- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed a bag of cabbage sitting on top of a box of raw chicken.
Correction: Store raw meats separate from produce and ready to eat foods. Cabbage removed.
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02/04/2016 | Risk Factor | |
52 foot candles of lighting at cook line
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed damp cloths on counters.
Correction: Store cloths in a sanitizing solution in between uses.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed a bag of onions on the rear flooring.
Correction: Store all foods at least 6" off of flooring.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed trays of egg rolls in the walk-in vault with no date marking.
Correction: Supply date marking on all ready to eat foods held for 24 hours or more.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed tape on a cleaver on the rear rack.
Correction: Remove the tape
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed the lack of paper towels at the handsink closest to the 3 compartment sink.
Correction: Provide towels at the sink.
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11/10/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw shelled eggs adjacent to cabbage (walk-in).
Correction: Store raw eggs separate from cooked foods/produce. Eggs were moved.
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09/10/2015 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed large trays/baskets of egg rolls in the walk-in vault with no date marking.
Correction: Provide date marking on all ready to eat foods held for 24 hours or more.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed 2 spray bottles of purple liquid underneath the 3 compartment sink with no labeling.
Correction: Label all toxic items.
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06/26/2015 | Risk Factor | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed a male employee wash his hands with water only.
Correction: Use soap/wash hands for a minimum of 20 seconds. Hands rewashed with soap.
- Hands - Where to Wash (corrected on site)
Observation: Observed the male cook wash his hands in the 3 compartment sink.
Correction: Refrain from using the 3 compartment to wash hands. Use a handsink to wash hands. Hands were rewashed in handsink.
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04/06/2015 | Risk Factor | |
Permit issued
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed a meat cleaver being stored between the prep table/cold table.
Correction: Refrain from storing utensils between equipment. Cleaned and stored on rack.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Observed plastic bottles cut and being used as scoopers.
Correction: Obtain food scoopers
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed a meat cleaver stored between the prep table/cold table with dried encrusted food debris.
Correction: Clean the cleaver.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the back door handsink.
Correction: Provide towels at the sink.
- Mops - Drying Mops
Observation: Observed damp mop in bucket/wall rack.
Correction: Invert the mops to allow proper drying.
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01/12/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw shrimp being stored adjacent to cooked chicken/cooked breaded chicken.
Correction: Store cooked foods separate from raw meats/above raw meats. Raw meats placed below cooked.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a spray bottle of purple liquid with no labeling.
Correction: Label all toxic items. Bottle was labeled.
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10/08/2014 | Risk Factor | |
Good job. Foods were being timed. Foods found dated. Raw foods stored properly. Shrimp being thawed properly.
No violation noted during this evaluation. | 07/24/2014 | Risk Factor | |
Unit was serviced. Temperatures were satisfactory. Previous violations did not exist at follow up.
No violation noted during this evaluation. | 04/07/2014 | Follow-up | |
Today pork was roasted in tall oven. I found several pans of stacked pork on counter. Temperature were around 78-85 F. You must cool from 135 to 70 F within 2 hours and then to 41 in four more hours. I was told this was removed from oven at 3 PM. Ribs were placed in freezer and the remaining pork is being cut up first and then frozen. Ensure you adhere to quick cooling practices.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Small two door unit had elevated food temperatures. Ribs 50 F, egg rolls 50.
Correction: Owner relocated food and turned thermostat to a colder setting. Do not put food back into unit until temperature has dropped.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: counter and knife.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Owner discussed sanitizing with worker. Food will be thoroughly cooked.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing. Pork found placed on handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Do not block. Pork was removed.
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04/03/2014 | Risk Factor | |
Very good cleaning practices. Good time control for Gen Tso's chicken and wings. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw chicken stored above shrimp.
Correction: PIC relocated shrimp.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Chicken on walk in floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Interior of chest freezer is full of ice.
Correction: Defrost unit.
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12/17/2013 | Routine | |
Follow up to check on temperature of make table. Unit was serviced and is working properly. Continue to monitor daily.
No violation noted during this evaluation. | 09/19/2013 | Follow-up | |
Good date marking. Good time control procedure in place. Kitchen looks good!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Make table had elevated temperatures. Ice found built up inside. Pork 52 F, chicken 53 F, shrimp 49 F.
Correction: Service person was called. TCS food was removed from unit. Do not put food back into unit until it can maintain 41 F.
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09/17/2013 | Risk Factor | |
Complaint: 8/16/13 - cook scooped white rice with bare hand, handled shrimp with bare hands
No violation noted during this evaluation. | 08/20/2013 | Complaint | |
Discussed cooling noodles. Noodles are cooked, rinsed under cold water and placed in walk-in. Today these were found at 74, 76 degrees in a bowl. These were made around 2 p.m. Do not place in deep covered bowl until they lower to 41 degrees. PIC placed them on flat tray. General Tso chicken found in walk-in in large bowl at 68.5 degrees. This must also cool to 41 degrees before putting in large bowl. PIC remove and placed on flat tray. Hot water was only 97 degrees at handsink and 3 compartment sink. Heater was adjusted. (Increased to 105 degrees). Recheck later today to ensure 100 degrees at handsink and 110 degrees at 3 compartment sink. Paint bare wood on new moveable shelf. Do not use scoop made from cutting a plastic jug. Good thawing observed. Good use of time control/tracking.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal drink on counter without a straw.
Correction: Lid and straw are required.
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05/24/2013 | Risk Factor | |
No critical violations. We discussed date marking. Shrimp, chicken and noodles are made daily. Roast pork and spare ribs are prepared then kept frozen until needed. They last about one-two days. Egg rolls are date marked. Time control is used for wings and General Tso chicken. We discussed cooling of noodles. Cold water is used and then placed in walk-in. Kitchen looks great!
No violation noted during this evaluation. | 02/15/2013 | Risk Factor | |
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