| No violation noted during this evaluation. | 12/15/2015 | Routine | |
Notes:
Chicken, pork, ribs, and other pre-cooked items are stored in the freezer and pulled when needed.
No violations noted during inspection.
Very clean and well organized facility.
ServSafe application provided along with FDA 1-B form.
No violation noted during this evaluation. | 07/24/2015 | Routine | |
Non-critical violation must be corrected within 30 days.
Clean and very organized facility.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water from the kitchen handwashing sink was turned off due to the leak.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
|
03/12/2015 | Routine | |
Both critical violations must be corrected within 10 days.
Facility clean and well organized.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) spare ribs, sweet and sour chicken, egg rolls, cooked pork (red) in the refrigeration unit is 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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: flat sheet pan and metal food container.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
10/27/2014 | Routine | |
Notes:
Ventilation hood is getting to the point where it needs to be clean.
Very clean and organized facility, .
Discussed proper hand washing procedure with kitchen staff.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bean sprouts stored outside refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
07/24/2014 | Routine | |
Notes:
Kids can not be present in the preparation area, only in the dining room.
Facility is responsible of maintaining outside receptacles and ensure that receptacles are covered even if an entire strip mall is using the same containers.
All non-critical violations must be corrected within 30 days.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chest freezer and reach-in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Rinsing Procedures (repeated violation)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
04/14/2014 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Discussed proper food handling and cleaning/sanitizing procedures with new owner.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) spare ribs, pork, sweet and sour chicken, won ton in the refrigeration unit is 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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring device (degrees F) located in the front glass refrigerator is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
|
01/03/2014 | Routine | |
Critical violation must be corrected within 10 days.
All food prepared in advance must be date marked.
Ventilation hood scheduled for cleaning on December 15, 2013.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls, sweet and sour chicken, pork 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.
|
12/11/2013 | Routine | |
All violations have been corrected since the last inspection.
Old gasket to the make-up table replaced.
No violation noted during this evaluation. | 09/23/2013 | Follow-up | |
The follow-up inspection will occur on/about September 19, 2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pork, shrimp, chicken strips, raw beef and chicken cold holding at improper temperatures in the make-up table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Make-up table is not supporting cold holding temperature of 41 F or less. Found at 46 F internal temperature.
Correction: Repair/adjust make-up table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the make-up table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
|
09/12/2013 | Routine | |
Non-critical violation must be corrected within 30 days.
Sanitizing solution available for use and mixed at proper concentration.
Facility is clean and well organized.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make-up table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
|
06/11/2013 | Routine | |
Helpful handouts in Chinese provided along with ServSafe flyer.
Reviewed employee health policy with PIC.
Food metal stem thermometer and chemical test kit in place. Sanitizing solution in 3 VAT sink tested correctly at 100 ppm.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands before engaging in food preparation, after eating and after handling soiled 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments of 3 VAT sink are heavily soiled. Compartments were not cleaned before use for wash, rinse and sanitize procedure.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
|
03/08/2013 | Routine | |
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