No violations noted. OPerator was advised to use extra space in chest freezer to accelerate cooling process of TCS foods.
No violation noted during this evaluation. | 12/11/2015 | Routine | |
Heat from the stove and friers effects internal temperature of the make-up table and foods inside. Do not overload unit, adjust to 35 - 36 F and keep covered to maintain foods at 41 F or less.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods in the top portion of make-up table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Keep top closed, adjust refrigerator to 35 - 36 F internal temperature.
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07/20/2015 | Routine | |
Critical violation must be corrected within 10 days. Non-critical violation must be corrected within 30 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken wings, sweet and sour chicken, gravy and egg rolls in the refrigeration unit is 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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03/04/2015 | Routine | |
Notes:
- The walk-in cooler have been repaired with a brand new motor!!! Excellent cold holding temperatures observed inside the unit.
- All food that have been cooked in advance must be date marked.
- Do not forget to replace empty test kit!!! Buy several kits.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls, beef tips, sweet and sour chicken, won ton in the refrigeration unit is 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Heavy accumulation of grease and food debris under friers.
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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10/15/2014 | Routine | |
Notes:
Sandwich unit was adjusted to 40 F and supporting proper cold holding temperature of 41 F and less.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located above sandwich make up unit does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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07/22/2014 | Follow-up | |
The follow-up inspection will occur on/about July 17, 2014.
Outside refuse area looks much cleaner, still trash containers are stored on the ground. Mops observed stored inside mop sink.
Discussed proper cooling methods with PIC.
- Critical: Cooling*
Observation: Egg drop soup inside sandwich unit and breaded chicken inside walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Noodles, precooked shrimp, chicken strips, chopped pork cold holding at improper temperatures inside sandwich make-up table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Internal temperature of sandwich make-up table found at 44 F.
Correction: Repair/adjust make-up table to 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located above sandwich make up unit does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The screen mash is damaged on the bottom.
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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07/10/2014 | Routine | |
Notes:
Critical violation must be corrected within 10 days. non-critical violations must be corrected within 30 days.
Facility to obtain larger refuse containers or to increase the frequency of trash pick-up. Refuse area must be kept clean to prevent the rodent and insect activity.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: The quantity of refuse exceeded the storage capacity of the exterior storage enclosure.
Correction: Increase the frequency of refuse pickup to prevent exceeding the area capacity
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling tile above the make-up table is damaged and does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing sink 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
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Mops observed outside on the ground.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/07/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Hand Drying Provision
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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12/30/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
Keep outside mop sink in working clean condition and dump waste water only into mop sink! (observed waste water on the ground)
Monitor cold holding temperature inside WALK-IN COOLER during busy hours, adjust temperature to 41 F or less.
- Equipment - Good Repair and Proper Adjustment
Observation: Internal temperature of the walk-in cooler registered at 44 F .
Correction: Adjust walk-in cooler to 41 F or less 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside mop sink has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/26/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Hands must be washed in the hand sink only! Do not dump waste water in the ditch, clean mop sink and utilize it.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Containers with food lined up with colorful paper menu.
Correction: Cease using of paper menu as a liner, replace with approve food contact surface material to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Mop water is being dumped on the ground. Mop sink (outside facility) is clogged and not in use
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Outer Openings - Protected
Observation: Outer opening screen mesh is more than 16 to 1 inches
Correction: Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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06/21/2013 | Routine | |
Walk-in cooler heave been adjusted to 38 F internal tea in the WIC found at 37 - 38 F.
All prepared PHF items if not used within 24 h must be date marked with 7 days sell or discard time.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice noodles, egg rolls, sweet and sour chicken, breaded chicken in the walk-in cooler and small Pepsi unit is 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.
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03/26/2013 | Follow-up | |
The follow-up inspection will occur on March 25, 2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All PHF's in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice noodles, egg rolls, sweet and sour chicken, breaded chicken in the walk-in cooler and small Pepsi unit is 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Internal temperature of the walk-in unit found at 46 F.
Correction: Adjust walk-in cooler to 41 F or below 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/21/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Pork, raw ground - 39, Shrimp, raw - 39, Chicken thigh, bnls raw -39
Adequate food testing thermometer and chlorine sanitizer test kit on hand. Reviewed proper sanitizer concentration of 100 ppm for chlorine (bleach) solution in the 3 compartment sink and wiping cloth containers.
Employee Health Policy is in place with signed copies of the FDA Form 1-B on file.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. When tested, the chlorine sanitizer solution concentration was below the proper level.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw Shrimp. Frozen shrimp were in a container of standing water at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°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. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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01/03/2011 | Routine | |
Significant improvement seen in maintaining the cleanliness of the facility since the last inspection. Great job, keep up the good work!
Reviewed Employee Health Policy" and left copies of FDA Form 1-B with the operator to review with employees. Signed copies for each employee to be kept on file in the facility for Health Department review.
Reviewed and emphasized the importance of proper and frequent handwashing. Reviewed "When to Wash" hands and asked operator to teach employees by setting a good example and reviewing proper handwashing.
Remaining non-critical violation must be corrected within 30 days.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door needs repair to seal the open section of screen at the bottom of the door.
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 Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Sign is needed in the restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
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10/04/2010 | Routine | |
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