All food temperatures observed are internal unless otherwise notified. No raw animal foods cooked at time of evaluation.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk 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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use knives stored wedged between equipment.
Correction: Discontinue storing knives wedged between equipment.
- Thawing
Observation: Improper methods used to thaw frozen sliced beef (beef in standing water).
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
- Critical: Time as a Public Health Control*
Correction:
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Shell eggs 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard panels lining interior surfaces of make table.
Correction: Remove cardboard panels. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips not provided.
Correction: Obtain chlorine test strips.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make table door gaskets torn.
Correction: Repair/replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1) wok line drip trays
2) shelf supporting rice cooker
3) sides of fryer
4) underside of table left of fryer
5) prep table shelf right of fryer
6) side of refrigerator
7) shelf liner lining shelf above make table
8) moderate grease droplets on vent hood system and fire supression system
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: multiple knives
Correction: large bowl used to marinate chicken wings.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing sink in the rest room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Baby shoes and socks stored on dry storage shelving.
Correction: Corrected. Discontinue storing unnecessary items with food and food equipment. Store personal belongings in a designated area separate from food and equipment.
|
11/23/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal beverage improperly stored on the prep table and employee eating at cookline.
Correction: Corrected. Store personal beverages BELOW food and food contact surfaces. Eat in designated area separate from food prep areas to prevent contamination of food and/or food contact surfaces.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Ladles and other utensils are stored in standing water and in-use knives stored between equipment.
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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Scoop made out of manufacturer plastic bottle.
Correction: Discontinue using this scoop. Provide one that is designed for multiple uses.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard panels lining several surfaces
Correction: thin wood lining section of dry storage rack
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Racks corroded in walk-in cooler.
2) Prep table shelf corroded.
3) Make table door gaskets torn.
Correction: Resurface/repair/replace the equipment to provide a smooth easily cleanable surface.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Multiple #10 cans reused for storage of utensils.
Correction: Provide approved multi-use storage containers.
- Non-Food Contact Surfaces (repeated violation)
Observation: Multiple non-food contact surfaces are not clean including:
1) top of steam table and shelf below
2) rice cooker support
3) exterior, interior, and door gaskets of make table
4) homestyle refrigerator door gasket
5) liner lining shelf above make tables
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Front hand sink blocked by chair and back hand sink blocked by bulk bucket lids.
Correction: Corrected. Ensure hand sinks are accessible at all times during operation.
- Outer Openings - Protected
Observation: Back door is open and screen door propped open--outer openings not protected.
Correction: Corrected. Keep the screen door in place.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at front hand sink.
Correction: Corrected. Ensure hand sinks are supplied with disposable paper towels.
- Lighting, Intensity
Observation: Lighting insufficient at vent hood system.
Correction: Replace burned out light bulbs and increase light bulb wattage to provide at least 50 foot candles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls not clean:
1) three compartment sink
2) service sink
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Squirt bottles of soap not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Corrected.
|
06/15/2015 | Routine | |
2015 permit issued. This was a risk factor inspection focusing on the 5 risk factors for food borne illness. Good retail practices (GRPs) discussed during evaluation. Operator to provide pest control invoice to demonstrate they have approved pest control methods in place.
- Person in Charge
Observation: Person in charge was not knowledgeable regarding the 5 reportable illnesses.
Correction: Learn the signs and symptoms and reportable illnesses. The information is posted.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Live roach observed in uncooked rice.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg rolls in door of refrigerator cold holding at 44*.
Correction: Cold hold at or below 41*. Discontinue storing in the door.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Egg rolls held over 24 hours are not date labeled.
Correction: Date label egg rolls to ensure they are used or discarded within 7 days.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The front and back hand sinks are not accessible.
Correction: Discontinue blocking the hand sinks or storing items in the hand sinks. Hand sinks are for hand washing only.
|
12/16/2014 | Risk Factor | |
all food temperatures observed are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered food containers are stacked/nesting on top of one another.
Correction: Store foods covered before nesting on top of one another.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Knife stored wedged between table and make 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.
- Cooling Methods
Observation: The methods used for cooling chicken wings in homestyle refrigerator and cooked shrimp and chicken in colanders in walk-in cooler were not adequate.
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. Suggested using sheet pans and place food on sheet pans in a SINGLE LAYER.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic and oil on cart at cookline 79*, crab stick (50*) on drainboard and chicken (46*) in three compartment sink basin are cold holding at improper temperatures.
Correction: Cold hold potetnially hazardous/time-temperature control for safety (phf/tcs) foods at or below 41*.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard lining shelves inside the make table and on the condiment shelves at the cookline.
Correction: Discontinue using cardboard to line surfaces since it is not washable.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Hand sink at front counter is beginning to separate from the wall.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gasket(s) torn on make table.
Correction: Repair/replace.
- Good Repair and Calibration of Thermometers
Observation: Digital food thermometer not operational.
Correction: Repair/replace.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Scoops fabricated from manufacturer bottles.
Correction: Provide approved multi-use scoops to dispense food.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: #10 cans reused for utensil storage.
Correction: Provide approved multi-use containers for storage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) All prep table shelves are not clean as well as steamed rice cooker shelf.
2) Exterior of wokline not clean.
3) exterior left side of homestyle freezer
4) Liner lining prep line and walk-in cooler shelving
5) right side of fryer (next to home style refrigerator)
6) sides small table next to prep table
7) wok line drip trays
8) door gaskets of walk-in cooler, freezer, and make table
Correction: Clean.
- Critical: Toilets and Urinals* (repeated violation)
Observation: There are not an adequate number of toilets required by law
Correction: Install additional toilets to be in compliance with law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Remove chairs and tables to comply with the law.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at front counter hand sink.
Correction: Corrected. Ensure hand sinks are stocked with paper towels.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor below the fryers and make table are not clean.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few dead roaches observed on shelf at front counter and on floor and in box at back storage rack.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Squirt bottles of soap not labeled.
Correction: Corrected. Ensure chemicals are properly labeled as to contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of soap stored with food and/or food contact surfaces.
Correction: Corrected. Store chemicals completely separate and BELOW food, food contact surfaces, and equipmen.
|
08/07/2014 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: many containers of prepared foods uncovered in walk in refrigeration unit
Correction: cover food which has been prepared in the walk in refrigerator
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: >> minced garlic in oil at 70 degrees in prep refrigeration unit . Employee admitted that she had placed into refrigeration unit from cookline organizer after I came in since I documented previously it must be refrigerated or have 4 hour use period afterwhich it must be thrown out
Correction: >> minced garlic to remain in refrigeration unit . THrown out
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: >>eggs -- whole in shell -- on cookline organizer shelving at 74 ST
Correction: >> eggs must remain in refrigeration unit . Thrown out
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: reuse of cardboard boxes for second food use ( teriyaki and spring rooms in freezer )
Correction: do not reuse cardboard boxes
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: use of cardboard to line bottom level of prep table
Correction: cardboard is not approved as a liner . Remove .
- Food Contact Surfaces - Cleanability*
Observation: home made scoop made from one gallon plastic vinegar bottle
Correction: thrown out . It is not approved to made scoops out of bottles by cutting off the bottom
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: walk in freezer door taped and padded
Correction: remove materials from handle of walk in freezer door
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: red plastic handled tongs cracked
Correction: replace when plastic surface is damaged
- Single-Service and Single-Use Articles, Use Limitation
Observation: reuse of chicken stock bucket for washabi paste
Correction: do not reuse containers which can be flexed with fingers
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: beater attachement observed to have debris encrusted in the point
Correction: advised to throughly clean and sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: vent filters dirty
several cookline drip trays dirty
top of BBQ cabinetry is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: 5 gallon buckets stored under basin of rear handsink
Correction: do not store buckets under the basin of any sink
- Critical: Toilets and Urinals*
Observation: facility has 16 seats in the dining room and there are typically 3 -4 employees present at each past inspection . The facility has only one restroom with single toilet
Correction: under building code there can be with 3-4 employees present a total of 12 chairs . ( maximum capacity is 15 with single restroom ) . Please remove one table and 4 chairs or remove one chair from each table present to reduce dining room capacity to 12 .
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: chair and outdoor folding lounge chair located in front of 2 of the handsinks
Correction: do not block any handsink at any time
- Hand Drying Provision (repeated violation)
Observation: 2 of 3 handsinks in food service area lack paper toweling
Correction: provide paper toweling at each handsink
- Lighting, Intensity (repeated violation)
Observation: multiple light bulbs out cookline vent hood
Correction: restore all bulbs to operational at the vent hood
- Ventilation - Mechanical Ventilation
Observation: vent hood not on while cookline in use
Correction: turned on at time of inspection . Whenever cookline in use the vent hood is to be one
- Dressing Areas and Lockers - Designation (corrected on site) (repeated violation)
Observation: personal articles stored on food work surfaces
Correction: personal artilces are to be stored in a locker or the employee personal room or in the pockets of staff
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: >> gallon liquid soap located on clean drainboard with tray of chicken breast ( frozen )
Correction: >> cleaners are to be labeled as to their contents and located only on the floor or container which is sitting on the floor
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: >> container of liquid soap in a emptied container of food dye ( label still on bottle ) sitting on edge of prep sink where food is prepared
Correction: >> dye label removed from side and marked as soap and placed on the floor
|
11/26/2012 | Routine | |
I had not realized in earlier inspections that there are too many chairs present at the tables in the dining room . The building code requires that there has to be 2 rest rooms if the seating and employee present is > 15 . Please remove one chair from each set of tables to create a maximum of 12 chairs . With the average of 3 employees that returns to facility to meeting regulation .
IF not corrected at the next inspection it will be a critical violation
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: prepared product uncovered in walk in ref, and walk freezer
tubs of battered chicken pieces sitting one on atop of another in walk in freeze r
Correction: prepared product in walk in ref, and walk in freezer are to be covered with a food grade cover . WIth a cover or divider one pan or tub may sit on top of another container
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: >>non handled items in dry good container / encrusted non handled container observed on hot water heater above dry good containers
>> knife wedged between prep table and prep refrigeration unit
Correction: .>> use only handled non breakable scoops to dispense dry goods and maintain handles upright out of contents ... ALSO use only ladel to obtain sauces
>> lay knife flat on table -- do not wedge in crevice of 2 pieces of equipment
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: minced garlic in oil at cook's cart at room temperature
Correction: advised owner /CFM that minced garlic in oil must be kept in refrigeration unit or have written reference as to when placed on cart OR the 4 hour period after it is taken out of refrigeration unit . SHowed owner how to identify time .
- Nonfood Contact Surfaces
Observation: linen located under work block on which employee was chopping broccoli
Correction: linen is not approved under work blocks/ cutting boards . USe plastic mesh mat / bar mat for this purpose
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: lack of non smoking sign present at the door or in the dining room
Correction: have sign ( can be home made ) stating NO SMOKING
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: tape on handle of walk in freezer
Correction: tape is not approved for this use . Cannot line / wrap handles
- Single-Service and Single-Use Articles, Use Limitation
Observation: observed freezer paper -- used -- folded over in a box located on top of assembly island shelving
Correction: deli paper - freezer paper is not reuable . USe once and thrown out
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored by damaged asphalt
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. and area by them is also to be smooth - non absorbant easily cleanable surface .
Advise leasing agent to make owner of shopping center aware that repairs to ashpalt need to be made
- Lighting, Intensity (repeated violation)
Observation: light bulb out over fryer
light fixture out off vent hood
Correction: restore light bub over fryer and light fixture off vent hood to be operational
- Dressing Areas and Lockers - Designation (repeated violation)
Observation: personal item observed on assembly island shelving with food and over food service surface
Correction: maintain personal items in the employee item closet
|
09/14/2012 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage located on prep table
Correction: personal beverages are to be located only on a lower level ( bottom level of prep table is all right )
- Critical: Package Integrity* (corrected on site)
Observation: 4 badly dented cans observed on the canned good / dry good shelving
Correction: cans may not be used when dented / folded over on the top - bottom or side seam . THROWN OUT
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: >> Dipper well not turned on - -spatulas for rice in the unit
>> non handled scoop observed in breader tub and rice barrrel
>> handle of sugar scoop laying on contents
Correction: >> dipper well must be on whenever steamed / fried rice is present
>> use only non breakable handled utensils to scoop dry goods ( and making a scoop from a plastic jug is not approved )
>> scoop handles are to be upright out of contents
- Food Storage - Clean and Dry Location (corrected on site)
Observation: case of pork on floor
Correction: store food items > 6 inches off floor
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: fried rice in steamer on cookline IT 100-104
Correction: per employee she cooked fried rice at noon
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>shell eggs in emptied can at chef cart by the cookline at room temperature ( 65 degrees )
>> garlic in oil maintained at room temperature
>> used breader -- lumps visable in tub -- present at air temperature
Correction: >>advised eggs must be kept cold . Thrown out at the time of inspection . Replenished eggs placed into refrigerator
>> garlic in oil must be maintained in refrigeration unit
>> breader - flour is to be sifted every 4 hours OR use small volume and throw out after use . Tub to be cleaned every 4 hours
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: reuse of cardboard boxes for second uses ( example - reuse of fortune cookie boxes to blot grease from fried foods )
Correction: use only washable containers ( plastic or metal ) to store food
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: lack of sign stating no smoking / non smoking or the internation non smoking symbol at the front door or on the wall of the dining room ( can also at the customer service line partition )
Correction: provide sign indicating non smoking status to comply with state regulation
- Equipment - Good Repair and Proper Adjustment
Observation: >> taped handle of walk in freezer
>> ice build up inside chest freezer
>> vent filter lifted out of position
Correction: >> tape is not approved to line / be around surfaces
>> defrost chest freezer
>> lay vent filter down -- to be in line with others
- Equipment - Cutting Surfaces
Observation: cutting board stained / scored
Correction: clean and plane down or replace
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: reuse of tofu trays for other food item storage
Correction: tofu trays are one use only .Once tofu emptied they are to be thrown away
- Non-Food Contact Surfaces (repeated violation)
Observation: >> top of BBQ cabinet dirty
>> table under rice cooker left of BBQ cabinet dirty
>> can opener dirty
Correction: clean
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: metal pans stored over 3 compartment sink had greasy residue on them
beater attachement encrusted with debris
parer knife dirty / encrusted with debris
Correction: dish washing in the 3 compartment sink is to be in 3 steps . In the left most basin use hot soapy water and scrub equipment/ dishes / containers .
In the center basin rinse off the soap suds in hot water
In the right basin use cold water with one teaspoon of plain bleach per gallon of water and let dishes sit in for several moments . Then air dry on right side clean drainboard
Advised staff of requriements
- Equipment and Utensils, Air-Drying Required
Observation: observed cleaned equipment that had been stacked while wet
Correction: air dry equipment ( pans ) prior to stacking
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: 2 of 3 hand sink basins were used to store items ( bucket in one and lids in the other )
Correction: hand sink basins cannot be used to store items or as addition counter top . They are to be used for one purpose -- to wash hands
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: asphalt in front of dumpster has been damaged / melted& mounded
Correction: restore surface under and in front of dumspter to smooth and easily cleanable and non absorbant
- Refuse - Covering Receptacles (repeated violation)
Observation: dumspter doors open
Correction: maintain dumspter doors closed
- Outer Openings - Protected (corrected on site)
Observation: rear main door open and installed screen door is shorter than the door frame
Correction: if screen door in place it must be securely fit into the door frame with no gaps or spacing where vermin ( bugs or rodents ) can enter . Screen removed and main door closed at the time of the inspection
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: paper toweling out at 2 of 3 handsinks in kitchen
Correction: restocked at the time of the inspection
- Lighting, Intensity
Observation: light bulb out over fryer
Correction: replace out light bulb
- Dressing Areas and Lockers - Designation
Observation: observed cell phone and cigarrette lighter on prep table where chicken was being prepared
Correction: cell phones and lighter to be in the pockets of staff
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: liquid soap jug on drainboard of sink while chicken in the basin adjacent to the drainboard
Correction: If jug spilled or leaking soap could contaminate chicken
|
08/14/2012 | Routine | |
NOTE: chicken wings cooked in AM (11-11:30 in Homestyle freezer in 4 hours 51-54*F. Achieving cooling as required
- Utensils - In-Use - Between-Use Storage
Observation: Utensils in containers of non moving liquid
Correction: Store utensils only in dry container
- Utensils - In-Use - Between-Use Storage
Observation: Dipper well not on
Correction: When utensils in container dipper well to be on
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Knives wedged in crevice prep ref and prep table
Correction: Do not put knives in this space between equipment
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping clothes not maintained in wiping clothe solution in buckets
Correction: Store wiping clothes in containers of water with 4 drops of bleach
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken in water in large bowl 64*F water temp 70*F. Employees also working with peeling shrimp
Correction: Told to put chicken in walk in until shrimp are peeled-work with only one protein at a time
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: Reuse of cardboard boxes(fortune cookies) to store fried product
Correction: Do Not Reuse cardboard boxes
- Wood, Use Limitation
Observation: Bamboo steamer present
Correction: Bamboo wok items are not approved Remove
- Food Contact Surfaces - Cleanability*
Observation: Homemade scoop from a vinegar gallon bottle
Correction: No home made utensils use only approved scoops
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Reuse of tofu plastic containers and plastic sheets
Correction: No reuse of these items
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Serrated cutter use for carrots dirty
Correction: Clean and maintain
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Can opener
>>cookline drip trays
Correction: Clean and maintain
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Rear handsink blocked-stack of 5 gallon buckets in front of it
Correction: Do not block a sink, relocate buckets
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: Pad at dumpster damaged, no longer smooth and cleanable
Correction: Repour a concrete pad for dumpster
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision
Observation: Paper towels out front sink by customer service
Correction: Restock
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Container of dish detergent not labeled
Correction: Label as to contents
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Reuse of sheet rock plastic 5 gallon buckets
Correction: Do not reuse buckets which had building materials or chemicals in them originally
|
04/23/2012 | Routine | |
about a dozen eggs were taken out of refrigeration unit and put in emptied canned good can and put at cooks stand at walk in . Advised that they could keep 3 or 4 eggs out at a time for orders but that eggs are to be maintained in refrigeration unit .
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: reuse of carboard egg flats to place fried chicken wings
Correction: advised that cardboard flats are to be considered contaminated if shells of eggs are soiled or cracked . They cannot reuse egg cardboard flats to place another food item
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: salt container not labeled
Correction: labeled at the time of the inspection
- Utensils - In-Use - Between-Use Storage
Observation: observed knife wedged between prep refrigeration unit and work table
Correction: advised that knives may not be wedged between prep refrigeration unit and work table . To lay flat on one table or the cutting board of the prep unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: tub of BBQ pork ==per owner thru translator removed from BBQ oven at 8am ( room cold ) . Getting ready to slice .Ambient temperature 67 . Contents ranged from 67 on edges to 74 in core
Correction: advised to place half to 3/4 of product in walk in ref. in flat layer into the walk in . Slice remainder immediately . When slicing of that portion finished put into walk in ref, and obtain another 1/4 out of ref. to slice . Continue until completed .
Advised that they cannot have pork ( or any product ) out at room temperature . Must keep in refrigeration unit until needed to work with and then only take out a small portion ,
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: reuse of cardboard egg flats and cardboard boxes for second food service use
Correction: reuse of cardboard of any type of second food service use is not approve --use / empty and throw out
- Food Contact Surfaces - Cleanability*
Observation: observed home made utensil taking wood broom handle type wood round and piecing with nails as a comb to mix proteins in cornstach batter
Correction: advised owner thru interpreter that " home made " utensils are not approved . To throw it out
- Nonfood Contact Surfaces (repeated violation)
Observation: use of cloth towel under cutting board
Correction: use plastic mesh mat to stablize cutting board .- absorbant materials such as linen are not approved
- Responsibilities of Owner or Proprietor
Observation: facility lacks non smoking symbol at the front door or in the dining room / customer service counter
Correction: provide sign at door or in dining room / customer service counter which states facility is non smoking or the non smoking symbol
- Single-Service and Single-Use Articles, Use Limitation
Observation: >>reuse of plastic sheeting
>>reuse of soft plastic tofu containers
Correction: do not reuse plastic sheeting or tofu container for second food service use . Use once and throw away
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: circular beater attachment is dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: hollow handles of wok drain pans are dirty
cookline drip trays are dirty
Correction: clean
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: handsink left of 3 compartment sink and by BBQ cabinetry basins used as storage basin
Correction: do not block handsink basin or use it to store items
- Refuse - Covering Receptacles
Observation: dumpster side panels open
Correction: advised staff that when they take out trash to close doors/ side panels . THe dumpster is shared by mulitple storefronts in a strip shopping center
- Handwashing Cleanser - Availability (corrected on site)
Observation: handsink left of 3 compartment sink lacks soap in dispenser
Correction: soap restored at the time of the inspection
|
01/12/2012 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverages in breakable containers located on and over food service surfaces
Correction: personal beverages are to be in non breakable covered containers and located only on a lower level
- Hair Restraints - Effectiveness
Observation: hair longer than collar not restrained
Correction: hair at or longer than collar is to be trimmed OR styled to stay off collar/ down back of body
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: non handled scoops observed in dry good containers
Correction: use only handled non breakable utensils ( such as measuring cups or small ice scoops ) to dispense product and maintain handles upright at all times
- Food Storage Containers - Identified with Common Name of Food
Observation: dry good containers not labeled in both chinese and english
Correction: label dry good containers clearly in both english and chinese
- Cooling Methods (corrected on site)
Observation: BBQ pork cooling in large tubs
Correction: advised to properly cool any hot food to place onto bake trays in small layers and then place into walk in ref, . Once < 41 product may be placed into bulk ( deep) containers such as bus tubs
ANY COOLING must occur once the product reaches 135 must be cooled to 70 degrees in 2 hours and from 70 to 41 in the following 4 hours
- Equipment and Utensils - Multiuse, Characteristics
Observation: reuse of cardboard boxes and tofu containers for second food service use
Correction: these are singe use only product . Cannot be reused for second food use
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: edges of work table and table where fried rice steamer sits are not sealed
Correction: seal with heavily applied washable paint to make the edges non absorbant
- Nonfood Contact Surfaces
Observation: use of linen cloth under cutting board to stablize
Correction: linen is not approved for this use . Use plastic mesh mat
- Temperature Measuring Devices
Observation: thermometer not present at the door of the prep refrigeration unit
Correction: locate the thermometer by the door of the refrigerator
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: dry good container and scoop located under paper towel dispenser for handsink by the prep sink
Correction: relocate the paper towel dispenser to be over the handsink so that drippy / wet fingers from handwashing do not drip onto scoop or dry good lid
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: rear handsink left of prep sink blocked / hard to use by materials sitting in front of it
Correction: maintain the handsink easy to use ( nothing in front of it ) at all times
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: cleaners stored over / with food and food contact equipment
Correction: maintain cleaners on floor under 3 compartment sink
|
11/02/2011 | Routine | |
Water for dipper well does not have to be hot. Should be cold water.
Permit to operate is issued. It will expire on November 1, 2011. All violations are to be corrected by that date.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Food thermometer is not tip sensitive
Correction: Replace thermometer with a digital thermometer that is tip sensitive
|
09/14/2011 | Routine | |
Caulk around mop sink
- Utensils - In-Use - Between-Use Storage
Observation: Rice scoops improperly stored between uses
Correction: Provide proper storage of rice scoops between uses
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: There is no splash shield next to handsink
Correction: Provide to protect food and food contact surfaces from splash
- Lighting, Intensity (repeated violation)
Observation: Light in walk in is insufficient
Correction: Provide a 3 foot fluorescent light fixture in walk in
- Maintenance Tools - Storing Maintenance Tools
Observation: There is no mop rack at mop sink
Correction: Provide a mop rack for proper storage of mop
|
09/12/2011 | Pre-Opening | |
- Person in Charge
Observation: There is no certified food manager
Correction: Provide
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bare wood on storage racks
Correction: Paint to provide a surface that is non corrosive
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Handsink is not sealed to wall
Correction: Caulk behind handsink
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Splash shields not in place between 3 compartment sink and handsink
Correction: Provide
- Critical: Handwashing Lavatory*
Observation: There is no handsink next to 3 compartment sink
Correction: Install
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: There is no dumpster
Correction: Provide
- Indoor Areas - Surface Characteristics
Observation: Ceiling tiles behind counter and in restrooms are not nonporous and easily cleanable
Correction: Replace with vinyl faced tiles
- Light Bulbs Protective Shielding
Observation: Kitchen lights are not shielded
Correction: Provide shields (plastic tubes)
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory
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
- Lighting, Intensity
Observation: Light bulbs burned out through kitchen
Correction: Replace all burned out lights
- Lighting, Intensity
Observation: Lighting in walk in insufficient
Correction: Provide a 3 foot fluorescent light
|
09/07/2011 | Pre-Opening | |
Restaurant representatives - add corrected or new information about New Hong Kong, 2040 Coliseum Dr, Ste 17, Hampton, VA 23666 »