- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Personnel consuming meals on prep table where they may contaminate food, clean equipment, or utensils
Correction: Provide a designated area where employees may consume meals, so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed open bags of exposed rice and cornstarch in storage area .
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Fried chicken wings and battered chicken 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.
- Equipment - Cutting Surfaces (corrected on site)
Observation: Plastic cutting board was heavily scratched and moldy. The food contact surface is no longer easily cleaned and sanitized due to condition. Item was discarded.
Correction: Discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
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03/09/2016 | Routine | |
Good recovery!
No violation noted during this evaluation. | 11/17/2015 | Follow-up | |
Provided ServSafe flyer/information and FDA Form 1b in Chinese
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Utensil in pan of raw chicken was used to dispense raw and readyd to eat products from other pans during food preparation.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Food - Washing Fruits and Vegetables
Observation: Cut raw broccoli not washed before being added to ingredients for cooking
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods in make up cooler and walk in cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls, cooked meats and batter fried chicken in the walk-in refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Utensil observed improperly washed in prep sink.
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.
- Kitchenware and Tableware
Observation: Single-use utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the rear of kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tub in basin and stacked beverage racks in front of it preventing its use.
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11/09/2015 | Routine | |
The operator provided a metal probe thermometer, chorine test strips and an Employee Health policy during today's inspection.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use ( knives and cleavers were observed stored between the cookline maketable unit and a prep table)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses ( plastic bowls and metal cans were observed used a scoops for uncooked and cooked rice).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( racks of recently cooked pieces of pork were observed cooling in the closed smokehouse, on the cookline. Also noted were cooked noodles and cooked shrimp cooling at room temperature, in the rear prep area)
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple TCS food products in the cookline refrigerated maketable unit were cold holding at improper temperatures (diced and cooked pork pieces-50F/51F, cooked shrimp-47F, cooked noodles-49F, cooked shrimp-47F). The operator adjusted the thermostat on the refrigeration unit and rapidly cooled the TCS food items. Also noted raw chicken wings measured 42F-50F, in the front service reach-in cooler. The oeprator rapidly cooled the food product.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) pans of eggrolls ( prepared 7/6/15) and stored in the walk-in cooler were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Physical Facilities in Good Repair
Observation: Open ceiling area was observed by the rear walk-in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/10/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( metal cans and plastic bowls were observed used as scoops in the rear dry storage area).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( in the reat prep area, stacking/nesting of prepared ribs were observed on a single sheet pan, on the rolling rack).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic-in-oil mixture, held at room temperature a the wok cooking/seasoning area, and cooked noodles in the cookline maketable unit were cold holding at improper temperatures. The operator rapidly cooled and refrigerated the food products ( garlic in oil mixture- 64F & cooked noodles-54F)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) wontons, General Tso's chicken and egg rolls ( the food products were prepared < 24 hours) in the walk-in cooler were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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02/04/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
Note: The use of hair restraints was also discussed at this time.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy ice accumulation on the back of the condenser unit and a leak from the same condenser unit was observed in the walk-in freezer..
Correction: Repair the condenser unit of the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the condenser of the walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/22/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection. A discussion addressing hair restraints also occurred this time.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit ( raw chicken over cooked General Tso's chicken, in the walk-in cooler).
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: A few chicken wings, by the deep fryers, were observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked and raw shrimp, on the top cold rail of the cookline maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/15/2014 | Routine | |
Addl Temp: eggroll-40F, raw beef-40F
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple potentially hazardous/TCS food products in the cookline maketable unit were cold holding at improper temperatures ( products held for less than 4 hours).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) eggrolls in the rear walk-in cooler and front reach-in refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Plumbing System Maintained in Good Repair
Observation: Running cold water was not provided at the warewashing sink, the faucet and cold water line was observed turned off due to a leak
Correction: the plumbing is in poor repair.
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03/18/2014 | Routine | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands ( a male food worker was observed entering the cookline/food processing from outside and then begin preparing a customer order without conduct proper handwashing procedures before food preparation) .
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.
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10/24/2013 | Routine | |
Add'l temp: General Tso's chicken- 41F
The facility provided a metal probe thermometer and chlorine test strips during today's inspection. The operator was informed to monitor the cookline maketable unit and the food stored on and in the refrigeration unit to maintain TCS food product temperatures of 41 degrees F or below.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses (metal can was observed in the bulk rice container, in the rear storage area).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw beef, raw chicken, raw shrimp, diced cooked pork pieces and cooked noodles, in the cookline maketable refrigeration unit, were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked noodles, eggrolls and General Tso's chicken in the walk-in cooler refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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07/22/2013 | Routine | |
Documentation for the use of time as a public health control was discussed with the person-in-charge during today's inspection. Monitoring and of the cookline refrigerated make unit table was also discussed at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked shrimp, cooked diced pork, and of cooked noodle on and in the cookline maketable was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the small front service chest freezer unit.
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.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law (attached hose with a sprayer nozzle at the rear mop sink was observed without a backflow prevention device).
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
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04/15/2013 | Follow-up | |
FDA form 1B Employee Health, probe thermometer and chlorine test strips were available during today's inspection. Critical violations are to be corrected within 10 days and noncritical violations are to be corrected within 30 days.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked shrimp, cooked diced pork, and a full pan of cooked noodle on the cookline maketable was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sweet and sour chicken and General Tso's chicken in the walk-in cooler was not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The General Tso's chicken being held at room temperature by the deep fryer units
Correction: 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small front service chest freezer unit.
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.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law (attached hose with a sprayer nozzle at the rear mop sink was observed without a backflow prevention device).
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
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04/03/2013 | Routine | |
All critical violations must be corrected immediately.
A three compartment sink used for wash -rinse-sanitize purpose needs to be set up in the morning and be used during the day every day!
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: metal and plastic pans and containers.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: There is no sanitizer in use for food contact surfaces.
Correction: Utilize bleach sanitizing solution( at 50 - 100 ppm), that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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02/17/2011 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the Walk-in Freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, grease and dirt on the following nonfood-food contact surfaces: ventilation hood.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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11/17/2010 | Routine | |
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