This was a routine inspection. There were no critical violations noted at the time of this inspection. Food contact surfaces were observed to be visibly cleaned.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall 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.
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit:
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the exterior surfaces of hand sinks and prep sinks are in need of cleaning.
Correction: Clean the sinks more often to prevent build-up soiled materials including splash.
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02/08/2016 | Routine | |
This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. Food contact surfaces were observed to be visibly cleaned and there were no visible signs of pest presence on premises noted at the time of this visit.
Continue to maintain this facility in clean and good sanitary condition at all times.
No violation noted during this evaluation. | 08/20/2015 | Risk Factor | |
- 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: flour, sugar, cornstarch, etc.
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. ( Containers labeled during the inspection)
- 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 large knives were found stored in-between two tables.
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. You may place the knives on a knife rack or on a clean and sanitized container/tray after each use.( Knives relocated from the table space).
- 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. Soak wet wiping towels in sanitizing solution after each use. Do not leave the wet towels on counter top or work table tops.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: surfaces of storage shelves above the 3-compartment sinks, prep sinks, and prep tables
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
Observation: Observed that the floor under the shelves inside the walk-in cooler is in need of cleaning. The surfaces of the hand washing sinks are also in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Main all hand sinks in clean condition all times..
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04/22/2015 | Routine | |
The purpose of this visit is to conduct a first risk factor assessment. The following topics were reinforced through training and
- 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 and raw shrimp stored over cooked rice noodles in the walk in refrigerator.
Correction: The manager rearranged foods after storage chart review. 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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken over raw shrimp, raw chicken over raw shell eggs in the walk in refrigerator.
Correction: The manager rearranged foods after storage chart review. Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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: Gen tso chicken on countertop 65F, cooked chicken wing on countertop 59f, garlic in oil on cart 44f.
Correction: Manager relocated the above foods to the two door table top cooler. Alternative suggestions to maintain the above foods or other pHF foods cold at 41f or below were provided to the manager by the EHS. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handsink near the three vat sink was observe dwith rice in the basin.
Correction: The manager agreed to remind employees to only use handsinks for handwashing only and not for dumping ric eor other food. 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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12/22/2014 | Routine | |
| No violation noted during this evaluation. | 11/18/2014 | Follow-up | |
| No violation noted during this evaluation. | 11/17/2014 | Pre-Opening | |
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