The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Equipment - Good Repair and Proper Adjustment
Observation: A leak and heavy ice formation was observed from the piping from the walk-in freezer condenser unit.
Correction: Repair the walk-in freezer condenser 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 the walk-in freezer condenser unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/02/2016 | Routine | |
Previously cited violations have been corrected at this time.
Note: Information on upcoming ServSafe classes given by the Chesterfield Health Department was issued to the owner during today's compliance inspection.
No violation noted during this evaluation. | 11/24/2015 | Follow-up | |
The operator provided a metal probe thermometer and chlorine test strips at this time. Employee Health policy (FDA Fom 1B in Chinese and Spanish) were discussed and issued to the person in charge during today's inspection.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands ( male food worker was observed prepping shrimp at the warewashing sink and then handle clean and sanitized glassware, without conducting handwashing between activities).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness
Observation: Male employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered pans and/or trays of prepared eggroll and sweet & sour chicken in the walk-in cooler, were observed during today's inspection.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers, noted stored under the rear prep table.
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses ( rice scoops on the kitchen expo/wait service area were stored in a container of 99 degrees F standing water).
Correction: Store 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.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food ( a linen covering was observed over the cookline General Tso's chicken).
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor ( two containers of prepared sauces were observed stored directly on the floor, under a cookline prep table).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: A male employee was observed standing on top of the rear kitchen prep table to store boxes on top of the walk-in cooler ( the prep table was not currently in use and the operator was informed to clean and sanitize the prep table prior to use and discontinue the use of the prep table as ladder).
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prepared General Tso's chicken were observed being held at room temperature on the cookline, covered with a linen cloth covering. The operator rapidly reheated the TCS food product
Correction: Cold hold potentially hazardous food 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 ( a metal can filled with raw shelled eggs were observed stored at room temperature, on the cookline). The oeprator rapidly refrigerated the can of raw shelled eggs.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cookline/warewashing area is being used for purposes other than washing hands ( a pot was observed in the hand sink basin).
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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11/13/2015 | Routine | |
One live and one dead roach noted during todays inspection. Issue has dramatically improved.
When cooling egg rolls, do not placed next to hot equipment such as the fryers, which will increase the amount of time that it will take food to cool.
Container of personal items cannot be stored with food or food contact surfaces.
Dumpster/grease trap are shared with adjoining restaurant. Both dumpster and grease trap were found open. A joint effort should be made to ensure these are kept closed to prevent an attraction with pest.
Rice scoops should not be stored in water. Run scoops through the dish machine every four hours.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean sprouts cold holding at improper temperatures. Bean sprouts cannot be kept on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/13/2015 | Routine | |
Seal counter top to the opposite side of the wall at the drink station.
One live roach noted during todays inspection.
Area around the bag in a box system was observed in a clean and organized fashion.
Provided and discussed FDA form 1-B to operator. (copies given in English, Spanish and Chinese)
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs observed being stored above peeled onions.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beans sprouts cold holding at improper temperatures. Bean sprouts must stay in the refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/09/2015 | Routine | |
No live or dead roaches noted in the facility.
Add area under vanity where bag in a box system is to regular cleaning list.
Western pest control last in to service facility on November 04, 2014 according to operator. Operator explained that no service report was given to him.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The vanity of the dump sink, at the waitstaff drink station has begun to deteriorate and is no longer easily cleanable. Water damage noted in this area.
Correction: Repair and or replace the vanity surrounding the dump sink area 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Lexan pans above the three compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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11/13/2014 | Follow-up | |
Additional food temperature: Dumpling (cooked 1.5 hours prior) - 63.
Clean the mop sink area.
A follow-up inspection will occur on/about 11/13/2014.
- Food - Washing Fruits and Vegetables
Observation: Broccoli is not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic & oil cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the kitchen and the vanity of the dump sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The vanity of the dump sink, at the waitstaff drink station has begun to deteriorate and is no longer easily cleanable. Water damage noted in this area.
Correction: Repair and or replace the vanity surrounding the dump sink area 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: graters, bowls and knives.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Lexan pans above the three compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. One live and several dead roaches noted throughout the kitchen and around the waitstaff drink station area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/30/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor underneath the steam table and the make table 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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07/17/2014 | Follow-up | |
Additional food temperatures: Rice - 159+, Pork - 41, Egg roll - 60, Chicken - 41, Shrimp - 40, Pineapple - 40.
Operator provided metal stem thermometer, chlorine test kit, and employee health policy.
Three dying roaches noted in the facility. Facility is treated monthly for pest control.
A follow-up inspection will occur on/about July 17, 2014.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee wash dishes and handle food, without washing hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Cooling* (corrected on site)
Observation: Gravy 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the make table and in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor underneath the steam table and the make table 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.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Bottle of raid noted in the kitchen. Bottle removed from the kitchen. These chemicals should not be stored in the food establishment.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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07/03/2014 | Routine | |
Big improvement from previous inspection.
Ensure good food handling and sanitization practices continue.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bowl of cooked, battered chicken, shredded pork for soup, and foods in the walk-in cooler cold holding at improper temperatures. Cooked chicken, which was sitting out at room temperature, was moved to the walk-in cooler. Ambient air temperature was originally at 42 F, after adjusting cooler ambient air temperature reading at 38 F. Recommended storing shredded pork in refrigerator, instead of on ice, on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Meat cleavers, bowls and colanders observed with adhering food debris.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Bowls, colanders and metal lexan pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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03/13/2014 | Routine | |
Garlic & oil and noodles must be kept in the refrigerator at all times. Operator moved garlic & oil to the top of the make table for easy access. Noodles should be kept in the bottom portion of the make table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic & oil and noodles cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Ventilation Hood System, Drip Prevention (repeated violation)
Observation: Grease observed hanging from vents directly above cook line.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
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01/02/2014 | Follow-up | |
Do not line shelving with cardboard.
Large containers of dry goods should be labeled.
Keep thermometers in the warmest part of the refrigerator (by the front)
Will return on/about 01/02/2014
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed staff drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Head of lettuce stored in the reach-in refrigerator door without being covered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Ribs that had been cooked an hour earlier were sitting in a large tub, at room temperature. Ribs were between 97-125 F. Follow methods listed below to ensure proper cooling procedures.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic & oil cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food 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
- Food Contact Surfaces - Cleanability*
Observation: Containers for egg rolls were observed being lined with cardboard.
Correction: Food storage should be non-absorbent.
- Ventilation Hood System, Drip Prevention
Observation: Grease observed hanging from vents directly above cook line.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Employee was observed washing and rinsing food storage containers without sanitizing afterwards. Chlorine sanitizer supplying dish machine was also empty. Check container daily to ensure that sanitizer is being supplied to machine. After changing container, prime to ensure that there is no air in the line.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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12/18/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Noodle & garlic & oil cold holding at improper temperatures. Noodles were observed being stored on the counter. Operator explained that chicken had been cooked two hours prior. Chicken CANNOT be cooled at room temperature. Noodles and garlic & oil were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Noodles and egg rolls were not properly dated for disposition. Date mark foods immediately.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in freezer door was observed in a state of disrepair and damaged.
Correction: Repair the walk-in freezer door 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 walk-in freezer door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/04/2013 | Follow-up | |
A follow-up inspection will occur on/about September 04, 2013.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage
Observation: Plate used to dispense crispy noodles. A scoop with a handle is needed to dispense noodles.
Correction: Store 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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods cold holding at improper temperatures. Do not leave foods on the counter!
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls and noodles 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving for dry storage by the walk-in cooler has rusted.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer door was observed in a state of disrepair and damaged.
Correction: Repair the walk-in freezer door 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 walk-in freezer door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: colander, bowls, and ladle. Discussed the proper way to set up a three compartment sink with employees.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry storage area by the mop sink.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. One live and several dead roaches observed throughout the facility.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/20/2013 | Routine | |
Operator turned down unit to 38 F.
Foods were all reading between 39-40 F.
Non-critical violations from previous day must be corrected within 30 days.
No violation noted during this evaluation. | 04/25/2013 | Follow-up | |
Additional food temperatures: Pork - 36, 39, Ribs (removed from heat 2 hours prior) - 80, Chicken - 173, Raw chicken (walk-in cooler) - 42-44, Egg roll - 41, Noodles - 43, Dumpling - 42-43.
Walk-in cooler running slightly high. Will return tomorrow to check walk-in cooler.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Cabbage used for garnish on plate)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that raw head of cabbage for garnish was not protected from contamination because it was not in packages, covered containers, or wrapped. Cabbage was voluntarily discarded.
Correction: Prevent 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Soda nozzles observed with build up.
Correction: Clean the surface of soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath/around cook line 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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches were found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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04/24/2013 | Routine | |
Additional food temperatures: Fried rice - 140, Shredded pork - 43, Milk - 35, BBQ (cooked 1 hour prior) - 119.
Facility has adequate metal stem thermometer, chlorine test kit, and employee health policy in place.
Non-critical violation should be corrected within 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken and raw shell eggs above raw vegetables.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken, noodles, and shredded pork for soup cold holding at improper temperatures. Foods were moved to the cooler. Do not leave foods on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: Grease accumulation 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.
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01/03/2013 | Routine | |
Follow-up inspection conducted with Dr. Stephen Pao.
All violations from previous inspection have been corrected.
No violation noted during this evaluation. | 01/31/2012 | Follow-up | |
Sanitizer in bucket as well as dish machine at proper concentration.
Facility must be cleaned on a regular basis to prevent any grease build-up that may attract pests.
Keep garlic and oil mixture in the refrigerator at all times.
Non-critical violations must be corrected within 30 days.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Several vegetable items as well as several heads of lettuce being stored directly on the shelf without being wrapped..
Correction: Store food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic/oil mixture 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Several meat cleavers.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Hank sink in the kitchen area has a constant leak. Upon arrival sink was turned off to prevent the sink from continuously leaking. Repair leak so that sink can be kept on at all times.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath grill as well as underneath make-up table 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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02/23/2011 | Routine | |
Did not observe cooked battered chicken or garlic and oil mixture out on the counter.
No pests were seen at the time of the inspection.
Operator has called to have ventilation system cleaned. Vents are going to be serviced next week.
Facility has been cleaned. .
Non-critical violations must be corrected within 20 days.
- Ventilation Hood System, Drip Prevention (repeated violation)
Observation: Grease from the exhaust hood system at the cook line was observed hanging over the cook line equipment.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Clean metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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11/29/2010 | Follow-up | |
Western services Chen's monthly for pest control.
A regular cleaning schedule should be put in place to help with the prevention of insects.
Garlic and oil mixture must be kept refrigerated at all times.
Provided and discussed FDA form 1-B in Chinese and Spanish.
Poster showing the proper food storage order was provided to the operator.
A follow-up inspection will occur on or about November 29, 2010. All critical violations must be corrected at time time.
Non-critical violations must be corrected within 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw eggs being stored over raw cabbage and cooked pork.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling*
Observation: Cooked battered chicken and cooked noodles 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 from 70°F to 41°F or below within 4 hours. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic and oil mixture cold holding at improper temperatures. Observed garlic and oil mixture sitting out at room temperature. Operator moved garlic and oil mixture to the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed hanging over the cook line equipment.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment and Utensils, Air-Drying Required
Observation: Clean metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath grill as well as near mop sink 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.
- Critical: Pests - Controlling Pests*
Observation: Harborage conditions exist. Several dead roaches were seen in the facility as well as several roaches on a trap directly outside the door in the hallway connecting the other facilities.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/16/2010 | Routine | |
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