Observed all ready to eat foods in the refrigeration unit marked with the preparation date.
The PIC is now using tongs to handle raw foods instead of gloved hands. Recommended using a different set of tongs for the meat, poultry, & seafood.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled. The person in charge (PIC) removed one microwave oven from the facility.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grease and food debris: ventilation hood filters.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/10/2015 | Follow-up | |
Discussed the following with the person in charge:
1. Food sources are Restaurant Depot & Grand Food Service.
2. The ice machine is still not being used. The PIC is purchasing commercially bagged ice for drinks.
3. Recommend installing a paper towel dispenser at the handwashing sink located in the kitchen.
4. Recommend using tongs to handle raw meats prior to cooking instead of gloved hands.
5. The fire extinguishers and fire suppression system were inspected in October 2015.
Observed the overall facility clean.
- 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
- Gloves - Use Limitation
Observation: Single-use gloves worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The scallops were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed the cooked scallops at internal temperatures between 95°F-113°F. The PIC put the scallops back into the wok to continue the cooking process. The EHSS then observed the cook temperatures between 148°F-156°F.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) white rice, egg rolls, and General Tso's chicken in the refrigeration unit are not properly dated for disposition. The PIC immediately labeled the foods with the preparation date.
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 both chest freezers.
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.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 115°F.
Correction: Recommned discontinuing the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavities of the both microwave ovens are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grease and food debris:
1. Ventilation hood filters,
2. Exterior surfaces of the deep fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the employee restroom 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 equipment that is preventing its use.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the restroom used by males and female.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen (corrected) and in the wait station area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/28/2015 | Routine | |
Discussed the following with the person in charge (PIC):
1. The hot & sour soup is no longer being hot held in the steam well. It is now cooked per order.
2. The dishwashing machine has been repaired. Observed the chlorine sanitizing solution at a concentration of 50 ppm.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavities of both microwave ovens are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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05/11/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Developing an employee health policy. The EHSS gave the PIC a copy of FDA Form 1-B (English & Chinese versions). Review the policy with the staff and recommend that employees sign a copy of the policy. Recommend posting a copy of the policy in the facility.
2. All seafood (shrimp, cooked mussels, scallops, calamari) are received frozen.
3. Food sources are Restaurant Depot & Grand Food Service.
4. The ice machine is not being used at this time. The PIC is purchasing commercially bagged ice for drinks.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed the rice scoop stored in standing, room temperature water between uses.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: (CORRECTED DURING INSPECTION): The following foods hot holding at improper temperatures in the steam well:
1. Hot & sour soup-121°F
2. Fried rice-114°F.
The PIC discarded both food items.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Store the foods down in the steam well instead of on top of the steam well to ensure that they can be maintained at or above 135°F.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surfaces of the carry-out grocery bags used to store foods (directly in contact with the bag) are not safe.
Correction: Replace the grocery bags with food grade equipment that permits easy cleaning and prevents the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the following equipment:
1. Whirlpool reach-in cooler,
2. Whirlpool reach-in freezer
3. Small, beige reach-in freezer.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Cooking and Baking Equipment
Observation: The cavities of both microwave ovens are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the mechanical dishwashing machine were not observed sanitized. The chlorine sanitizer concentration was measured at 10 ppm. The person in charge (PIC) set up the 3 compartment sink using a chlorine sanitizing solution that was measured at 50 ppm and will contact the service technician to service the dishwashing machine.
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. Do not use the dishwashing machine to sanitize food contact surfaces until it is repaired.
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05/04/2015 | Routine | |
Discussed glove use and date marking. New menu received as some deletions to menu since opening. Need small trashcan by handsink. Monitor temperatures in 8 door RIC . Do not use first 3 doors until cold holding appropriately.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw shell eggs observed stored over RTE produce)
Correction: 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple PHF cold holding at improper temperatures greater than 4 hours. (general tsos, shrimp sauce, cut brocolli)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard PHF foods since in RIC greater then 4 hours.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall/floor under wok 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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12/23/2014 | Routine | |
Pre opening inspection. all corrections made. Ok to permit once hear back from other county agencies involved.
No violation noted during this evaluation. | 11/05/2014 | Follow-up | |
Pre opening inspection. Items for correction discussed: splash guard, floor in bottom of 8 door RIC, floor under wok line, all equipment cleaned and put away, kitchen and back area straight.
No violation noted during this evaluation. | 11/03/2014 | Pre-Opening | |
Items still needed for correction: splash guard, wall at 3 vat sink, ceiling tile, cleaning of 8 door RIC, clean all equipment, kitchen completely ready and back area completely ready.
No violation noted during this evaluation. | 10/20/2014 | Pre-Opening | |
Pre opening inspection. items for correction discussed. follow up on 10/20/14.
No violation noted during this evaluation. | 10/14/2014 | Follow-up | |
Initial consultation. Items needed for correction before opening discussed.
No violation noted during this evaluation. | 09/08/2014 | Pre-Opening | |
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