This was a risk factor assessment inspection. the inspection focused on critical violations and their corrective actions. No critical violations were observed at the time of this inspection. Food contact surfaces were noted to be visibly cleaned and food temperatures were within acceptable temperature limits. There were no visible signs of pest presence on premises found during the inspection.
However, the certified food manager was advised to maintain the floor under the cooking area and near the grease trap in clean condition at all times.
No violation noted during this evaluation. | 03/17/2016 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Diced roasted pork=47F, Raw pork=48F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.(Both replaced)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: eggrolls, noodles.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.(Foods date marked during the inspection).
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the cooking equipment had accumulations of grease and debris on the sides.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under cooking equipment and under the refrigerators on the cookline is in need of cleaning. Grease and debris accumulations were noted under the cooking equipment. Also, the ceiling tiles throughout the kitchen are dusty and in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.Frequently clean the floors under thew stove, grill, woks, duck oven, and other cooking equipment. Clean the ceiling tile often to prevent dust build-up.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning c chemicals were noted separated from food and single service cups in cabinets and on shelving.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.( chemicals relocated away from single service utensils and food supplies
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09/29/2015 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Walk-in refrigerator and reach-in refrigerators.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. After processing food or after cooking, cover each food container properly before storage to prevent them from being contaminated.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: The back door is kept open for ventilation and opening is not protected by a screen that is in good repair.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. Rep[air or replace the torn screen on the back door to prevent insects and other pests from entering the kitchen and contaminate food.
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03/02/2015 | Follow-up | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Walk-in refrigerator and reach-in refrigerators.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. After processing food or after cooking, cover each food container properly before storage to prevent them from being contaminated.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: sugar, salt, flour, and other spices.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. (labels posted on each unmarked container)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:egg rolls, roasted pork,
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Shelving under prep table located next to the 3-compartment sink. cardboard lining was noted on the shelving underneath the table.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove the cardboard lining and maintain the surface of the table in clean and smooth condition.
- Warewash Equipment / Cleaning Frequency
Observation: The exterior surfaces of the 3-compartment sink including the pipes under this sink are dirty and in need of cleaning.
Correction: Clean the exterior surfaces of the 3-compartment sink often to prevent dirt build-up. maintain equipment in clean condition at all times. Both old and new equipment must be maintained in clean condition bat all times.
- Utensils in Good Repair / Discard (repeated violation)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Food storage containers.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Large grey containers and white plastic container were noted to be broken. Discard these broken containers.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Slicing machine
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Properly clean the surfaces of the slicing machine to remove imbedded dirt on its surfaces.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can opener stand/holder were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Clean the can opener and its holder more frequently to prevent food contamination.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Boxes of carry-out food containers were found stored directly on the floor at the kitchen entrance.
Correction: Store single service utensils such as plastic containers and paper cups off the floor to protect from contamination. Provide racks or shelving for storage of supplies.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the cookline is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Floor Mats and Duckboards / Cleanable & Removable
Observation: Card board mats were found placed on the floor inside the walk-in refrigerator throughout.
Correction: Remove the cardboard liners from the walk-in refrigerator . The cardboard liners are not easy to clean and they absorb liquids and dirt. You may replace the cardboard liners with cleanable and nonabsornbent floor mats designed for wet storage equipment.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage areas next to the restroom. Some of the ceiling light bulbs have burned out.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Replace the burned out light bulbs.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls inside the walk-in refrigerator have mold and debris build-up. The floor at the 3-compartment sink is soiled and in need of cleaning. The exterior surfaces of the grease trap also in need of cleaning. The floors drains under the 3-compartment sin and under the cookline equipment are in need of cleaning. the floor and grease trap at the cooking area are soiled and in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. maintain the surfaces of the floor, and walls throughout the facility in clean condition to prevent roach infestation
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02/11/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Please remember to maintain TCS-PHF foods at 41f or below. Items such as cooked noodles, and cooked rice need to be maintained at 41f or below. If you have any questions, please feel free to call the health department.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut tomato 45f, cooked chicken 45f, cooked pork 43f all in two door prep cooler
Correction: cooked noodles 47f, rice 49f. My observation was that the two door prep cooler had a slightly elevated temperature of 42f,
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen used to store sponges.
Correction: Manager removed the items from the handsink. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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11/20/2014 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Employee health policy in place. Observed that manager has a calibrated thermometer. Observed sanitizer at acceptable level. If you have any questions, please call the health department. Thank you.
MAINTENANCE:
*Water Heater: Rheem Ruud ES50-15-G-1 which uses 15 KW
*Dish Machine: N/A.
- Food Storage / Preventing Contamination
Observation: Food stored in the walk in freezer in boxes on floor of walk in refrigerator.
Correction: Elevate the food in boxes in the three vat sink to be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed several shelves and the floors below the cookline lined with cardboard which has significant food and grease stains.
Correction: Remove the cardboard from the shelves and from below the cookline. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Observed that clean single service items, such as take out containers were stored on a shelf below tools, personal items and thus subject to cross contamination.
Correction: The manager relocated the single service items to a separate shelf from where employees store their personal items.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located in the bathroom is absorbent and not easily cleaned.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back screen door.
Correction: By next inspection, fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: The floor drain and the pipes below the three vat sink are in need of cleaning. The floor below the prep cooler at the cookline has an accumulation of dust and food debris.
Correction: By next inspection, clean the areas mentioned in the observation statement above. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/22/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
EHS provided training for cooling of duck. Handout provided. Please cool foods from 135F to 70F within 2 hours and then from 70f to 41f or below within 4 additional hours. Total cooling time is 6 hours. After cooking duck, monitor the temperature of the duck. Once the duck reaches 135F the two hour time begins as noted above. Thank you.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 4 cans of dented bamboo shoots on shelf along with non-dented cans.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours Duck cooling for 2 hours in the duck oven observed at 108°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.Discard
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10/17/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Rheem Ruud ES50-15-G-1 which uses 15 KW
*Dish Machine: N/A.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Dented cn of bamboo shoots on shelf with non dented cans
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken holding over tofu in the walk in refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: two rice scoops in 59f water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Labels / Labeling / Bulk Food (corrected on site)
Observation: Consumer self-dispensing bulk food bin containing the following food item(s) is not properly labeled: flour, cornstarch in bulk bins
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: cracked plastic containers used to hold flour and cornstarch along the cookline
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The interior of the reach in refrigerators, prep refrigerator and freezer
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls adjacent to cookline are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/23/2013 | Routine | |
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