Grave improvement over cleaning and removing grease build up. Hair restraints observed. Date marking in place. All food observed covered. Remember to label bulk containers with common food name. Also, do not store utensils in bucket of water. EHS observed utensil stored in bucket of water on water heater. Item removed and placed in clean bucket.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: All bulk food containers observed unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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03/21/2016 | Follow-up | |
Walk in refrigeration fans and walls have been cleaned. Unit is old with various rust spots including shelves. Bulk dry goods containers have been labeled and proper scoops in place. Make sure handles are kept out of the food. Bulk containers in walk in refrigeration of various sauces are not labeled and were not date marked until EHS had PIC correct issue. Various other foods as cooked noodles was not date marked but corrected during inspection. Foods kept in the front RIR at front counter are reading 34F to 46F (chicken 46F, pork 43F and hot dogs 43 & 44F. Eggs rolls read 41F initially but began to be about 43F toward end of inspection. EHS has had issues with unit on previous inspection. PIC turned unit down (initially reading 43-44F). EHS recommended checking foods in about 1/2 hour and if not reading 41F or below then use time to serve or discard eggs rolls at 3PM. Other food items were discarded. Facility is not a carry out only establishment but EHS noticed only one bathroom in kitchen which cannot be used by customers. PIC states he send everyone to Hardees if they have to use the restroom. Facility still needs deep cleaning. Minimal cleaning has been accomplished a the cook line. Accomlish deep cleaning and then establish a cleaning schedule to be maintained.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: All bulk food containers observed unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on all cook equipment as deep fryer (around and under)
Correction: Maintain nonfood-contact surfaces of equipment clean. EHS recommends a deep cleaning to be done as well as a cleaning schedule be established
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility is noted in need of cleaning. EHS observed grease and food debris under equipment on shelves, walls, counters, cooking equipment. EHS recommends a DEEP cleaning and a cleaning schedule to be established and to maintain facility clean.
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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03/09/2016 | Follow-up | |
Facility is still in need of deep cleaning under behind equipment, walls, shelves in kitchen and walk in refrigeration. Dust observed built up on fans and shelves in walk in. Hood vents look much better. Food build up and grease observed between cooking equipment. No date marking observed for sauces prepared, hair restraints were not in use and not put on till workers were told health inspector was in.Aluminum can still used for food storage after opening (corrected during inspection), bowls still used as dispensing utensils and much cleaning needed on bulk containers. Utensils observed soiled on setting on hot water tank. Walls still need cleaned 2 food workers could not speak English and only cashier speaks English. PIC not present. Raw eggs still stored at room temp (time) with no documentation. Bulk containers still not labeled with common name and foods still not covered in refrigeration or on counter.EHS has seen little to no improvement since last inspection.
- Food Storage Containers - Identified with Common Name of Food
Observation: All bulk food containers observed unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Bowls used as dispensing utensils
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.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Foods as ketchup, sauces observed stored in original cans in refrigeration. Also observed in dough fro dumplings stored grocery type bags which have chemicals that can break down into the food.
Correction: Protect food from miscellaneous sources of contamination. Put food items in food safe containers.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces 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: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Raw shelled eggs observed out with no time documentation.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on all cook equipment as deep fryer (around and under)
Correction: Maintain nonfood-contact surfaces of equipment clean. EHS recommends a deep cleaning to be done as well as a cleaning schedule be established
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility is noted in need of cleaning. EHS observed grease and food debris under equipment on shelves, walls, counters, cooking equipment. EHS recommends a DEEP cleaning and a cleaning schedule to be established and to maintain facility clean.
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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03/03/2016 | Follow-up | |
EHS observed food items still not covered in walk in and reach in refrigeration. Also, box of chicken on floor in walk in (corrected during inspection). Date marking was observed on many food items. Hair restraints were observed and food handler cards are all current. EHS observed proper dispensing tolls in large bins of sugar,, flour and etc... Operator has addressed the hood which was cleaning professionally in December (due in March 2016) but grease still observed dripping under hood. EHS suggest a cleaning schedule for daily use. A lot of cleaning has been addressed around hood and wok area but still need cleaning under deep fryer on walls and in and under equipment. EHS still observe cabbage bags purchased by operator when buying cabbage reused to hold various meat products. This items are for one use only and food containers must be food safe to prevent product break down in foods. EHS also observed a can of sauce in prep reach in used to hold/store sauce once it was open. Can was removed. Box of chicken was observed stored on floor of walk in. This si a repeat and corrected during inspection. Some floor tiles observed cracked but will address for correction once facility corrects and maintains current discrepancies
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. No one put hair restraints on until they were notified that the health inspector was in.
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
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Bowls used as dispensing utensils
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.
- Food - Miscellaneous Sources of Contamination (corrected on site) (repeated violation)
Observation: Aluminum cans used to hold food items in reach in refrigeration. EHS has discussed the issue in previous inspection.
Correction: Protect food from miscellaneous sources of contamination.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Foods as ketchup, sauces observed stored in original cans in refrigeration. Also observed in dough fro dumplings stored grocery type bags which have chemicals that can break down into the food.
Correction: Protect food from miscellaneous sources of contamination. Put food items in food safe containers.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces 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: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Raw shelled eggs observed out with no time documentation.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on all cook equipment as deep fryer (around and under)
Correction: Maintain nonfood-contact surfaces of equipment clean. EHS recommends a deep cleaning to be done as well as a cleaning schedule be established
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility is noted in need of cleaning. EHS observed grease and food debris under equipment on shelves, walls, counters, cooking equipment. EHS recommends a DEEP cleaning and a cleaning schedule to be established and to maintain facility clean.
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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02/02/2016 | Follow-up | |
Additive: MSG is used. Facility is in need of DEEP CLEANING. Hood system needs addressed right away. Food handler cards must be made current. EHS to Follow up in 2 weeks.All observations must be addressed and a cleaning schedule must be established. EHS provided PIC with Pamphlets on employee health, cooling, glove use and staying when ill all in Chinese.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers do not have food handler cards as required by city ordinance sec 49
Correction: Train all employees in food safety as it relates to their assigned duties. Facility has 2 weeks to have all food handler cards current.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS provided PIC with pamphlet in Chinese.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: 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. EHS observed food worker go outside and began to work with food and not wash hands. EHS addressed issue with PIC which corrected worker.
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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the front RIR and in walk in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. EHS observed bowls used as scoops.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in walk in. EHS recommends reorganizing walk in to ensure foods are off the floor it is very crowded at the time in inspection.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Foods as ketchup, sauces observed stored in original cans in refrigeration. Also observed in dough fro dumplings stored grocery type bags which have chemicals that can break down into the food.
Correction: Protect food from miscellaneous sources of contamination. Put food items in food safe containers.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gravy at 127F hot holding at improper temperatures. PIC discarded item.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) noodles, chicken and sauces in the refrigeration unit is not properly dated for disposition.
The ready-to-eat (RTE) commercially processed in the refrigeration unit was not properly dated for disposition after opening. EHS observed no date marking at all in facility.
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. Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Time as a Public Health Control* (corrected on site)
Observation: Raw shelled eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. EHS educated PIC on proper process.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on all cook equipment as deep fryer (around and under)
Correction: Maintain nonfood-contact surfaces of equipment clean. EHS recommends a deep cleaning to be done as well as a cleaning schedule be established
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean single serve food containers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling tiles in kitchen is not smooth and easily cleanable. EHS observed several (13 or +) that are not smooth but considered aquatic type which need replaced
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility is noted in need of cleaning. EHS observed grease and food debris under equipment on shelves, walls, counters, cooking equipment. EHS recommends a DEEP cleaning and a cleaning schedule to be established and to maintain facility clean.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed hod system dripping due to the amount of grease accumulated. Hood vents and under hood is in need of cleaning. System was due for deep cleaning last month. EHS informed PIC to clean and have service completed.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. EHS observed mop stored in mop bucket. Mops must be stored hanging to allow proper air flow and mop heads should face downward to prevent handle from being contaminated.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/08/2016 | Routine | |
Upon arrival, the front door was open (in the open position). Informed operator to keep door closed. Suggested to purchase a bug light or fly paper that can be located over non-prep / non- food areas only. One fly observed in kitchen during complaint investigation.
No violation noted during this evaluation. | 08/18/2015 | Complaint | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the lowboy RIR.
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.
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07/20/2015 | Follow-up | |
- Hair Restraints - Effectiveness
Observation: Employees observed 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed various meats, vegetables and cooked noodles not wrapped or covered in Pepsi RIR and WIR.
Correction: Prevent contamination of food by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken, raw pork, raw beef and oil and garlic mixture were cold holding at improper temperatures (at 50 degree F) overnight in prep unit per operator.
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. All said food was voluntarily discarded during inspection.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less. All shelled eggs were discarded during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) meats, cooked noodles and sliced vegetables walk in 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
Observation: There was no temperature measuring device located in the lowboy RIR.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under the grill area, inside the deep fryers, behind the entire cooking and frying area and in the dry storage room.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire kitchen 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.
- Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/06/2015 | Routine | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Fingernails - Maintenance
Observation: Food employees nails are not maintained so that the edges and surfaces are smooth and cleanable.
Correction: Ensure all food employees keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) in the walk in 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.
- Wood, Use Limitation
Observation: A scored wood cutting board is used as a food contact surface.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire facility noted in need of deep 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.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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01/05/2015 | Routine | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed bowls used as scoops in dry products.
Correction: Scoops without handles increase the risk of cross-contamination. Use only scoops with handles not in product for dispensing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: CORRECTED DURING INSPECTION
1) Raw fruits and vegetables stored with ready-to-eat food (RTE).
2) Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed food uncovered in WIR and Pepsi Reach-in.
Correction: 1)Prevent cross contamination by separating unwashed fruits and from RTE food.
2)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. Cover all food when not in use.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of sauces.
Correction: Discontinue the reuse of manufacturer containers for sauce storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Under the deep fryers and under all units near the oven. Observed a thick build-up of grease and an old chicken bone. Also observed vent hood dripping with grease. Per PIC, the vent hood is cleaned every three months and the next service is tomorrow, 9/17/14.
Correction: Clean and sanitize these surfaces for food contact. Deep clean entire facility as often as possible to prevent the harborage of pests and the possibility of cross-contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: WIR, prep unit and reach-in unit.
Correction: Maintain non-food contact surfaces of equipment clean.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: 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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire facility (including the outside rear) 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.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/16/2014 | Routine | |
Employees observed to be improperly prepping raw meats do not possess Suffolk health cards. PIC advised that employees have fast turnover rate. Regardless, all staff must obtain Suffolk health cards within 30 days of inspection. Chinese tests and study guides offered.
Cooking, cooling, reheating temps reviewed in detail with PIC.
Employee health policy reviewed and in place.
Dry goods not stored at least six inches off of floor.
Designated employee area required for person belongings.
Frozen beef sliced then left uncovered in front of restroom while employee went on a meal break. Always cover once complete and place under refrigeration.
Egg rolls observed to be cooling on top of chest freezer-> 55F. PIC advised egg rolls were prepared
- Critical: Employee Health* (corrected on site)
Observation: PIC failed to demonstrate knowledge of reportable illnesses, reporting procedures, etc.
Correction: Reportable illness information reviewed in detail with PIC as PIC must always be aware.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee failed to wash hands between tasks of cooking food and handling/slicing raw meat.
Correction: Employees must wash hands before and after handling/prepping raw animal food.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee prepping raw beef failed to wash hands prior to gathering ingredients and preparing customer order.
Correction: Employees must wash hands between tasks.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Employee observed prepping/chopping raw chicken on drainboard of 3x sink where dirty dishes and utensils are maintained prior to w-r-s process. Also, bottle of dish soap on same drainboard.
Correction: Prepping is to take place in areas designated for food contact. Discontinue using 3x sink/drainboards for tasks other than w-r-s. Maintain dish soap with other cleaning supplies.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Shell eggs stored above fresh cabbage.
Correction: Store shell eggs beneath RTE food items to prevent cross contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Multitude of food items unprotected inside of cold holding units.
Correction: Provide protective covering to prevent contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Partially frozen shrimp observed improperly thawing inside container of stagnant water on drainboard of 3x sink.
Correction: Remove container of shrimp from drainboard of 3x sink and properly thaw under refrigeration, cold running water, or through the cooking process.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Small piece of raw beef observed inside of container of raw shrimp. When asked to demonstrate how food items are gathered per order, PIC used same utensil for every item.
Correction: Individual utensils are required to prevent cross contamination. Reviewed in detail the importance of doing so as well as the public health significance of failing to comply. Shellfish allergies/sensitivities also discussed in detail.
- Food Storage Containers - Identified with Common Name of Food
Observation: Multiple unlabeled food containers observed.
Correction: Provide English common name as to contents of food containers.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored on prep table.
Correction: Store wiping cloths inside of clean sanitizing bucket with 100ppm chlorine.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date labeling of RTE food items observed.
Correction: Provide date labeling as reviewed in detail. PIC advised that date labeling will be implemented immediately.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Plastic 'thank you' bags observed used for food storage.
Correction: Discontinue using plastic 'thank you' bags and use food grade approved storage containers only.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Menus used to line egg roll container.
Correction: Discontinue practice of using menus to line food contact surfaces.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single use containers observed used as scoops.
Correction: SIngle use containers are for one time use only. Also, scoops must have handles to prevent contamination from hands.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Equipment observed to be encrusted with food debris, grease, and dust.
Correction: Clean and maintain all equipment.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Utensils, dish soap container, scouring pad sitting inside of hand sink basin.
Correction: Remove items from hand sink basin and use hand sink for handwashing purposes only.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Self closing door required on staff restroom.
Correction: Provide self closing restroom door as required.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Various unnecessary items observed stored with dry goods.
Correction: Remove all unnecessary items from facility.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Floors and walls, particularly in area around and behind cooking area observed to have a significant accumulation of food debris, grease, and dust.
Correction: Provide deep cleaning of floors and walls and maintain in a clean condition.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Cleaning chemicals stored above clean utensils.
Correction: Store chemicals in area designated away from food or food contact surfaces as to prevent contamination.
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03/25/2014 | Routine | |
Violations discussed for correction. Operator was able to correct critical violations during inspection. Information regarding employee health policy has been provided to the person in charge at the time of inspection. Observed good date marking system in facility.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site)
Observation: 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. Employees did not wash hands after eating and before handling food for sale.
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees observed eating lunch at prep area of the kitchen where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over cooked sauce and noodles in the walk-in cooler.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried rice, fried chicken wings were stored in room temperature after being cooked this morning.
Correction: Store fried rice and chicken wings in hot holding unit to keep food at proper temperature of 135F or above.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Raw shell eggs stored in room temperature under the spice cart.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives, tongs, large stainless steel bowls.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves and exterior of bulk food containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front door was left open.
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: Wall behind cook area and floor under equipment 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.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employee personal items were stored on shelves with food and utensils.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items on shelves.
Correction: Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dragon Chinese Restaurant, 827 W Constance Rd., Suffolk, VA 23434 »