| No violation noted during this evaluation. | 10/15/2015 | Follow-up | |
Follow up inspection will be done the week of Oct. 13, 2015
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food (shrimp, chicken, etc.) in the Coca Cola reach in refrigerator and walk-in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed a suce mix containing onion in a bucket sitting in the floor to cool.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: There is no date marking system in use. (The owner stated that he keeps that information in his head.)
Correction: A date marking system needs to be used for food products (RTE
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10/01/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food (pork dumplings, egg rolls) in the Coca Cola reach-in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site) (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. PIC located new thermometer in drawer at the front counter and was urged to keep it near the cooking area for easy accessibility.
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04/01/2015 | Routine | |
Observed shrimp, raw chicken being thawed, egg rolls, raw vegetables, sauces, etc. uncovered in walk-in refrigerator. Explained to Mr. Dong again why it is important to at least have plastic wrap over the pans and containers. Items should be stored in covered containers, packages or wrapping. This is to prevent biological or physical cross contamination of products.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that uncooked shrimp, cooked shrimp cut vegetables and rice were not protected from BIOLOGICAL CROSS-CONTAMINATION because it was not in packages, covered containers, or wrapped. Dry foods (rice, flour) left uncovered overnight.
Correction: Prevent BIOLOGICAL AND PHYSICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
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10/16/2014 | Follow-up | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that uncooked shrimp, cooked shrimp cut vegetables and rice were not protected from BIOLOGICAL CROSS-CONTAMINATION because it was not in packages, covered containers, or wrapped. Dry foods (rice, flour) left uncovered overnight.
Correction: Prevent BIOLOGICAL AND PHYSICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
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10/01/2014 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets, but it was inoperable because the battery was dead.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. It is necessary to have a workable battery in the thermometer.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so the concentration of the sanitizing solutions can be monitored and maintained at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the back of the kitchen is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only.
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03/26/2014 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bain marie-cold table refrigeration unit and Coca Cola upright refrigerator in kitchen food prep area..
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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09/25/2013 | Routine | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required in that rice observed covered with plastic frozen egg roll bags and fried chicken wings observed covered with plastic grocery bags.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Rice noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front of the food prep area is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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03/26/2013 | Risk Factor | |
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