Food suppliers are US Foods and Best Foods. Proteins are received raw. No changes to menu. No foods served undercooked or raw. Soups are made and discarded daily. White rice is cooled
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed opened cans of vegetables, egg rolls, and cooked chicken in the prep units not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Recommend preventing cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled food containers by the wok line.
Correction: Recommend labeling working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed knife stored between two prep units.
Correction: Recommend storing 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. PIC cleaned knife.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed white rice in the walk in cooler not being adequately cooled to prevent the growth of harmful bacteria. PIC stated rice was cooled the previous night
Correction: observed rice at 67 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed pork wontons, raw egg batter, egg rolls, and raw scallops cold holding at improper temperatures > 41 F. Observed pork wontons on ice by steam table at 45 F
Correction: PIC stated these had been brought out at 11:30am. Observed raw egg batter at 60 F by the wok line
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) egg rolls, sweet & sour chicken, and lo mein in the refrigeration units not properly dated for disposition.
Correction: Recommend marking 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the walk in cooler (WIC) door in a state of disrepair and damaged. Observed the WIC door not providing a tight seal along the bottom of the unit. WIC was observed maintaining temperature and properly cold holding food.
Correction: Recommend repairing the bottom seal to the door of the WIC to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floor in need of cleaning.
Correction: Recommend cleaning. 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.
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12/10/2015 | Routine | |
All violations observed corrected. Observed lights repaired, soiled linens removed and outside grease container replaced. Observed new prep unit in place and both prep units properly cold holding food.
No violation noted during this evaluation. | 07/02/2015 | Follow-up | |
The following observations were made:
1) PIC stated new door gaskets for the True prep unit have been ordered.
2) The True prep unit on the left was observed with no water in the bottom of the unit, however, the unit was improperly cold holding food > 41 F. PIC called technician for service and agreed not to store TCS (time temperature controlled for safety) food in the unit until repaired.
3) Hood filters were observed being cleaned by a commercial company during the inspection.
4) The prep unit on the right was observed replaced. The new Supera prep unit was observed cold holding at 36 F.
5) The outside dumpster area was observed clean. PIC stated the grease container is scheduled for dumping this month. Soiled towels observed in bag and PIC stated these will be picked up by service company today or tomorrow.
6) PIC stated ceiling lights are scheduled for replacement/ service today.
7) No equipment thermometer in the True prep unit (left side) or reach in freezer. PIC placed one in the prep unit during inspection. EHS recommended he obtain a thermometer to keep in the reach in freezer.
8) Fire suppression system tag and class K fire extinguisher tag observed showing last service on January 2015. Recommend PIC contact company to determine next scheduled service for suppression system.
9) Back screen door observed repaired and with weather stripping attached.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed TCS (time temperature controlled for safety) foods cold holding at improper temperatures in the left side True prep unit. Observed liquid eggs at 52 F, shell eggs at 52 F and cooked peas at 52 F. PIC stated the food had been in the unit overnight, and he was not sure how long it had been cold holding > 41 F.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the True (left side) prep unit in a state of disrepair and damaged. Observed unit cold holding food > 50 F. PIC stated this unit was serviced 2 days prior.
Correction: Recommend repairing the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. PIC called technician for service and agreed not to store any TCS foods in the unit until it is repaired and cold holding food at or below 41 F.
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06/23/2015 | Follow-up | |
US Foods and Best Food Co. are the food suppliers. Most proteins are received raw, frozen and thawed prior to cooking. Egg rolls are cooked and cooled. White rice is cooled for fried rice. Soups are made and discarded daily. PIC has contacted Reliable Pest Control to be LPCO. Ownership changed 6/6/15
- Critical: Employee Health*
Observation: Observed employees or applicants not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Recommend having the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS provided Form 1B.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed rice scoop stored in room temperature water at 79 F.
Correction: Recommend storing 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.
- Critical: Cooling* (corrected on site)
Observation: Observed breaded chicken not being adequately cooled to prevent the growth of harmful bacteria. Observed breaded chicken by the fryer at 82 F. PIC stated this food was cooked at 11:30am and had been there at room temperature cooling for 3.5 hrs.
Correction: Recommend discarding the chicken improperly cooled. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC discarded.
- Cooling Methods (corrected on site)
Observation: Observed improper cooling methods being used. Observed lo mein noodles cooling in deep containers with lids on and stacked in the walk in cooler. Observed fried rice being cooled in a deep container in the walk in cooler
Correction: foods were still within the cooling parameters. Observed breaded chicken being cooled at room temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed several TCS (time temperature controlled for safety) foods in both prep units cold holding at improper temperatures
Correction: observed raw beef at 45 F and raw chicken 45-50 F in the left hand prep unit. PIC stated these were placed in unit after lunch at 2:00pm. Observed lo mein noodles at 60 F, egg rolls at 68 F, breaded chicken at 56 F, spring rolls at 54 F, and raw bean sprouts at 60 F in the right hand side prep unit. PIC stated these had all placed in the unit at 11:30am, temp. @ 2:45pm.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed both prep units in a state of disrepair and damaged. Observed prep units cold holding at 50 F and 54 F, and cold holding food > 41 F.
Correction: Recommend repairing the prep units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. PIC adjusted prep units colder. Discussed not storing any TCS (time temperature controlled for safety) foods in the units until able to cold hold at or below 41 F or using 4 hour time control. Discussed that foods on time control must be marked with a 4 hour discard time and discarded after 4 hours. Discussed having units serviced in adjustment does not cool the unit.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed the chlorine sanitizing solution in the dish machine not at an acceptable concentration
Correction: observed at 0 ppm. Dish machine was not in use at the time of observation.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surfaces of the grill vents and dry storage (canned goods) racks with accumulations of grime and debris.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed rear screen door with several holes in it.
Correction: Recommend repairing/ replacing screen on rear door. 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. PIC closed main door.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors throughout facility in need of cleaning.
Correction: Recommend cleaning. 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.
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06/15/2015 | Routine | |
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