Today was chicken delivery day. Five boxes of raw chicken were all out of the walk in. Do not abuse the time/temperature of this food. Work in smaller quantities. Pull one box out of the walk in at a time. Employee health was discussed at length. Ensure all workers know and understand the symptoms associated with foodborne disease. Permit can be issued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee was working with raw chicken, washed his hands with the gloves still on and proceeded to go to wok line to cook.
Correction: Employee was stopped before cooking and was told to remove gloves and wash hands. He was told that gloves should not be washed but discarded.
- Cooling Methods (corrected on site)
Observation: Noodles were cooked earlier today and placed into make table. They were found at 60 F. Make tables do not cool foods.
Correction: Noodles were removed and placed onto flat tray and put into walk in. You must adhere to a quicker method of cooling noodles. This was discussed before.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp found unattended on table at 57 F.
Correction: Worker told me he had taken a break. I explained that he should place the food into the refrigerator when being interrupted. Shrimp was placed into walk in.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surfaces of the cardboard on top of the microwave, tin can propping up pipe and bare wood under pvc pipe of wok line are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove cardboard, provide alternatives that are smooth and cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen are all not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Caulking on wok line by wall is loose and dirty. Ceiling panel above 3-c sink is torn.
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: Light switches in both restrooms are dirty. Clean. Door from men's room is dirty. Top of grease trap is dirty.
Correction: Clean.
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12/04/2015 | Routine | |
Slicer was found very clean today. Fryer cabinets were found clean. Cooling procedures to improve. Today we corrected those foods needing to be cooled. Follow these procedures when cooling.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken over cooked noodles in walk in.
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.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Noodles and sauce 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. Noodles were placed onto a flat tray and loosely covered. Sauce(with reconstituted chicken base) was placed into an ice bath. These steps are to be taken to cool these foods quickly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Fresh garlic in oil found on top of other make table inserts. Temperature was elevated (54 F)
Correction: Maintain at 41 F or below. Garlic was placed into the make table correctly.
- Critical: Time as a Public Health Control*
Observation: Gen Tso's chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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08/10/2015 | Risk Factor | |
No critical violations today. Fryer cabinets have been kept very clean. Foods were dated. This is an improvement. Provide a scoop with a handle to dispense cooked rice in place of a plastic container. Get more chlorine test strips. Do not thaw any meats, seafood, poultry at room temperature. THaw inside refrigerator.
No violation noted during this evaluation. | 03/02/2015 | Risk Factor | |
DOK was taken by owner and staff. Additional explanation was required for most questions but workers understood the answers. We were able to take the time to do a little hands on training today. Prior violations have been corrected. Permit issued.
No violation noted during this evaluation. | 01/07/2015 | Follow-up | |
Defrost freezer. Remove duct tape from freezer, repair if necessary. Permit expires 1/31/15. Demonstration of knowledge test to be given to someone who is able to teach others about food safety. Employee health was discussed. It appears owners and workers are aware of when to stay home. Reinspection is needed for permit renewal.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored above raw shrimp.
Correction: Store raw chicken on bottom shelf.
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination. (Noodles, sauce and lemons on buffet)
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Shrimp in make table was found cold holding at improper temperatures
Correction: Do not nest food on top of other food inside make table. Shrimp was relocated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls, Gen Tso's chicken, cooked pork 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.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Foil found lining shelves.
Correction: Remove foil.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Single-Service and Single-Use Articles, Use Limitation
Observation: Cans reused for utensils.
Correction: Cans are not cleanable and are not to be reused.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of fryer cabinet, pipes along wall, top of grease trap.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Condensate from walk in is draining into 3-c sink making it difficult to set sink up to wash, rinse and sanitize.
Correction: Redirect condensate line.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Grease found dripping from filters.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/21/2014 | Routine | |
Chlorine in 3rd sink =50ppm - OK
Facility is kept very clean.
- Critical: Cooling* (corrected on site)
Observation: TCS food cooked yesterday (noodles) was 44°F in walk-in cooler > 6 hours after cooked.
Correction: TCS foods must cool from 135°F to <42°F within 6 hours and from 135°F to <71°F within the first 2 hours. PIC discarded the noodles. Make sure hot foods cool quickly - use sheet pan to spread food out in a shallow layer, ice baths (water from tap is 84°F so ice is needed to cool the food down faster), etc. Put foods into walk-in cooler within 30 minutes or when they reach about 140°F.
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08/12/2014 | Risk Factor | |
Chicken delivered just prior to inspection is 40°F.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored over/next to broccoli in manner that could allow the broccoli to become contaminated.
Correction: Employee moved broccoli so it was over the raw chicken and meat.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at front handsink.
Correction: Paper towels were provided at handsink.
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05/12/2014 | Risk Factor | |
Ran Data Logger left in walk-in cooler since inspection yesterday. Results show that cooler is operating at temps from 37-43 °F. Appears to be normal cycle that is keeping food < 42°F. Food checked today was 37°F. PIC says he turned the unit temperature down a little bit after the inspection yesterday.
No violation noted during this evaluation. | 02/12/2014 | Other | |
Time control unsed for buffet - set up at 11 food remaining at end of lunch service is discarded (2:00 PM). Also using time control for garlic in oil at wok - make sure to label time the garlic is removed from temperature control.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS food in WIC >41°F. Gravy and Chicken made yesterday were 46 F. Does not appear to be a cooling problem. Air temp of unit is 40 F. Food may have been out of the refrigerator for a while during prep. Noodles in small prep unit are 45°F.
Correction: PIC will check food temps again in an hour. If temp is not down to 41 F or less you need to move the food to another refrigerator and have a service technician check/repair this unit. Noodles were above cooling line of unit - PIC moved top portion of noodles to refrigerator under the prep top.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Ready-to-eat TCS food made here and kept in refrigerator >24 hours is not date marked. (Eggrolls, Chicken, Noodles)
Correction: Date mark these foods that are prepared and held >24 hours in the refrigerator.
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02/11/2014 | Risk Factor | |
PIC agreed to use food grade bags for food containers.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: Take out bags used as food storage containers.
Correction: Use only bags/containers that are approved for food contact. Take out bags are manufactured to hold containers of food and are not approved for food contact.
- Nonfood Contact Surfaces (repeated violation)
Observation: Chest freezer lids are held together with duct tape.
Correction: Replace damaged lids.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Condenser in walk in cooler leaks.
Correction: Repair to eliminate leak.
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01/14/2014 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet wiping cloths on prep table.
Store wet cloths in sanitizer solution between uses.
Correction:
- Food Storage - Clean and Dry Location
Observation: Open container of raw shrimp on floor of walk in cooler.
Correction: Protect food from contamination by covering food in storage and placing containers of food on shelves.
- Critical: Cooling* (corrected on site)
Observation: TCS food cooling for 2 hours was found at 73 F in bowl in walk in cooler.
Correction: PIC moved chicken to sheet pan and put on top shelf in front of fan in walk in cooler - cooled to 41 F in next 20 minutes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS food found > 41 F on top of other pans in top of prep cooler. Garlic @ 63F.
Correction: PIC agreed to keep garlic in refrigerated part of cooler or to use time control (4 hours) if garlic is held out of refrigerated part of cooler.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Take out bags used as food storage containers.
Correction: Use only bags/containers that are approved for food contact. Take out bags are manufactured to hold containers of food and are not approved for food contact.
- Nonfood Contact Surfaces
Observation: Chest freezer lids are held together with duct tape.
Correction: Replace damaged lids.
- Temperature Measuring Devices
Observation: No thermometer in prep refrigerator.
Correction: Provide an accurate thermometer in each refrigeration unit.
- Plumbing System Maintained in Good Repair
Observation: Condenser in walk in cooler leaks.
Correction: Repair to eliminate leak.
- Lighting, Intensity
Observation: Less than 10 foot candles of light in back storage area.
Correction: Provide at least 10 foot candles of light where food is stored.
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11/12/2013 | Routine | |
Facility is clean - keep up the good work! Make sure to cool hot food on shallow pan in walk-in refrigerator. Cool to 41 degrees or less in <6 hours and to 70 degrees in first 2 hours. Date food kept in refrigerator >24 hours. Wash hands before return to work - wash in kitchen handsink.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Gravy made with chicken broth, flour and oyster sauce is held without temperature control on top of steam table and is not on time control.
Correction: Implement time control policy and discard remaining gravy within 3-4 hours or keep gravy hot at 135 degrees or more or cold at 41 degrees or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic in oil at 74 degrees at grill.
Correction: Must keep 41 degrees or less, use time control policy and keep 4 hours or less or do not put oil in garlic. Corrected by moving to refrigerator.
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08/01/2013 | Risk Factor | |
PIC was aware of complaint. Buffet temperatures: beef & mushrooms 144 degrees, chicken and broccoli 148 degrees, fried rice 172 degrees, sweet & sour chicken 121 degrees (on time control). Temperatures are all satisfactory. All items were cooked today and put on buffet at 11:30 a.m. Buffet unit was turned on at 10:30 a.m. - it is a dry heat system and was hot when foods were added this morning. PIC states customer said food was good while eating first plate of food but complained that food was cold when eating 3rd plate of food and did not want to pay for the buffet. PIC says other customers eating at the same time said food was hot.
No violation noted during this evaluation. | 06/11/2013 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed TCS foods in walk-in refrigerator >41 degrees. Found raw chicken at 48 and 44 degrees in walk-in refrigerator. The 48 degree container had been out in the prep area for a while earlier. The air temperature of the walk-in refrigerator is 44 degrees.
Correction: PIC turned thermostat down and will check temperature to make sure it is 41 degrees or less.
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04/15/2013 | Risk Factor | |
Clean, well kept facility. Good handwash practices observed. Chlorine - 100 ppm in 3rd sink. Annual permit issued.
- Food Display
Observation: No sneeze guard over some foods and plates at self service buffet.
Correction: Correct by providing sneeze guard that helps protect the food from contamination from customers.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: TCS food, cooked and held >24 hours in refrigerator is not date marked: cooked chicken, egg rolls and shrimp.
Correction: Correct by date marking all TCS foods cooked and held in refrigerator >24 hours. Use within 7 days.
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01/15/2013 | Routine | |
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