WI space is at a premium, hence the stacking. Suggest placing metal cookie sheets between plastic tubs of food (being careful not to mix items with different cook temps, and order them according to cook temps) in order to allow some stacking without nesting. Gave food storage by cook temp poster in Chinese and Spanish.
No violation noted during this evaluation. | 01/12/2016 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in (beef, onions, sprouts, tofu). Nesting of one container inside another uncovered container (onions).
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the rice scoop (made from a single-use plastic jug) is not safe.
Correction: Replace the scoop with a scoop that is designed for repeated, permanent use to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused (re-use of MSG container for rice storage, re-use of cardboard box for fried noodle storage, re-use of cans for oil storage).
Correction: Discontinue the reuse of manufacturer containers for food handling or storage. Provide approved reusable, sturdy, cleanable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the hood 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. Possible fire hazard, please address as soon as possible.
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12/28/2015 | Routine | |
| No violation noted during this evaluation. | 12/18/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in. Nesting of raw chicken container inside another raw chicken container.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Do not "nest" one container inside another.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (broccoli in cardboard boxes in the walk-in);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Plastic bags (labeled as "T-shirt bags" on the invoice) are being used for food storage.
Correction: Replace "T-shirt bags" with food-grade plastic bags or containers to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer container (modified plastic jug) was observed reused as a scoop for food.
Correction: Discontinue the reuse of manufacturer containers for utensils or food storage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the hood and shelving in the walk-in have accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Cleaned and sanitized kitchen knives stored so that the food-contact surfaces are not protected from contamination
Correction: Store cleaned and sanitized knives so the food-contact surfaces are protected from contamination.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the walk-in does not meet the standard of: smooth, durable and easily cleanable and nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable and nonabsorbent
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (over 200 ppm - too strong)
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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12/09/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in (chicken, noodles +).
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, shrimp,and beef in the prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood filters have accumulations of grease and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents, or that could represent a fire hazard.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/29/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food left out at room temperature for long periods of time.
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 - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the equipment observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipment in the kitchen 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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12/14/2010 | Routine | |
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