All violations have been discussed with PIC.
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Person in Charge
Observation: Unauthorized personnel such as customers (employee's friend) in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employees food and drinks stored on the prep table near clean equipment and utensils.
Correction: All employees foods and drinks must be stored in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Egg rolls and breaded chicken used for lunch left out on the counter and cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sink - Service Sink
Observation: The utility sink designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes is not in working condition. Waste water being dumped outside, water was shut off.
Correction: Repair a utility sink designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the back room near mop sink/chemical shelf.
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
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01/14/2016 | Routine | |
Pest controller treated the facility on 9/15/15. Only a few baby roaches observed moving around in the facility. Maintaining clean up of food debris and spills is essential for controlling pest populations!
Beansprouts and lo mein noodles stored under refrigeration today.
Egg rolls are being date-marked.
Wiping cloths are being stored in sanitizer. Sanitizer tested at 100 ppm chlorine.
Hoods professionally cleaned on 9/13/15.
***Facility must maintain cleaning of any food spills/grease build-ups. It is strongly recommended that the pest controller be brought in to treat the facility at least twice a month for the next couple of months to keep the roaches in check.
No violation noted during this evaluation. | 09/18/2015 | Follow-up | |
Notes:
1. Additional pest control treatments need to take place. Facility switched pest control companies in mid-July. The new company (PermaTreat) has been in for two treatment seasons, with the last taking place on 8/18/15. The report left by the technician stated that the roach problem was bad. Have additional pest treatment done as soon as possible, and maintain on a more frequent basis until the population can be gotten under control.
2. Received conflicting answers regarding the frequency at which egg rolls and springs rolls are made. Both products can be made and kept for a maximum of 7 calendar days under refrigeration. Freezing stops the clock, but does not reset it. Per staff, spring rolls are frozen immediately after being made, whereas egg rolls are stored in the WIC. Make sure each batch is kept separate so the oldest can be used first.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Two wet cloths observed stored on the table closest to the front entrance. Cloths are used for wiping down steam table and are not stored in sanitizer when not in 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*
Observation: A pan of breaded chicken, a container of bean sprouts, and lo mein noodles cold holding at improper temperatures. Products were left out for use and returned to refrigeration when the inspector arrived.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls 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 (repeated violation)
Observation: Area under/along cook line equipment noted in need of cleaning. Any food spills, residues, or grease acts as an attractant for pests.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. The last documented cleaning the inspector knows about took place in October 2014. Hood system has heavy build-ups that need to be cleaned.
Correction: Maintain hood system vent filters in a clean condition. Get the system professionally cleaned.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Adequate methods are not being used to control roaches. Live baby roaches observed on/around hand sink. Roaches of all life stages observed dead and others alive on glue boards throughout the kitchen area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Tested at 200 ppm+.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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09/01/2015 | Routine | |
The area along/underneath the cook line equipment is being maintained in a cleaner condition. New lights installed in the dry storage area, and that area is in relatively good shape as well.
Dead roaches noted on one glue board to the left of the hand sink, but no other roach activity (live or dead) observed in the facility.
Monthly pest control being done by Bug Begone Pest Control LLC. Increased activity noted on 2/2015 report by the pest controller.
Dumplings, garlic+oil, and beansprouts CANNOT be left out at room temperature for extended periods of time!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic+oil, beansprouts, and pork wontons 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Tested at 200 ppm.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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03/31/2015 | Routine | |
Pest controller performed routine monthly inspection on 10/14/14.
Glue boards mainly capturing adult roaches. Very few babies observed.
Rear storage room has been cleaned and organized, removing build-ups and disturbing areas that are not accessed often.
Build-ups along cook line area are being managed.
Hoods professionally cleaned on 10/5/14.
No violation noted during this evaluation. | 11/05/2014 | Follow-up | |
Pest controller serviced the facility on 9/25/14. Recommends bi-monthly treatments to help get the population under control, but owner disagrees. Inspector agrees with the need for increased pest treatments.
Cook line/kitchen area has been cleaned, with wall and junctures repainted and some cracks/gaps/crevices sealed up with spray foam. Grease build-ups have been removed, and the need for maintaining this have been emphasized.
Rear storage room has not been cleaned yet, and needs to be done now. Will re-check the facility for pest conditions and maintaining cleaning on October 29, 2014.
Hoods are to be professionally cleaned on Sunday, October 5, 2014. Please keep receipt of service on-site, as well as all pest control reports.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. Last hood cleaning was in March 2014.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Grease and food debris in the kitchen area is serving as an attractant for pests. The rear storage areas are not being cleaned regularly and there are build-ups of dirt and some food debris back there as well.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/29/2014 | Follow-up | |
Bleach water mixed up too strong (200 ppm) and re-mixed by the inspector for use. Utilize the chlorine test kit to ensure it is mixed to 50-100 ppm.
A new pest controller was signed on in June 2014, and the last treatment was on 9/16/14. Only a couple baby roaches observed alive, but dead ones of all sizes/life stages observed.
Deep cleaning needs to be done to remove dirt and food residues.
Suggest purchasing cans of spray foam insulation to fill some of the gaps/crevices in the facility.
Hoods need to be professionally cleaned.
Once the cleaning is done the facility needs to be treated by the pest controller once again.
Reviewed the proper storage of raw meats. Once meats and vegetables are cut and/or cooked they must be covered for protection during storage.
An air curtain and new door gaskets were installed in the WIC and MUT cooler on 9/12/14.
Good temperature control of product that was STORED under refrigeration. Foods CANNOT be left sitting out at room temperature!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the WIC. Raw chicken stored over a box of peppers. Raw chicken stored over raw shrimp.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that some raw meats, and assorted cut vegetables in the WIC were not protected from potential contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Cooked breaded chicken stored direclty in contact with a cut up cardboard box.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Two bags of onions 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 - Cold Holding* (repeated violation)
Observation: Egg rolls, breaded chicken, garlic+oil, and wontons cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods should NOT be left sitting out at room temperature for long periods of time.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed an employee washing a few dishes. Dishes were scrubbed, soap added, and rinsed off. No compartments of the 3-vat sink were set up and employee did not know what was supposed to go in the 3rd compartment of the sink.
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. ALL 3 compartments of the 3-vat sink are to be utilized when properly washing, rinsing, and sanitizing dishes/utensils.
- Physical Facilities in Good Repair (repeated violation)
Observation: Gaps and crevices are present along the walls of the facility. The base of the wall under/along the 3-vat sink has coving pulling away and holes evident.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal up all cracks/gaps/crevices throughout the facility.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Area along/behind the cook line (including pipes and wall connections) equipment has build-ups of grease and food debris.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. Last hood cleaning was in March 2014.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Grease and food debris in the kitchen area is serving as an attractant for pests. The rear storage areas are not being cleaned regularly and there are build-ups of dirt and some food debris back there as well.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Adequate methods are not being used to control pests (roaches).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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09/19/2014 | Routine | |
Additional temperatures taken:
MUT: raw pork 40, raw beef 39-41
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Take out bowl used as a scoop for rice out of the rice cooker.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Pan of prepped broccoli in the WIC 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 - Cold Holding* (repeated violation)
Observation: Cracked shell eggs, raw shrimp, raw chicken, garlic+oil, bean sprouts, and breaded chicken 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: assorted knives stored on a magnetic rack were soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Daylight visible along the upper right side and lower left side of the screen door.
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.
- Toxics - Presence and Use Restriction
Observation: Can of Raid ant and roach spray found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials. Only a licensed pest controller is allowed to apply chemicals in a food facility.
- Personal Care Items - Storage (corrected on site) (repeated violation)
Observation: Five different over-the-counter medications stored in such a way that they could contaminate the cook line prep area of the MUT cooler.
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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05/01/2014 | Routine | |
Adequate thermometer, chlorine sanitizer water, and test kit. Reviewed employee health.
Potentially hazardous food items must be maintained under 41 F at all times. Leaving foods out at room temperature is not an acceptable practice.
Cooked breaded chicken does need to undergo refrigeration at some point to help speed up the cooling process.
PermaTreat treated the facility on 12/17/13.
Hoods must be professionally cleaned within the next 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that wontons, water chesnuts, bamboo shhots, mushrooms, and beansprouts in the WIC were not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers for dry storage items.
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.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Large bag of rice and bag of cabbages 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: Cooling* (corrected on site)
Observation: Breaded chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic+oil, pork wontons, breaded chicken, bean sprouts. and egg rolls cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities in Good Repair (corrected on site) (repeated violation)
Observation: Ceiling tiles missing above WIC.
Correction: Replace ceiling tile. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. They haven't been professionally cleaned in 5 months.
Correction: Maintain hood system vent filters in a clean condition.
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12/18/2013 | Routine | |
1. Egg rolls and Gen Tso chicken frozen immediately after cooking, then thawed for same day use.
2. Discussion revealed that food prep sink is sometimes used for filling mop buckets and disposing of mop water. Ensure only the utility sink is used for this purpose to avoid the potential for contamination of foods.
3. Although none were out of refrigeration during this inspection, discussion revealed that Gen Tso chicken is sometimes left out of temperature control during operations. However, no procedures exist for using TPHC. Use of TPHC requires written procedures on products, time held, marking and discard procedures, as well as control of cooling process.
4. Rice is left in rice cooker overnight, however it is held hot at safe temperature (162 degrees F) throughout.
5. Good temperature control of foods.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk containers of sugar, cornstarch, and rice are unlabeled.
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: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- 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 (corrected on site)
Observation: Twenty-five pound bag of sugar 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.
- Kitchenware and Tableware
Observation: Single-service or single-use articles (plastic eating utensils for consumer self-service) not displayed or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level of utility sink is defeated by an attached hose that extends into the sink. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Disconnect or remove hose from sink to provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back kitchen door was left open.
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
Observation: Celiing tiles missing above walk-in cooler
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Personal Care Items - Storage
Observation: Condiitioner, toothpase, and soap pads stored on shelves with canned goods and condiments.
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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08/02/2013 | Routine | |
All violations from 5/2/13 have been corrected.
Continue to encourage owner to install an air curtain on the WIC to help stabilize temperatures during warmer weather months.
Hoods are due for a professional cleaning in June 2013.
No violation noted during this evaluation. | 05/14/2013 | Follow-up | |
Adequate thermometer, 3-vat setup, chlorine sanitizer, and test kit. Reviewed employee health.
Notes:
1. Thermomstat on the WIC needs to be lowered a few degrees to allow for safer cold holding temperatures. Strongly encourage facility to purchase and install and air curtain on the unit to help stabilize temperatures.
2. Breaded chicken, egg rolls, bean sprouts, shell eggs, and garlic+oil CANNOT be left out at room temperature throughout the day. Products must be kept under refrigeration.
3. Original packaging/containers should NOT be re-used or re-purposed.
4. Maintain routine cleaning practices to eliminate build-ups.
5. Reviewed proper hand washing procedures -- where and when to wash. Discourage bare hand contact under any circumstances.
Last pest control visit by PermaTreat done on 4/8/13. Hoods are due for a professional cleaning as of 6/1/13.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after wiping his nose/touching his face with his hands. Another employee observed handling raw chicken and then proceeded to use his hands to scoop out flour, salt, and sugar from containers to add to the chicken.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning his hands in the 3-vat sink with dish detergent.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Breaded chicken placed in a to go box was touched by an employee's bare hands. Take out bowl with no handle used to scoop out rice.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Scoops with handles must be used throughout the facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (shrimp, beef) stored over ready-to-eat (RTE) food (lettuce, sauces, bean sprouts) in the refrigeration WIC.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that cut broccoli, beef, mushrooms, sauces were not protected from contamination because they were not in in covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Rags stored on counters throughout the kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Large bowl of breaded chicken out on counter, container of egg rolls out on counter, garlic+oil, beansprouts, shell eggs, and products in WIC cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Bags that lo mein noodles come in are being saved and re-used as food storage bags for breaded chicken and chicken wings.
Correction: Discontinue the reuse of single-use containers/packaging for storage. Provide approved reusable food storage containers designed for your food storage needs or purchase food grade storage bags.
- 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:assorted knives.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, backsplashes, area along cook line equipment and fryers 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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05/02/2013 | Routine | |
Adequate thermometer, chlorine sanitizer water, and test kit. 3-vat sink not currently set up or in use. Reviewed employee health.
PermaTreat did a routine service visit on 1/15/13. No pest activity noted today.
Potentially hazardous foods must be kept under refrigeration at all times. Leaving containers sitting out at room temperature even during cold weather does not equate to proper cold holding.
No fried rice present during inspection. Owner states its only made and held on the steam line during peak periods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Shell eggs, cracked shell eggs, beansprouts, garlic+oil, and wontons cold holding at improper temperatures. Items left sitting out at room temperature during use.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/23/2013 | Routine | |
Told the owner that he needs to be recording refrigeration and food temperatures 2 times a day, as agreed upon in the hearing on 5/7/10. He did not provide in writing what corrective actions would be taken if temperatures were found elevated in the WIC as requested by the inspector. He did state that the employees would work to open the door of the WIC less frequently. That was the extent of the corrective action mentioned by him.
No violation noted during this evaluation. | 10/05/2010 | Follow-up | |
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