The hoods were professionally cleaned on 3/11/16.
A new screen door has been installed. A door sweep needs to be installed along the bottom to keep insects out since daylight is visible.
Foods made and held over 24 hours are being date marked.
Raw foods are being stored in the proper order.
Black gaskets have been removed from bucket lids.
All foods are stored in food grade storage bags.
Sponge observed in bottom of rear hand sink, with food debris still evident in sink. Re-emphasized the importance of only using a hand sink for hand washing, especially since the front hand sink is still blocked by equipment.
Still seeking out a location and provider for taking Chinese ServSafe.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the front of the kitchen 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 table/cart preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the rear of the kitchen is being used for purposes other than washing hands. Food debris in bottom of sink and sponge stored there.
Correction: The handwash facility identified above is to be used for washing hands only
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03/24/2016 | Follow-up | |
Notes:
1. Provided Chinese ServSafe class information to the owners and employee health form FDA 1-B. At least one employee needs to get certified in food safety in the coming months.
2. Hand sinks are for hand washing only and need to be stocked and available for use at all times.
3. Any foods that are cooked and held for over 24 hours must be marked with the date of preparation.
4. Food deliveries come 3 times a week due to space constraints.
5.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The lids of the boxes that raw chicken is received in are being saved and used as a food contact surface for cooked general tsos chicken to cool on.
Correction: Never save any part of the packaging of raw foods for reuse. 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic and oil (double stacked) and pork dumplings (sat out for lunch) cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) pork wontons, cheese wontons, egg rolls, spring rolls, sweet and sour chicken, and general tsos chicken in the refrigeration units are 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 and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the soy sauce bucket lids are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Remove the black gaskets in the lids to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the front of the kitchen 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 table/cart preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the rear of the kitchen is being used for purposes other than washing hands. Food debris in bottom of sink and sponge stored there.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (repeated violation)
Observation: Rear outer opening of the food establishment is not protected against entry of insects and rodents. Many tears in screen and daylight visible between cracks in 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back of 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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02/24/2016 | Routine | |
Non-critical violation must be corrected within 30 days.
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: hand sink in the lady's restroom.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
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01/08/2015 | Routine | |
- Temperature Measuring Devices - Food
Observation: The metallic probe food temperature thermometer is not accurate. When checked reads 36 degrees Fahrenheit in an ice water bath (w/standard)
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink across from 3 compartment sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Light Bulbs Protective Shielding
Observation: Lightshields cracked/ missing. Floresence bulbs not shielded, coated, or otherwise shatter-resistant in production areas.
Correction: Replace shields or replace light bulb with a coated or shatter-resistant bulb.
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04/18/2014 | Routine | |
Calibrated probe thermometer on hand. Good temperature monitoring of TCS foods in effect.
Chlorine test kit on hand. Set up sanitizer solution at start of daily production an keep clean throughout day for wet hand wipes.
- 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.
- Private Homes and Living or Sleeping Quarters - Use Prohibition
Observation: Sleeping quarters directly opening into area used for conducting food establishment operations.
Correction: Remove bedding under front serving counter.Sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
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12/26/2013 | Routine | |
Additional Food Temperatures:
Milk(CH)- 40, Raw Chicken, Shrimp, Scallops, Pork, & Beef(CH)- 34-39.
NOTES:
* All non-critical violations must be corrected within 30 days.
* Form 1-B given to PIC.
* Date marking system must be implemented and accurate.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- 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, sweet n sour chicken, and general tso's chicken 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: Ceilings and overhead shelves in the kitchen/hood area 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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07/09/2013 | Routine | |
NOTES:
* All non-critical violations must be corrected within 30 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked chicken, pork, and pasta 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the cook-line 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 rice cooker/table preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the dishwash hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/20/2013 | Routine | |
Notes:
* Violations corrected at the time of inspection.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Vegtables in MUT contaminated by container bottom being stored directly in contact.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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02/13/2012 | Routine | |
Non- critical violations must be corrected within 30 (thirty) days.
Facility is clean and well organized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt or other debris on the following nonfood-food contact surfaces: ventilation hood.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/24/2011 | Routine | |
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
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.
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10/26/2010 | Routine | |
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