Discussed with the person in charge:
1. inspection conducted to evaluate the hazards noted on March 3, 2016
2. cooking temperatures of raw chicken
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed a container of chicken stored between the shrimp and pork. Different types of raw animal foods stored in such a manner that may cause cross contamination. The chicken was removed.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed that the chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Chicken measured 140'F. Chicken was reheated to 165'F.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris: the tops of the fryers and the exterior of several stainless steel food containers on the clean storage rack.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed several stacks of stainless steel food containers that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the rear door no longer be tight fitting.
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 in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: the coving on the walls around the mop sink area, the tiles in the warewashing area and the grouting in-between the floor tiles throughout the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/04/2016 | Follow-up | |
Discussed with the person in charge:
1. proper cooling procedures
2. observed good date marking
3. Temperatures in the WIC
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash his hands before engaging in food preparation, after blowing his nose. The PIC instructed the food employee on when he needs to wash his hands.
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: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Observed several dented cans in the dry storage area that included bamboo shoots, ground beans and water chestnuts. The PIC moved the dented cans to the return can area and had an employee double check all other cans.
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 two containers of sugar in the dry storage area that were not covered. The PIC provided covers for both containers.
Correction: Ensure that foods are protected during storage with the appropriate cover.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed a stainless steel pan sitting directly on top of a large container of cooked rice in the walk in cooler without a barrier. Observed a stainless steel pan sitting on top of cooked pork in the sandwich prep unit without a barrier. Pans were removed.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed several foods in the WIC cold holding at improper temperatures to include raw chicken (45'F), shell eggs (45'F), sweet and sour chicken (45'F) and yellow rice (56'F).
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.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Observed dumpling fillings directly stored inside grocery bags inside the WIC.
Correction: Repair or replace the grocery bags 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 following equipment are not corrosion resistant, nonabsorbent, and/or smooth: shipping plastic on the outside of the fryer, duct tape on the prep table shelving and menus underneath the egg rolls in the WIC.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade, several knives on the metal knife rack and the interior of several stainless steel food containers on the clean storage rack. The PIC took everything back to the warewashing area to be properly cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment food contact surfaces/utensils were not observed cleaned every four hours. Per discussion with the PIC all in use utensils are only being cleaned once a night.
Correction: Clean food contact surfaces of equipment and utensils at least every four hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris: the exterior of the white rice warmer, the tops of the fryers, interior back wall of the rib cooker, the handle of the can opener, and the exterior of several stainless steel food containers on the clean storage rack.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed several stacks of stainless steel food containers that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed two stacks of single service plates with their food contact surfaces not protected. The PIC inverted the stacks of plates to protect the food contact surfaces.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the rear door no longer be tight fitting.
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 in Good Repair
Observation: The following physical structures are not maintained in good repair: the coving on the walls around the mop sink area, the tiles in the warewashing area and the grouting in-between the floor tiles throughout the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All of the floors, wall and ceilings throughout the facility are noted in need of cleaning to include the wall and floor behind the yellow rice cooker, the ceiling tiles in the men's room, grease trap, and the vent and ceiling inside the WIC.
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: Observed a container of Raid insecticide stored with the other chemicals on the chemical shelf. PIC relocated the bottle of insecticide.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Per discussion with the PIC raid flying insect spray is being used by employees inside the facility. EHS discussed with the PIC that they can no longer apply pesticides.
Correction: Restricted used pesticides are to be applied by an applicator certified as a Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed a spray bottle of bleach that is stronger than 200ppm. PIC corrected the concentration of bleach to 100ppm.
Correction: Utilize only bleach sanitizer that is between 50-100ppm when applying to food contact surfaces
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03/03/2016 | Routine | |
Discussed with the person in charge:
1. date marking
2. cooling procedures
3. overall the facility is very clean and well managed - thank you
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed that the rice scoop is stored in water that measures 68'F. Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives on the metal knife rack and the vegetable slicer. Both items were taken to the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cabinet under the fryer and the top of the fryers have 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.
- Physical Facilities in Good Repair
Observation: The floor in the walk in cooler is coming apart - is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed that the floor near the rib cooker and the ceiling near the prep sink are 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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03/11/2015 | Routine | |
Discussed with the person in charge:
1. one of the sandwich prep units are broken - discontinue storing foods that require time/temperature in this unit until it can be replaced
2. owner has purchased another sandwich prep unit - submit specifications to EHS
3. organization of rear store room
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed the prep person wipe his nose with the back of his hand then continued to prep shrimp. A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw scallops and raw chicken stored together in the walk in cooler. Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed a box of mushrooms stored between raw chicken in the walk in cooler. Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored in bleach that measured 25 ppm between use. Bleach was added.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer that measures between 50-100 ppm between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed uncovered noodles on the bottom shelf of the prep table. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: tongs used last night and the inside of several stainless steel pans. Items were taken to the dish washing area.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: rice warmer, tops of the fryers, cabinets under the fryers, and the outside of several stainless steel pans. Pans were taken to the dish washing area. .
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Observed that the hot water handle in the men's restroom is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Observed sunlight coming through the bottom of the rear door where pests could enter. Outer opening of the food establishment is not protected against entry of insects and rodents.
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 in Good Repair
Observation: Observed that the stainless steel walls are not properly sealed together.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The air vent covers in the walk in cooler and in the women's restroom are 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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03/07/2014 | Routine | |
Discussed with the person in charge:
1. sandwich prep leaking
2. cooling of foods - sample given
3. covering of foods in storage
- Critical: Hands - When to Wash*
Observation: Observed employee clean up water from sandwich prep unit with a mop then continue to engage in food preparation.
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: Cooling* (repeated violation)
Observation: Observed fried rice in the walk in cooler that measured 49'F that was made yesterday.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked chicken - 46'F, shell eggs - 56'F, and shrimp - 44'F were observed cold holding at improper temperatures in the sandwich prep unit.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: tongs and dispensing spoons left from last night, strainers on top of wok station, and fryer baskets.
Correction: Clean and sanitize these surfaces for food contact.
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08/28/2013 | Risk Factor | |
Temperatures continued: Wonton soup - 169'F
Discussed with the person in charge:
1. Facility is very clean and well maintained
2. Ensure that the rear screen door has a tight fit
3. Attendance at a food safety class
4. Food items in temperature section were made today
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed shell eggs stored over cooked pork in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored in bleach that measured 25 ppm between use. Wiping cloth buckets were remade.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed container of food stored in the white rice warmer on top of the rice. Container was removed.
Correction: Protect food from miscellaneous sources of contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the top of the fryers and warmer 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.
- Equipment and Utensils, Air-Drying Required
Observation: Observed employee cloth-drying the equipment rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections for both faucets in the restrooms are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Observed that the step in front of the walk in cooler and the rear screen door are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/27/2013 | Routine | |
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