Observed discrepancies from previous follow up inspection (0470, 0830, 0480, 2930, 3200) have been corrected or corrected during inspection.
No violation noted during this evaluation. | 11/04/2015 | Follow-up | |
EHS observed repeated violations and some nor being address and maintained. PIC was instructed to have violations corrected in 3 days.
No violation noted during this evaluation. | 10/21/2015 | Follow-up | |
Hair restraint still not observed. Raw foods in walk in still not covered and stored above RTE foods. No foods or sauces observed with any date marking. EHS informed PIC that these discrepancies need corrected and maintained daily or could affect their permit and food safety of the patrons.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk in refrigeration and in the reach in prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meat and chicken stored over uncovered sauces and tofu in walk in refrigeration. Raw food must be stored on lowest shelf.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces and chicken in the 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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09/24/2015 | Follow-up | |
Food still observed not covered and ready to eat foods stored with raw foods in walk in refrigeration. Date marking still not accomplished for prepared foods. Hair restraints still not observed. Bulk container are still not labeled with common name. Sanitizer test kit still not available. Operator states he could not find one. EHS informed him to contact Restaurant Depot where he orders food. Standing hot holding unit still needs cleaned as well as surface of wok station. Observed grease build up. Shelves observed with cardboard on them above prep station and in walk in. EHS explained all code discrepancies and why they are important. EHS also observed food stored in grocery bags and in open cans that can contaminate food. Cans were corrected. Facility MUST have ALL discrepancies corrected in one week of this inspection in preventing foodborne illnesses.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk in refrigeration and in the reach in prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meat and chicken stored over uncovered sauces and tofu in walk in refrigeration. Raw food must be stored on lowest shelf.
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. EHS educated personnel on properlabeling of bulk 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces and chicken in the 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. No testing device at location. EHS explained importance to food worker.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: standing hot holding unit, top of wok cooking station, shelves and inside of refrigerations.
Correction: Clean and sanitize these surfaces for food contact. Prevent harboring conditions and pathogen growth.
- Physical Facilities in Good Repair (repeated violation)
Observation: Light under hood system is not maintained in good repair. Observed light bulb missing as well as light cover with foil covering socket. Repair and lace light and cover in socket,
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/01/2015 | Follow-up | |
Operator does not speak English EHS utilized another worker for translations. Facility in need of deep cleaning and of equipment. Ensure proper ate marking and storage of food. Also cover food to prevent contamination.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk in refrigeration and in the reach in prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meat and chicken stored over uncovered sauces and tofu in walk in refrigeration. Raw food must be stored on lowest shelf.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. EHS educated personnel on properlabeling of bulk 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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed bowls used as dispensing utensils.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed several raw and prepared foods on the floor in the walk in refrigeration.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sauces and chicken in the 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. No testing device at location. EHS explained importance to food worker.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: standing hot holding unit, top of wok cooking station, shelves and inside of refrigerations.
Correction: Clean and sanitize these surfaces for food contact. Prevent harboring conditions and pathogen growth.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the equipment were not observed sanitized: EHS asked food personnel to ask operator about washing procedures due to language barrier. Operator stated that they equipment is washed with detergent, rinsed and then set in hot water. Facility does not have hot water sanitizing set up at 3 compartment sink. EHS educated food personnel on proper use of sanitizer when washing equipment and utilizing test strips for proper concentration in killing bacteria.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean single serve items were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage to prevent contamination of food contact side.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the front. PIC placed paper towels for use at sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Light under hood system is not maintained in good repair. Observed light bulb missing as well as light cover with foil covering socket. Repair and lace light and cover in socket,
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility noted in need of cleaning. EHS observed accumulation of grease under equipment, on plumbing and behind equipment. Deep cleaning is recommended and then a cleaning daily schedule should be established.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Vents in hood system observed with build up of grease causeing dripping down the system.. Hood system needs cleaned to prevent harboring conditions for pest/rodents and pathogen growth.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mops stored in mop buckets. Mops need hung with mop head downward to allow for proper air drying.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/05/2015 | Routine | |
- Critical: Cooling*
Observation: General Tso's and wings noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Warewashing - Manual Warewashing Equipment, Chemical Sanitizatin Using Detergent-Sanitizers
Observation: The operator is using a detergent/sanitizer product as a sanitizer without a separate rinse between wash and sanitize but is not using the same product to wash the equipment and utensils.
Correction: Follow the manufacturer's guidelines on the product label to use the detergent/sanitizer properly.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the handsinks
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Several small colonies of live cockroaches found in kitchen
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/30/2014 | Routine | |
- All hand sinks should have proper towels.
- Items should be kept off the floor to allow easy cleaning.
- Diagramed how a three-compartment sink is properly used along with the water temperature needed to properly sanitize utensils / pots / pans.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Dry goods observed with no lids and scoops without handles.
Correction: Please ensure that contamination is prevented by having all dry goods stored with lids and scoops with handles not in the product.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food found in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Food contact items need to be properly cleaned and sanitized between use task and stored to prevent contamination .
Correction: Clean and sanitize these surfaces for food contact.
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02/05/2014 | Routine | |
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