Recommended for annual Health Department permit renewal. No hand washing sign an the employee restroom hand basin.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Employees eating in areas 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
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the storage shelves are lined with soiled cardboard and plastic wrap.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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11/19/2015 | Routine | |
Walk-in cooler was observed elevated for part of inspection but dropped back into proper cold holding temperature range. Temperature logs left for facility. Proper handwashing observed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Chicken and beef stored over sauce buckets in walk-in cooler. Owner began to move items to correct and stated he would rearrange unit after closing.
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.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw chicken. Food observed sitting in tub of water on prep table. Employee corrected and placed chicken under running water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service items (to-go bags) were observed reused for the storage of food in all refrigeration units.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
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04/22/2015 | Routine | |
Owner's father, Hua Liang Lin also obtained a food manager certification, expiring 12-31-17. Time as a Public Health control policy filled out for fried chicken and general tso's chicken. Reviewed proper sanitization procedure.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection. There was no certified food manager on site at the beginning of the inspection. Owner arrived soon after.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. A certified food manager shall be on site during all stages of food preparation.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Bowl of raw chicken stored on middle shelf in walk-in cooler, above RTE food. PIC stated he would reorganize cooler to properly store all raw items on lowest shelf.
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.
- Food - Miscellaneous Sources of Contamination
Observation: Menu's observed used in the bottom of containers to soak up grease.
Correction: Informed staff that only plain food grade paper acceptable. Protect food from miscellaneous sources of contamination.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken. Food observed in a tub of water sitting out on the table. Informed staff on the proper way to thaw items and the food was placed in sink under running water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. Sanitizing solution observed over 200ppm Cl. Reviewed proper sanitization levels and how to make sanitizer and new solution was observed at 100ppm Cl.
Correction: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution. Use the test kit daily until the proper amount of santizing solution is known.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items (to-go bags) were observed reused for the storage of food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood filters had accumulations of grime and debris. Clean the hood filters weekly to keep hood system from accumulating grease quickly.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall near light switch in dry storage noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/26/2015 | Routine | |
Recommended for health department permit. Letter of authorization issued. Estimated opening day of January 1, 2015.
- Physical Facilities in Good Repair
Observation: Ceiling in dry storage observed flaking, thus not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Large air gap pipe under the cook line noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/22/2014 | Pre-Opening | |
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