Permit Issued.
- Prohibitions - Single Service (repeated violation)
Observation: Observed cases of single use items stored in the rest room.
Correction: Remove from rest room.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed flour on the floor in the kitchen behind baking equipment.
Correction: Clean.
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03/16/2016 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus. Information provided in vietnamese.
- Critical: Hands - When to Wash*
Observation: Observed an employee put on gloves without washing their hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed meat and vegetable items in the hot box at 120°F.
Correction: Must keep at 135°F or higher.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the shelves in the walk-in cooler were rusty. Also, the condensate line is disconnected in the walk-in cooler.
Correction: Replace or refinish.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage.
Correction: Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold in the ice machine.
Correction: Clean.
- Prohibitions - Single Service (repeated violation)
Observation: Observed cases of single use items stored in the rest room.
Correction: Remove from rest room.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed flour on the floor in the kitchen behind baking equipment and old food on the floor under the shelves.
Correction: Clean.
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02/25/2016 | Routine | |
The prep unit has been repaired and is now maintaining food at <41F.
No violation noted during this evaluation. | 08/25/2015 | Follow-up | |
Freezer was replaced. Prep unit is waiting on a part, so reach-in cooler is in use until fixed. Warmer was repaired. Follow-up to check prep unit after it is repaired.
No violation noted during this evaluation. | 08/24/2015 | Follow-up | |
Numerous flies - keep front door closed. Follow- up on Monday.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Open water bottles and half eaten bread on work surfaces.
Correction: Employees may not eat in food prep area. Drinks must have a lid and straw.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Warmer is broken so TCS food is being held at room temperature on counter (82-85F) - corn, cooked rice, pork buns, dumplings, etc.
Correction: Discard. Warmer cabinet must be repaired, food must be maintained at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food in prep unit above 41F: pate 46, mayo 50, ham 47, pork roll 45, meatball 45.
2 door freezer is broken, food inside at elevated temperature (pork 45-47F).
Correction: Repair prep unit to maintain at <41F. Discard food in freezer immediately. Freezer to be replaced.
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08/21/2015 | Risk Factor | |
The prep unit has been repaired. Permit issued.
No violation noted during this evaluation. | 06/01/2015 | Follow-up | |
Prep unit was adjusted but is still holding at elevated temperatures: pate 47, mayo 46, ham 45, chicken 44, pork 43, pork belly 46. Scheduled for repair Friday at 5 pm. Permit expires Saturday. Owner is trying to reschedule repair for today.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prep unit is still not maintain food at <41F: pate 50F, ham 49F, pork 45F (air temp 47F).
Correction: Owner states that the unit was looked at and no problems found, thermostat was adjusted. Repair or replace unit to maintain food at <41F.
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05/28/2015 | Follow-up | |
The permit to operate expires Saturday May 30, 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prep unit is still not maintain food at <41F: pate 50F, ham 49F, pork 45F (air temp 47F).
Correction: Owner states that the unit was looked at and no problems found, thermostat was adjusted. Repair or replace unit to maintain food at <41F.
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05/27/2015 | Follow-up | |
The facility is closed on Thursdays. The permit will expire tomorrow (Thursday) April 30th. I will return on Friday to issue a temporary 30 day permit. The facility will have 30 days to come into compliance.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food in prep unit is still holding above 41F: pate 45, mayonnaise 46, ham 44, inside unit - pork 43, meatball 42
Correction: Repair unit to maintain all food at <41F at all times.
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04/29/2015 | Follow-up | |
Improvement with roaches (PCO in monthly) and overall cleanliness - maintain. Call for follow up when refrigerator is fixed for permit renewal.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Open drinks on work surfaces.
Correction: Employee drinks must have al id and straw.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed open, unprotected bags of rice and flour, open buckets with white powder (salt/sugar/flour).
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Food in display case <135F: pate chiox 120F, rice 123F.
Correction: Keep at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food in prep unit above 41F: pate 46F, mayo 50F, head cheese 47F, pork 44F.
Correction: Adjust or repair to maintain at <41F.
- Temperature Measuring Devices (repeated violation)
Observation: No visible thermometer inside prep unit.
Correction: Provide visible thermometers in all refrigerators.
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04/27/2015 | Follow-up | |
Follow-up inspection for permit needed. Re-inspection in 2 weeks.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Open drinks stored on work surfaces (open coffee cup, open bottled water).
Correction: Employee drinks must have a lid and straw.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed open, unprotected bags of rice and flour, open buckets with white powder (salt/sugar/flour).
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers (buckets with sugar/salt, spray bottle with water, unlabeled powders).
Correction: Label working containers with the common name of its contents.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed corn in display case at 120F.
Correction: Discard. Maintain at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food in prep unit above 41F: ham 45F, mayonaise 46F, pate 44F, chicken 44F, pork 44F.
Correction: Repair unit to maintain food at <41F at all times.
- Temperature Measuring Devices
Observation: No visible thermometer inside prep unit.
Correction: Provide visible thermometers in all refrigerators.
- Equipment - Cutting Surfaces
Observation: Cutting boards are stained black and heavily scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed in need of cleaning: storage shelves/racks, equipment/containers on shelves/racks, walk in cooler fan guards and racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Prohibitions - Single Service (repeated violation)
Observation: Plastic "Deli" containers stored in restroom.
Correction: Do not store single service items in restroom.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors observed in need of cleaning - especially under and behind equipment (refrigerators/freezers, tables).
Correction: Clean floors thoroughly and regularly.
- Pests - Controlling Pests*
Observation: Observed live nymph (baby) roach on wall at hand sink.
Correction: Treat for roaches on a regular basis.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a can of "Raid" ant/roach spray stored on shelf with food products.
Correction: Keep chemicals stored separately and away from food.
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02/23/2015 | Routine | |
No food prep at the time of visit. Gloves available. Reviewed proper procedures for wearing gloves and washing hands.
No violation noted during this evaluation. | 12/10/2014 | Complaint | |
Notes: Several flies noted - keep front door closed. Good date marking but do not forget to date label items in cold case to-go. Tapioca is cooked in the morning then left at room temperature all day for bubble tea (needs time or temperature control or cook to order). Facility is cluttered and needs cleaning.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee fail to wash hands before putting on gloves to make sandwiches, also used telephone with gloved hands while making sandwiches.
Correction: Hands must be washed before putting on gloves to work with food. Do not use phone while preparing food. Hands must be washed after using telephone.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Open drink cup on table.
Correction: Drinks must have a lid and straw.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pate Choux 107F and corn 110F in hot case.
Correction: Increase temperature to maintain at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in prep top at elevated temperature: ham 47, head cheese 43F, ham roll 48F.
Correction: Keep lids down to help maintain temperature. Unit air temperature is marginal (42/43F). Adjust to cooler setting.
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09/23/2014 | Risk Factor | |
When cooling steamed buns ensure this food is cooled to 70 F within 2 hours and then to 41 F in 4 more hours. Product is cooled at room temperature for about 30 minutes, they are wrapped and frozen.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Food inside cabinet are hot holding at improper temperatures. Rice 126.8 F, corn 111 F, meatballs 124 F.
Correction: Maintain at 135°F or above through the hot holding period. PIC turned unit up to a hotter setting.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready to eat food in display cases and in walk in had the incorrect amount of time for shelf life. Seven days is allowed. This must include the day of preparation or the day upon which you open the deli meat purchased at a store. Sliced ham had a date of 5/27, flan had a date of 5/26. Both of these exceed 7 days.
Correction: PIC to change the dates on your stickers to only allow 7 days total. PIC place appropriate dates on foods.
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05/19/2014 | Risk Factor | |
Provide proper drain plugs for 3-c sink, do not use wadded up plastic bags. Good date marking observed today. Temperatures were good today. However, food in freezer was not completely frozen. Manager stated he had it serviced today. Please train your staff so you can eliminate some of these critical violations. Permit can be reissued.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. Those present at beginning of inspection could not answer any of my questions. PIC had left premises.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. Manager arrived during my inspection. Train substitute for when you must leave premises.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open coffee cup found on top of make table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The kitchen worker is drinking from an uncovered container in the food preparation area.
Correction: Drinks were removed.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (water, sugar water)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Thawing (corrected on site)
Observation: Chicken found thawing on counter.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°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. Chicken was placed in refrigerator.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following were found soiled: shelf under pots and pans, handles to dry good bins, dry good bin dollies, drip trays to cooking equipment
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: 3-c faucet drips.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under back shelves where broom is stored, floor beside 3 door freezer, floor behind large mixer, floor of cookline found soiled. Light switch in restroom is dirty.
Correction: Clean thoroughly.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Detergent and hand soap/lotion found on food shelf and single service area.
Correction: Store completely separate from food and equipment. All were relocated.
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02/26/2014 | Routine | |
Data log tag picked up on 11/12/13. Data showed temperature issues with walk in on 11/9/13 until 8:30 AM. No significant problems seen with temperature after that time. According to manager, technician came in Saturday morning.
No violation noted during this evaluation. | 11/08/2013 | Other | |
Temperature in walk in is marginal. Air temp was 39.6 F, however, food temperatures were a consistent 42.5. This leads me to believe that unit temperature increases at some point during a 24 hour period that food temperatures increase. I will return with a data log tag. Discard rubber spatula in poor repair. Note: Yogurt is made on premises: whole milk is placed into cups
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Open coffee on prep table.
Correction: Person drinks to have lids and straws.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Pate choux 121 F, corn 119 F in case.
Correction: Ensure these foods are heated/reheated properly before putting into case. Heat foods, wrap and place into case immediately to retain heat.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine has slime.
Correction: Clean and sanitize.
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11/06/2013 | Risk Factor | |
Unit was serviced again on 8/10/13. Water temperature = 38.6 degrees. I highly recommend keeping this temperature log. This is a good practice.
No violation noted during this evaluation. | 08/13/2013 | Follow-up | |
Follow up to check temperature of walk-in. Mango 42 degrees, mung bean rolls 42 degrees, garlic in liquid 41.9 degrees. Temperature in walk-in is still not 41 degrees or below. For the next few days document food temperature 2-3 times a day. Keep this log for review.
No violation noted during this evaluation. | 08/09/2013 | Follow-up | |
Other observations: Remove can of pineapple from restroom. Uncovered frozen meat in freezer. Keep covered. Rice left behind in rice cooker at 77.8 degrees. Discard.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed workers drinking from water bottles.
Correction: Personal drinks to have lids and straws.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Petit choux in warmer cabinet at 115 degrees, rice 126 degrees, rice/pork 119 degrees, corn 11 degrees. Cabinet door was ajar.
Correction: Ensure foods are heated/reheated properly and hold hot in cabinet. Do not allow food to stay out of oven for too long. Maintain at 135 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Walk-in appears to have elevated temperatures: Ham 50 degrees, mung bean balls 51 degrees, pate 50 degrees. Air temperature was about 45 degrees.
Correction: Service person was called. PIC to remove Vietnamese ham and other meats from walk-in to reach-in or make table. Food were removed.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Dirty dishes found in handsink.
Correction: Keep handsink clear, do not use for any other purpose.
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08/07/2013 | Risk Factor | |
Dishes were being washed, sanitized and then rinsed. This is an incorrect procedure. Wash, rinse, sanitize. Change signs on back wall to reflect correct procedure. Gap in wall behind restroom handsink. Fill in so wall is smooth. Warming cabinet had better temperatures today. Keep level of mayonnaise lower in sandwich table to keep lower in temperature especially as the outside temperature increases. Continue to keep establishment clean. Permit to be issued.
No violation noted during this evaluation. | 04/22/2013 | Risk Factor | |
Permit expires 4/30/13. You must have better control on food temperatures, food cooling procedures. Persons in charge should understand this and ensure all workers do the proper practices to keep food safe. You must be able to demonstrate food safety before a permit will be reissued. New Year is coming - Vietnamese hams to be held at proper temperatures. Do not store "Half & Half" inside ice machine. PIC set up a wash sink and sanitizing sink during my visit however it appears proper steps may not be followed because I found a dirty pan inside sink with sanitizer: wash, rinse, sanitize, air dry. Cooked rice, noodles, meat, vegetables to be held at 41 degrees or below or 135 degrees or above.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled sugar bin.
Correction: Identify.
- Critical: Reheating for Hot Holding*
Observation: Shrimp 72 degrees in warmer, pate' chorix 112 degrees in warmer. It was difficult to know what foods were being heated and what foods were trying to be held hot.
Correction: Food in warmer to be 135 degrees or above. Food not to be on counter. Food cannot be reheated in the warmer. Shrimp was not reheated prior to placing inside warmer.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Corn 90 degrees on counter.
Correction: Maintain 135 degrees or above - it was placed in warmer.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Ground pork/fish/egg yolk top was found on counter at beginning of my visit. It was then placed in display case. 2. Quail eggs 64 degrees - open can on counter.
Correction: 1. Maintain 41 degrees or below at all times. 2. Take steps to keep cold.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No dates found on pate', jellied meat, other cooked meats in walk-in or in make table.
Correction: Place a prep date on food.
- Temperature Measuring Devices
Observation: No thermometer found in make table.
Correction: Provide one.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Non-working metal stemmed thermometer.
Correction: Replace battery.
- Equipment - Good Repair and Proper Adjustment
Observation: Cleaver wrapped with plastic tape.
Correction: Remove tape.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Cutting board is blackened with mildew.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following were found dirty and to be cleaned: mixer dolly, fryer cabinet, wheels to counters, interior of Hobart proof box, interior of 3 door freezer scale.
Correction: Clean.
- Prohibitions - Single Service
Observation: Single service stored in restroom.
Correction: Remove.
- Physical Facilities in Good Repair
Observation: Gap in wall behind restroom handsink. Hole in wall above electrical panels.
Correction: Seal. Seal.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under equipment, beside fryer, edge to walk-in door found dirty.
Correction: Clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Hood filters are dirty.
Correction: Clean and clean on a regular schedule.
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02/01/2013 | Routine | |
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