please discard or remove food from kitchen that is no longer being used (dry food storage area).
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Shelves 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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11/30/2015 | Routine | |
Facility CLOSED due to Fire.
All exposed food must be discarded
No violation noted during this evaluation. | 09/18/2015 | Other | |
recommend decreasing temperature of walkin cooler.
observed frozen foods received.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage
Correction: vinegar containers are cut into scoops for rice and metal cans are reused to store shrimp.
- 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: food containers and counter tops.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the walkin cooler shelves and fan guard are dirty.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
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04/13/2015 | Routine | |
email pest control report to health dept
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Presence and Use Restriction
Observation: Pest control spray is being applied by food handlers.
Correction: Remove unnecessary poisonous or toxic materials. Utilize licensed Pest control operator.
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09/15/2014 | Routine | |
| No violation noted during this evaluation. | 06/25/2014 | Complaint | |
Reminder to wash hands often
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Lids (cardboard boxes) from raw chicken delivery are being re-used to store cooked items. (NOTE THE FOOD IS COOKED AGAIN)
Correction: Use only clean food-contact surfaces. Discontinue this practice.
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04/28/2014 | Risk Factor | |
Discussed alternate methods for brown rice - such as holding cold until ordered.
NON CRITICAL ITEMS: Rice being scooped with bowl without a handle. Shelves of walkin cooler are dirty and frequency of cleaning needs to be increased. Single use containers and plastic shopping bags are being reused to store food-discontinue use.
- 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 touching raw meats then changing food preparation tasks and touching utensils.
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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The brown rice was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic in oil cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Prep table was used to store dirty dishes from customer and not wash/rinsed/sanitized after and before using for food preparation.
Correction: Clean and sanitize these surfaces for food contact.
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12/05/2013 | Risk Factor | |
Facility Noted significantly cleaner and more organized! Thank you.
- Critical: Mushrooms - Wild* (corrected on site)
Observation: Wild mushrooms received from an unapproved source.
Correction: Obtain wild mushrooms from sources where each mushroom is individually inspected and found to be safe by an approved mushroom identification expert. AS PER PIC, THE BASKET OF BLACK MUSHROOMS WERE HOMEGROWN IN CHINA AND ARE FOR FRIEND, NOT FOR RESTAURANT USE. REMOVED FROM RESTAURANT DURING INSPECTION.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Minced garlic and onion in oil held at room temperature
Correction: cold holding at improper temperatures.
- Equipment - Good Repair and Proper Adjustment
Observation: Many plactic containers were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Replace containers
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07/31/2013 | Routine | |
Received a complaint on July 22, 2013 that a customer became ill after eating steamed rice. Discussed the complaint with the person in charge (PIC) and asked if they cook the rice in advance and cool it for next day service. PIC stated they do not cook the rice in advance. They cook steamed rice every morning and hold it at 135
°F or above throughout the day. PIC also stated none of the employees have been sick in the last few weeks. Cannot confirm complainant became ill as a result of eating the rice from this establishment.
No violation noted during this evaluation. | 07/29/2013 | Complaint | |
all items corrected
please continue with cleaning facility
No violation noted during this evaluation. | 02/06/2013 | Follow-up | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Containers of sauce/gravy (3 items) appeared to have mold growth inside and outside container.
Correction: Ensure food is safe and unadulterated. Items discarded during inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Rice bowls, small bowls, dumpling steamer observed rinsed only between uses.
Correction: Clean and sanitize these surfaces for food contact and Clean and sanitize inbetween use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface have accumulations of grime and debris.(Interior and gasket of prep line cooler and interior of walkin cooler, shelves and fan guard have mold growth).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front handsink
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Bag of cement mix is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (stored with onions)
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage (corrected on site)
Observation: Employee personal items (coat, toothpaste, vitamins) stored in such a way that they could contaminate items in dry food storage.
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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01/30/2013 | Routine | |
ACR# 26460. Complaint about bug in food delivered 12/2
Site visit 12/3-observed kitchen, dining room and toilet room. Did NOT observe live or dead pests/cockroaches.
Spoke to owner Yang Wei
No violation noted during this evaluation. | 12/03/2012 | Complaint | |
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