All violations were discussed during the inspection. Cooling techniques, employee health, and no bare hand contact with ready to eat food were reviewed. The owner will replace the wooden storage shelf prior to the expiration of this permit. Thank you.
- Critical: Date Marking - Ready-to-Eat; (TCS) Potentially Hazardous Food* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls and sweet and sour chicken in the walk in refrigeration unit 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.
- Critical: Time as a Public Health Control; procedures and records (corrected on site)
Observation: Fried Rice and chicken, 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.
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.
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03/21/2016 | Risk Factor | |
The facility looks good. The owner has read and signed the emergency response plan. The owners have started to paint and make repairs to the facility. Employee health, hand washing, and no bare hand contact with ready to eat food was discussed during the inspection. Thank You.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment. Information was given while on site.
- Critical: Time as a Public Health Control; procedures and records (corrected on site)
Observation: Fried rice, garlic and chicken, 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.
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.
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11/19/2015 | Risk Factor | |
The door to the rest room is damaged. The walls and the ceiling as also in need of resurfacing. During the inspection, time as a public health control was discussed, as well as, the importance of proper wash, rinse, and sanitizing every four hours. Employee health, no bare hand contact with ready to eat food and hand washing was discussed. Thank You
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Pork and noodles cold holding @49-50 degrees.
Correction: Discard/relocate 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. Ensure all equipment is working adequately and able to maintain 41 degrees or below.
- Equipment - Cutting Surfaces
Observation: The cutting boards are 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.
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07/27/2015 | Routine | |
Employee health, no bare hand contact with ready to eat foods, and hand washing was discussed. Thank You.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: TCS foods cold held in two reach in prep units are not holding at or below 41 degrees.
Correction: Discard/relocate 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. Ensure equipment is holding adequately to maintain foods at 41 or below.
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03/10/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: A container of cooked chicken was sitting directly on top of unprotected chicken in the lower portion of the prep unit # 1.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Single door reach-in freezer # 1 was observed in need of defrosting and in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair and/or defrost the single door reach-in freezer # 1 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 defrost and/or repair the above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/20/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee(s) failed to wash their hands before engaging in food preparation, after engaging in an activity which may have contaminated his/her hands. Spoke with employees and PIC about handwashing.
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed a tape dispenser sitting on top of the food contact surface of a single-use food wrap sheet used for sandwiches.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site)
Observation: Chicken was noted not being adequately cooled to prevent the growth of harmful bacteria. The chicken was at room temperature for greater than 2 hrs and the temperature was greater than 70 degrees F. The PIC voluntarily discarded the food product.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. 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.
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05/22/2014 | Routine | |
Discussed observations with the CFM.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed utensil used for dispensing rice being stored in a container of water on the counter top.
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 140°F and the container.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard was observed being used as shelf liner and a splash guard which is not nonabsorbent or smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items were observed stored unprotected at the in the counter's storage area.
Correction: Store single service items in the original protective package to protect from contamination until used.
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02/20/2014 | Routine | |
Discussed observations and the heavily scored cutting board on prep unit # 2 with the PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw animal food (hamburger) stored over ready-to-eat (RTE) foods in the refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: The Chlorine sanitizing solution concentration in the three compartment sink was greater than 200 ppm, The sanitizing solution concentration was corrected to 100 ppm during this inspection.
Correction: Adjust the sanitizing solution concentration to the acceptable range dependent on the sanitizing solution used.
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11/21/2013 | Risk Factor | |
Discussed observations with the CFM.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after leaving the raw chicken prep table, performing other tasks at the three compartment sink, go to the storage area and returned to the cook line. The CFM spoke with the employee about proper hand washing.
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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Chef knife. Observed the employee washing the knife and rinsing it under running tap water, no sanitation step was noted prior to the storage of the knife. The tap water temperature was checked at the three compartment sink and noted to be 112 degrees F. The CFM spoke with the employee about proper wash/rinse/sanitizing procedures. The CFM returned the knife in question to the be washed/rinsed/sanitized.
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.
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08/28/2013 | Risk Factor | |
Discussed observations with the CFM. The facility was not preparing or cooking food during this inspection.
- Food - Miscellaneous Sources of Contamination
Observation: Observed a food coloring container being stored on top of raw diced onions in the prep unit. Observed food tongs stored in manner that cross-contamination could occur: (a) Tongs stored with the nonfood contact surface (handle portion) in contact with food, (b) tongs stored where the lid of the prep unit would continuously come in contact with the food contact surface of the tongs when the unit's lid was opened.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The utility sink's hot water handle was in a state of disrepair and observed a plastic bag tied around the handle.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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05/28/2013 | Routine | |
The kitchen was clean and organized. Discussed observations with the CFM.
- Equipment - Good Repair and Proper Adjustment
Observation: The # 3 freezer was observed in a state of repair and condition that prevents easy cleaning. The inside of the door was damaged and ducted taped.
Correction: Repair the # 3 freezer 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 the # 3 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling covering was peeling over the freezer area.
Correction: Repair the ceiling covering so it is easily cleanable.
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02/25/2013 | Routine | |
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