Linen removed.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Observed a hose running up through the ceiling panel (connected to ac unit per driver) and draining in the 3 compartment sink.
Correction: Remove the hose from the sink. The wastewater from the ac unit should be running into a drain/floor drain. Hose removed from sink.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed the lack of paper towels at the rear handsink.
Correction: Supply towels at the sink.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a spray bottle of Windex/tube of caulking stored on the same shelving with Styrofoam plates.
Correction: Store toxic items separate from foods and food equipment. Items removed.
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05/13/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed large baskets of egg rolls with no date marking (walk-in) and several containers of pork dumplings on the cook line low boy unit with no date marking.
Correction: Supply date marking on all ready to eat foods held for 24 hours or more.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed the food prep handsink is piled up with linens.
Correction: Do not put anything in the handwashing sink! Per the manager, the employees use the bathroom sink to wash hands. Remove the linen. Sink was cleared.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed the lack of paper towels at the food prep handsink.
Correction: Supply paper towels at each handsink.
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03/23/2015 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed several large baskets of egg rolls in the walk-in vault with no date marking.
Correction: Supply date marking on all ready to eat foods held for 24 hours or more.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Observed the food prep handsink is full of hats/covered by a basket full of articles.
Correction: Refrain from placing anything in the handsink. The handsink must be accessible at all times and is for handwashing only. Articles were removed.
- Handwashing Cleanser - Availability
Observation: Observed the lack of soap at the handsink (rear).
Correction: Supply soap at all handsinks.
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12/11/2014 | Risk Factor | |
Discussed/demonstrated procedure to calibrate thermometers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed proteins on the rear cold table above 41 degrees (cooked chicken 47 degrees, shrimp 46 degrees, cooked pork 47 degrees, chopped pork 47 degrees). Per worker, these foods have been in the unit overnight. 9/16/14 - follow up - observed foods on the 2nd cold table above 41 degrees (shrimp 44 degrees, cooked chicken 44.6 degrees, cooked pork 50 degrees, raw beef 43.4 degrees). 9/17/14 - Follow up - Foods on cold table above 41 degrees.
Correction: Refrain from using these foods for sale/consumption. Have this unit serviced if not maintaining temperatures at 41 degrees or below. Refrain from storing foods in the unit until serviced. Foods were discarded. 9/16/14 - follow up - refrain from using foods that have been in this unit for more than 6 hours. Do not store any foods in this unit if it is not capable of maintaining foods at 41 degrees or below. Per employee, it has been in overnight. Owner opted to discard food. 9/17/14 - Follow up - refrain from using any foods, to include cut vegetables in/on this unit if held for more than 6 hours. Refrain from storing foods in this unit until it is capable of holding food at 41 degrees or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed a large bus pan of breaded chicken in the sliding door reach-in unit at 52 degrees. Per employee, this has been in the unit overnight.
Correction: Cold foods must be maintained at 41 degrees or below. Refrain from using this food for sale/consumption. Food was discarded. 9/17/14 - Follow up - CORRECTED.
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09/17/2014 | Follow-up | |
This is a reinspection. See the previous report dated 9/12/14. Upon entering the kitchen/trying to wash my hands it was discovered that there was no hot water in the facility. Per responses from owner/manager, I could not ascertain how long this problem had exist. I informed the owner/manager to refer to the rear of their permit which explains circumstances that deem voluntary closure. They discovered that the pilot light had malfunctioned in the hot water heater. They were advised once again that the establishment cannot operate without hot water/deems voluntary closure. The following have been corrected: 3045, 3270 (invoice provided), 2310, 170.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed a large bus pan of breaded chicken in the sliding door reach-in unit at 52 degrees. Per employee, this has been in the unit overnight.
Correction: Cold foods must be maintained at 41 degrees or below. Refrain from using this food for sale/consumption. Food was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed proteins on the rear cold table above 41 degrees (cooked chicken 47 degrees, shrimp 46 degrees, cooked pork 47 degrees, chopped pork 47 degrees). Per worker, these foods have been in the unit overnight. 9/16/14 - follow up - observed foods on the 2nd cold table above 41 degrees (shrimp 44 degrees, cooked chicken 44.6 degrees, cooked pork 50 degrees, raw beef 43.4 degrees).
Correction: Refrain from using these foods for sale/consumption. Have this unit serviced if not maintaining temperatures at 41 degrees or below. Refrain from storing foods in the unit until serviced. Foods were discarded. 9/16/14 - follow up - refrain from using foods that have been in this unit for more than 6 hours. Do not store any foods in this unit if it is not capable of maintaining foods at 41 degrees or below. Per employee, it has been in overnight. Owner opted to discard food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed several large baskets of egg rolls (walk-in) and containers of wonton dumplings in the cook line low boy unit with no date marking.
Correction: Supply date marking on ready to eat foods prepared and held for 24 hours or more.
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09/16/2014 | Follow-up | |
Observed live roach activity around the rear handsink and cook line (cutting board areas). Take preventive measures against the roaches/call a pesticide control service personnel (produce and invoice upon reinspection). Recommendation: clean up on a daily basis. Rid the establishment of cardboard boxes/papers that are not being used (harborage for roaches).
- Hands - Where to Wash (corrected on site)
Observation: Observed a male cook wash his hands in the 3 compartment sink.
Correction: Do not wash hands in the 3 compartment sink
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed a large bus pan of breaded chicken in the sliding door reach-in unit at 52 degrees. Per employee, this has been in the unit overnight.
Correction: Cold foods must be maintained at 41 degrees or below. Refrain from using this food for sale/consumption. Food was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed proteins on the rear cold table above 41 degrees (cooked chicken 47 degrees, shrimp 46 degrees, cooked pork 47 degrees, chopped pork 47 degrees). Per worker, these foods have been in the unit overnight.
Correction: Refrain from using these foods for sale/consumption. Have this unit serviced if not maintaining temperatures at 41 degrees or below. Refrain from storing foods in the unit until serviced. Foods were discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed several large baskets of egg rolls (walk-in) and containers of wonton dumplings in the cook line low boy unit with no date marking.
Correction: Supply date marking on ready to eat foods prepared and held for 24 hours or more.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed the handsink in the rear of kitchen was covered up by a tray full of linens (unable to wash my hands until it was removed).
Correction: Remove the tray. The handsink must be accessible at all times. Removed.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign at the rear handsink.
Correction: Supply the sign.
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09/12/2014 | Risk Factor | |
Make tables were holding foods at proper temperatures. Landlord provides PCO for establishment. If you continue to have a problem with roaches you may need to have the PCO come more often. No roaches seen today but you still have a good amount of cardboard on premises and areas in kitchen that are difficult to clean. Move of the the freezers and sodas to clean more thoroughly. Train new workers about washing hands after touching raw foods and to wash, rinse and sanitize food contact surfaces after use. Remember to date roast pork, spareribs. You may mark it on your calendar as to the day of prep as one method of date marking. Permit issued. Please try to work on some of these repeat issues before next inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Interior of GE freezer is cracked and taped.
Correction: Surface to be smooth and cleanable. Do not use tape.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed worker wipe a cleaver with a bloody rag and store the cleaver with others on shelf.
Correction: This was corrected by taking all of the cleavers and washing rinsing and sanitizing at the 3-c sink. Train new workers.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Condensate line from walk in empties into 3-c sink.
Correction: This line is to drain into a floor drain or into the mop sink.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor around grease trap on cookline.
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist Too much cardboard in dining room. Live roach seen on top of chest freezer in dining room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/23/2014 | Follow-up | |
I observed better hygienic practices today. Workers were washing hands in the handsink. Dishes were being sanitized. Provide proof of pest service to kitchen. Young roach observed today which proves that roaches are multiplying. Cardboard allows a means for roaches to enter kitchen and to live. Cooked noodles were found at 90 F on flat trays. Good use of flat trays and spreading product out to cool quicker. However, once the food reaches room temperature you must put in refrigerator because it will not get cooler by setting in a hot kitchen. Time was trying to be tracked on fried rice but worker didn't change the time from yesterday. All workers who cook must understand that the food must be timed (fried rice, wings and Gen Tso's chicken). Also all workers must understand when they cook food they must place a date on the food. Some foods had dates and others did not. Full compliance has not been demonstrated. I will return to check on refrigerator and that foods are being properly dated and those on time control are being time tracked. Failure to understand and demonstrate these food safety practices may jeopardize your permit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken and beef in make table had elevated temperatures of 50 F/
Correction: Maintain 41 F or below at all times. Food was relocated to other make table. Have unit serviced.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Interior of GE freezer is cracked and taped.
Correction: Surface to be smooth and cleanable. Do not use tape.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Condensate line from walk in empties into 3-c sink.
Correction: This line is to drain into a floor drain or into the mop sink.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor around grease trap on cookline.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Harborage conditions exist Too much cardboard in dining room. Live roach seen on top of chest freezer in dining room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/01/2014 | Follow-up | |
Do not place a container of rice inside rice warmer. Too many critical violations. You must train your staff the proper way to wash hands and when as well as how to set up the 3-c sink and to use it when washing ALL dishes. Cooling practices to always be done quickly not just on days I show up. Track your time for the foods you keep on hand. Once the food is on time control you cannot save it , it must be discarded when the time is up. I will give DOK when I return . A reinspection is necessary for permit renewal.
- Critical: Demonstration of Knowledge*
Observation: No one knew how to set up 3-c sink. Temperatures were not known.
Correction: A worksheet was left with PIC. A test will be given at next visit. Someone must know about food safety.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in the 3-c sink .
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open can of Red Bull above food.
Correction: PIC discarded. Owner to explain once again the need for a lid and straw on personal drinks.
- Food Storage - Clean and Dry Location
Observation: Pan of chicken thawing on floor.
Correction: Do not place food on floor.
- Thawing (corrected on site)
Observation: Chicken thawing in standing water.
Correction: Thaw in refrigerator or under cold running water. Chicken was placed into WI.
- Cooling Methods (corrected on site)
Observation: Cooked noodles found in bowl inside walk in at 70 F.
Correction: To quickly cool place on flat trays. Noodles were spread out onto tray. This must always be done.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: 1. Chicken in water was thawing but temperature had risen to 58 F. 2. Pork found above pan level in make table which had elevated temp of 55 F
Correction: 1. This was rinsed and placed in walk in. 2. Port was placed in walk in.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) spare ribs, terryaki chicken 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. PIC placed date on product.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Fried rice, Gen Tso's chicken and wings for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. PIC place time on these foods.
- Equipment - Good Repair and Proper Adjustment
Observation: Interior of GE freezer is cracked and taped.
Correction: Surface to be smooth and cleanable. Do not use tape.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Egg crates used to drain oil from wings. Cabbage bags were reused for boneless spare ribs.
Correction: Do not reuse egg crates. These are not cleanable. Do not reuse plastic bags.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed worker rinse bowls and place with other items on shelf.
Correction: You must wash, rinse and sanitize all food contact surfaces after use. Dishes were removed from shelf and sink was set up and correct procedure was demonstrated.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility in the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. Items were removed.
- Plumbing System Maintained in Good Repair
Observation: Condensate line from walk in empties into 3-c sink.
Correction: This line is to drain into a floor drain or into the mop sink.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials Corrected
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor around grease trapon cookline, floor under cookline, wall behind grease trap are greasy, floor edges to chest freezers and wall edge to the left of the back door.
Correction: Clean.
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06/12/2014 | Routine | |
Good datemarking today. Wiping cloths are to remain in a sanitizing solution between uses. This was explained to cooks. Change every 2 hours or when it becomes dirty. 100 ppm of chlorine is required. Have one container for wiping counters from animal products and a different container for cloths to be used on the cook line.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found roast pork piled high in make table at 49 F. Found chicken wings marinating on the counter at 49 F. Found shrimp on counter at 49 F unattended. Whole shell eggs found on counter.
Correction: Keep levels of meats lower in make table. Corrected. Other foods were placed in walk in. When taking your break return foods to walk in. We had a discussion with workers today about where the food should be during their breaks. Keep eggs inside refrigerator. This was explained to the cooks.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the back is being used for purposes other than washing hands. Found a container of food wrap and other items inside handsink.
Correction: The handwash facility identified above is to be used for washing hands only. Items were moved. We had a discussion of proper handwashing
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03/07/2014 | Risk Factor | |
Note: Do not keep fried rice out very long. Spread out onto flat trays and place in walk in to cool quickly. Rice was found at 112-122 F in large bowl. During my visit rice was placed onto flat trays. This to be done daily. Floors look better. No roach activity noted. Dates observed on foods inside walk in. Time control policy: Fried rice prepared daily at 11:00 AM. Place time on product. It must be discarded if not served within 4 hours.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw beef stored above cooked pork and chicken.
Correction: Store raw meats below cooked foods. Corrected.
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10/28/2013 | Risk Factor | |
Complaint received 9/13/13 concerning a roach found in General Tso's chicken and fried rice on 9/12/13. No live activity observed today. No dead bodies seen. Glue trap indicates some roach activity. According to owner, shopping center owner has had a company come by to treat property including neighbors. One treatment in August and one this month. Continue to keep kitchen clean. Remove food waste daily
No violation noted during this evaluation. | 09/16/2013 | Complaint | |
Complaint received concerning a roach found in wonton soup with chips. Clean areas, such as around the water heater and between chest freezer and upright freezer. Clean up dead roach bodies daily. Dead roaches seen in these areas.
No violation noted during this evaluation. | 07/29/2013 | Complaint | |
Remaining issues to be corrected: 1. Cooling. Fried rice round in large bowl at 97 degrees, rib tips found draining in sink at 120 degrees. Both foods are in danger zone. Cool from 135 degrees to 70 degrees in 2 hours then to 41 degrees in 4 more hours. Have a process and use thermometer to make sure you follow the correct parameters. Noodles in walk-in at 64 degrees. Cool to 41 degrees before rolling into balls. 2. Clean floor around grease interceptor under 3 compartment sink. You must clean the grease trap even if there is a leak when dirt is removed. Repair leaks if they exist. 3. Clean top of other grease trap by cook line. Permit issued.
No violation noted during this evaluation. | 07/29/2013 | Follow-up | |
Note: all food contact surfaces to be washed, rinsed and sanitized with chlorine of 100 ppm. Use all three compartments of sink. Do not connect hose to 3 compartment sink during the day. Redirect to mop sink. Other observations: do not reuse MSG containers for food. Spray for roaches. Clean shelf where grinder is stored. Clean grinder. Do not use "Food Lion" bags. Do not use egg crates. Clean floor by both grease traps and under cook line. Flies on premises. Call pest control operator for help. Reinspection needed.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Drinks found without lids and straws.
Correction: Personal drinks to have lids and straws.
- Critical: Cooling* (corrected on site)
Observation: Noodles 79 degrees in walk-in. These were found balled up in a bowl.
Correction: Spread out on flat tray to cool quickly.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Wings 75 degrees, chicken pieces 75 degrees. These were found unattended in kitchen.
Correction: You must take steps to maintain 41 degrees or below. Work with smaller quantities. Place bowls of food in refrigerator when you are interrupted.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No dates found on ribs, pork, teriyaki.
Correction: You must date foods when cooked.
- Critical: Time as a Public Health Control*
Observation: Time not tracked on fried rice.
Correction: Track time.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Blocked handsink.
Correction: Make accessible at all times. Do not block.
- Hand Drying Provision (corrected on site)
Observation: No towels at handsink.
Correction: Corrected.
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07/23/2013 | Risk Factor | |
Date marking has improved. Workers were observed washing hands after handling raw meat. Permit expires 7/31/13. Call for reinspection. Some areas in restaurant require cleaning or repainting such as restroom walls/door. If you have on premises consumption you must have public restroom available.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled salt.
Correction: Identify bucket.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet soiled cloth on table where raw beef was being cut.
Correction: Set up a container of 100 ppm of chlorine for workers to use only for raw beef.
- Critical: Cooling*
Observation: General Tso chicken found in deep plastic tubs at 78 degrees.
Correction: PIC divided and placed in freezer. Remember to spread out food onto shallow trays and they will cool quicker. Since you always cool the same foods on your menu you must get better at this process.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: 1. Cardboard on shelves. MSG cardboard bins used for rice. Cardboard is not cleanable. 2. Cardboard used to level rice cooker stand. 3. Egg crates used for draining fried foods. 4. Wooden shelf for bags, to go items is not sealed.
Correction: 1. Remove. 2. Use a cleanable material. 3. Use paper towels. 4. Paint for cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Tin cans reused for oil.
Correction: Do not reuse. Do not use "Kroger" or "Walmart" bags for food. These were found in freezer. Use food grade bags only - ensure workers know this since you have food grade bags.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Food grinder is dirty.
Correction: Clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Burner area to grill has carbon build up.
Correction: Clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Wood support has food splashed on it.
Correction: Clean or repair if necessary.
- Plumbing System Maintained in Good Repair
Observation: Left compartment to 3 compartment is stopped up.
Correction: Remove stoppage. Do not place hose into 3 compartment sink, drain into floor drain or redirect to mop sink.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor by grease trap is dirty. Hood filters are greasy. Greasy flow observed from filters into drip trough.
Correction: Clean thoroughly around grease trap. Clean more often.
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05/13/2013 | Routine | |
Complaint: found metal wire in food. Wire scrubbies are used for cleaning woks. I explained that cooks must be observant for pieces that may fall off and to change scrubbies more often.
No violation noted during this evaluation. | 05/13/2013 | Complaint | |
Noodles were being cooled on flat tray as previously discussed. Cooked fried rice was 130 degrees. If making more than what is on time control then take appropriate steps to cool quickly. Rice was divided. Keep handsink free and clear. It was a little tight to approach sink today. Do not use "Walmart" bags for food storage. Rice scoop was in standing water - place on time and change frequently - do not exceed 4 hours.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Worker drinking out of water bottle. Observed another worker drink out of cup without washing hands.
Correction: Personal drinks to have lids and straws. If improper cup is used, workers are to wash hands before returning to work. Ensure workers wash hands after smoking and going outside. This is very important.
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01/14/2013 | Risk Factor | |
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