NOTE: Laminated posters on handwashing, hot/cold holding temperatures, how to manually wash dishes, etc. in Chinese were observed posted in the facility left and explained from previous inspections. Discussed date marking-- the the need to write the sell or discard date (a maximum of seven (7) days past the day the food was prepared) on store prepared foods and sauces. Food safety training in many languages is available online and many handouts in Chinese have been left at the firm over the last 18 months or so please train cooks and other employees in food safety. Also, discussed only using containers to hold foods that are in good condition (no chips or cracks) and nothing that cannot be washed. Do not keep reusing cardboard boxes that held raw meats or eggs to store prepared foods. Also, do not line the shelves with cardboard and other pieces of paper! All surfaces should be smooth, easily cleanable and nonporous.
- Critical: Demonstration of Knowledge*
Observation: A person in charge, knowledgeable about food safety, was not available at the time of inspection
Correction: The permit holder shall designate a manager or person in charge (PIC) who is authorized to monitor and manage all food establishment operations. This person must be trained in food safety such as cooking/holding temperatures, how to sanitize dishes, etc and must monitor employee practices such as handwashing. Cooking, food preparation, dish washing, etc. was occurring during today's inspection.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that several food products were not protected from contamination as it was not packaged, covered in containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings. Do not have numerous containers of uncovered/unpackaged foods stored on top of each other with the bottom of food containers touching food in the container below it.
- Utensils - In-Use - Between-Use Storage
Observation: Knife was being stored between counter and prep cooler across from the grill/fryer area.
Correction: Do not store knife in between counter & prep unit to prevent space and/or knife becoming soiled. This area is not a clean surface and can cause utensils to become contaminated.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wet, in-use wiping clothes are stored on counters throughout the kitchen.
Correction: Ensure wet wiping clothes are stored in chemical sanitizer at correct concentration between uses. The moist environment with old food particles can allow for microbial growth which employees then spread around the kitchen when using the dirty wiping rag.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items were found to be out of temperature. Tofu was found to be 65 degrees F., bean sprouts were found to be 47 degrees F., and raw chicken was found to be 44-49 degrees F.
Correction: Keeping foods stored at the proper temperature is very important to help control microbial growth. Cold Holding is 41 degrees F. or below. Do not cool large batches of food at room temperature, do not prepare a lot of raw chicken at once, and do not overfill the pans in the prep cooler --- this can allow food to be too warm. Setting coolers to 35/36 degrees F. can help compensate for opening.
- Non-Food Contact Surfaces (repeated violation)
Observation: An accumulation of grease, dust, and/or old pieces of food were observed on the faucet handles at the three-compartment sink
Correction: the cooler doors & handles
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The hand wash sink near the fryers was partially blocked, preventing easy access by employees for handwashing. Furthermore, the hand sink basins both at the front and back of the store were dry showing that employees are not washing their hands at the hand wash sinks where the soap and papertowels are located.
Correction: Ensure all hand washing sinks are accessible during ALL hours of operation.
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04/01/2016 | Routine | |
Discussed violations with employees. Instruct employees to wash their hands frequently to reduce the bacterial load on utensils and food. Ensure food items are not allowed to sit out on the counter to cool.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in the three compartment sink, meant for dish washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food observed being stored on the floor of the walk in freezer. Observed employee stepping on box containing food in order to step into the freezer.
Correction: Food must be stored at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The only hand sink in the front of the facility where most food preparation occurs was blocked by a cart where take out containers are stored, and it was obvious that this is where the cart is always stored. This prevents easy access for employees to frequently wash their hands.
***THIS VIOLATION WAS ALSO NOTED ON LAST 4 INSPECTIONS***
Correction: Ensure all hand washing sinks in the facility are easily accessible at all hours of operation to encourage frequent handwashing by employees.
- Light Bulbs Protective Shielding
Observation: Light bulbs lack protective shielding in several places in facility.
Correction: Ensure all light bulbs are properly shielded to prevent potential contamination of food if light bulbs were to shatter.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the only hand washing sink in the front of the facility where most food preparation occurs. It was obvious that this hand wash sink is not being used for its proper purpose.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No paper towels or other hand drying provision was provided at the only hand sink in the front of the facility where most food preparation occurs.
Correction: Provide paper towels or other approved hand drying provision at all hand sinks.
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12/15/2015 | Routine | |
Great job on cleaning in kitchen, keep it up!
No violation noted during this evaluation. | 06/10/2015 | Follow-up | |
Food should not be allowed to sit at room temperature. Either keep food hot (135 degrees F or above), or keep food cold (41 degrees F or below), or do not prepare food in large portions for use in a future customer order.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cooked food observed sitting on counter at room temperature for future use.
Correction: Ensure food is kept at 135 degrees F or above when hot holding for future use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prep unit observed to be out of temperature at time of inspection, 55 degrees F. Food held inside prep unit also observed to be out of temperature, as noted in food temperatures table.
Correction: Have prep unit serviced to hold at 41 degrees F or below, ensure food is 41 degrees F or below, and monitor temperatures regularly to ensure temperatures are correct.
- Temperature Measuring Devices - Food (repeated violation)
Observation: No metal stem thermometer was available to monitor cooking, cooling, reheating, or hot/cold holding temperatures.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Non-Food Contact Surfaces (repeated violation)
Observation: Food and grease build up observed on sides of equipment and handles of equipment, and throughout kitchen.
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 (corrected on site) (repeated violation)
Observation: The front hand sink near the fryers was partially blocked, preventing easy access by employees for handwashing.
Correction: Ensure all handwashing sinks are easily accessible at all times.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Grease build up observed on hood and fire retardant system over fryer and stove area.
Correction: Have hood system cleaned on a regular basis to prevent grease build up and reduce fire hazard.
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06/01/2015 | Routine | |
Handsink near fryers/front register had hot & cold water and basin was draining water today.
No violation noted during this evaluation. | 01/20/2015 | Follow-up | |
Good job cleaning floors, walls, & equipment in kitchen - Looks much better!
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: The plumbing at the handsink by the fryers/front register is in disrepair as this handsink stopped up and is holding water in the basin after one (1) handwash. Ten minutes later the handsink is still holding water.
Correction: Repair plumbing at handwash sink so employees can properly wash their hands with soap & water for at least 15 seconds.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: The plumbing at the hand sink by the walk-in cooler is in disrepair. Additionally, the hand sink by the fryers is very slow to drain, dripping, & the cold water will only come on partially in a small stream.
Correction: Repair plumbing, restore water, unclog drain, & have plumber repair hand sinks to encourage proper handwashing.
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01/13/2015 | Follow-up | |
Left an employee health handout. Discussed need for a plumber to address issues at sinks.
- Hands - Where to Wash
Observation: An employee was observed washing his hands at the three-compartment sink.
Correction: Wash hands with soap for at least 15 seconds at the hand wash sink -- never wash hands at 3-compartment dish sink.
- Temperature Measuring Devices - Food (repeated violation)
Observation: No accurate, metal stem probe thermometer was available to monitor cooking, cooling, reheating, or hot/cold holding temperatures.
Correction: Obtain thermometer and regularly monitor food temperatures. .
- Non-Food Contact Surfaces (repeated violation)
Observation: Old food particles and grease were observed on sides of equipment throughout the kitchen. Additionally, cardboard with old food particles & splatters is under equipment and on shelving in the kitchen.
Correction: Clean all non food contact surfaces at a frequency that prevents accumulation. .
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The front hand sink near the fryers was partially blocked, preventing easy access by employees for handwashing.
Correction: Ensure all handwashing sinks are easily accessible during ALL hours of operation.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The plumbing at the hand sink by the walk-in cooler is in disrepair. Additionally, the hand sink by the fryers is very slow to drain, dripping, & the cold water will only come on partially in a small stream.
Correction: Repair plumbing, restore water, unclog drain, & have plumber repair hand sinks to encourage proper handwashing.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors in kitchen need cleaning as there is an accumulation of old food particles & grease.
Correction: Create cleaning schedule, where at least twice weekly, the kitchen floor/walls are cleaned to avoid attracting pests.
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01/07/2015 | Routine | |
| No violation noted during this evaluation. | 07/15/2014 | Follow-up | |
NOTE: Discussed need for plumber and walk-in cooler needing repairs. Left handout in Chinese on Hot & Cold holding & left employee health policy. Talked about cross-contamination issue from using Perdue raw chicken boxes for storage. Cold Holding 41 degrees F. or less Hot Holding 135 degrees F. or above.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: There was no person in charge during this afternoon's inspection.
Correction: During all hours of operation when food prep, cooking, or sanitizing dishes a person in charge knowledgeable about food safety must be present.
- Critical: Hands - When to Wash*
Observation: Employees did not wash their hands after peeling raw shrimp or touching contaminated surfaces.
Correction: Ensure employees wash their hands after working with raw foods, after using the restroom, or anytime they may become contaminated
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw animal foods are stored in a manner that may cause cross contamination with chicken over shrimp.
Correction: Separate types of raw animal foods during storage, prep, holding, & display.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping clothes are stored on counters.
Correction: Ensure wet wiping clothes are stored in chemical sanitizer at correct concentration between uses. * Inspector helped make sanitizer bucket for wipe rags during inspection*
- Food - Miscellaneous Sources of Contamination
Observation: Produce & eggs are being stored under the cooling unit which is dripping condensate onto these uncovered foods in the walk-in cooler.
Correction: Do not store foods where condensate is dripping and get a repairman to fix the cooler drip.
- Thawing (repeated violation)
Observation: Observed raw chicken thawing in a pan of water.
Correction: Thaw under refrigeration or submerged under running water & ensure thawing food does not reach above 41 degrees F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tofu was found to be 50 degrees F. in the walk-in cooler.
Correction: Ensure all cold holding foods are 41 degrees F. or less.
- Temperature Measuring Devices - Food
Observation: No metal stem probe thermometer (0-200 degrees F.) was available to monitor cooking, cooling, reheating, or holding temperatures.
Correction: Obtain probe thermometer and regularly monitor food temperatures.
- Sanitizing Solutions, Testing Devices
Observation: No sanitizer test strips were available.
Correction: Obtain & use sanitizer test strips.
- Non-Food Contact Surfaces
Observation: Old food particles and a sticky grime/grease were observed on knobs at hand sinks, on door handles to coolers, & on sides of fryer/grill.
Correction: Clean all non food contact surfaces at a frequency that prevents accumulation.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The hand wash sink near the fryers was partially blocked, preventing easy access by employees for handwashing.
Correction: Ensure all hand washing sinks are accessible during ALL hours of operation.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The plumbing at the hand sink by the walk-in cooler is in disrepair. Also, the mop sink is clogged.
Correction: Repair plumbing & restore water to encourage good hand washing. Unclog and fix the mop sink.
- Hand Drying Provision (corrected on site)
Observation: No single use paper towels were available at hand sinks.
Correction: Ensure hand sinks are stocked with soap and paper towels.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors in entire kitchen and walk-in cooler need cleaning.
Correction: All floors, walls, & ceilings must be cleaned as often as necessary to prevent dirt, dust, & old food particle accumulation.
- Pests - Controlling Pests*
Observation: Flies were observed flying around and landing on food contact surfaces.
Correction: Work with pest control to address insect problem.
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07/07/2014 | Routine | |
- 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: chicken over beef and shrimp.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Observed frozen raw shrimp thawing in a vat of water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing sinks located by the cooking area and by the walk in are blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facilities identified above is to be available during all hours of operation. Remove the unnecessary equipment preventing its use.
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing at handsink by walk in in disrepair.
Correction: Repair plumbing and restore water to handsink to encourage proper handwashing.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floor in entire kitchen 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed bottle of lye drain cleaner stored in food prep area.
Correction: Please keep all chemicals segregated from food and food contact surfaces.
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03/07/2013 | Routine | |
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