Critical violations must be corrected in 10 days. Non critical violations must be corrected in 30 days.
- Cooling Methods
Observation: The methods used for cooling were not adequate. The breaded chicken was placed in a large perforated china colander. Ensure food is placed in a shallow metal container or divided into smaller portions.
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 - Cold Holding* (corrected on site)
Observation: Garlic in oil made at the facility, cold holding at improper temperatures.
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.
- Equipment - Cutting Surfaces
Observation: The round cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: metal containers that are used to transport used oil to the oil collection receptacle outside of the facility.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the overhead next to the fans inside the walk in cooler has accumulations of dust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor underneath the deep fat fryer 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment(chair in the back).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/28/2016 | Routine | |
Raw shell eggs have to be kept at 45 F ambient temperature. They need to be stored in an iced metal container , if they will be kept during busy times by the wok.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw shell eggs and raw shrimp and beef stored next to raw chicken in the WIC.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
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11/19/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several items ( pork, garlic and oil mixture, noodles, chopped pork) in the prep table cold holding at improper temperatures
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.
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07/02/2015 | Follow-up | |
The follow-up inspection will occur on July 3, 2015.
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw shrimp stored in the same container with raw chicken under container with raw chicken (walk-in cooler, prep table).
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several items ( pork, garlic and oil mixture, noodles, chopped pork) in the prep table cold holding at improper temperatures
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Front reach-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Heavy ice build-up inside freezer.
Correction: Defrost and clean freezer 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 and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: large wok with chicken broth on cooking line was not cleaned before new chicken broth made. Old broth from last night (!) was simply scooped out and replaced with fresh broth.
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.
- Refuse - Removal Frequency
Observation: Objectionable odors were emanating from the trash cans in the kitchen. Containers are full.
Correction: Increase the frequency that refuse is removed from the facility to prevent objectionable odors.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter. Unorganized back area with excessive amount of paper products, arm chair in the middle and plastic bags on counters.
Correction: Maintain the premise free of litter. Clean and organize kitchen area.
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06/26/2015 | Routine | |
Notes:
All violations have been corrected since the last inspection.
No violation noted during this evaluation. | 03/09/2015 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on March 2, 2015
- Critical: Package Integrity*
Observation: Heavily dented cans are not separated from other cans.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Portioned hot/sour soup and egg drop soup hot holding at improper temperatures. Discarded voluntarily.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Dumplings, won ton, egg rolls and other TCS 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls, dumplings, won ton and sweet and sour chicken in the walk-in 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.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the front glass reach-in cooler is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler is not adjusted to 41 F or less to support cold holding temperature of 41 F or less.
Correction: Repair/adjust walk-in cooler 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Facility is blocked with paper products and other personal items making it difficult to clean some areas.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/23/2015 | Routine | |
Critical violations must be corrected within 10 days.
Notes:
- Reviewed employee Health Policy and proper hand washing procedure.
- Garlic and oil mixture must be stored under refrigeration if not in use.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered bulk food ( rice, salt, etc.) in the storage area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls, won ton and dumplings in the walk-in cooler 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.
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10/08/2014 | Routine | |
Notes:
Chicken broth in two metal containers left on cook line without temperature control for cooking purposes again. Discussed with operator proper food storage.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Chicken broth used for cooking hot holding at improper temperatures. Chicken broth found stored on cook line without temperature control. Was portioned and relocated into walk-in cooler.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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07/03/2014 | Follow-up | |
Notes:
Front freezer in need of defrosting and cleaning, heavy ice build-up.
Waste water must be discharged in the mop sink ONLY, not outside!!
The follow-up inspection will occur on July 3, 2014
- 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chicken broth used for cooking hot holding at improper temperatures. Chicken broth found stored on cook line without temperature control. Was portioned and relocated into walk-in cooler.
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*
Observation: Egg rolls and sweet/sour chicken cold holding at improper temperatures in the clear front refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Clear front refrigerator was observed at 45 F internal temperature.
Correction: Repair/adjust refrigeration 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located near 3 VAT sink 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 trash can and mop bucket preventing its use.
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06/27/2014 | Routine | |
Notes:
Separate laundry items (aprons, wiping cloths) from and bulk food in the back room.
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) won ton, egg rolls, dumplings 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: Floors in the kitchen area( around equipment and in the corners) 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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03/21/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
Repair plumbing and restore hot water for proper hand washing and cleaning!!!!
- Warewashing Sinks, Use Limitation
Observation: Observations: Mop stored in the warewashing sink.
Correction: A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
- Water Pressure
Observation: Hot water was turned off in the 3 VAT sink.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the 3 VAT sink immediately.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink near 3 VAT 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- 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.
- Personal Care Items - Storage
Observation: Open package with Epson salt and open container with laxative medication stored in such a way that they could contaminate food and food contact items in the kitchen.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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12/09/2013 | Routine | |
All violations had been corrected since the last inspection.
Make-up unit is registered at 38 F , all food is 1 - 2 F above 41 F due to the lunch rush.
No violation noted during this evaluation. | 09/13/2013 | Follow-up | |
The follow-up inspection will occur on Friday 13, 2013.
Do not store any PHFs inside broken make-up table until its repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All PHFs inside 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Make-up table is not supporting cold holding temperature of 41 F or less.
Correction: Repair the make-up table 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.
- 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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09/09/2013 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
Combine all paper products and remove all unused and unnecessary cardboard boxes from the facility.
Clean front reach-in freezer and place additional thermometer inside.
POOR handwashing observed during inspection! Employee must wash hands before and after food preparation!
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling tile above walk-in cooler not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Correction: Finish and seal ceiling tile to provide a smooth, nonabsorbent, easily cleanable surface.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at restroom 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
Observation: Less than 20 foot candles of light was noted in the front glass reach-in cooler
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer and dry storage area.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment( unused fryer, attached to 3 compartment sink, personal items and equipment)
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Personal Care Items - Storage
Observation: Vitamins, cigarette lighter, fish tank conditioner stored in such a way that they could contaminate clean equipment
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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06/04/2013 | Routine | |
All previous violations have been corrected since the last inspection.
Food storage flyer in Chinese handed out.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
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.
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03/15/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days. Ready-to eat food stored in the facility for more than 24 hours must be date marked with 7 days sell or discard time.
The follow-up inspection will occur on/about March 11, 2013.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: Soiled linens in contact with egg rolls.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Breaded chicken(seating on the counter), cooked shrimp, raw beef tips and raw chicken (top portion of make-up table) cold holding at improper temperatures.
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, dumplings, won ton in the walk-in cooler 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.
- Single-Service and Single-Use, Characteristics*
Observation: Observed use of colorful paper menu as a single-use/single-service food contact material.
Correction: Discontinue use of the a paper menu as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Bulk food observed stored with home goods(ex. table lamp). All cardboard boxes must be removed from the facility.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/26/2013 | Routine | |
Reviewed proper chlorine sanitizer concentration for wiping cloth containers.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed ready-to-eat (RTE) food (rice) dispenced from a plastic cup without a handle wich was stored in the rice.
Correction: Provide suitable utensils such as dispensing equipment with a handle to serve RTE food to prevent contamination from hands.
- 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* (corrected on site)
Observation: Shell Eggs cold holding at improper temperature on the cook's line.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the prep table under shelves 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.
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02/09/2012 | Routine | |
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