The purpose of today's visit was to conduct a routine assessment. The following violations have been observed for a second time:
1. Food storage containers, Labeled with common name of food
The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Training provided on how to properly wash, rinse, and sanitize dishware in 3-vat sink. Please continue to monitor sanitizing practices daily to ensure all items are being properly sanitized.
2. Review "How to Prevent Cross Contamination" document provided (English, Chinese) with all food service staff. Training provided for all staff present during inspection today.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while AT PREP TABLE.
Correction: Food employees may drink only from a covered container using a straw. DRINK WAS DISCARDED BY EMPLOYEE.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: IN WALK-IN COOLER- OBSERVED RAW SHRIMP BEING STORED OVER BOX OF LETTUCE.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. SHRIMP MOVED TO BOTTOM SHELF OF WALK-IN COOLER.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: IN WALK-IN COOLER- OBSERVED RAW CHICKEN BEING STORED OVER RAW SHRIMP.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). RAW CHICKEN MOVED TO BOTTOM SHELF OF WALK-IN COOLER.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: AT COOK LINE- SALT, SUGAR, MSG.
Correction: PLEASE LABEL ALL WORKING CONTAINERS OF SALT, SUGAR, AND MSG WITHIN 7 DAYS. ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: INTERIOR OF LEADER 2 DR PREP COOLER, COOKLINE EQUIPMENT (HOT HOLDING UNIT, AREA AROUND WOKS).
Correction: PLEASE CLEAN ALL NON-FOOD CONTACT SURFACES REGULARLY (I.E., WEEKLY) AND UPON BECOMING SOILED. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: METAL BOWLS.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. TRAINING PROIVDED. DEMONSTRATED HOW TO CREATE AND TEST CHLORINE SANITIZING SOLUTION. ALL ITEMS SANITIZED IN 3-VAT SINK DURING INSPECTION.
- Physical Facilities Good Repair
Observation: Observed that the FLOOR TILE IN KITCHEN PREP AREA, DRY STORAGE is not maintained in good repair.
Correction: PLEASE REPAIR/REPLACE BROKEN FLOOR TILE WITHIN 30 DAYS. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/10/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following violation has been observed for the second time:
1. Food contact surfaces not visibly clean.
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Use food and equipment temperature logs provided daily.
2. Train employees on dish washing procedure (wash, rinse, and sanitize before placing dishes on clean dish shelving)
3. Train employees on Employee Health Policy multiple times a year (once every 3 months as a suggestion). Provided Employee Health Policy in Chinese.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): BEAN SPROUTS, GARLIC AND OIL.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. WRITTEN RECORDS PROVIDED. ITEMS LABLED WITH DISCARD TIME OF 1:30PM
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: MULTIPLE KNIVES ON MAGNETIC STRIP ABOVE 3-VAT SINK.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ALL ITEMS WASHED, RINSED, AND SANITIZED DURING INSPECTION.
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08/12/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. As mentioned in previous inspection report, please properly thaw raw beef/chicken as discussed. Currently thawing during opening hours at ambient air temperature due to lack of space in 3-vat sink and need to expedite thawing process for lunch hour. Suggestions made to pre-thaw items the night before service by moving from freezer to walk-in cooler before close each night to ensure items are thawed prior to next day service. Also suggested moving raw egg and tomato sauce on prep tops to adjacent coolers in order to maintain cold holding temperatures of 41F or below.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: AT GRILL-- SALT, SUGAR, MSG.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. ITEMS LABLED BY CFM.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on FLOOR, PREP COUNTER, TABLES, GRILL.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. CLOTHS PLACED IN CHLORINE SANITIZING SOLUTION.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: THAWING OF RAW BEEF STRIPS IN PLASTIC TUB ON PREP TABLE AT AMBIENT AIR TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. TRAINED ON PROPER THAWING. ITEM PLACED IN WALK-IN COOLER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OPEN CAN OF TOMATO SAUCE (62F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEM DISCARDED.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: CAN OPENER, MULTIPLE KNIVES ON MAGNETIC STRIP
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS PLACED IN WASH COMPARTMENT OF 3-VAT SINK FOR CLEANING.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the DRY STORAGE AREA are not covered by a protective shielding.
Correction: PLEASE PROVIDE SHIELDING FOR LIGHTBULB, SIMILAR TO SHIELDING SEEN IN EMPLOYEE STORAGE AREA. Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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03/23/2015 | Routine | |
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):--OBSERVED GARLIC AND OIL ON PREP TABLE ON COOKLINE AT 76F. CERTIFIED FOOD MANAGER (CFM) STATED THAT THEY USE TIME AS THE PUBLIC HEALTH CONTROL
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) DISCUSSED USING TIME AS THE PUBLIC HEALTH CONTROL(TPHC) WITH THE CFM FOR THE GARLIC AND OIL MIXTURE. TPHC FORM SIGNED DURING TIME OF INSPECTION.
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07/29/2014 | Risk Factor | |
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: FROZEN SHRIMP THAWING IN BUS TUB OF COLD WATER.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. --EHS PROVIDED TRAINING ON PROPER THAWING. CFM PLACED SHRIMP IN SINK WITH COLD RUNNING WATER.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--TRUE 1DR PREP COOLER, ARTIC AIR 1DR UR FREEZER, TAPPAN CHEST FREEZER, KELVINATOR 1DR UR FREEZER, ARTIC AIR CHEST FREEZER, ARTIC AIR 1DR UR FREEZER
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: WALK-IN COOLER OBSERVED AT 50F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.--UNIT WAS ADJUSTED AND READ 39F AT END OF INSPECTION.
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12/03/2013 | Routine | |
Today's visit is a follow-up to the risk factor assessment conducted on July 9, 2013 to verify that the Leader 2DR prep cooler is able to maintain 41F or below. EHS observed today that the Leader 2DR prep cooler is holding at below 41F.
No violation noted during this evaluation. | 07/19/2013 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment inspection. A follow-up inspection will be conducted on or around Friday, July 19, 2013 to verify that the Leader 2DR prep cooler is able to hold at 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Tofu in Leader in 2DR prep cooler observed at 49F,
2) Bean sprouts at room temperatue observed at 64F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. TOFU MOVED TO FREEZER TO RAPIDLY CHILL, BEAN SPROUTS DISCARDED.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the Leader 2DR prep cooler refrigeration unit holding raw shells eggs
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. MOVED TO WALKIN COOLER.
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07/09/2013 | Risk Factor | |
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