- [2] Food protected during storage; preparation; display; service; transportation
Observed chow mein noodles @ 60F. Corrected. Product wasw placed in a stainless steel plan to ensure temperature is maintained @ 41F & below.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed buildup of food debris on floors. Recommend deep cleaning on a more routine basis.
- General Comments that relate to this Inspection
The following items were noted during inspection:Cold hold temps in walking refrig. unit were holding between 40F- 45F. (Inspection conducted after lunch).Cold hold temps on makeup unit were @ 39F-40F. (Observed standing water in bottom of makeup unit- operator to have checked to ensure nothing is wrong. Temps are holding ok)Walkin Freezer- functioning properly.Food stored propely off ground. Handwash was properly stocked with soap and paper towels.Ice machine is currently out of service (having repaired today).Discussed new regulations; specifically no bare hand contact with ready to eat food &CFPM changes.The link below is to the WCHD; for more information on new regulations.https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
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10/6/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:THIS IS THE RE-INSPECTION ALL ITEMS HAVE BEEN CORRECTED FROM THE 6/17/14 INSPECTION.MAKE SURE TO KEEP UP ON CLEANING DAILYWENT OVER GI ILLNESS AND POLICIES
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6/27/2014 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) 3 COMP SINK JUST WASHING WITH SOAP AND WATER. MUST WASH; RINSE; SANITIZE AND SANITIZER KEPT AT 100 PPM. HAS TEST STRIPS BUT NOT USING AS INDICATED BY THE BUILDUP OF DIRT ON THEM. (iMMEDIATELY).
- [1] Single service: articles; storage; dispensing; used
240) IN RICE; FLOUR AND SUGAR CONTAINERS THEY HAVE TWO BOWLS AND SCOOPS THAT HAVE HANDLES IN THE PRODUCT. MUST DISCONTINUE USE OF SINGLE SERVICE ITEMS AND USE APPROVED SCOOPS WITH HANDLES UP OR OUT OF PRODUCT. 7 DAYS.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) FLOORS ARE VERY DIRTY ESPECIALLY UNDER EQUIPMENT AND AROUND THE 3 COMP SINK. MUST CLEAN NIGHTLY TO PREVENT THE BUILD UP. 7 DAYS.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
350) FLOORS ARE VERY DIRTY ESPECIALLY UNDER EQUIPMENT AND AROUND THE 3 COMP SINK. MUST CLEAN NIGHTLY TO PREVENT THE BUILD UP. 7 DAYS.
- General Comments that relate to this Inspection
NOTES:NO HOT HOLDING COOKING ALL TO ORDER. HAVE THREE PANS OF PORK; CHICKEN; BEEF AT 50-53 DEGREE F (PRECOOKED) OUT SINCE 1100. ADVISED TO KEEP ON ICE BATHS TO ENSURE 40 DEGREE F. FLASH COOK WHEN ORDER COMES IN;PREP REFER AND PRODUCT ON TOP RAW CHICKEN; BEEF; PORK AND VEGGIES ALL AT 34-38 DEGREE F. FREEZER ALL PRODUCT FROZEN AND PROPERLY STORED.REFER - GOOD SEPARATION BETWEEN VEGGIES AND MEAT. ALL PROPERLY STORED AT AT 36 DEGREE F.3 COMP SINK NO DISHWASHER MUST WASH RINSE SANITIZE.HANDSINKS OK (OBSERVED) WENT OVER POLICY.PEST CONTROL MONTHLY/HOOD QUARTERLYTHERMOMETERS/TEST STRIPS MUST USENEED TO HAVE A CFPM ON EVERY SHIFT ESPECIALLY WHEN THAWING AND PREPPING MEATS. WHEN THAWING AND PREP OF RAW MEATS MUST WATCH TEMPERATURE.
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6/17/2014 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
50) Had three open cans of product in refer; need to open and transfer to food grade containers as soon as possible to prevent metal leaching. Coorrected on Site.Had two packages of beef out temperature at 52 degree F; need to thaw in running water or thaw and put back in refrigerator and don't let it get over 40 degree F.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Dishwasher spray handle has a heavy build up. Need to heavily clean or replace to prevent this build up causes bacteria growth. 7 Days.
- General Comments that relate to this Inspection
Notes:Restaurant okHandsinks okRefer at 36 degree F all product properly stored. Freezer at -5 degree F make sure that all product is stored at least 6 inches off the floor.Three comp sink; wash; rinse; sanitize; air dry. Test stripsLine prep refer at 38 degree F all product at 40 degree F or lower.Thermometers ok.Restrooms/Trash area okWent over hand washing and sick policy. Ok to operate
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7/19/2013 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND 2 BAGS OF MEAT STORED ON THE FLOOR OF THE INSIDE FREEZER. MUST STORE ALL FOOD 6 INCHES OFF OF THE FLOOR TO PROTECT FROM CONTAMINATION. CORRECTED ON SITE.
- [1] In-use food; ice dispensing utensils properly stored
FOUND ICE SCOOP STORED ON TOP OF ICE MACHINE. MUST STORE ICE SCOOP IN A CLEANABLE CONTAINER TO PREVENT CONTAMINATION OF SCOOP. CORRECTED ON SITE.
- [1] Installed; maintained
BACK HANDSINK NOT DRAINING. MUST HAVE PLUMBING COMPANY CLEAR BLOCK IN DRAIN TO ALLOW SINK TO DRAIN COMPLETELY. PLUMBING COMPANY CALLED WHILE ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED. BACK HANDSINK STILL ACCESSIBLE FOR HANDWASHING EVEN WITH SLOW DRAIN.ALL HOT AND COLD HOLDING TEMPS GOOD - WITHIN REGULATION.PROPER FOOD STORAGE. 3-COMP SINK GOOD.OUTSIDE STORAGE AREA GOOD.DISCUSSED EMPLOYEE HEALTH - NO PROBLEMS.FACILITY HAS PCO ON CONTRACT.
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12/12/2012 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Chicken stored on floor in freezer (outside storage). Store all food product off of floor to prevent contamination.
- General Comments that relate to this Inspection
Notes:All temps OK; walk-in temps - peking duck (grilled) 34F; chicken 34F (partially cooked); raw chicken 31F; raw beef 30F; sweet-n-sour chicken 39F; one pan of partially cooked chicken at 46F-cooked previous night- ensure all product is cooled to final temp at 40F.Discussed cooling process - all product is cooled on shallow sheet pans.Make-up unit temps - beef 38F; chicken 34F; pork 34F; noodles and vegetables stored on ice on prep counter for lunch rush 41F - 42F; product transferred to walk-in after lunch rush.Egg rolls 37F; pot stickers 38F; rice 162F.Good food storage practicesHandsinks stocked and availableRestrooms OKOutside dry storage OKFacility has 3 CFPMs:Andy Hui M100153 exp 02/09/15Liang Yu M110127 exp 01/04/16Facility maintained in good conditionGood foodhandling practicesStrip availableFacility under Active Managerial ControlDiscussed exclusion of ill foodhandlers for 48 hours after last bout of Vom-Dia.
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11/22/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations notedNotes:Dry storage shelves in outside storage have been painted/sealedDiscussed cooling process - noodles cooling on sheet pans; temps 41F on two pans; 84F on one pan; prodcut cooked @ 1030am - temps taken @1130am - ensure product is cooled prior to covering; stem thermometer must be used at all times - thermometer calibrated OKFacility maintained in good conditionOperaotor under compliance for CFPM
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11/17/2010 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Store all food off floor in outside storage freezer and freezer in kitchen
- [1] Installed; maintained
Hot water to 3rd compartment was shut off due to leak at faucet-repair leak; spring hose from other compartment will be used to fill sink until repaired-ensure dishwasher is instructed on filling all compartments.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper/disposable towels at either handsink; corrected-on-site; ensure towels are available at all times.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor in freezer at outside storage and freezer in kitchen; ensure floors in freezer are cleaned on a regular basis
- General Comments that relate to this Inspection
Notes:temps-reach in: pork @36F; chicken @35F; rice @ 167F; fried rice @147F; walk-in: bagged chicken @42F; raw chicken @ 34F*post current CFPM certificate-expires 02/09/15Discussed cooling procedures-per operator-all cooked product (chicken; noodles; etc) are cooked and placed on sheet pans in kitchen for ~ 1 Hr; transferred to walk-in.Ensure product is reaching 40F prior to placing in bags; bus tubs; etc. Operator must use stem thermometer to check temps.Install cover for freezer compressor in kitchen.Chicken (cooked) at line @ 45F for lunch rush (temped @ 1100am); product pulled for rush; ensure product is discarded or cooled if not used (4 hour max hold time).All temps good; kitchen cleaned on a regular basis; restrooms OK; raw stored under cooked in reach-in and walk-in.CFM must be available on-site at all times due to risk category. 60 days to obtain CFM that is on-site.
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11/15/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Reinspection:All items correctedNotes: operator storing noodles on ice at cook lineusing shallow stainless steel pans for cooling
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12/29/2009 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
COOKED NOODLES IN WALK-IN IN COVERED PLASTIC BUS TUVS AT 54F; PER OPERATOR NOODLES COOKED PREVIOUS NIGHT. TWO BUS TUBS VOLUNTARILY DISCARDED. COOKED PORK AT 58F; PER OPERATOR PORK COOKED PREVIOUS NIGHT; ONE PAN VOLUNTARILY DISCARDED. DISCUSSED PROCEDURES AND USE OF STAINLESS.
- [2] Food protected during storage; preparation; display; service; transportation
RAW FOODS (CHECKEN; PORK) STORED OVER COOKED; READY-TO-EAT FOODS IN WALK-IN. STORE ALL RAW FOODS BELOW ANY COOKED; READY-TO-EAT FOODS (DUCK; VEGETABLES; ETC). RAW FOODS STORED OVER READY-TO-EAT IN PREP LINE REACH-IN. ABOVE CORRECTED ON SITE.
- [2] Handling of food; ice; minimized
OBSERVED DISHWASHER PREPPING RAW CHICKEN AND USING BARE HANDS TOPLACE COOKED FOODS IN TO-GO CONTAINER; PER EMPLOYEE HANDS WERE WASHED PRIOR TO HANDLING COOKED FOODS. ENSURE EMPLOYEES ARE WASHING HANDS BETWEEN HANDLING RAW FOODS AND COOKED; READY-TO-EAT; USE UTENSILS TO MINIMIZE BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
OPERATOR AND DISHWASHER UNABLE TO DEMONSTRATED SET UP AND OPERATION OF 3 COMPARTMENT SINK. STOPPERS FOR SINKS NOT AVAILABLE. OPERATOR MUST PROVIDE STOPPERS TO FILL 3 SINKS. DISCUSSED AND DEMONSTRATED SET-UP OF 3 COMPARTMENT SINK AND PROPER USE FOR WASH; RINSE; SANITIZE. OPERATOR / CFPM MUST TRAIN EMPLOYEES ON PROPER SET-UP.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
CLEAN INSIDE OF ICE MACHINE; CLEAN ICE SCOOP; CLEAN ON TOP OF ICE MACHINE. STORE SCOOP IN ICE WITH HANDLE OUT OR ON A CLEANABLE SURFACE.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
PROVIDE TEST STRIPS FOR CHLORINE AT 3 COMPARTMENT.
- [1] Non-food contact surfaces of equipment and utensils clean
CLEAN INSIDE MAKE-UP UNIT AT PREP LINE; CLEAN FLOOR IN FREEZER; CLEAN AROUND AND UNDER PREP SINK.
- [4] Number; convenient; accessible; designed; installed
HANDSINK USED FOR THAWING OF SHRIMP. HANDSINKS ARE FOR HANDWASHING ONLY. USE PREP SINK FOR THAWING. CORRECTED ON SITE.
- [5] Necessary toxic items properly stored; labeled; used
TWO BOTTLES OF 409 CLEANER HANGING OVER 3 COMPARTMENT SINK. STORE UNDER EQUIPMENT. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:FOLLOWING TEMPS OBSERVED: MAKE-UP (BEEF AT 41F; PORT AT 38F; CHICKEN AT 41F)WALK-IN - ALL TEMPS OK - PARTIALLY COOKED CHICKEN AT 41-44F; ENSURE PRODUCT IS AT 40F OR BELOW.SESAME CHICKEN AT COOK LINE AT 61F; PER OPERATOR FOOD OUT 30 MINUTES PRIOR DUE TO LUNCH RUSH. FOOD IS TOSSED IF NOT COOKED/USED WITHIN 30 MINUTES. FRIED RICE AT 119F - PER OPERATOR SMALL BATCHES COOKED AND THROWN OUT AFTER 30 MINUTES.NOODLES AT 54F ON PREP LINE - PER OPERATOR FOOD IS DISCARDED AFTER 30 MINUTES. OPERATOR MUST ENSURE FOOD IS REHEATED; COOLED OR DISCARDED (IF ESTABLISHMENT PROCEDURE) IF NOT USED. FOOD MUST BE KEPT HOT AT 140F MINIMUM OR COLD AT 40F AT ALL TIMES.POST ALL CFM CERTIFICATION. CFM MUST OBTAIN CARD FROM WCHD. #6532601 6/14/09
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12/18/2009 | Routine Inspection 1st | 73 |
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4/15/2008 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Large quantity of pork and vegetables cooling on counter at 120 F.Divided food into two calenders and stirred every 10 minutes to bring down to 70 F. in 2 hours. Small bins of fried shrimp and chicken stored at 60 F. on cook line. Store all pre-cooked meats in second container with ice water to maintain at 40 F. until ready to cook.Garlic prepared on site in oil and water. Store small quantities on cook line on ice. Discard at end of shift.Dry noodles covered with cloth towel. Cover with plastic or paper towel to prevent contamination from detergent in cloth towel.Pooled shell eggs found inmakeup table on cook line. Immediately discarded voluntarily.
- [2] Food protected during storage; preparation; display; service; transportation
Ketchup; pinneapple stored in opened original can. Transfer to food grade storage container.Chili in open containers for use on tables in serving area. Obtain covered containers for chili.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] In-use food; ice dispensing utensils properly stored
Potery dish used to scoop drybrice. Use scoop inteded for food to remove rice.
- [1] Clean clothes; hair restraints
Open water cup stored above drink machine. Obtain covered platic cup with straw for employee beverages.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Cutting raw beef above storage area for food calendars used for washing raw vegebles. Store all utensils for food and food product away from raw meat prep area.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Bottom of freezer; outside of freezer and walkin; FRP board on walls; outside of plastic food containers need cleaning.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
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4/10/2008 | Routine Inspection 1st | 86 |
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