Repair lighting by the dry storage area.
Veggies must be rinsed, prior to cooking.
Operator has called to have back make table serviced.
Frigidaire refrigerator in the kitchen is in need of a thermometer.
- Food Storage - Clean and Dry Location
Observation: Boxes of food were observed being stored on the floor of the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the back make table were observed cold holding at improper temperatures. Do not leave container of rice on the counter for long periods of time.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/08/2015 | Routine | |
Establishment with an adequate metal food stem thermometer chlorine test kit. The bleach water set up was adequate. Adequate employee health policy in place. Health permit posted & visible.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: Grease build-up on the side of the fryer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the kitchen hand-sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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08/01/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The wiping cloth/sanitizer set up was adequate. Adequate employee health policy in place. Health permit posted & visible.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The front hand-sink is not sealed to the wall.
Correction: Seal the hand-sink to the wall as needed.
- Non-Food Contact Surfaces
Observation: Debris build-up on the following non-food contact surfaces of equipment: handles of the cold holding units, walk-in cooler storage racks & the bottom of the large prep table.
Correction: Clean the surfaces as shown/needed.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the kitchen hand-sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the hand-sink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: 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.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the kitchen hand-sink.
Correction: Paper towels must be provided at all hand-sinks at all times.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/19/2015 | Routine | |
Non-critical violations must be corrected within 30 days.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No sanitizer tested in the bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The card board boxes in use as a food contact surface equipment.
Correction: Replace card board to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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10/24/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with flour and starch.
Correction: Label 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the kitchen sandwich unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation on the bottom of both kitchen and front make-up tables. Water leaking on the floor.
Correction: Repair make-up tables 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed mold growth on the following nonfood-food contact surfaces: interior of Frigidaire reach-in cooler..
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/03/2014 | Routine | |
Leaking pipe in the WIF has been repaired. All standing ice has been cleaned up.
Hood system professionally cleaned on 3/2/14.
No thawing currently taking place.
No breaded chicken or shell eggs out.
Facility is interested in adding additional woks along the cook line. In order to do this, the facility must contact the Fire Marshall and a hood equipment test company. There is an existing nozzle over a rice cooker that the fire rating is unknown. A hood equipment test company call tell the owners what that rating is and if it is adequate for a wok. Also wants to add another wok along the left end of the cook line that an additional nozzle for the hood system would have to be added.
****If wanting to avoid plan review, facility must provide a written letter stating that there will be no change of menu or kitchen layout with the additional woks being added to the cook line.
No violation noted during this evaluation. | 03/04/2014 | Follow-up | |
A part has been ordered to repair the broken pipe in the WIF. The leaking pipe causes the ice build-up in the unit. Part should be installed within the next three weeks.
Hoods must be professionally cleaned as soon as possible. Due as of 12/12/13.
Do NOT leave product out at room temperature for long periods of time. During slow periods breaded chicken and shell eggs should be put back under refrigeration.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken. Pan of chopped chicken on counter in standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pan of breaded chicken and container of shell eggs sitting out at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered. Dumpster is shared.
Correction: Cover all waste containers when not in continuous use.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/14/2014 | Routine | |
NOTES:
1. Good dating system for prepared foods in refrigeration.
2. Discussion with PIC reveals utensil used for same task with TCS foods are washed only at the end of the day. Wash, rinse, and sanitize on a minimum four hour rotation.
3. Discussion with PIC reveals washed and sanitized food contact surfaces are sometimes cloth dried. Air dry only,.
4. Provided Chinese language food safety literature
- Person in Charge (corrected on site)
Observation: Infant in custodial care in the front counter service area.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Battered chicken cold holding at improper temperatures (left out of refrigeration).
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer condenser (iced over) and refrigeration cabinet of Frigidaire unit (interior of which had mold growth) were observed in a state of disrepair and damaged.
Correction: Repair the items 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 the units, replace replace with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the cart positioned next to fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container (shared with neighboring retail stores) was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer. No working light therein.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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09/19/2013 | Routine | |
Hoods were professionally cleaned on 6/12/13.
Cleaning was done underneath the cook line and fryers.
Nothing is being stored in the RIC -- does not maintain adequate temperatures.
Breaded chicken was recently cooked and only a small amount is being kept out for oncoming dinner period.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The RIC was not maintaining temperatures of 41 F
or less.
Correction: Repair the RIC 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 the RIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Observed cutting boards and utensils being washed and no sanitizing step was taking place. Employee did not understand that the third compartment of the 3-vat sink is to be set up with bleach water.
Correction: Provide bleach water at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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06/14/2013 | Follow-up | |
Adequate thermometer and chlorine test kit. No bleach detected in wiping cloth bucket. Facility is currently out of bleach. Told to purchase more immediately.
Reviewed employee health.
Last pest control visit from Dodson on 5/22/13.
The RIC should NOT be used to store any potentially hazardous foods because it is not capable of maintaining temperatures of 41 F or less. Owner states the unit is already set on the coldest setting.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use. No bleach present in the facility.
Correction: Sanitizer should be mixed and readily available whenever any type of food preparation is taking place. Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. Sanitizer water should be mixed to 50-100 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Breaded chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The RIC was not maintaining temperatures of 41 F
or less.
Correction: Repair the RIC 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 the RIC, 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: Area under the cook line equipment and fryers noted in need of cleaning. Food debris and grease present throughout.
Correction: 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Hoods due for a professional cleaning May 2013.
Correction: Maintain hood system vent filters in a clean condition.
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06/04/2013 | Routine | |
Adequate thermometer, chlorine sanitizer water, and test kit. 3-vat sink not currently set up or in use.
The compressor in the rear MUT cooler was in the process of being replaced while the inspector was present. Raw meats were being kept on ice in the top of the unit, but not the cooked shrimp and cooked pork. Staff were instructed to put these items on ice as well. The air temperature of the unit was measured at 41 F since it had just been unplugged to be serviced.
Any foods cooked and kept for more than 24 hours must be date marked.
Reviewed with staff that children cannot be kept on site in food facilities due to the increased risk of contamination.
- Person in Charge
Observation: Infant present behind the front counter.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked shrimp and cooked pork in the rear MUT cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice, egg rolls, and wontons 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Area under the cookline equipment/grill area noted in need of cleaning.
Correction: 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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02/06/2013 | Routine | |
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