Discussed handwashing and employee health.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employees washing hands quickly and without soap.
Correction: Wash for at least 20 seconds with warm water and soap.
- Hands - Where to Wash
Observation: Observed employees washing hands in the 3-compartment sinks.
Correction: Wash hands at handwashing sink only.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Curry sauces hot holding between 70-85 degrees.
Correction: Discussed with PIC. PIC states he will keep curry sauces refrigerated from now on and agreed to discard the product after lunch.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed multiple TCS foods left out at room temperature. Bean sprouts in small beverage refrigerator were 47 degrees. Refrigerator has large build-up of ice which may be preventing proper function.
Correction: PIC added cucumbers to the "time as a public health control" policy. Keep sliced vegetables and other TCS foods in refrigerator (or use time and discard after 4 hours).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed food residue on the slicer. Can opener blade dirty.
Correction: Clean.
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01/29/2016 | Risk Factor | |
Pest control company treated the facility several days ago. The company will be conducting monthly treatments. Observed one roach on the side of the oven. Discussed with PIC the importance of maintaining a clean kitchen to prevent pests. Advised PIC to create a routine cleaning schedule. During last inspection, we filled out a "using time as a public health control" form for bean sprouts and a few other foods.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed uncovered containers of cut mushrooms and broccoli on the shelf.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed two discolored and heavily scratched cutting boards.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The vents above the grill are dusty. Sides of cook line equipment have accumulations of grease and food residue. Refrigerator door gaskets need to be cleaned or replaced.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Door was observed propped open and there is a gap under the door. Roaches and flies were observed in the kitchen.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under fryer are greasy and dirty. Walls and floor behind grill line equipment need to be cleaned.
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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10/19/2015 | Follow-up | |
Follow-up inspection regarding pest control and using time as a public health control. Owner and employees did not communicate about filling out the time as a public health control sheet. I will print a new form and go over it with the manager today. Sides of equipment and vents at grill line have been cleaned. Back door was open. Crossed paths with the PCO employee in the parking lot and discussed the issue. He had just been in the establishment and is going to come back to the restaurant management with a price for the pest control treatment. PCO observed large hole in the wall behind the grill equipment. I will follow-up to assess progress next week.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed uncovered containers of cut mushrooms and broccoli on the shelf.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Foods 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed two discolored and heavily scratched cutting boards.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The vents above the grill are dusty. Sides of cook line equipment have accumulations of grease and food residue. Refrigerator door gaskets need to be cleaned or replaced.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Door was observed propped open and there is a gap under the door. Roaches and flies were observed in the kitchen.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under fryer are greasy and dirty. Walls and floor behind grill line equipment need to be cleaned.
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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10/06/2015 | Follow-up | |
Observations discussed with PIC. Discussed using time as a public health control for the noodles, bean sprouts, and other foods on the prep table. The back door was propped open- flies and roaches observed in the kitchen. Will follow-up to ensure issues are being addressed. Also spoke with owner regarding insect complaint and pest control practices.
- Food Storage - Clean and Dry Location
Observation: Observed uncovered containers of cut mushrooms and broccoli on the shelf.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bean sprouts were observed at 63 degrees. Potstickers were 48 degrees.
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: Time as a Public Health Control*
Observation: Bean sprouts left out at room temperature are being placed back in the refrigerator after lunch 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.
- 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.
- Critical: Time as a Public Health Control*
Observation: Foods 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed two discolored and heavily scratched cutting boards.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The vents above the grill are dusty. Sides of cook line equipment have accumulations of grease and food residue. Refrigerator door gaskets need to be cleaned or replaced.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Door was observed propped open and there is a gap under the door. Roaches and flies were observed in the kitchen.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under fryer are greasy and dirty. Walls and floor behind grill line equipment need to be cleaned.
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: Container of oven cleaner was stored among food items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/29/2015 | Routine | |
Permit Issued.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed heavy grease accumulation on the hood vents.
Correction: Clean.
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06/19/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed one kitchen employee start to put on gloves without washing hands until instructed by EHS to wash their hands. The other employee returned to the kitchen after using the rest room and drinking and did not wash hands.
Correction: Both were instructed to wash hands. Hands must be washed when employee returns to the kitchen to prepare food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed eggs that had been left out of refrigeration at 85°F and chicken in the prep refrigeration unit at 50°F.
Correction: Both items were discarded.
- Single-Service and Single-Use, Characteristics*
Observation: Observed food being stored in plastic to go bags. These bags have the statement "Not Recommended For Food Storage".
Correction: Discontinue use for food contact container.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed rusty shelves and bad gaskets on the beverage refrigerator in the kitchen.
Correction: Replace and/or repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the floor in the walk-in cooler to be badly rusted.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed heavy grease accumulation on the hood vents.
Correction: Clean.
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05/29/2015 | Routine | |
Gloves n/a. Discussed frequency of cleaning grease pan in stove and floor under fryers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found egg rolls, General Tso chicken at 49 degrees.
Correction: All cold stored foods to be 41 degrees or less. Please store items in cold hold unit. (held out for lunch).
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Found handsink in kitchen had bag of rice.
Correction: Handsinks to be free for use. Please keep all items out of handsink. Bag of rice noodles was moved.
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01/28/2015 | Risk Factor | |
No risk factor violations observed. Gloves worn. Dishmachine - 100 ppm chlorine sanitizer - test kit (ok).
No violation noted during this evaluation. | 10/27/2014 | Risk Factor | |
Permit Issued- routine inspection was done on 5/2/14..
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed an employee washing hands without using soap.
Correction: Use proper procedure washing hands with warm water and soap for 20 sec. Corrected by discussing with employees and demonstrating proper procedures.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an open cold can of Coke on the wok line.
Correction: Removed.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed an employee handle ready to eat foods with their bare hands.
Correction: Product was discarded and employee used a glove to redo the dish.
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07/23/2014 | Risk Factor | |
Ok for permit.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed plastic coating on the shelves in the single door refrigerator peeling off and the metal rusting.
Correction: Refinish shelves.
- Physical Facilities in Good Repair
Observation: Observed the floor in the walk-in cooler badly rusted.
Correction: Floor needs to be replaced.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed food debris and/or grease on the floor in the walk-in cooler and under the cook line.
Correction: Clean.
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05/02/2014 | Routine | |
Refrigeration has been fixed.
No violation noted during this evaluation. | 02/10/2014 | Follow-up | |
Refrigeration unit has not been worked on since the Jan. 23 inspection. Only raw uncut vegetable can be stored on the unit until it is fixed and the temperature is 41 degrees F or less.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shelled eggs at 47 degrees F in refrigerator.
Correction: This unit must be repaired.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed a container of lettuce stored in the hand sink.
Correction: Keep hand sink clear for hand washing.
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01/30/2014 | Follow-up | |
Observed standing water in the bottom of the prep refrigeration unit.
- Critical: Employee Health*
Observation: Employees did not know the symptoms of illness that would require them not to work.
Correction: Review the requirements and make sure that all employees understand.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee report to work and go to the wok line to cook without washing his hands.
Correction: Corrected by having employee wash hands.
- Critical: Discharges from the Eyes, Nose, and Mouth* (corrected on site)
Observation: Observed employee coughing several times and not covering his cough. This employee worked the appetizer area of the kitchen.
Correction: Employee was sent home until the coughing stopped.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken and beef in the single door refrigerator at 46 degrees F.
Correction: Corrected by management discarding the product. Do not store any raw meats or cooked meats or vegetable in unit until it is fixed.
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01/23/2014 | Risk Factor | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed a food residue on the slicer blade and handle.
Correction: Cleaned.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed a box of shrimp thawing in the handsink.
Correction: Removed and sink was cleaned.
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10/17/2013 | Risk Factor | |
Refrigerator working, chicken 40 degrees. Permit issued.
No violation noted during this evaluation. | 06/21/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken and beef in the top of the sandwich unit at 58 and 60 degrees.
Correction: Product pulled and put into freezer. Refrigerator cooling unit was iced over.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards scored and one board was black.
Correction: Refinish and clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dust on the wall and ceiling above the door in the walk-in cooler.
Correction: Clean.
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06/18/2013 | Routine | |
No risk factor violations.
No violation noted during this evaluation. | 03/15/2013 | Risk Factor | |
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