No Violations At Time Of Inspection. The manager and I discussed proper cooking temperatures with respect to chicken and/or pork, chemical sanitizer (bleach) requirements, and food dating techniques.
No violation noted during this evaluation. | 03/10/2016 | Routine | |
Follow-up just to inspect repairs to the 3-C Sink. Bleach in use at the proper concentration. The weld needs to be ground down and smoothed.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Discussion with person in charge about food safety. Provided certified food protection manager information.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that chicken in pans sitting on the floor not covered.
Correction: Prevent issues by not storing food on the floor.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
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.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) fried 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. Recommend placing prep date, frozen date, and when pulled from freeze date.
- Critical: Time as a Public Health Control* (repeated violation)
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces are not being sanitized after cleaning. 3-C sink is in leaking and not holding water.
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. Temporarily allowing a modified wash rinse sanitize air dry procedure while repair plan for sink is developed.
- Outer Openings - Protected (repeated violation)
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.
- Personal Care Items - Storage (repeated violation)
Observation: Medicines out on a prep table.
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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05/12/2015 | Follow-up | |
Numerous Repeat violations that were not corrected from last inspection. Plus, new critical violations observed. Reviewed the importance of the proper sanitizing procedure. Currently owner is placing a piece of tape over the hole in the 3rd basin of the 3-C ,sink. The plan is to have a repair man evaluate if it can be welded/fixed or if a new sink will be required. This to be done before Tuesday 5/12/15. Fried chicken being left out at room temperature with time as public health control but this was only done verbally. Establishment must indicate the time on the container and have a written policy. Discontinue use of store grocery bags for food storage, use food grade containers or bags. Label the bulk containers. Follow-Up inspection required again as well.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Discussion with person in charge about food safety. Provided certified food protection manager information.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that chicken in pans sitting on the floor not covered.
Correction: Prevent issues by not storing food on the floor.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
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.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) fried 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. Recommend placing prep date, frozen date, and when pulled from freeze date.
- Critical: Time as a Public Health Control*
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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces are not being sanitized after cleaning. 3-C sink is in leaking and not holding water.
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. Temporarily allowing a modified wash rinse sanitize air dry procedure while repair plan for sink is developed.
- Outer Openings - Protected (repeated violation)
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.
- Personal Care Items - Storage
Observation: Medicines out on a prep table.
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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05/06/2015 | Follow-up | |
Reviewed the importance of sanitizing and handwashing with employees. Prep Unit upper marginally working at 45 degrees, recommend service call to check on this unit and not to over fill especially back rows where air vents are. Remove cardboard from shelves as it is not smooth and easily cleanable. Excellent hot holding. A lot of food items being left out at room temperature without time as public health control or refrigeration. Recommend developing a more detailed cleaning schedule for equipment and utensils. Discontinue use of store grocery bags for food storage, use food grade containers or bags. Pesticides can only be used outside, a certified pest control operator is required for treating inside a food establishment.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Discussion with person in charge about food safety. Provided certified food protection manager information.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Employee health policy provided to the person in charge.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods (chicken, eggs, etc) stored over ready-to-eat (RTE) food in the refrigeration unit.
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. Person in charge to readjust shelves and move raw foods to the bottom.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that chicken in pans sitting on the floor not covered.
Correction: Prevent issues by not storing food on the floor.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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
Observation: Dispensing utensils improperly stored between uses.
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)
Observation: egg rolls, fried chicken, lo mien noodles sitting out at room temperature.
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. Person in charge to develop time as public health control policy or keep foods under refrigeration. Foods that were out greater than 4 hours were discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) fried 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. Person in charge to develop date marking system.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cutting boards.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the refigeration units, gaskets, and handles
Correction: behind the mop sink has accumulations of grime and debris.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cookline is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only. Instructed employees to put utensils in the prep sink not a handwashing sink.
- 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.
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04/14/2015 | Routine | |
Discussed cooling to make sure they understand time frames for proper cooling of foods. Discussed concerns with garlic-in-oil mixture (refrigerated immediately after lunch rush - corrected during inspection).
- Thawing
Observation: Improper methods used to thaw shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink (paper towels wrapped around it) was leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Maintenance Tools - Cleaning Maintenance Tools - Preventing Contamination*
Observation: Mop bucket with mop water next to food storage on shelves.
Correction: Empty mop bucket after each use.
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10/03/2013 | Routine | |
Owner knowledgeable on food safety risk factors and employee health. Employees observed washing hands when necessary. Noodles are divided into smaller amounts to cool properly.
No violation noted during this evaluation. | 05/15/2013 | Routine | |
Establishment has re-opened since fire occurred. Manager knowledgeable on food safety.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing sinks in the restrooms.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/07/2013 | Routine | |
| No violation noted during this evaluation. | 02/13/2013 | Routine | |
This pre-opening inspection was conducted to evaluate the completed reconstruction of the establishment following a fire several months earlier. Please address the following: lights in several refrigeration units are not working. The door and door frame in the back of the kitchen is in poor condition, as a result the door is not tight fitting and does not guard against pest entering the establishment. The design of the drain for the three compartment sink may need to evaluated further. A copy of the final approval from the Building Official and final approval from the Fire Marshall is required before a Food Establishment permit can be issued.
No violation noted during this evaluation. | 02/07/2013 | Pre-Opening | |
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