Dishwashing facilities were being maintained properly. No food temperature problems were observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods were "out of temperature" on top of the cold food prep bar in the kitchen. Steamed shrimp were at 47 F. Diced cooked pork was at 47 F. Ginger slices were at 47 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know exactly when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. The cold food prep bar in the kitchen needs to be continuously maintained/serviced so that it is capable of holding all potentially hazardous foods at 41 F or lower at all times.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: There was a glass, and a plastic cup, in the basin of the front kitchen handwashing sink.
Correction: Handwashing sinks may be used for nothing except handwashing. Handwashing sink basins may not be used for storage items, even temporarily. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. This violation was immediately corrected by the establishment management.
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02/01/2016 | Routine | |
Handwashing facilities were being maintained correctly. No food temperature problems were observed.
- Utensils - In-Use - Between-Use Storage
Observation: There is a disposable carry-out container (with no handle) being used as a substitute for a proper scoop (with a handle) in the bulk potato starch container.
Correction: Only proper scoops, or other utensils, with a handle, may be used for this application.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The mechanical dishwasher was not getting any detectable sanitizer associated with the final rinse step of the mechanical dishwasher.
Correction: The available chlorine level, associated with the final rinse step (the sanitizing step) of the mechanical dishwasher needs to be 50 to 100 ppm on each run of the mechanical dishwasher cycle. A service call was immediately placed by the establishment management. The problem was corrected, while we were completing our inspection.. Available chlorine level, associated with the mechanical dishwasher, was 75 ppm, after the correction.
- Backflow Prevention Device, Design Standard
Observation: The "double check valve with an intermediate atmospheric vent" type of back-flow preventer, that we require to be installed between the faucet, and the hose with sprayer, associated with the mop sink, has been removed.
Correction: This is a water under pressure application. A "double check valve with an intermediate atmospheric vent" type of back-flow preventer needs to be reinstalled, at the mopsink faucet, as soon as possible.
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09/15/2015 | Routine | |
Dishwashing facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: There was a pan of steamed mussels "double-stacked" (not down in one of the proper "slots") on top of a pan of food, on the cold food bar, in the kitchen. The mussels were "out of temperature." The mussels were at 48 F.
Correction: Potentially hazardous foods must be held at 41 F, or lower, at all times. The pan of cooked mussels was immediately partially submerged in a pan of ice, to rapidly bring the temperature of the mussels down to 41 F, or lower, and to keep the mussels at 41 F, or lower. This corrected the violation.
- Equipment - Good Repair and Proper Adjustment
Observation: The hot water stream is weak, at the handwashing sink, in the back part of the kitchen, near the mechanical dishwasher. The cold water stream is correct.
Correction: We require that all equipment be kept in good repair, and proper adjustment. The hot water stream, associated with the back kitchen handwashing sink needs to be adjusted so that it is stronger. We need to do everything necessary to encourage proper, and whenever necessary handwashing. This adjustment needs to be taken care of, as soon as possible.
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03/09/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: There were several "flats" of shell eggs out at room temperature, in the kitchen.
Correction: No more than one "flat" of shell eggs may be out at room temperature at any one time. Shell eggs need to be stored at 45 F, or lower, at all times. This violation was immediately corrected by the establishment management.
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10/15/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods were "out of temperature" in the 2-door glass door refrigerator in the kitchen, along the back wall (near the big ice machine). Mushroom cap and vegetable marinade was at 47 F. Seafood salad was at 47 F. T
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. No potentially hazardous foods may be stored in this glass door refrigerator, until it has been "checked out," and is again capable of holding all foods t 41 F, or lower, at all times. All of the foods in this refrigerator were immediately moved, by the establishment management to another refrigerator which is working properly. This corrected the violation.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The mechanical dishwasher was not getting any detectable sanitizer, associated with the final rinse step, as measured by bleach type test strips.
Correction: We require that the sanitizer level associated with the final rinse step be 50 to 100 ppm on each run of the mechanical dishwasher. A service call was placed and the technician corrected the problem. After the maintenance, the available chlorine was 100 ppm, as measured by the bleach type test strips.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: There were kitchen utensils being stored in the back kitchen handwashing sink.
Correction: The handwashing sinks may be used for nothing except handwashing. This violation was immediately corrected by the establishment management. We need to encourage frequent, and whenever, necessary, handwashing.
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05/06/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: There was one can of water chestnuts, which had a dent in the side seam, and a dent in the top seam, but was being stored among cans intended for service to customers.
Correction: We do not allow cans of food with dents in top, bottom, or side seams to be used for service to customers. Cans with dents in top, bottom, or side seams need to be separated from cans intended for service to customers, immediately when deliveries arrive, and cases are unpacked. Cans with dents in top, bottom or side seams may be stored in a special area marked with a sign which says "damaged cans only-until they can be returned to the supplier for reimbursement. Or they may be discarded. This violation was immediately corrected by the establishment management. This violation was immediately corrected by the establishment management.
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12/06/2013 | Risk Factor | |
Handwashing, and dishwashing, facilities were bring maintained properly.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: There was one can of bamboo shoots, and there was one can of pineapple chunks, with dents in top seams, being stored on storage rack among cans of food intended for service to customers.
Correction: Cans with dents in top, bottom, or side seams may not be used for service to customers. Cans with dents in seams need to be separated from cans intended for service to customers, as soon as cans shipments arrive, and are unpacked. Cans with dents in top, bottom, or side seams may be store in a special area designated with a sign which says "damaged cans only," until they can be returned for reimbursement. Or they may be discarded. This violation was immediately corrected by the establishment management.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The large-size egg rolls in the walk-in refrigerator, were "out of temperature." These egg rolls were at 62 F.
Correction: All potentially hazardous foods must be stored at 41 F, or lower, at all times. These egg rolls, which were delivered to the restaurant earlier today, from an outside commercial shipper, were immediately voluntarily discarded by the restaurant management, at our request. This corrected the violation.
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08/13/2013 | Routine | |
No food temperature problems were observed.
- Critical: Package Integrity* (corrected on site)
Observation: There were two cans of Longans in syrup that had dents in top seams, but were being stored among canned goods intended for service to customers.
Correction: Cans with dents in top, bottom, or side seams may not be used for service to the public. Cans needs to inspected as soon as canned goods come in as deliveries from the suppliers. Cans with dents in top, bottom, or side seams need to be immediately separated from the canned goods intended for service to customers. Cans with dents in seams need to be stored in a specially designated area for "damaged cans only," until they can be returned to the supplier for reimbursement. Or they may be discarded. This violation was immediately corrected-the two cans of Longans were placed in the special area (designated with a sign) for "damaged cans only.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The white rice with vinegar mixture, in the "sushi bar section,"used for preparing the sushi and sashimi rolls, was at 99 F, at the time the inspection was begun. The restaurant uses time, rather than temperature, as the food safety control for the "sushi rice." However, there was no evidence that the time and temperature records were being recorded today, indicating exactly at what time this batch of rice was cooked.. A "daily log" is required to be present, and accurate, everyday, to help insure that the sushi rice is discarded, and replaced with a new batch of rice and vinegar mix, at least every four hours.
Correction: When a potentially hazardous food, such as cooked sushi rice, which normally is held below 135 F, and above 41 F, each batch must be eaten, or discarded, within 4 hours, to prevent a risk of foodborne illness. Our regulations require that the sushi rice be replaced with a new batch of sushi rice, at least every four hours. Since the "log sheet" of the time and temperature records for today could not be located, the establishment management, at our request, voluntarily discarded this batch of sushi rice. The log/record keeping procedures, that we require, were immediately put back in place, by the establishment management. This corrected the violation.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The mechanical dishwasher was getting no detectable sanitizer associated with the final rinse step (the sanitizing step) of the mechanical dishwasher.
Correction: The available chlorine level associated with the sanitizeing step needs to be 50 to 100 ppm, at the end of each run of the mechanical dishwasher cycle, as measured by the bleach-type test strips. Until the mechanical dishwasher is again sanitizing properly, all items must be sanitized manually, by immersion in a sanitizining solution, in the three compartment sink, following being run through the mechanical dishwasher. (All items must be immersed for at least one minute, prior to air-drying.) A service call was immediately placed by the establishment management to have the mechanical dishwasher checked out/ repaired by repair personnel. We require that the establishment management call us and leave a message, once the mechanical dishwasher has been serviced/repaired, nd is again sanitizning properly.
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04/19/2013 | Risk Factor | |
No violations were observed on this inspection.
No violation noted during this evaluation. | 12/21/2012 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: An employee was observed "scooping" ice out of the big ice machine, using a pail (without a handle).
Correction: Not allowed. Only a proper scoop (with a handle) or a large pan or other item, with a handle, may be used for "scooping" ice out of the ice bin. The handle insures that there is no direct hand contact with the ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shell eggs (8 flats) were left out, overnight, at room temperature, in the kitchen. The shell eggs were at 65 F. Also, foods were "out of temperature" in the three door glass door reach-in refrigerator. In the glass door three door reach-in refrigerator, potato salad was at 47 F. Cantelope pieces were at 48 F. Pear slices were at 48 F.
Correction: We require that shell eggs be stored at 45 F, or lower . Shell eggs that are above 45 F for more than four hours total time must be discarded, due to the risk of bacterial growth and cross contaimination. And, when a potentially hazardous food such as potato salad, or cantelope pieces, goes out of temperature, that is above 41 F, it must be eaten, or discarded, within four hours, or there is a risk of foodborne illness. All potentially hazardous foods in the three door glass door reach-in refrigerator were immedialtely moved to other refrigerators which were working properly-holding all foods at 41 F, or lowerat all times. No potentially hazardous foods may be stored in the three door glass door reach-in refrigerator, until it has been repaired/adjusted so that it is again capable of holding all potentially hazardous foods at 41 F, or lower, at all times. A service call was placed immediately by the establishment to repair this refrigerator. And the shell eggs that were left out at room temperature overnight were immediately discarded at our request.
- Equipment - Good Repair and Proper Adjustment
Observation: One of the two kitchen handwashing sinks-the one near the mechanical dishwasher area- is broken-no running water-problem with the faucet. The handwashing sinks in the Mongolian bar area, in the beverage service area, and in all of the restrooms were working properly, and stocked with handsoap, and papaer towels.
Correction: We require that all handwashing sinks be available for handwashing at all times. The broken handwashing sink needs to be repaied immediately. We need to do everything possible to encourage frequent, and whenever necessary, handwashing.
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12/14/2012 | Routine | |
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