- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: An employee was observed handling ready-to-eat (RTE) food with bare hands (putting raw shredded cabbage into a to-go box, as bed for a spring roll).
Correction: Provide and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. XXXXXX The food and box were discarded and a fresh box was made up, using tongs to dispense the cabbage.
- Food - Miscellaneous Sources of Contamination
Observation: Walk-in freezer and walk-in cooler were not organized for optimal protection against cross contamination
Correction: food of higher cook temperature not consistently stored below food of lower cook temperature or RTE food not stored above food that is not RTE
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer's container (cardboard box in which paper napkins were delivered) was observed reused for the storage of crispy noodles, without any liner bag or lid.
Correction: Discontinue the reuse of manufacturers' containers for food storage. Provide approved, reusable food storage containers that are non-absorbent and durable, and are designed for your food storage needs.
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08/05/2015 | Routine | |
This inspection was received by Charlie Li.
No violation noted during this evaluation. | 02/24/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris such as rust on the following nonfood-food contact surfaces: some shelves in the walk-in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean. Replace shelves if they are no longer easily cleanable.
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11/19/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with bare hands (making vegetable garnishes for serving platters).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Ensure hands are always washed immediately prior to putting on gloves.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use (not returned to a sanitizer bucket, but left on counters).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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08/19/2014 | Routine | |
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food: terry-cloth towels used as blotters for deep-fried foods such as spring rolls.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. To blot fried foods, food-grade paper such as "butcher paper" may be used.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Damp cloths, not in use, were found on a counter
Correction: Ensure wet wiping cloths are stored between uses in a chemical sanitizer at the proper concentration. Return cloths promptly to the sanitizer after use.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering where cooks stand at wok-cooking line is not smooth and easily cleanable. There are sheets of cardboard on the floor (to absorb grease spatter which would make the bare floor slippery].
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Rubber mats of the kind manufactured for food establishments (can be taken up to be cleaned as needed) are an option.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap at bottom of back door when it is closed (daylight is visible), indicates this gap is big enough to admit flies and other pests.
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories at all times. This will encourage proper hand washing, because soap is available. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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02/19/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses (in water, but water not maintained at temperature of at least 135°F).
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.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the shelving in the dry-storage is not designed or constructed to be easily cleanable: unfinished plywood.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices, such as: sheet metal
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (gap at bottom of back door -- light visible when closed -- potential access for pests).
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.
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11/26/2013 | Routine | |
Approved for permit renewal. Renewal permit will be re-issued upon receipt of application and payment of fee.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In-use, open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a CLOSED beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths on counters.
Correction: Ensure wet-wiping cloths are stored in a chemical sanitizer between uses. Ensure the sanitizer is kept at the proper concentration (maximum 200 ppm chlorine if using chlorine), and changed when solution is dirty or becomes too weak.
- Food - Miscellaneous Sources of Contamination
Observation: Shelves in dry-storage area and under counters in food preparation area were not smooth, easily cleanable, and non-absorbent (unfinished plywood
Correction: or cardboard used as shelf liner.)
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposit, food resideue, or mildew on the following food contact surfaces and nonfood contact surfaces: exterior of ice machine
Correction: can opener
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the server area (hostess station) is being used for purposes other than washing hands (sanitizer bucket was stored in the sink). The handwashing station between the dishwashing area and the cook line is being used for purposes other than washing hands: observed food residue in the drain, observed an employee rinsing a cooking utensil or getting water for cooking at that sink.
Correction: The handwash facilities identified above are to be used for washing hands only
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not tight-fitting
Correction: has gap at bottom (daylight visible) through which flies, mice, other pests could enter.
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08/20/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities in Good Repair
Observation: Bar Door (into main portion of facility) needs a self-closer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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09/20/2011 | Routine | |
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