Note: watch cooling noodles (deep plastic bus pans). Ok for permit.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled bulk bins (sugar).
Correction: Label.
- Utensils - In-Use - Between-Use Storage
Observation: Rice paddles stored in standing water.
Correction: Store, dry, in rice, or in water at >135F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed cooked bananas at 128-134F in front line.
Correction: Stir often to distribute heat, maintain at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced tomatoes in salad at line at 49F.
Correction: Keep at <41F, use 4 hour hold time, or switch to whole grape tomatoes.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Bulk food bins are broken or missing.
Correction: Replace.
- Non-Food Contact Surfaces
Observation: Shelves in walk in cooler need cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Overhead lights out in back.
Correction: Replace.
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12/15/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee return from back hall fail to wash hands before returning to work with food.
Correction: Employees must wash hands before returning to work.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed open drink on cart in back.
Correction: Drinks must have a lid and straw.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed a pan of chicken on the cart in the back at 86-104F. Plantains at front line at 118-124F.
Correction: Maintain all hot food at >135F or cool rapidly to 41F (reheated).
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06/26/2015 | Risk Factor | |
Live roaches in all stages of life observed at grill area. Activity is diminished but still present. Continue bi-weekly treatment by PCO. Facility is much cleaner - maintain! This will help with pest problem.
- Critical: Pests-Controlling Pests*
Observation: Live roaches in all stages observed at wok line (numerous).
Correction: PCO treatment by mall weekly. PCO by private company bi-weekly. Keep area clean, inform PCO to concentrate treatment at wok line.
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05/11/2015 | Follow-up | |
Follow up in 2-3 weeks to check on roaches.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Live roaches in all stages observed at wok line (numerous).
Correction: PCO treatment by mall weekly. PCO by private company bi-weekly. Keep area clean, inform PCO to concentrate treatment at wok line.
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04/22/2015 | Follow-up | |
Follow up inspection needed to check above violations.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee handling/using cell phone then fail to wash hands before returning to work with food.
Correction: Employees must wash hands after using/handling phones.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw chicken and raw shell eggs stored over vegetables in the walk in cooler.
Correction: Separate raw animal foods from ready to eat foods and vegetables. (store below or separated)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date marks on prepared foods (noodles, breaded chicken, egg rolls).
Correction: Date mark prepared foods held over 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed live adult roaches inside mixing bowl well. Live roaches in all life stages observed throughout the kitchen, especially around ice machine and under wok line.
Correction: Clean and sanitize mixer bowl. Increase treatments by PCO for roaches to weekly until abated.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: No sanitizer available in the facility. Wares were washed and rinsed but not sanitized.
Correction: Obtain sanitizer (bleach) immediately. Set up 3 part sink with soap/water, water, bleach/water. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Hand sink was blocked for use with bags of frozen shrimp.
Correction: Keep hand sink clear for use at all times.
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03/31/2015 | Risk Factor | |
Facility is very much improved. Maintain level of cleanliness and organization. Chicken is cooling today at 67F (ok). Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Bulk food bin lids are broken/missing (rice, sugar, etc).
Correction: Repair or replace.
- Pests - Controlling Pests* (repeated violation)
Observation: Some live (nymph stage) roach activity by bulk food bins.
Correction: Continue weekly treatment.
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01/06/2015 | Follow-up | |
Follow up for permit is needed. Facility is in poor condition - lights must be repaired and there must be a plan in place to repair the flooring before a permit will be issued. Call when ready.
- Fingernails - Maintenance
Observation: Employee at front service line with fake nails and or nail polish.
Correction: Employees with fake nails or nail polish must wear gloves when working with food.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed female employee working front service line with chewing gum.
Correction: Employees may not eat or chew gum while working with food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed raw shell eggs and raw, uncovered chicken over and directly adjacent to vegetables in the walk in cooler.
Correction: Separate or segregate raw and ready to eat foods to eliminate risk of cross contamination.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk food bins (sugar, etc) are not labeled.
Correction: Label working containers with the common name of its contents.
- Utensils - In-Use - Between-Use Storage
Observation: Observed utensils at front line stored in standing water.
Correction: Store in hot water at >135F, dry, or under running water.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed a pan of chicken on the spice cart at 99F. Plantains at hot line were at 117F.
Correction: Maintain at >135F or cool quickly to 41F. Do not leave food out of temperature control.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labels on prepared foods (cooked chicken, noodles, etc).
Correction: Date label all prepared foods held over 24 hours.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: hole rusted in bottom shelf of work table, lids for bulk bins are broken or missing, bottom inside reach in freezers are cracked/damaged.
Correction: Repair or replace equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: grease accumulation on shelves over 3 part sink, walk in cooler shelves, sides of wok line equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside ice machine in need of cleaning.
Correction: Clean regularly.
- Hand Drying Provision
Observation: No paper towels at either hand sink.
Correction: Provide paper towels at all hand sinks.
- Lighting, Intensity
Observation: Inadequate light in back (only one overhead light is functioning).
Correction: Repair or install more lights to provide 50 foot candles.
- Physical Facilities in Good Repair
Observation: Observed in disrepair: stained ceiling tiles, heavily damaged floor in back area and walk in cooler - standing water in pitted areas of floor.
Correction: Repair floors. Maintain physical facilities in good repair.
- Pests - Controlling Pests*
Observation: Some live roach activity noted - especially by freezers.
Correction: Pest control treatment should at least be bi-monthly. Thorough cleaning and eliminating standing water will also help.
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12/18/2014 | Routine | |
| No violation noted during this evaluation. | 08/06/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods in the walk-in vault above 41 degrees (raw chicken 52 degrees, noodles 53 degrees, breaded chicken 53 degrees). The ambient air temperature registered 56.6 degrees.
Correction: Cold foods must be maintained at 41 degrees/refrigeration unit must maintain foods at 41 degrees or below. Refrain from using potentially hazardous that have been in the units overnight or for 6 hours or more. Refrain from using the walk-in until serviced. Owner opted to discard raw chicken and move foods to another unit.
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08/04/2014 | Risk Factor | |
This is a reinspection for the presence of roaches/servicing by a certified pest control officer. The facility was serviced today 5/27/14. I did not see any roach activity during the inspection.
No violation noted during this evaluation. | 05/27/2014 | Follow-up | |
#3270 - Observed several baby roaches (5) crawling on the wall near the wall knife rack. Take preventive measures against the roaches (per owner, the mall services the facility one time per week/owner has PCO service the site twice a month).
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed the lack of paper towels at the service area handsink.
Correction: Supply paper towels at all handsinks.
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05/20/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a male employee enter the kitchen from the hallway, begin working in the prep area without washing his hands first.
Correction: Whenever entering the kitchen, wash hands before starting to work.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the kitchen handsink.
Correction: Supply paper towels at the handsink.
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02/05/2014 | Risk Factor | |
| No violation noted during this evaluation. | 11/15/2013 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths in the kitchen/service line area on tables.
Correction: Store wiping cloths in a sanitizing solution in between uses.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed cardboard on the service area flooring.
Correction: Remove the cardboard. Surface must be smooth, nonabsorbent and easily cleanable.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed 2 sieve like utensils hanging above the 3 compartment sink that are soiled to the site/touch.
Correction: Wash, rinse, and sanitize thoroughly prior to storage.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed badly broken/torn flooring in the walk-in vault.
Correction: Repair the flooring (this must be done prior to issuance of your annual health permit).
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Observed female employee's cell phone being stored on shelving with single serve food containers.
Correction: Store personal items separate from foods and food equipment. Phone was removed.
- Critical: Pests-Controlling Pests*
Observation: Observed roach activity underneath the prep table in the kitchen.
Correction: Take preventive measures to abate the roach problem. (per owner the mall has the facility serviced once a week)
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11/01/2013 | Routine | |
Observation: Baby roach activity was seen in the service area storage drawer (per manager, the facility was treated by a PCO on yesterday and is done so on every Monday). Clean up on a daily basis.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed knives/meat cleavers on the wall mounted rack that are soiled with dried encrusted food debris.
Correction: Wash, rinse, sanitize utensils prior to storage.
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02/19/2013 | Risk Factor | |
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