HACCP Store all personal food in one designated area. Remove excess clutter from the kitchen. Any unnecessary items shall be removed from the premise.
Chlorine sanitizing concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Boxes of floor stored on the floor in the walk in freezer. Container of meat left uncovered on back prep table.
Store all containers and boxes of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard present on the racks in the walk in cooler.
Remove cardboard. Provide food contact surfaces that are smooth and easily cleanable.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Wiping cloths clean, used properly, stored
Wet wiping cloths found in various places in the kitchen.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Critical: Hand washing sinks installed, located, accessible
Items present in the rear hand sink.
Remove items. Corrected
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excessive clutter found throughout kitchen.
Remove clutter to reduce the chance of pest and rodents.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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3/27/2015 | Routine | 86 |
HACCP Reviewed date-marking.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Individual containers off fried wonton and crab ragoon not date marked.
Date-mark all containers of ready-to-eat potentially hazardous foods. Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Food protection during storage, prepartion, display, service, transportation
Containers of food not covered in walk in cooler.
Provide protective covering for all containers of food.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
Prep trays are soiled.
Wash, rinse, and sanitize prep trays.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Racks above prep coolers are soiled.
Wash and clean prep racks.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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11/13/2014 | Routine | 90 |
HACCP Reviewed general food storage, storage of wet wiping cloths, and date-marking.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
2 cans of Mushroom sliced are severely dented.
Return cans to distributor for credit. Corrected
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pan of cooked chicken and egg rolls in walk in cooler are not date-marked.
Properly date-mark all potentially hazardous foods. Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1.Boxes of meat found stored on the walk in freezer floor. 2. Bags of lettuce found stored on the walk-in cooler floor. 3. Pan of pork stored uncovered in walk in freezer.
Provide protective cover or lid for pan of meat.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following non-food contact surfaces are in disrepair and are not smooth and easily cleanable: 1.counter top in women's restroom, 2. counter top next to fryers in front of kitchen. Dirty linens found in various locations throughout establishment.
Repair all non-food contact surfaces.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Soiled clothes and linens shall be stored in non-absorbent containers or washable laundry bags.
- Wiping cloths clean, used properly, stored
Wet cloths found in numerous locations throughout establishment.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Baffles above fryers are excessively soiled with accumulated grease deposits.
Wash, clean, and maintain baffles.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Hand washing sinks installed, located, accessible
Numerous items found stored in the hand sink in the rear of the establishment.
Wash, rinse, and sanitize hand sink. Corrected by education.
Hand sinks shall be free from any obstructions and easily accessible by all employees to ensure proper handwashing procedures.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Numerous unnecessary items and clutter found throughout establishment.
Remove all un-necessary items to reduce the occurrence of pests and rodents.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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7/30/2014 | Routine | 76 |
HACCP Personal items are to separated from food, single service items, and food storage areas used in the establishment.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
•Trays of meat uncovered in walk-in freezer.
Provide covering for trays of meat in walk-in freezer.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal food stored on shelf next to food sold in the establishment in reach in refrigerator.
Store personal food on personal food storage shelf which should be located below food sold in the establishment
- Non-food contact surfaces clean
Counter top next to soup hot holding canisters is soiled.
Routinely clean counter top.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Hand washing sinks installed, located, accessible
Numerous items found in handsink in back of kitchen.
Items shall be removed hand sink
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No waste basket provide at handsink near cook line and handsink along wall.
Provide waste basket at every hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Garbage receptacle not provided on cook line.
Provide trash receptacle.
A sufficient number of garbage and refuse containers shall be provided to contain all of the waste that accumulates.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout kitchen are soiled with accumulated grease deposits and debris.
Routinely clean and maintain walls.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in clean and good condition.
- Rooms clean, lockers provided and used, clean
Personal belongings such as shoes found in kitchen area.
Store personal belongings in area separate of food preparation and food storage area.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Clutter and personal belongings found throughout the establishment.
Remove unwanted items and clutter from establishment.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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2/19/2014 | Routine | 77 |
HACCP: Food protection. Cl- sanitizer is used in the establishment. Frozen foods were frozen.
- Original container, properly labeled, consumer advisory
Egg drop soup in a large steel pot cooling in the walk-in cooler with no date or time of preparation labeled on container. Corrected by education.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Multiple bowls and containers of uncovered food in prep coolers without a lid or covering. Multiple food items in the walk-in cooler without lid or covering (including cooling pot of egg drop soup and cooked rice). Bowl of rice being thawed in the 3 compartment sink with cool, running water was sitting next to a dirty dish (correct by cleaning and sanitizing sink and removing all dirty dishes before thawing foods in it).
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
Black Sharp microwave in kitchen is soiled. Clean all food contact surfaces as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Hand washing sinks installed, located, accessible
Upon entering back area of kitchen it was noted that heavy duty used latex gloves were draped across the hand washing area of the hand sink located by the 3 compartment sink making it inaccessible for effective hand washing. Corrected by moving gloves so that sink is open and accessible.
Lavatories shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
Due to excessive storage of dry food items, boxes, to go containers, and other paper goods in kitchen there are multiple corners and areas around equipment that cannot be effectively cleaned and are soiled. Ensure these items are routinely being moved so that the area beneath and around them can be cleaned and sanitized.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind hand sink next to industrial can opener in kitchen is heavily soiled. Wall behind 3 compartment sink where clean utensils are hung is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Large amount of boxes, containers, and dry goods stored in multiple areas of the kitchen make it hard to effectively clean floors, hard to reach areas, and corners of the kitchen.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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12/17/2013 | Routine | 88 |
HACCP|: Maintain floors under piping and around sinks and drains.
NOTE: The walk in floor has been replaced and is no longer a safety or sanitation hazard.
Continue with the organization and elimination of items not essential to the business function. Areas that have been completed are very much improved!
- Critical: Wholesome, sound condition
Dent•ed can of bamboo shoots on can rack in back storage room.
Unacceptably damaged containers of food shall not be used in the food establishment.
*Can was pulled for return*
- Original container, properly labeled, consumer advisory
Speed- rack of egg rolls in walk inn were not labeled with date of preparation or time placed in cooler.
Several pots and containers in the walk in were not labeled with contents or times of cooling (if cooked).
Label all cooling potentially hazardous food with the date and time of preparation.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food protection during storage, prepartion, display, service, transportation
Mu•ltiple foods in the prep coolers that were not covered.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Foil and plastic used on various cooking surfaces. Some heavily soiled.
*The only area that this has been allowed is around the deep fryers and this is only allowed so long as the foil is changed daily. *
Eliminate plastic and foil on other cooking equipment and surfaces and provide a smooth easy to clean surface. Foil and plastic are neither.
- Wiping cloths clean, used properly, stored
Towels being used to wipe up spills and water on floors are being left on the floors after use.
Cloths used for wiping food spills on equipment or other non food contact surfaces, or walls and floors shall be clean, dry, before use and then stored in the proper receptacle after use.
- Non-food contact surfaces clean
1) The shelves where paper bags and sauces are stored are soiled. 2) Side edges of the prep table at the end of cookline are soiled.
3) White plastic container holding small portion cups over 2 door cooler is soiled.
4) Sides of wok stove and 2 burner stove soiled. 5) Bowls on lower shelf on prep table at end of cookline and a few other pieces of equipment in lower areas have caught food debris on surfaces from sitting unused.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
The exhaust hood over the left end of the cook line where fryers and 2 woks are is heavily soiled with grease.
Walls, ceilings, and attached equipment shall be maintained clean.
One area of loose ceiling paper/tile remains ove rthe handsink in the rear. Repair this area.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are still a large quantity of boxes, paper and other containers that are being stored in the kitchen.
There are also some personal food items on the dry goods shelf intermixed in the back storeroom that are not separated and clearly marked as being "personal".
Only articles necessary for the day to day operation and maintenance of the food service establishment shall be stored on the premises.
Personal articles must be completely separated and marked as such.
Eliminate all excess plastic containers, papers, cardboard and other items that may harbor pests or inhibit cleaning.
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7/26/2013 | Routine | 87 |
-This is the second recheck performed on the facility to monitor that progress being made in reducing the amount of unnecessary items and materials in the kitchen.
There are still a large quantity of cardboard boxes stored in various areas. Some are empty but, according to the proprietor, some are holding items no longer used. The empty boxes for take out orders must be reduced to a minimum and items no longer used or needed for operation need to be removed due to the lack of space in the kitchen.
There are also plastic containers that have previously been used to hold commercially prepared foods. These are not allowed for reuse. These must be replaced with containers that are designed to go through repeated use, heating, chilling and cleaning.
There are still scattered personal items that can be removed from the facility.
The amount of newspaper has been greatly reduced. The major damage to the ceiling has been repaired.
Please be advised that although areas to rest in a facility are allowed, sleeping quarters are not.
No violation noted during this evaluation. | 5/20/2013 | Recheck | |
The facility is making steps to reduce the amount of uneccesary materials in the kitchen and cleaning in hard to reach areas that were once cluttered.
The majority if the paper is gone.However,There are still many boxes and areas where cardboard is being used.and there is still foil on the stove that needs removed.
There are still some bags and boxes holding items like 'to go' containers that are not used in the facility.
The corner where the grinder sits has been cleaned but still needs certain items eliminated.
Continue with the removal of items not necessary for the business, the organization and the cleaning.
A second recheck of the progress will be done on or about the 15th of April.
No violation noted during this evaluation. | 4/1/2013 | Recheck | |
|HACCP: Reheating partially cooked and then cooled foods requires that the internal temperature reach 165 degrees minimum.|
Due to the level of cleanliness of the majority of the non food contact surfaces, a return visit in 2 weeks was discussed with one of the owners. At this time a recheck of the kitchen will be done to determine that progress is being made to improve the condition of the equipment and fixtures as previously mentioned. If the level of sanitation declines, please be advised that it could lead to a suspension of the license.
A recheck inspection will be done on or about the 1st of April 2013.
- Critical: Wholesome, sound condition
Severely dented can of bamboo shoots/water chestnuts on the can rack in back.
Unacceptably damaged containers of food shall not be used in the food establishment.
Cans with dents on the seams or seals or SHARP dents and creases must be 1) separated from the other cans and 2) clearly marked or stored in a separate area for return OR they must be disposed of.
*Can was pulled and separated
- Food protection during storage, prepartion, display, service, transportation
1) Majority of food in walk in and some in prep coolers is only partially covered. 2) Boxes holding condiments soiled.
3) Metal bowl with brown rice sitting on top of white rice in steamer. This must be separated with a barrier. Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service. Supply appropriate covers for containers - if foil or plastic wrap is used, secure tightly all the way around the top of the container.
Self serve condiments, seasonings and dressings shall be provided in individual packages, from dispensers, or from easily cleanable containers that protect the contents from consumer contamination.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in the walk in are severely rusted.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) There are multiple areas where foil and paper are being used and reused as surfacing. THE ONLY AREA THAT FOIL HAS BEEN ALLOWED IS AROUND THE FRYER AND IT MUST BE CHANGED DAILY.
2) There are several areas where tape is being used to hold things together. TAPE MUST BE REMOVED.
3) The plastic that covers the security monitor is soiled. CHANGE THE PLASTIC FREQUENTLY.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
1) Interiors of the 2 door and 3 door cooler on the line have some food debris inside.
2) Chopper bowl and mixing shaft soiled with stuck on food debris.
3) Blowers in the walk in soiled with black dust.
\The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Table holding large shredder soiled around unit.
2) Table under steamer soiled.
3) Dust and stuck on grease on the rungs of the racks above the prep coolers.
4) THERE ARE MULTIPLE AREAS, MULTIPLE PIECES OF EQUIPMENT AND MULTIPLE SMALL ITEMS (CALCULATORS, SCALES,TOOLS, ETC) THAT AREA SOILED AND SCATTERED THROUGHOUT THE KITCHEN.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
1) Flooring behind the large shredded table is soiled.
2) Flooring in the corner near the flour and corn starch bins and under 3 bay sink is soiled.
3) Flooring in the walk in is raised, lifted and damaged. This presents a safety hazard as well as a contamination hazard.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Ceiling above corner storage and dishwash area is damaged.
2) Exhaust hood is heavily soiled with grease - mostly on the left side.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are many items throughout the kitchen that are not necessary for the function of the business - for example, personal articles and an over supply of boxes and paper.
7Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
Items not absolutely needed for the business must be removed from the kitchen
Personal items can be stored in the break area so long as they do not contribute to a lack of cleanliness or harbor pests.
- Clean and soiled linen segregated and properly stored.
Towels laying on floor near wok stove and 3 bay sink.
Soiled clothes and linens shall be stored in non-absorbent containers or washable laundry bags until removed for laundering.
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3/12/2013 | Routine | 83 |
HACCP: Cleaning non food contact surfaces in front areas does not require that you use a sanitizing solution. Proper cleaning kitchen surfaces does. Do not mix bleach with soap and water because it can reduce the effectiveness of the sanitizer.
- Critical: Wholesome, sound condition
Can/of hoisin sauce on rack in back was dented on top seal and across seam.
Unacceptably damaged containers of food shall not be used in the food establishmentsh. Dents across the seam or seal, dents that form a sharp edge crease or cans that are leaking or bulging must not be used in the food establishment.
*can was pulled for return.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food were stored on the freezer floor under the racks.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces designed, constructed, maintained, installed, located.
= The racks in the walk in are severely rusted.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices, including foreign substances such as rust.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) There is paper and cardboard lining multiple shelves and surfaces in several areas - carts, shelves racks etc.
2) There is foil lining utensils and equipment surfaces.
Paper, boxes and foil are not smooth or easily cleanable and easily sanitized. These must all be removed except for the foil which has been allowed to be used around the fryers only.
- Non-food contact surfaces clean
1) The tea and sugar table near soda machine is soiled. 2) Top of the wood surrounding the pass thru window is soiled.
3) Metal pan of hot sauce under the table by prep cooler across from the oven is soiled. 4) Both the speed racks on wheels are soiled.
5) Metal shelving unit under rice cooker soiled. 6) Lower shelf under the shredder where the unused slicer sits is soiled as is slicer.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
THE FLOOR IN THE WALK IN IS SEVERELY DAMAGED AND CREATES NOT ONLY A CLEANLINESS ISSUE BUT ALSO A SAFETY HAZARD. IT IS A LIABILITY TO THE OWNER OF THE ESTABLISHMENT SHOULD SOMEONE BE INJURED FROM THE LIFTED, RAISED STAINLESS FLOOR SEAM. REPAIR THIS IMMEDIATELY.
1) Floors in the corner by the cabinet holding boxes and the corner near the dish sink are soiled.
2) The freezer floor is soiled with food debris.
3) The floors in the storeroom are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) There is dust build up on pipes, columns and wires in the kitchen.
2) Ceiling and wall is damaged at the end of the dish area in corner.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
1) There are many items in the kitchen that are not necessary to the function of the business.
2) There is still an intermixing of personal and food service foods and items in the store room.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
Remove items in kitchen that are not necessary for food service.
Continue to separate personal from business articles in store room.
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12/7/2012 | Routine | 86 |
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