Discussed the following with the person in charge (PIC)
1. The fire extinguishers and fire suppression system were inspected in August 2014. These need to be inspected annually and are overdue. Ensure that these are inspected as soon as possible.
2. Food sources are U.S. Foodservice and Wing Hing Trading Inc.
2. The EHSS gave the PIC an updated, Chinese version of the employee health policy.
- Hair Restraints - Effectiveness
Observation: Food handlers 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Several containers of ready to eat foods stored uncovered in the walk-in cooler.
Correction: Prevent potential contamination food by storing the food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Containers of food (onions, potatoes, sugar, corn starch) stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat foods (wonton noodles, lomein noodles, chicken wings, & sweet & sour chicken) 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surfaces of the grocery store bags used to store foods are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the grocery store bags with food grade storage containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surfaces of the cardboard used to line some of the shelves is not nonabsorbent and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be nonabsorbent, durable, and easily cleanable.
- Equipment - Good Repair and Proper Adjustment
Observation: The condenser unit inside the walk-in freezer in disrepair (leaking and ice buildup from the leak).
Correction: Repair or replace the condenser unit in the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: (CORRECTED DURING INSPECTION): The following utensils were observed soiled to sight and touch:
1. (1) knife,
2. Vegetable garnisher,
3. Can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Interior of the lids on the prep unit,
2. Shelves in the walk-in cooler,
3. Interior of the chest freezer (frost buildup),
4. Exterior of the small corn starch container.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing the walk-in cooler was emptying into a container stored on top of the drainboard of the 3 compartment sink.
Correction: Relocate the condensate drain line to the utility sink basin or to an evaporation tray.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the restroom. Observed less than 10 foot candles of light.
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 in Good Repair
Observation: The ceiling above the walk-in cooler is not maintained in good repair (3 missing ceiling tiles).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Employee's personal medication stored in the food preparation area. The PIC relocated the medication to the front counter (away from food, single service articles, & equipment).
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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09/21/2015 | Routine | |
Prep RIC observed at 50degrees. PIC says the unit has been opened and closed alot for lunch. EHS recommends turning unit down and monitoring to make sure unit working properly. all food within proper temp except items that have been taken out for lunch. time control observed on items as well (fried rice, chicken, general tso's, egg rolls. Recommend checking temps of food at 4:00 pm. If unit not going down then move all food to WIC.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food 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.
- Equipment and Utensils - Durability (corrected on site)
Observation: The bags used for storage in the WIF are not designed and constructed to be durable. (food in freezer observed stored in walmart bags)
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (front door observed open to public without a screen door in place)
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 - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: floors under and around wok line.
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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09/25/2013 | Routine | |
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