Pest control visited facility 3/21/2016.
Item have been corrected since the last inspection.
Continue to clean the area round the fried rice warmer nightly.
Check for evidence of pests daily. Especially in the back storage room. The back storage room is cleaned weekly, but should be checked every day.
Continue to repair floors and walls as needed.
No violation noted during this evaluation. | 03/30/2016 | Follow-up | |
Good handwashing observed.
Discussed rice set out to be cooked from the refrigerator and rice that is set to cool a bit before placing into refrigeration after being cooked.
Timers should be obtained to assure these are not out at room temperature for too long. The rice set out from the refrigerator could be set with a timer to go off at four hours to be discarded if not used. The rice set to cool should be timed to be out at room temperature for no more than an hour before placed in refrigeration. Also when placing in the cooler, do not cover. The rice should be cold before covering.
Discussed the areas of the floor that need to be cleaned and the area around the fried rice warmer that needs to be cleaned. Floors should be cleaned often and check for evidence of pests every morning. Deck brushes are needed to get the floors better. The area around the fried rice warmer needs to be cleaned nightly. The inside of the cabinet beside it should be cleaned nightly as it has an opening allowing rice to be spilled into it.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door to the walk-in freezer is not fully closing, thus allowing moisture inside causing a frost build up on items near the door.
Correction: Have the door repaired to allow it to fully close and provide a seal that would prevent the build up of frost.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment around the area of the fried rice warmer 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.
- Light Bulbs Protective Shielding
Observation: Damaged light shields in the kitchen.
Correction: Replace light shields when they become damaged.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The front door si not self closing. You have to lift the door to close it.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor wall juncture at the wall going into the kitchen, at the wall to the door way from the back room to the cooking area of the kitchen, the wall at the door going back out into the dining room are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor in the dry storage room and behind chest freezers were 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 - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. The lowes shelves that are built into the wall have evidence of pests in the dry storage room.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/07/2016 | Routine | |
The floors of the facility are being kept clean. Continue to clean on a regular basis.
Remember to clean inside of equipment and the tops of equipment. Discussed cleaning frequency of the top of the hood.
Set up for Sunday buffet looks good with sneeze guards for all products.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in freezer beside the walk-in refrigerator has a build up of ice at the door, due to moisture able to get thru the door.
Correction: Repair the door to provide a tight seal when closed.
- 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: Top of refrigerators, dishwasher, and hood.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall at the floor in the back going towards the dry storage room is not maintained in good repair. There are several damaged walls near the floors
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/24/2015 | Routine | |
Good temperatures in all units. Good handwasing observed.
- Equipment - Good Repair and Proper Adjustment
Observation: The door seal to the second walk-in freezer is not working. This is allowing warm air into the freezer which is causing frost to build up in the unit.
Correction: Fix the door seal so that warm air is not getting into the unit and eliminate the frost build up.
- 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: Tops of equipment, handles of equipment, and the backside of equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the dry storage room 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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07/13/2015 | Routine | |
Good handwashing observed.
Discussed procedures for rice and need to assure that it is not in the temperature danger zone for long.
Discussed cleaning and sanitizing of food contact surfaces.
Observed them working with a large amount of beef at one time. It appears to be worked thru quickly enough, remember it must be back under 41°F within 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Wantons held in a container on top of the ice. Garlic and oil mixture not below the ice level. This is not adequate cold holding.
Correction: Assure the ice level is above the food level in the food container. Once this was properly done, the temperature dropped very quickly.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Otherwise revert to tempeature control.
- Equipment - Good Repair and Proper Adjustment
Observation: Bottom shelves in the dry storage room are not flush with the wall and you can not clean out from under them.
Correction: Assure the shelves are flush with the wall to prevent food debris from getting under them as these can not be cleaned under.
- 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: Handles of equipment, top of the hood, tops and sides of other equipment, hand sink, inside some equipment were in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Cooking utensils were only cleaned when asked to demonstrate how they are cleaned and how often they are cleaned.
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. Every 4 hours cooking utensils, knives, bowels, other food prep equipment must go thru the dishmachine.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep tables.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Discussed adding a strip of light at the prep table.
- Physical Facilities in Good Repair
Observation: Walls in a few places in the kitchen are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/09/2015 | Routine | |
Rice prepared and set aside to reheat as orders are being made. Discussed time frame of the rice and how often new is made. If out at room temperature it must be used in 4 hours, it also should be noted the time it is set out at room temperature.
Discussed cooling process and discussed time frames. Person in charge was able to recall previous food safety information provided and has access to it.
Discussed upcoming changes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic and oil mixture on ice. The top two inches was at 48, the bottom two inches was 42.
Correction: The person in charge split the garlic and oil mixture into two containers and put one in a refrigeration unit.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizer was measured at greater than 200 ppm. This solution was being used to store wiping cloths.
Correction: Chlorine should be at 50 to 100 ppm to be an adequate sanitizer. Higher than 200 ppm may leave a toxic residue.
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10/11/2014 | Risk Factor | |
Discussion of complaint with owners. Cooking, reheating, hot+cold holding temps are good, and discussed cooling procedures as this is done at the facility but not seen very often on inspections.
Discussed employee health. No employees reporting gastrointestinal symptoms in the last week. No customers have called complaining of gastrointestinal symptoms.
Owner stated he will call if he gets any calls from customers. Explained what information is needed-name, phone number, when they ate, what they ate, when symptoms started, and what the symptoms were.
No violation noted during this evaluation. | 07/15/2014 | Complaint | |
Cutting boards still in poor repair and need to be replaced.
Other items from previous inspection have been corrected.
Good handwashing observed. Discussed when to wash hands.
All vegetables are cooked before being served.
Discussed cleaning and sanitizing and preventing cross contamination.
No violation noted during this evaluation. | 06/20/2014 | Risk Factor | |
Several items are using time as a control, but no written procedure. The time frame for these items are short and within guidelines, but without documentation there is no way to prove it.
Good handwashing observed, good knowledge of the parameters for the dishwasher.
Floors look good , but some equipment as noted above is in need of cleaning.
- Single-Service and Single-Use, Characteristics*
Observation: Observed use of grocery style bags as a single-use/single-service food contact material.
Correction: Discontinue use of these bags 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Cutting boards and some utensils were observed in a state of disrepair and damaged. Cutting boards were heavily scarred and utensils had damaged handles with duct tape on them. Ice machine is leaking.
Correction: Replace these items with ones that are properly working, smooth, durable, and easily cleanable.
- 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 paper towel dispenser, inside cabinets up front in the server area and in the kitchen, exterior and interior of equipment-such as in-between the small prep cooler and the warmer for soup.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/18/2014 | Routine | |
No other violations observed. Violations from previous inspection have been corrected.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed some areas beneath equipment and shelving 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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11/26/2013 | Routine | |
No other violations observed.
Store your wiping cloths between use in a small container or bucket of chlorine solution. Use chlorine test kit for monitoring the concentration of the sanitizer. Concentration should be 50 to 100 parts per million.
- 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cutting boards on the storage rack that have equipment on them 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.
- Non-Food Contact Surfaces
Observation: The inside of the "E" Series freezer has an accumulation of dried blood and food particles.
Correction: Clean the inside of the E Series freezer.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in behind the large Frigidaire chest freezer has a considerable buildup of old food.
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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10/09/2013 | Routine | |
Risk evaluation done today, checking mainly holding and cooking temperatures. No violations observed.
No violation noted during this evaluation. | 07/08/2013 | Risk Factor | |
No violations observed. Hot and cold holding of potentially hazardous foods very good. Discussed cooling procedure of cooked rice with manager. Rice had been sitting out at room temperature for about 35-40 minutes. Temperature was 140. Advised to divide container in to two containers and to leave uncovered during the cooling process. Advised to cool to 70 within 2 hours, and from 70 to 41 within 4 hours.
No violation noted during this evaluation. | 03/27/2013 | Routine | |
Cold holding, hot holding and cooking temperatures very good. No bare hand contact with ready -to-eat foods observed as well as good personal hygiene, lot of hand washing. Noticed facility needs increased frequency for cleaning. Overall very good job of food handling and preparation. Remember manual washing of utensils requires the third step of sanitizing as discussed and set up at dish washing station. Gave person in charge the VDH Employee Health guide and the safe working statement in English and Chinese and discussed these.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Several stainless steel pans, containers were manually washed with no sanitizing step.
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. Third compartment for sanitizing set up and items were rewashed and properly sanitized.
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12/21/2012 | Risk Factor | |
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