All deficiencies noted on the previous report have been corrected. Thank you.
No violation noted during this evaluation. | 11/19/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Ensure that all employees are familiar with the employee health policy. The EHSS gave the PIC a copy of FDA Form 1-B (Chinese & Spanish versions) that may be used.
2. The fire extinguishers were inspected in June 2015.
3. Ensure that the buffet is capable of holding foods at or above 135°F prior to placing food into it.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food
Observation: The bulk food storage containers (corn starch, sugar, etc.) are not labeled.
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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken (chicken & broccoli) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The internal temperature of the chicken was measured at 156°F. The cook continued cooking the chicken & broccoli in the wok to an internal temperature of 177°F.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: The following foods hot holding at improper temperatures on the buffet:
1. Fried rice-129°F,
2. Egg Foo Young-111°F,
3. Sweet pepper chicken-129°F,
4. Teriyaki chicken-118°F.
The person in charge (PIC) stated that they turned on the buffet too late and did not give it enough time to heat up prior to placing food onto the buffet. The foods on the buffet will be consumed within an hour but no longer than three hours (11:30-2:30). Any remaining food is discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Ensure that the buffet has enough time to heat up prior to placing food on it so that the foods can be maintained at or above 135°F during service.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surfaces of the carry out bags used to store food are not durable, nonabsorbent, and easily cleanable.
Correction: Replace the carry out bags with food grade storage bags or containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment that are in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris:
1. Can opener,
2. Soda dispenser nozzles.
Correction: Clean the surfaces of the 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Gas conduit lines around the wok station,
2. Shelves under the prep tables.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (corrected on site)
Observation: Less than 20 foot candles of light was noted in the in the area where the 3 compartment sink is located.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under and behind the smoker is in need of cleaning due to build-up if 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.
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11/06/2015 | Routine | |
Observed chlorine sanitizer in the dishwashing machine at a concentration of 50 ppm. The person in charge (PIC ) stated that the machine was serviced last week and that new lines that dispense the chemicals were installed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: White rice at the buffet is hot holding at improper temperatures. The internal temperature was 125°F. The person in charge (PIC) discarded the rice.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sweet & sour chicken, egg rolls, and lomein in the walk-in cooler is not properly dated for disposition. The PIC stated that he prepared those items yesterday and then marked them with the preparation date.
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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottles (floor cleaner) observed without a label. The PIC immediately labled the bottles.
Correction: Label spray bottles with contents or discard.
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02/09/2015 | Risk Factor | |
All other deficiencies noted on the previous inspection report have been corrected.
The person in charge stated that he has ordered two, small stainless steel tables to store the rice warmers. He expects them to be delivered today.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surfaces of the MSG containers used as stands for the rice warmers are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the shelves in the walk-in cooler have accumulation of grime and food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/01/2014 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food (egg rolls) in the walk-in cooler are 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surfaces of the following equipmnet are not corrosion resistant, nonabsorbent, and/or easily cleanable:
1. cardboard used to line some shelving and top of the stove,
2. empty MSG containers used as stands for the rice warmers.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the equipment and replace with smooth, easily cleanable, nonabsorbent equipment where needed.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grease and food debris:
1. Exterior of the stove.
2. All shelves in the walk-in cooler,
3. Several areas of the ventilation hood.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Many boxes of single service articles (take-out containers) stored on the floor.
Correction: Store single service items at least 6" above the floor in a clean, dry location.
- Sink - Service Sink
Observation: The mop sink that is used for the cleaning of mops and for the disposal of mop water and similar liquid wastes is filled up with unused equipment and other tools. The PIC stated that he does not use the mop sink and dumps his mop water in the grass located in the back of the restaurant.
Correction: Remove the equipment that is prohibiting the use of the mop sink for the disposal of mop water and other liquid waste and for cleaning the mops. The mop water must be disposed of through an approved sanitary sewage system.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are in need of cleaning due to buildup of grease and/or food debris:
1. The conduit for the gas lines along the wok station,
2. The conduit for the fire suppression system under the ventilation hood,
3. The ventilation hood light fixtures.
4. The wall in front of and behind the dishwashing machine.
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.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Differenc types of medicine are stored with food on the shelf above the prep table/prep unit. The PIC relocated the medications away from food, equipment, and utensils.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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11/10/2014 | Routine | |
Discussed the following with the person in charge:
1. Attending a food safety course.
2. Proper thawing methods for foods. Observed several foods (shrimp, meat) thawing at room temperature. The PIC placed the foods into the walk-in cooler to thaw.
3. Detail cleaning of all equipment throughout the kitchen.
4. The lunch buffet operates from 11:30 AM - 2:00 PM daily.
- 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.
- Critical: Package Integrity* (corrected on site)
Observation: Observed 2 cans of food (pineapple chunks & bamboo shoots) severely damaged. The PIC removed the cans from the dry storage shelves to be returned to the supplier.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed many containers of sauces in the walk-in cooler not protected from potential contamination because they were not in covered containers.
Correction: Prevent potential contamination of food by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Steamed rice on the buffet hot holding at improper temperatures. The temperature was 130°F. The PIC discarded the rice.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures in the walk-in cooler: chicken wings-45°F, raw chicken-45°F, raw beef-44°F. The ambient air temperature of the walk-in cooler was 43°F. The PIC lowered the thermostat in the walk-in cooler and the ambient air temperature dropped to 37°F by the end of the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of many knives and the can opener blade stored at the prep table that are used to prepare/store potentially hazardous food items throughout the day were observed soiled with accumulations of food residues. The PIC stated that he cleans and sanitizes them once per day. The PIC cleaned and sanitized the equipment in the dishwashing machine.
Correction: Clean food-contact surfaces of equipment and utensils that are in continuous use no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach and floor cleaner were not properly labeled. The PIC labeled the containers.
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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08/05/2014 | Risk Factor | |
raw shrimp 41, fish 41, raw chicken 40, chicken wontons hot holding 185 , chicken sesame hot holding 175. Dishmachine wash 120, sanitizer 100 ppm, single rack unit. Foods being cooked and prepared for lunch buffet. Temperatures within range. Foods discarded after 2 PM when buffet closes. Observed general cleaning needed in grill area to remove grease on equipment. Recommend grill area be thoroughly cleaned. Foods covered in storage areas. Observed fire extinguisher needs to be checked ( date 4/12/2014). Recommend fire extinguisher be checked/adjusted to provide fire protection and safety.
No violation noted during this evaluation. | 05/01/2014 | Risk Factor | |
470: Food containers not covered, liquids, rice, and starch. CORRECTED. Observed all foods covered. 3490: Nonfood items stored on food preparation tables. CORRECTED. Items stored properly, nonfood items not stored in food preparation areas. 1750: Foods stored in walk-in in single-use grocery bags. CORRECTED: Now using single use new plastic bags for food storage. 1800: Accumulated food waste in container at grill area. CORRECTED: Food wastes removed in all areas of establishment, Areas are clean and free of food debris. 2810: Floor tiles missing under food preparation cooler. CORRECTED. New floor tiles have been installed. 3080: Light intensity below 10 foot candles in dish wash area. CORRECTED.Light bulbs replaced, greater than 20 foot candlers intensity. All Violations Corrected.
No violation noted during this evaluation. | 02/03/2014 | Follow-up | |
Foods in walk-in cooler at temperatures above 41 degrees due to having been used in less than 1 hour for food preparation during lunch meal. Raw shrimp 39 degrees, beef raw 39, raw chicken 38.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed several food containers filled with liquids stored in kitchen without covers. Observed bags of rice and starch open in rear storage area.
Correction: Recommend all foods be covered to protect from contamination. Recommend all food bags be closed when not in use. Corrected.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Observed foods in walk-in freezer and walk-in cooler stored in single-use grocery plastic bags.
Correction: Recommend foods not be stored in single-use grocery bags (plastic) to prevent contamination.
- Non-Food Contact Surfaces
Observation: Observed accumulated food waste in container at grill area (rear) and along grill line.
Correction: Recommend foods be removed regularly to prevent infestation.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed floor tiles missing in food preparation area under food preparation cooler.
Correction: Recommend tiles be in place to have smooth and easily cleanable surface.
- Lighting, Intensity
Observation: Observed lighting intensity in parts of kitchen below 10 foot candles intensity (Dishmachine area and at 3 compartment sinks).
Correction: Recommend 20 foot candles intensity needed for dish wash area and 3 compartment sinks. Recommend replacing bulbs and fixtures that are not functional in kitchen areas.
- Personal Care Items - Storage
Observation: Observed nonfood items (Epsom salts and repair parts) stored on shelf of food preparation/storage table. Observed personal items, clothing (jacket) stored in food preparation area with dishes.
Correction: Recommend nonfood items not be stored with food items. Recommend personal clothing items not be stored in food preparation area with utensils and dishes.
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12/30/2013 | Routine | |
Buffet not in operation. Temperatures of foods higher due to preparation for cooking. All cooling units at safe temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods in RIC prep unit above 41 degrees (upper level).
Correction: Recommend foods be moved to WIC to reach 41 degrees of lower. Corrected.
- Can Openers
Observation: Observed can opener heavily soiled.
Correction: Recommend food contact surface be thoroughly cleaned.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed handles and doors of prep reach-in cooler coated with grease and grime.
Correction: Recommend handles and doors be thoroughly cleaned.
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10/03/2013 | Routine | |
Beef and vegetable 147, wontons 160. Raw chicken and pork prepared this AM 10:00 am. Foods prepared every 2 days. Cooling in WIC. Foods were moved to WIF to maintain 41 degrees or lower. Foods in prep upper area above 41 degrees due to usage during meal time. .
- Critical: Hands - When to Wash*
Observation: Observed hand washing not done when leaving kitchen and returning to food preparation duties.
Correction: Recommend hands be washed when returning from another duty and then preparing foods.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed foods left uncovered on bottom shelf of WIC
Correction: Recommend foods be covered to prevent contamination.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths not being sanitized to clean food contact surfaces.
Correction: Recommend wiping cloths be stored in sanitizer solution to sanitize food contact surfaces. Corrected after adding chlorine to container.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed foods in WIC not date marked as to time food was placed in cooler after preparation.
Correction: Recommend foods be date marked if stored in WIC more than 24 hours.
- Equipment - Cutting Surfaces
Observation: Observed mold on round cutting board.
Correction: Recommend cutting boards be clean and free of mold and other contaminates.
- Handwashing Cleanser - Availability
Observation: Observed soap not available at hand sink
Correction: Recommend soap be available for hand washing.
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07/08/2013 | Routine | |
Temperatures: shrimp WIC CH 39 degrees, dark meat chicken WIC 38 degrees, raw chicken prep unit 44 ( 2 hrs.) raw shell egg (prep unit) 41 degrees, pasta cooked ( prep unit) 40 degrees. New Dishmachine installed, chlorine sanitizer, Cooking and buffet service operational at time of inspection. Recommend hair restraints for all food handlers.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed cleaning cloths for food contact surfaces not at proper sanitizing level (cloths being used were dry). Observed can opener in need of cleaning to remove dirt and grime.
Correction: Recommend sanitizing cloths be at 50-200 ppm chlorine to be used to clean food contact surfaces (prep work area)
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03/26/2013 | Risk Factor | |
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