Ok for permit.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Cooked egg rolls placed into (reused) cardboard boxes for storage.
Correction: Prepared food must be put into containers that have been cleaned and sanitized or single-use food containers. Cardboard boxes are not cleanable and must not be reused for food storage. The egg rolls were moved into food containers that have been cleaned and sanitized. They will be cooked to at least 165°F in hot oil before being served.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Knife stored between table and prep cooler.
Correction: Store in use utensils in a clean/cleanable location. The in use utensils must be cleaned and sanitized at least once every 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date marks on TCS foods cooked and held in refrigerator for >24 hours.
Correction: Date mark these foods and use within 7 days.
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02/24/2015 | Routine | |
We discussed: appropriate use of time control, date marking ready-to-eat foods held in cooler >24 hours, cooling hot foods - gravy, egg rolls in manner to reach 41 in < 6 hours and 70 in the first 2 hours.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drank from open cup in food prep area.
Correction: Corrected by explaining violation - can use a covered cup with a straw if beverages are consumed in kitchen.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee used bare hands to place cooked broccoli in to go container.
Correction: Corrected by explaining violation to employee who then got tongs to use for broccoli.
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11/14/2014 | Risk Factor | |
Dishmachine chlorine level satisfactory.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed hands not properly washed.
Correction: Correct by properly washing with soap at handsink.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed bare hand contact when placing raw vegetables in take out container.
Correction: Correct by using tongs, utensils, gloves, etc.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed chicken stored at cook line held below 135 degrees and above 41 degrees (chicken at 78.2-77.9 degrees).
Correction: Corrected by discarding.
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07/30/2014 | Risk Factor | |
Follow up to inspection of 3/17/14. Items 160, 170, 380, 550 were corrected from last inspection. Issued annual permit.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed nonfood contact surfaces not clean: shelving, can rack, hood filters. Follow up 4/17/14 - Observed nonfood contact surfaces not clean: shelving, can rack, hood and filters)
Correction: Correct by cleaning.
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04/17/2014 | Follow-up | |
Dishmachine chlorine level satisfactory.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed cook entered kitchen - went to work station to begin food prep without washing hands.
Correction: Correct by washing hands before beginning work or changing tasks.
- Hands - Where to Wash (corrected on site)
Observation: Observed cook attempting to wash hands in 3 compartment sink.
Correction: Correct by washing hands in handsink. Cover all employees on proper handwashing (when to wash, where to wash, how to wash).
- Critical: Package Integrity* (corrected on site)
Observation: Observed several cans with acute dents on end or side seams.
Correction: Correct by checking can rack. Remove all cans with acute dents on end or side seams (cans moved and tagged with "return for credit").
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed knives, cleavers, etc. stored in cracks between equipment.
Correction: Correct by properly storing.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean: shelving, can rack, hood filters.
Correction: Correct by cleaning.
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03/17/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed cook entered kitchen and did not wash hands before beginning to work.
Correction: Correct by washing hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed TCS food held below 135 degrees or above 41 degrees (lo mein, shell eggs [cold] on cart not refrigerated
Correction: white rice at 94.8 degrees near cook line.
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11/25/2013 | Risk Factor | |
Video - "Food Safety is in Your Hands" in Chinese Mandarin to 4. Discussed personal hygiene, reporting of illness, excluding of sick employees, proper handwashing, no bare hand contact with ready to eat food.
No violation noted during this evaluation. | 08/12/2013 | Training | |
Items noted on preopening inspection were corrected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw meats stored over raw cabbage.
Correction: Correct by properly storing.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed rice scoops stored in standing water. Observed scoops laying in flour, sugar, etc.
Correction: Correct by storing on clean surface. Correct by properly storing.
- Non-Food Contact Surfaces
Observation: Observed labels left on outside of food containers.
Correction: Correct by cleaning.
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04/18/2013 | Routine | |
Some overhead lights are out - replace. Hood filters need cleaning. Provide food thermometer (0-220 degrees). Label bulk food bins. Discussed 3 part sink set up. Discussed employee health. Clean and sanitize all equipment and food contact surfaces prior to use. Ok to operate. Permit issued.
No violation noted during this evaluation. | 03/22/2013 | Pre-Opening | |
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