Do not store the rice paddle in standing water unless the water is over 135 degrees. Only use food grade containers to store food in (Do not use cardboard boxes or plastic bags). Cooling process starts at 135 degrees, then you have 2 hours to get below 70 degrees. From 70 degrees you have an additional 4 hours to get to 41 degrees or less. If the food is not cooled in these correct time frames, the food must be discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken wings being stored next to/over bean sprouts in the walk-in.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food 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 - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed raw chicken, bean sprouts, and cooked chicken all around room temperature.
Correction: Do not let sprouts and other TCS foods sit out at room temperature. Keep all TCS food under refrigeration until it is ready to be prepped (Don't let it sit out for a while then go prep it).
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employees washing dishes and utensils and putting them away without properly sanitizing them.
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.
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11/12/2015 | Risk Factor | |
Permit Issued
No violation noted during this evaluation. | 07/30/2015 | Follow-up | |
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Backflow device on the mop sink is broken and covered with aluminum foil.
Correction: Have backflow device repaired so that it works properly.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed several flies in the facility and a roach near the hand sink.
Correction: Have a pest control company come to treat for pests.
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07/24/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee drinking out of a bottle, then return to the cook line 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking from a bottle in the kitchen.
Correction: Employee drinks must have a lid and straw otherwise drinks must be outside the kitchen.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed rice paddle in standing, room temperature water.
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-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs stored at room temp.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit is dripping water underneath into a pan and there is a large amount of water inside the unit as well.
Correction: Have unit looked at to stop water from dripping/leaking.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed the floors of the walk-in cooler and the seals/gaskets of the refrigerators in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Backflow device on the mop sink is broken and covered with aluminum foil.
Correction: Have backflow device repaired so that it works properly.
- Outer Openings - Protected
Observation: Back screen door has large gaps that allow for insects to enter the premises.
Correction: Gaps in the door need to be protected to eliminate openings for pest to enter facility.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed light shields dusty, hood filters and vents heavily soiled, floor and walls behind equipment (especially the wok and oven) are all in need of cleaning.
Correction: Clean the facility regularly to prevent the build-up of food, grease, and dust.
- Pests - Controlling Pests*
Observation: Observed several flies in the facility and a roach near the hand sink.
Correction: Have a pest control company come to treat for pests.
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06/10/2015 | Routine | |
Rice paddle needs to be stored dry or in running water. The gaskets/seals for the prep units in need of cleaning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed bean sprouts out at 47 degrees, observed chicken out at 50 degrees, and eggs out at room temperature.
Correction: All TCS foods need to be stored at 41 degrees or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed several dishes being washed and set up to dry with out being sanitized.
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. Rewash all the dishes and sanitize them properly before storing.
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11/24/2014 | Risk Factor | |
Excellent facility sanitation. Permit issued.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee rinse hands with just water at the three part sink.
Correction: Employees must wash hands at the hand sink only and use soap.
- Utensils - In-Use - Between-Use Storage
Observation: Rice paddle stored in standing water.
Correction: Keep dry or store in hot water above 135F.
- Cooling Methods
Observation: Improper cooling methods for General Tso chicken, fried rice and chicken wings (deep containers).
Correction: Spread food in shallow layer to cool quickly, then move to containers for storage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41F: bean sprouts in water at 51F, raw chicken in three part sink at 56F.
Correction: Keep TCS food at <41F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: racks in walk in cooler, prep cooler door gaskets.
Correction: Clean equipment regularly.
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07/01/2014 | Routine | |
Good handwashing. Good time marking. Don't forget to date label cooked pork.
- Critical: Cooling* (corrected on site)
Observation: Observed gravy in deep containers made yesterday still at 45-46F.
Correction: (Discard) Separate into smaller containers to 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed bean sprouts at 53F.
Correction: Keep sprouts inside refrigerator. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/28/2014 | Risk Factor | |
Watch cooling General Tso chicken and fried rice. Work in small batches of raw chicken to avoid raising temperature.
Good date marking, time marking, handwashing. Facility is very clean.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: bean sprouts in water 63F, garlic in oil 60F in top of prep unit.
Correction: Keep inside refrigerator at <41F at all times.
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10/22/2013 | Risk Factor | |
Good date marking, time marking, handwashing. Facility is very clean. Permit issued.
- Utensils - In-Use - Between-Use Storage
Observation: Rice paddle in standing water.
Correction: Keep in rice, on dry surface, or in hot water at 135 degrees or more.
- Cooling Methods
Observation: Improper method (deep bowl) to cool General Tso chicken.
Correction: Spread on sheet pan (like dumplings) to cool.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed prep unit holding food above 41 degrees: beef 50 degrees, shrimp 51 degrees, air temperature 48 degrees.
Correction: Unit adjusted. Air reading 40 degrees. Maintain unit to keep food at 41 degrees or less.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed pan and scoop washed and rinsed but not sanitized.
Correction: Explained, showed proper 3 part set up: soap and water, water, bleach water.
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07/03/2013 | Routine | |
Note: watch cooling General Tso Chicken - spread out on flat pan to cool quickly. Facility is very clean.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed a bowl of fried rice on top of rice cook at 126 degrees.
Correction: Maintain at 135 degrees or more or mark with time control.
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04/08/2013 | Risk Factor | |
Note: watch cooling. Spread rice in more shallow container to cool faster. Good facility sanitation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sprouts in water at 57 degrees, eggs at room temperature (54 degrees on surface).
Correction: Maintain TCS foods at 41 degrees or less.
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01/10/2013 | Risk Factor | |
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