- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. Tray of raw chicken laying in bagged open trash can.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Do not lay food container in or on open trash can, to avoid contamination by cross contamination when put soiled tray on food-contact surface such as preparation table.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cloth wiping cloth is absorbent and is placed under cutting board where raw chicken is being prepared.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat cleavers and knives on magnetic storage strip.
Correction: Clean and sanitize these surfaces for food contact. Clean after use and before storage. Keep magnetic storage strip clean and sanitized also.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: China plates on buffet service tables are exposed to contamination by customers.
Correction: Need to cover, provide sneeze guard or other protection to avoid contamination by customers coughing, sneezing or otherwise contaminating the plates.
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02/08/2016 | Routine | |
- 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: China plates on buffet lines unprotected from contamination.
Correction: Need to store plates under sneeze guard or other equal protection.
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10/27/2015 | Routine | |
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food. Cooked noodles and egg rolls
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. Can also use disposable papertowels that are disposed of after become soiled and/or when container of food is empty.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp with vegetable pan, located in top of preparation refrigerator, above effective cooling area, cold holding at improper temperature (49°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: China plates stored on buffet lines unprotected from contamination.
Correction: Store plates so they are protected. Suggest store under sneeze guard or other protection.
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07/13/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked egg rolls, chicken pieces, sweet and sour chicken 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 (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the wiping cloth used to hold cutting board on preparation table is not corrosion resistant, nonabsorbent.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be nonabsorbent. Use rubber mat to hold cutting board in place.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Plastic strips as enter walk-in refrigerator, walk-in refrigerator shelves and interior of microwave..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: China plates stored on buffet lines unprotected from contamination.
Correction: Store plates covered or inverted to prevent contamination by customers.
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03/12/2015 | Routine | |
Chlorine sanitizer for wiping clothes = 200 ppm - ok
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls in walk-in refrigerator and chicken pieces in kitchen refrigerator (made in large quantities) are 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: Using cloth towel under cutting board.
Correction: Do not use cloth towel under cutting board to avoid potential of cross-contamination. Suggest use rubber mat, since rubber is nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The lower shelves in the walk-in refrigerator, where buckets stored.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates at buffet were observed stored uncovered or protected from customer contamination.
Correction: Store plates covered or inverted to prevent contamination while in storage. Sneeze guard or food guard could work.
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11/25/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area.
Correction: Use top and straw for cup that cook or food preparation person uses. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Several of the storage shelves in the walk-in refrigerator are rusty and consequently hard to clean and have build up of soil on them.
Correction: Need to clean and remove rust from storage shelves in walk-in refrigerator and then paint with correct paint.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The sides of fryers and side of wok cooking station adjacent to fryers. Also, several walk-in refrigerator shelves (rusty and not rusty) are soiled.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Sink - Service Sink
Observation: Several containers of soap and other cleaners, etc. blocking mop sink.
Correction: Keep all cleaners and other items from being stored in mop sink so can easily use for mop water.
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08/22/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut mellons (52°F) cold holding, on buffet, at improper temperatures
Correction: Either maintain cut mellons at 41°F or below or use time as the public health control by marking the time on a paper on shelf above the product and if not sell then must discard after 6 hours (must keep 70°F of less).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat egg rolls and cooked noodles in the walk-in refrigeration unit are 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: Many of shelves in walk-in refrigerator are rusty and consequently this condition creates a problem for cleaning.
Correction: Remove rust from shelves and repaint/seal the them so that smooth and easily cleanable.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
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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05/20/2014 | Routine | |
Also continued corrective actions from alleged violations noted during 2/20/2014 inspection: Section 0160 - Hands - When to Wash
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Plastic strips at entry to walk-in door.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/25/2014 | Follow-up | |
Chlorine sanitizer in dishwasher/warewasher = 75 ppm - ok
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed 2 employees that were cutting up raw shrimp, not washing hands before handling food contact utensils and other equipment.
Correction: Need to wash hands after contact raw meats or fish or anytime that your hands are contaminated.
- 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.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use glove worn when cutting up raw shrimp and then not changed before begin preparing ready to eat food.
Correction: Need to change gloves and wash hands after handle raw meats, fish, shellfish or when the gloves become contaminated. Soiled gloves can potentially contaminated ready to eat food and/or food contact equipment.
- Food Display
Observation: The food on display is not protected from contamination. 3 soups on buffet.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The metal perparation table used to prepare raw shrimp. Also the meat cleavers and knives stored above the preparation table.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed that the part of refrigerator door used to open the kitchen refrigerator is very soiled.
Correction: Need to clean the door handle of the refrigerator, so that do not cross-contaminate foods or food-contact gloves for equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Plastic strips at entry to walk-in door.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The magnetic strip where soiled cleavers and knives were stored have accumulation of raw food particles.
Correction: When ever get magnetic storage strip soiled, then need to clean and sanitize before use again.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located near the dishwasher is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the orange extension cord and the 2 buckets preventing its use.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Missing sign at hand wash sink near dishwasher.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer
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. Fluorscent lights not work well in freezers, so suggest light that lights quickly when turned on.
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02/20/2014 | Routine | |
Chlorine sanitizer in dishwasher/warewasher = 75 ppm -ok
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Three #10 cans of bamboo shoots found in storage were very dented.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage - Clean and Dry Location
Observation: Bulk container of sugar had some other liquid food dripped into it.
Correction: Need to not allow liquid foods to enter the sugar in bulk containers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut mellon (51°F) and fish salad (45°F), in refrigerated service buffet, 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Large quanities of raw chicken being prepared in kitchen, in several containers (45°F)
Correction: Need to not allow raw food to get above 41°F for an extended period of time. Need to put in refrigerator as soon as possible or cook.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior of blue bulk food containers (sugar and flour) has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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. Missing at handwash sink near dishwasher.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/25/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut watermellon (50°F), cut green mellon (48°F), and cut tomato (52°F) on cold service unit, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Provide notebook to record time these foods placed on service line and then discard before 6 hr. is over. This will make these foods controlled by time and not temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Storage shelves in walk-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the the standing refrigerator in the kitchen.
Correction: Provide at least 20 foot candles in the kitchen refrigerator.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. Mens and Womens bathroom fans not working.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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08/22/2013 | Routine | |
| No violation noted during this evaluation. | 05/23/2013 | Follow-up | |
3 Compartment sink sanitizer 200 ppm - okay
- Food Storage Containers - Identified with Common Name of Food
Observation: The sugar and flour containers at the cook line and in the dry storage area were not labeled.
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.
- Cloths - Wiping Cloths - Use Limitation (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.
- Food Storage - Clean and Dry Location
Observation: Observed ice cream, buckets of cut potatoes, and soy sauce stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed the following foods hot holding at improper temperatures: General Chicken 131°F, Pan Fried Chicken 126°F, and Egg Roll 120°F.
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* (repeated violation)
Observation: Observed the following food cold holding at improper temperatures: Cut Melon 53°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerator/freezer unit at the cook line and the refrigerator/freezer unit at the cold buffet line.
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.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Outer Openings - Protected
Observation: The screen on the screen door at the back of the establishment is in need of repair.
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.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the refrigerator/freezer unit at the cook line in which the light bulb is missing.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor inside equipment by replacing the missing light bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under the shelves in the walk-in units are 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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05/15/2013 | Routine | |
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