Good handwashing and date marking observed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Grilled (bourbon) chicken in back at 87-90F.
Correction: Keep at >135F or cool completely. Covering with foil may help maintain temperature.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside ice machine needs cleaning.
Correction: Clean and sanitize regularly.
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12/15/2015 | Risk Factor | |
Good date marking. Permit issued.
- Cooling Methods
Observation: Improper cooling methods: noodles piled too high to cool.
Correction: Spread in shallow layer to cool more quickly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in prep unit above 41F: noodles 48F, Gen Tso 54F.
Correction: Unit air temperature was adjusted. Maintain at <41F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Racks in walk in need cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Some areas of worn floor grout.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/26/2015 | Routine | |
Note: Watch cooling - deep plastic tubs of breaded chicken and bourbon chicken piled high in pan. Separate breaded chicken into shallow pan/layer to help cool. Keep bourbon chicken above 135F or spread to cool rapidly.
- Hands - Where to Wash
Observation: Observed employee wash hands at 3 part sink.
Correction: Employees must wash hands at hand sink only.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed drinks at prep unit (soda can and coffe cup) without straws.
Correction: Employee drinks must have a lid and straw.
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03/27/2015 | Risk Factor | |
Good date marking. Good facility sanitation. Good organization in walk in cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken double stacked on top of wells of prep unit - General Tso at 47F.
Correction: Keep in single layer of pans or inside prep unit to maintain at <41F.
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12/09/2014 | Risk Factor | |
No critical violations noted.
No violation noted during this evaluation. | 08/04/2014 | Risk Factor | |
Owner produced an invoice from PCO. The facility will be serviced bi-weekly for roach activity abatement.
No violation noted during this evaluation. | 06/02/2014 | Follow-up | |
Your permit expires at midnight July 31, 2014 and will not be reissued until all noted violations are abated.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a male employee return from the rear hallway and proceed to working without washing his hands first.
Correction: Wash hands when entering the kitchen/before working. Corrected by washing hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed damp wiping cloths on tables/counters and throughout the kitchen.
Correction: Store wiping cloths in a sanitizing solution in between uses.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed rusty bottom shelf to the prep table in the kitchen. Observed soiled/rusting wire shelving in the walk-in vault.
Correction: Remove the rust from the table. Clean the shelving.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dirty/greasy walls/flooring at end of the cook line.
Correction: Clean the walls/flooring especially in the corner at the end of the cook line.
- Critical: Pests-Controlling Pests*
Observation: Observed adult/baby roaches crawling from behind/around the paper towel dispenser on the wall above the handsink.
Correction: Per owner the facilities in the food court are serviced by a PCO every Monday. Take preventive measures against roaches. Clean on a daily basis.
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05/13/2014 | Routine | |
No critical violations noted.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the kitchen handsink.
Correction: Supply paper towels at the handsink.
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02/05/2014 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed no date marking on the large tub of breaded chicken (sweet/sour) in the walk-in vault (per owner, this is held for 2-3 days).
Correction: Supply date marking on foods prepared/kept for 24 hours or more.
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10/31/2013 | Risk Factor | |
Walk-in has been serviced. General Tso chicken 40.9 degrees, sauce 41.7 degrees. Unit appears to be working properly. Continue to monitor every day. This is good managerial control. Permit issued.
No violation noted during this evaluation. | 07/12/2013 | Follow-up | |
Backflow preventer at mop sink. PIC brought hose bibb vacuum breaker - do not keep continuous pressure on line with this device. New cutting board, test kit, leak repaired - all ok. Cooling observed on flat tray in walk-in. Do not cut a jug to be used as a scoop. Do not keep white rice on counter. This was returned to walk-in when I arrived. Call me when refrigerator is 41 degrees or below at all times.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Walk-in temperatures: sauce 43.9 degrees, beef 44 degrees, chicken 44.5 degrees.
Correction: Food to be held at 41 degrees or below. Clean fan grill. Ensure back side of condenser has been cleaned.
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07/09/2013 | Follow-up | |
Manager knew symptoms for which workers were to stay home. Permit expires 7/31/13. Items to be corrected.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Drink on counter without straw.
Correction: Personal drinks to have lids and straws. PIC discarded.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linen used to cover rice.
Correction: Do not use linen.
- Critical: Cooling* (corrected on site)
Observation: Inadequate cooling. 1. Rice was piled in a large bowl (115 degrees) with a soiled cloth on top on counter.2. Bourbon chicken (115 degrees) found in deep plastic bin in walk-in.
Correction: 1. Advised to spread (85 degrees) to 2 flat pans and place in walk-in. PIC agreed. 2. Chicken was placed on metal flat pan and placed in freezer. (At 3:00 p.m., chicken was 99 degrees and placed in freezer. At 3:40 p.m., 75 degrees.)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Fresh garlic found in oil at 82 degrees. 2. Elevated temperatures in walk-in. Sauces at 44.5 degrees, General Tso chicken 45 degrees.
Correction: 1. PIC discarded. This mixture to be kept at 41 degrees or below. 2. You must hold at 41 degrees or below. It is not a proper excuse of door opening. Unit to handle the door opening. A data log tag was placed in unit. I will pick up later this week.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Film on freezer.
Correction: Remove.
- Sanitizing Solutions, Testing Devices
Observation: No chlorine test strips.
Correction: Provide.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Cans reused for sauces. These are unacceptable.
Correction: Corrected.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Cutting boards are soiled. Black mildew on the surface.
Correction: If you cannot clean them, replace.
- Critical: Backflow Prevention Device, When Required*
Observation: Hose attached without backflow device.
Correction: Install.
- Plumbing System Maintained in Good Repair
Observation: Ice machine water supply is leaking. Backflow device broken.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Pipes under mop sink are dirty.
Correction: Clean.
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06/10/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed one open cup of beverage and one cup of coffee with a lid that has an opening on the shelving above the cold table.
Correction: Do not eat/drink in the prep area/kitchen
- Critical: Package Integrity* (corrected on site)
Observation: Observed a large, badly dented can of soy sauce on the kitchen prep table.
Correction: Do not use the food product in this can for consumption (possible source of contamination). Separate badly dented cans from those that will be used. Can was removed.
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04/03/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shelled eggs being stored above cooked foods in the walk-in vault.
Correction: Store eggs below cooked foods/produce.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed several large tubs of breaded chicken in the walk-in vault with no date markings (per manager, these are usually kept for 2 days).
Correction: Supply date markings on foods prepared/kept for 24 hours or more.
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01/09/2013 | Risk Factor | |
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