all food temperatures observed are internal.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw frozen foods: tub of frozen meats, small container of beef, wontons on prep table.
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
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate: cooked chicken placed on make table rail earlier today.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food (egg roll, roast pork, sweet and sour pork) in the undercounter refrigerator 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: Time as a Public Health Control* (corrected on site)
Observation: Breaded chicken, fried rice, and chicken wings 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. Fried rice was discarded. Chicken wings and breaded chicken were reheated to at least 165* and then labeled.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the bare wood pallet in the walk-in cooler and the msg barrel used as a stool/table/support are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the under counter refrigerator.
Correction: Provide a thermometer inside the refrigerator at the front by the door (i.e. the warmest location).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) The door gaskets are torn or otherwise damaged on the undercounter refrigerator and the walk-in freezer
2) the shelves in the walk-in cooler are corroded
3) the painted wood shelves at the prep area and by the walk-in cooler are in damaged (paint peeling, edges scored, etc)
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the are not clean:
1) exterior left side of fryer
2) exterior right side of wok line
3) painted wood storage shelves (all)
4) make table rail door gaskets
5) under counter refrigerator door gaskets
6) rack liners in the walk-in cooler
7) shelving in the walk-in cooler
8) wood pallet stained in the walk in cooler
9) exterior of food buckets on painted wood shelving
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required* (corrected on site) (repeated violation)
Observation: Sprayer hose is under continuous pressure without proper backflow prevention.
Correction: Corrected by turning the water supply off. Ensure water supply is turned off OR install a dual check valve with a vent on the hose bibb.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: Personal dishes stored in hand sink adjacent to service sink.
Correction: Corrected. Advised hand sinks are for HAND WASHING ONLY and to be accessible at all times during operation.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand sink next to the three compartment sink.
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.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the food prep areas of the kitchen (by back hand sink and grinder, and at cookline).
Correction: Increase lighting to provide at least 50 foot candles of light.
|
10/13/2015 | Routine | |
All temperatures taken internally.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled bulk bins.
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 (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Bowl used as a scoop, stored in corn starch. In-use utensils improperly stored between use. Knife was placed between two pieces of 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.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The bean sprouts, cooked pork, and raw chicken at the make table rail were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used as shelving liner. MSG is in a cardboard barrel. Barewood pallet near the hand sink.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The following items were observed in a state of disrepair and/or damaged:
>>exterior of the legs on the 3-comp sink.
>>storage shelves
>>shelving in walk-in cooler
Correction: Repair or replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>partician at 3-comp sink
>>exterior of the make table
>>exterior of the meat grinder
>>meat grinder stand
>>exterior of bulk bins
>>table with the rice cooker on it.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located near the 3-comp sink 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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
04/02/2015 | Routine | |
all food temperatures observed are internal.
- Person in Charge (repeated violation)
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. Policy is posted but not all staff aware.
- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: cooked chicken, roast pork on make table rail cold holding at improper temperatures (44-45*).
Correction: Cold hold potentially hazardous/time-temperature control for safety foods at or below 41*.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls 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 (day one is the day prepared). 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: Chicken wings, fried rice, and breaded 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment and utensils were not observed sanitized (the three compartment sink was not set up).
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 (corrected on site) (repeated violation)
Observation: Employee personal bowls and utensils are stored in the hand sink next to the prep sink.
Correction: Hand sinks are for hand washing only and shall be accessible at all times of operation.
- Hand Drying Provision
Observation: Paper towels are not provided in the restroom.
Correction: Provide a supply of disposable paper towels.
|
10/16/2014 | Risk Factor | |
all food temperatures observed are internal.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed--employee had just finished washing a colander and rinsed his hands off in the three compartment sink--he did not use soap or paper towels.
Correction: Corrected. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching scratching the back of his head.
Correction: Corrected. 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.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered food observed in the walk-in freezer.
Correction: Store food covered (unless cooling).
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw animal foods are stored above ready to eat foods.
Correction: Discussed proper storage of raw animal foods. Store ready to eat food and produce above raw animal foods. Also raw animal foods shall be stored so that pork, beef, and fish are stored above ground meat which is to be stored above chicken. Provided guidance document.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Bulk foods not labeled.
Correction: Label contents.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Case of french fries stored on floor in walk-in freezer and cased chicken stored on kitchen floor.
Correction: Store food elevated up off the floor at least 6 inches. Chicken placed on soda bottle pallet.
- Thawing (corrected on site)
Observation: Improper methods used to thaw pork in the three compartment sink (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
- Cooling Methods (corrected on site)
Observation: The methods used for cooling ground pork and cooked white meat chicken were not adequate.
Correction: Corrected. Discussed cooling methods with CFM. Reminded that phf/tcs foods shall be cooled from 135 to 70* within 2 hours and from 70* to 41* within 4 hours. Operator spread the foods onto sheet pans and/or shallow containers. EHS stressed importance to keep food in some volume --single layer or no more than 2 inches thick. Methods discussed included: 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: Th following potentially hazardous foods/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) large bowl of fried rice 45-46*
Correction: and 2) shredded cabbage with pork 51*
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used to line shelves in walk-in freezer and at cookline. Cardboard barrel reused to support food in prep.
Correction: Discontinue using cardboard in this manner since it is not washable. Remove the cardboard from the shelves and barrel. The shelves do not need to be lined but if operator wishes, approved material such as plastic or metal may be used. Provide a washable container/table/etc to support food (or use soy sauce buckets).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in cooler door gasket is torn/split.
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table and several in-use or stored on prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Shelves inside homestyle freezer have heavy ice build-up.
Correction: Defrost and clean the shelves.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean
Correction:
1) prep table shelves and legs
2) side of fryer
3) wok line drip pans
4) rice cooker table (next to oven)
5) exterior of bulk food containers
6) exterior of wok line
7) backside of make table
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment were not observed sanitized after washing.
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: Backflow Prevention Device, When Required*
Observation: Observed a hose with sprayer attached to the mop sink faucet fixture.
Correction: Install an approved backflow prevention device.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Personal bowl and chopsticks stored in the hand sink at the prep area.
Correction: Corrected by removal. Hand sinks are for hand washing only. Discontinue storing items in the hand sink.
|
03/05/2014 | Routine | |
all food temperatures observed are internal unless otherwise noted. Limited amount of garlic and oil out at cookline. Advised just like fried chicken and fried rice, it must be labeled with the time it was removed from refrigeration and any remaining 4 hours from that time shall be discarded.
- Person in Charge (corrected on site)
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: Corrected by providing guidance documents in chinese. 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: Hands - When to Wash* (corrected on site)
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.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Multiple food containers are not labeled as to contents (see cooking wine, buckets, bin at dry storage).
Correction: Label contents.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: To go bowls are used to dispense food and stored in the food contents.
Correction: Corrected. Provide suitable utensils such as a ladle and store the handle out of the food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: 1) Brown paper lining the shelf above the make table.
2) Cardboard box used to store packaged food in the walk-in freezer.
3) Cardboard MSG barrel reused to support equipment.
Correction: Paper and cardboard are absorbent and not washable. Remove these from the premises and replace with material that is smooth, easily cleanable, durable, and non-absorbent. Shelf does not have to be lined at all.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Walk in cooler door gasket torn.
2) Rack in walk-in cooler beginning to corrode.
3) Vinyl seat cushion torn.
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and operation.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table and on the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Broccoli container and meat grinder not clean.
Correction: Clean and sanitize prior to use.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) exterior of wokline has some grease residue
2) bottom handle of roasting oven
3) juncture of table and backside of prep line
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized after cleaning: pots, bowl.
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 and Utensils, Air-Drying Required
Observation: Food equipment were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: The stainless steel floor panel below the fryer is not completely sealed/secured to the floor (allowing food debris to collect at loose corner).
Correction: Secure/seal the floor panel to the floor.
- Physical Facilities in Good Repair
Observation: Wall junctures by back hand sink are not sealed.
Correction: Seal the junctures to eliminate the gaps.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employee keys are stored at the prep line with to-go containers.
Correction: Store personal belongings separate from food, equipment, utensils, linen, and single service.
|
04/30/2013 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good containers are not clearly labeled as to contents ---
Correction: label containers clearly as to contents in both english and chinese
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: presence of multiple plastic pint to go containers in dry good containers as scoops
Correction: advised CFM that they are to provide and use non breakable handled items as scoops and the handles must be upright out of contents
- Food Storage - Clean and Dry Location (repeated violation)
Observation: stock on the floor of the walk in freezer
Correction: store stock > 6 inches off the floor
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chicken broth hot holding on cookline with bones at 90 degrees .Owner said he had 4 hours to leave it with heat off before placing into refrigeration unit for use tomorrow for egg drop soup
Correction: thrown out . Instructed owner that he has 4 hours off the heat if he it to throw it out .If he wants to keep it to be used for another purpose it must cool in 2 hours to 70 degrees once the temperature of any portion decreases to 135 . It must then cool from 70 to 41 in the following 4 hours .
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: minced garlic in oil sitting at the cook
Correction: s ingredient table at room temperature since opening
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: chicken wings sitting at the fryer table with time chit stating had been placed there at 11:50 ---at 3:45 I asked what the employee was going to do with it and was told put it back in the refrigerator
Correction: advised employee and the owner / CFM that the wings must be thrown out . Instructed once they bring it out they must throw it out after 4 hours . Recommened that they bring out less product
- Equipment and Utensils - Multiuse, Characteristics
Observation: reuse of cardboard boxes that single service product to blot fried chicken pieces
Correction: advised owner and CFM that cardboard is not approved to be reused as a blotter .Also told him that if he had reused lid of raw chicken case I would have instructed him to throw all of the chicken away
- Food Contact Surfaces - Cleanability*
Observation: ceramic glazed container for cornstarch mixture at cookline is cracked
Correction: replace the container
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsinks are not well sealed with the adjacent walls
Correction: seal sinks with adjacent walls in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: walk in refrigeration door gasket is split
chair seat cushion in kitchen are split/ cracked
Correction: monitor gasket -- if damage worsens it must be replaced
recover the seating of the kitchen chairs
- Equipment - Cutting Surfaces (repeated violation)
Observation: rectangular cutting board is cracked in half and badly scored & stained
Correction: replace the cutting board
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: observed employee washing and rinsing whisk in prep sink and then hung to dry
Correction: advised employee and owner that procedure to clean equipment is to place in the 3 compartment sink and wash in hot soapy water , rinse in hot water and sanitize in cool water with bleach of 50 - 100 ppm
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: observed employee washing plastic single service bases
Correction: advised employee and CFM that plastic to go containers may not be washed for reuse
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: to go plastic bases stored incorrectly
Correction: store with food contact side down . In the case of lids they are to be stored with food covering side down
- Handwashing - Using a Handwashing Lavatory
Observation: rear handsink ( to left of 3 compartment sink ) is partially blocked by empty boxes and empty containers making access to sink to wash hands difficult
Correction: advised employee to clear a path to the handsink so that it is readily accessible for use
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpsters open
Correction: dumpsters lids and doors are to be closed . NOTE :::: dumpsters are shared in a small strip shopping center by multiple storefronts .
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: dumpster enclosure is lots of debris in it
Correction: the dumpster enclosure it to be cleaned up . NOTE : the dumpsters are shared by multiple storefronts in a small strip shopping center
- Employee Accommodations, Designated Areas (corrected on site)
Observation: observed pack of cigarrettes laying on the dry good shelving
Correction: instructed CFM that personal items are to be in lockers --- or remain in the pockets of employees
- Physical Facilities in Good Repair
Observation: wall rear door is splattered / dirty
Correction: clean
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: large spray container with bleach not labeled as to contents
Correction: label as to contents
|
01/02/2013 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: prepared foods in walk in refrigeration unit were not covered
Correction: cover with a food grade cover any prepared food item
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good containers are not labeled in english
Correction: label all dry goods ( except rice ) in english and chinese
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: use of non handled scoops ( pint plastic to go containers and one souffel dish ) in multiple dry good containers
Correction: instructed staff that they must use non breakable handled utensils only as scoops and to maintain handles upright out of contents
- Cooling Methods
Observation: observed chicken wings being marinaded at 56 -61 in extra large basin . Was told by staff that they had been out of refrigeration unit about 1 hour. Advised staff that they needed to put the wings into refrigeration unit immediately to get back down to <41 within 3 hours .
Turned away and then looked back and employee had placed into two 5 gallon buckets
Correction: due to the depth of the ~60 degree mass it may not cool to < 41 in 3 hours .
Advised employee to seperate mass into smaller volumes and was placed into four 5 gallong bukcets. Walk in refrigeration unit temperature 36 - 37 degrees
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: fried rice in large tub with lid at 115-120
Correction: advised staff to portion volume into 2 pans and place in the walk in refrigeration unit to cool -- hollow out center to facilitate cooling
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: >>flour/ breading which had been used observed in tub with clumps / remains of product or wash
Correction: >> flour/ breading to be used and then discarded or used and sifted . Product thrown out
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: >> minced garlic in oil observed at room temperature
Correction: >> minced garlic in oil to be kept in refrigeration unit or use time as the control ( like you do for chicken pieces and chicken wings where you note on a yellow memo pad the time you take it out of refrigeration unit and you have 4 hours to use it . Remaincs are discarded )
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: >> chicken wings in extra large basin at 56 -61 being marinaded --told out of refrigeration unit about 1 hour
Correction: >> advised to put chicken into walk in refrigeration unit ASAP to cool product back down to < 41 in next 3 hours ( SEE violation 810 )
- Nonfood Contact Surfaces
Observation: paper menu's lining shelving assembly island
Correction: do not line shelving with paper
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: use of plastic wrap wadded up as drainplugs in the 3 compartment sink
Correction: use only commerical drainplugs at the 3 compartment sink
- Equipment - Good Repair and Proper Adjustment
Observation: chair seats ( ones in the kitchen ) are split
Correction: recushion chair seat covers
- Equipment - Cutting Surfaces (repeated violation)
Observation: sandwich prep refrigeration unit cutting board is stained and scored
Correction: plane down to smooth and clean surface or replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: multiple small hand held utensils were dirty
container with misc. knives is dirty
beater blade / attachement is dirty
cutting board dirty
Correction: clean and sanitize all equipment ---clean &sanitize knife container and contents
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: in use food contact equipment &utensils which are not maintained at < 41 or >135 are not being cleaned and sanitized every 4 hours
Correction: equipment such as tongs , spatulas and draining pans and knives are to be cleaned and sanitized every 4 hours . Instructed english speaking staff to clean and sanitize these surfaces at 3 and 7 pm and at close
THIS ALSO INCLUDES SANDWICH PREP UNIT CUTTING BOARD
- Non-Food Contact Surfaces
Observation: can opener dirty
walk in refrigeration gasket dirty
exterior fried rice steamer dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: to go cotnainers improperly stored
Correction: store wiht food contact side down
- Backflow Prevention Device, Design Standard
Observation: hose connected at mop sink which was sprayer nozzle on the hose
Correction: a back flow preventer / device is needed to be attached to the mop curb gooseneck and then the hose bib threaded onto the back flow device ( available at most home supply centers in the plumbing section . You need to know the diameter of the hose and gooseneck )
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster open
Correction: close dumpster doors when this staff takes out trash . NOTE dumpster is shared by multiple storefronts in small strip shopping center and adjacent to an apartment complex
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: bag of trash outside dumpster
Correction: please put trash bag into dumpster when you take out trash . NOTE dumpsters are shared by multiple storefronts in small strip shopping center and adjacent to an apartment complex
- Lighting, Intensity (repeated violation)
Observation: cookline lighting not on
Correction: whenever cookline is in use the lights are to be on
- Critical: Toxics - Conditions of Use* (corrected on site) (repeated violation)
Observation: observed home style fly and insect insecticide can on shelving with other cleaners under customer service line
Correction: no home style insecticides may be in the facility ,Facility is required to have under contract a lisensed pest control service
|
09/20/2012 | Routine | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: stock in cardboard boxes on floor walk in freezer
Correction: store > 6 inches off floor
- Thawing (corrected on site) (repeated violation)
Observation: observed bag of frozen product on work table
Correction: thaw product in the refrigerator
- Cooling Methods (corrected on site)
Observation: tub of battered chicken pieces out on lower level of fryer table -- no time reference and product was 78 degrees .CFM said that it was part of the same batch as what was on fryer table and taken out of fryer at 12
Correction: advised CFM that product needed to cool to < 70 by 4:30 ( assuming product > 180 out of fryer and took some time to reach 70 degrees ) Told him to divide mass into 2 parts and put in walk in freezer to rapidly cool
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chicken broth for wonton soup IT 117
Correction: >> broth must be held at > 135 . Reheat to > 165 and maintain at > =135
- Critical: Time as a Public Health Control*
Observation: minced garlic in oil at room temperature
asked CFM what he would do with product that had time indicated located on table by the fryer after 4 hours and was told put it back in the refrigerator
Correction: >> garlic in oil is to be in the refrigerator or to have time chit /sticky note placed by it and can stay out for 4 hours then must be thrown out
>> the chicken wings . egg rolls and breaded chicken pieces and fried rice once placed on table by fryer can be there for 4 hours THEN MUST THROW OUT> bring out limited volume and replace when used
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: lining dry good shelving with cardboard sheet
Correction: do not line shelving with cardboard . remove the cardboard
- Nonfood Contact Surfaces (repeated violation)
Observation: use of cloth under cutting block
Correction: do not use cloth to stabilize cutting board .Use plastic mesh mat
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink by the prep sink the caulk is split
Correction: reseal sink with wall
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board at prep refrigeration unit is stained
Correction: clean / bleach out stain
- Single-Service and Single-Use Articles, Use Limitation
Observation: reuse of single service utensils and containers ( for staff )
reuse of plastic sheeting that comes in food deliveiers
Correction: >> cannot clean for reuse plastic utensils or containers
.>> cannot reuse plastic sheeting that arrives in deliveries
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: BBQ skewers on top of BBQ cabinetry are dirty
Correction: clean skewers and store in cleaned BBQ cabinetry
- Non-Food Contact Surfaces (repeated violation)
Observation: top of BBQ cabinetry is dirty
cookline drip trays are dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: to go containers stored incorrectly
Correction: store with food containing side down
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: presence of tray in hand sink basin
Correction: do not place anything in the handsink basin
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster open
Correction: close doors when you take out trash . NOTE -- dumpster shared in small trip shopping center
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: bags of trash in dumpster enclosure
Correction: put trash in dumpster when you take out your trash
NOTE -- dumpster shared in small strip shopping center
- Lighting, Intensity (repeated violation)
Observation: lights in vent hood are not on --- but cookline is operating
Correction: whenever cookline is in use the lights are to be on
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: large sprayer unit observed under 3 compartment sink unlabeled
Correction: CFM stated it was cleaner / degreaser . It must be labeled as to contents
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: large sprayer unit observed of home style insecticide
Correction: this facility must hire a pest control operator . They cannot apply insecticides themselves . Removed from building
|
06/12/2012 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: cracked egg shells placed back on the cardboard flat with whole eggs
Correction: cracked eggs pose potential cross contamination to whole shell eggs. Do not place cracked eggs back onto cardboard flat with whole eggs --throw them out
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good are not labeled in english
Correction: dry goods are to be labeled in chinese and english
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: observed cracked eggs ( shells )stored with whole shell eggs on cardboard flat
Correction: cracked shell eggs can cause contaimination of other whole in the shell eggs . Once cracked throw out shells - do not place them back on the cardboard flat with whole eggs
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: non handled scoop in use in the dry good container ( flour )
Correction: use only handled non breakable scoops to dispense product and maintain handles upright out of contents
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing
Observation: shrimp observed in container of water which is not flowing
Correction: to thaw shrimp the shrimp is to be in the basin of the sink ( 3 compartment ) with a small flow of water to circulate around the thawing shrimp .
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>eggs sitting on cardboard flat on prep table IT 56
>> eggs in container prep topline / rail mounded ( higher than rim of container were 47
Correction: >>eggs are to be maintained at <41 ,Do not leave sitting out on the table unless working with the product . Throw out
>> all product to include eggs are to be about one inch lower than the rim of the container in the topline / rail
CORRECTED DURING INSPECTION
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: new wood support under 3 compartment sink is not sealed
Correction: seal with washable paint
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board at work table and cutting board at sandwich prep unit are scored and modestly stained
Correction: plane down cutting boards and remove staining by cleaning
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: grinder blade is dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: top of BBQ cabinetry is dirty
cookline diip trays are dirty
Correction: clean
- Critical: Toilets and Urinals*
Observation: presence of 15 chairs and 3 employees with only one unisex toilet in the building
Correction: regulations require with 3 employees present a maximum of 12 chairs . Please remove 3 chairs from facility
- Plumbing System Maintained in Good Repair
Observation: cold faucet at the rear handsink ( by the 3 compartment sink ) the water flow is sparse
Correction: repair the flow of the cold water at the rear handsink to modest flow
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: lack of small trash can atthe handsink closest to the fryers
Correction: provide small trash can at the handsink for disposal of paper toweling
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panels open
Correction: dumpster side panels and lids are to be closed .
NOTE :: dumpter is shared by multiple storefronts in the small strip shopping center
- Lighting, Intensity (repeated violation)
Observation: vent hood lighting is not on
Correction: whenever cookline is in operation the lighting is to be on
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor behind grinder is dirty
floor drain at the cookline is dirty
Correction: clean
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: bulk sprayer observed under mop sink is not labeled as to contents
Correction: label as to contents
|
03/06/2012 | Routine | |
remember in the use of time as a control at the table by the fryer -- each item will need post it note to identify when it was brought to the table .
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: bulk dry good containers are not labeled in english ( they are labeled in chinese )
Correction: label containers in both english and chinese
- Utensils - In-Use - Between-Use Storage
Observation: lack of handled non breakable scoops in the dry good containers ( use of pint to go containers )
Correction: use only handled non breakable containers as scoops and maintain the handles upright out of contents
- Food Storage - Clean and Dry Location (repeated violation)
Observation: stock on walk in freezer floor
Correction: store stock > 6 inches off floor
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: reuse of cardboard boxes to store product in the walk in freezer and to store single service ( to go ) containers
Correction: do not use cardboard or reuse cardboard in this manner . Provide containers which are washable in nature ( metal or plastic )
- Nonfood Contact Surfaces (repeated violation)
Observation: >>use of linen and cardboard under cutting boards
>>use of foil lining surface of steam table
Correction: >>use only plastic mesh mat or cutting board mat under cutting boards ( linen and cardboard are not approved )
>> remove foil lining steam table top
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink at the cookline - prep table and the handsink in the restroom the caulk at the sink - wall joint is cracked - seperated
Correction: reseal handsinks with the adjacent walls in a smoothly seamed manner
- Equipment - Cutting Surfaces
Observation: cutting boards at the prep - work table are stained
Correction: remove staining in the cutting boards
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: grinder attachment is dirty
serrated blade is dirty
Correction: clean and sanitize
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: handsink at the rear of the unit ( left of the 3 compartment sink ) was partially blocked
Correction: do not put materials in front of the sink which can block access to it
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpsters side panels are open
Correction: maintain side panels and lids closed
NOTE _====DUMPSTERS ARE SHARED BY MULTIPLE STOREFRONTS IN STRIP SHOPPING CENTER
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: trash observed on ground between dumpsters in enclosure
Correction: clean up dumpster enclosure
NOTE ===DUMPSTERS ARE SHARED BY MULTIPLE STOREFRONTS IN STRIP SHOPPING CENTER
- Lighting, Intensity (repeated violation)
Observation: lights not on at vent hood
Correction: whenever cookline is in use the lights of the vent hood are to be on
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: bulk sprayer unit under the 3 compartment sink is not labeled as to contents
Correction: asked employee what it was --- floor cleaner . Told him to label the container as floor cleaner
|
11/30/2011 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: employee observed chewing gum in the food service area
Correction: advised employee that he could not chew gum in a food service area
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: >>observed employee scoop rice out of steamer with a non handled scoop
>> observed non handled container in dry good container as a scoop
Correction: >> advised employees to use rice scoop / paddle to dispense rice
>> advised that dry good containers are to use non breakable handled utensil as a scoop to dispense product and must have handle upright out of contents
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: chicken stored above shrimp in walk in refrigeration unit ( in plastic containers and covered with plastic wrap . No evidence of leaking
Correction: advised staff that chicken is to be on the bottom shelf ( or bottom 2 shelves ) with beef - pork above chicken and shrimp = scallops/ lobster and eggs above beef - pork
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good containers of flour and cornstarch are not labeled in english
Correction: dry goods are to be labeled in english and chinese
- Cooling Methods
Observation: warm fried rice ( 100 = 109 ) degrees placed in plastic containers and mounded several inches and covered with plastic wrap
Correction: advised staff to fill contaienrs 2/ 3 full and leave uncovered in the walk in until cooled . -then to cover with plastic wrap
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >> chicken wings observed placed into under counter refrigerator from fryer table at 80
>> battered chicken pieces and egg rolls on table by fryer IT 92 & 96
>> fried rice on table by fryer IT 100
Correction: advised staff that potentially hazardous products are to be maintained at > 135 0r < 41 OR they must track time of the products at the fryer table . Showed them one method ( wriiten ) using a order tablet . Other methods are a dry erase board or charting on a laminated chart or use of a timer/ Product can sit on fryer table for up to 4 hours before it must have been sold or thrown out
MINCED GARLIC in Oil must also have time recorded or chartered and cannot be at table by cookline for any more than 4 hours
- Equipment and Utensils - Multiuse, Characteristics
Observation: reuse of cardboard boxes to store containers to dispenser
Correction: advised staff they must use washable containers only
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: use of cardboard to line lower levels of work stations
Correction: advised staff that they cannot line shelving with any absorbant material and to remove the cardboard
- Single-Service and Single-Use, Characteristics* (repeated violation)
Observation: use of black trash bags to line containers in walk in ffreezer and directly contact food
Correction: advised staff that they cannot use colored trash bags to touch food and to use clear plastic only
- Nonfood Contact Surfaces
Observation: use of cloth under cutting block to stablilize
Correction: advised staff they cannot use cloth flor this purpose but can use plastic mesh mat
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink by mop sink the seam is seperating at the wall
Correction: reseal handsink with wall in a smoothly seamed manner
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: serrated blade used for carrots is dirty
Correction: clean and sanitize
- Sink - Service Sink
Observation: in telling employee tha cloth cannot be used to stablilze cutting board he removed the cloth and then attempted to place cutting board in the mop sink
Correction: stopped employee and told him that if he intended to clean the cutting board he must place in the 3 compartment sink and wash ( in hot soapy water ) rinse ( in hot water) and sanitize ( in cold water with plain bleach at concentration of 100 ppm )
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: handsink left of 3 compartment sink blocked from use
Correction: DO NOT BLOCK HANDSINK > MUST BE OPEN AND READY TO USE AT ALL TIMES
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster lid open
Correction: whenever this staff takes out trash be sure to close dumpster lids and side panels if open
NOTE === DUMPSTER IS SHARED IN STRIP SHOPPING CENTER BY MULTIPLE STOREFRONTS
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: trash / debris in dumpster enclosure
Correction: put trash and debris in the dumpster .
NOTE --- shopping center has multiple storefronts and they share common dumpsters . aslo nearby apartments make use of the units ( at time of inspection end tables observed in the enclosure )
- Toilet Rooms - Enclosed (corrected on site)
Observation: bathroom door held / propped open
Correction: do not prop door open
- Outer Openings - Protected
Observation: rear screen door has been damaged at attempted repair by taping
Correction: replace screen that has been damaged
- Lighting, Intensity (repeated violation)
Observation: cookline is in use and the overhead lighting is not on
Correction: whenever the cookline is in use the lighting is to be on
|
09/07/2011 | Routine | |
- Hands - Where to Wash (corrected on site)
Observation: observed handwashing in the prep sink
Correction: advised the employee that all handwashing is to be done in one of the 2 designated handsinks
- Critical: Eating, Drinking, or Using Tobacco*
Observation: >>personal food on under counter refrigeration unit
>>personal beverage in insert of topline prep / make refrigeration unit
Correction: staff are to eat at rear door or in the dining room
>> personal beverages are to be located only on lower level surfaces and in non breakable covered containers
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site) (repeated violation)
Observation: use of plastic quart and pint containers as scoops
Correction: scoops are to be non breakable with a designated handle . The handle is to be upright out of contents
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: >> cooked pork in walk in refrigeration unit partially covered due to the volume and uncovered pork in contact with shelving
>> in walk in refrigeration unit and in the under counter refrigeration unit raw product was above cooked product or raw product was above other raw product with a lower cooking temperature
Correction: throughly cover prepared product in the refrigeration unit . I advised CFM that they should have used 2 pans to store the cooked pork .
>> advised CFM that cooked product are to be stored above ( not below ) raw product and that raw product in a refrigeration unit is to be store
====seafood
===beef and pork
---chicken
- Food Storage Containers - Identified with Common Name of Food
Observation: multiple container of dry goods ( cornstarch / flour / sugar / salt ) are not labeled as to contents
Correction: label as to contents in both english and chinese
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: knife wedged between prep refrigeration cutting board and prep table
Correction: store knife flat on table or cutting board
- Food Storage - Clean and Dry Location (repeated violation)
Observation: stock on floor walk in refrigeration unit and walk in freezer
Correction: store stock > 6 inches off floor
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: fried rice on table by fryer was 68 ( other product --chicken wings and battered chicken pieces which were rushed to refrigeration units were 113-130
>> breader , used with clumps observed , sitting on dry good shelving
Correction: advised CFM and staff that they must maintain product at < 41 or > 135 OR use time as the control . Advised they could keep the pans of food out on the table for up to 4 hours if they placed a chit of paper ( either taped to container or use of a sticky memo pad of paper ) . Also to use time as the control for the garlic in oil at cookline
>> breading is to also have chit of paper attached to document that it has been in use for 4 hours . At the end of 4 hours the product is to be sifted or thrown out
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: skewers laying on top of BBQ cabinetry
Correction: top of BBQ cabinetry dirty . Skewers in contact with top of cabinetry are to be considered dirty as well .
Clean and sanitize skewers
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: top of BBQ cabinetry is dirty
interior BBQ cabinetry dirty from cooking 6-8
one drip tray cookline is dirty
Correction: clean
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: handsink to the left of the 3 compartment sink is blocked from access
Correction: hand sink must be completely free of anything blocking it's path so that staff can readily and easily wash hands
- Refuse - Covering Receptacles
Observation: dumpster side panel dirty
Correction: Dumpster is shared within a strip shopping center . Whenever this staff takes out trash please insure that the dumpster side doors are closed
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Outer Openings - Protected
Observation: screen door is not secure with the door frame . Gaps of > 1/16 on top and between door and floor . Also door has self closure but is not completely closing in the door frame
Correction: >> advised owner that he must reinstall trim on the top of the door so that there is less gap and to install a sweeper on the bottom of the door . also to install a latch on the door to close it into the frame
- Pests - Controlling Pests*
Observation: a couple flies present
Correction: use approved methods to control flies
|
06/09/2011 | Routine | |
reviewed set up of 3 compartment sink with staff --- then had them set it up to insure the procedures -/ technique was correct
- Person in Charge
Observation: person in charge was not keeping small child in the dining room
Correction: children may not be present behind the counter
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: use of non handled containers ( pint and quart to go plastic containers ) as scoops for dry goods
Correction: use only handled non breakable equipment as scoops and maintain the handles upright out of contents
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: knive wedged between prep table and prep ref,
Correction: knives may not be stored in the crevice formed by 2 pieces of equipment
- Food Storage - Clean and Dry Location (corrected on site)
Observation: bagged onions not maintained > 6 inches off floor
Correction: onions were moved so that they are 6 months above floor
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: breading ---used -- -in container on dry good shelving
Correction: advised employees to throw out .
Breading is to be sifted every 4 hours . Used in small volumes and discarded after every 4 hours ( mid afternoon and evening ) or maintained in refrigeration unit
- Single-Service and Single-Use, Characteristics*
Observation: use of tinted ( black ) trash bags to cover ( direct contact ) with product in walk in freezer
Correction: explained to employees that colored ( tinted ) trash bags may not contact food
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: presence of home made scoop made from cutting down a plastic jug
Correction: home made scoops from plastic jugs are not approved .
Thrown out at the time of the inspection
- Single-Service and Single-Use Articles, Use Limitation
Observation: plastic sheeting and bags that were used for other purposes / in other food deliveries or supplies to equipment reused for direct food contact
Correction: plastic bags can be used for only one use them must be thrown out
- Non-Food Contact Surfaces
Observation: drip trays of cookline arey ( several )
Correction: clean
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: handsink to the left of the 3 compartment sink is blocked from easily accessible for use
Correction: remove product preventing easy access to the sink . Sink to be available for staff to wash hands
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: trash located outside dumpster
Correction: trash to be placed into dumpster .
NOTE ---dumpster used by multiple storefronts in small strip shopping center
- Lighting, Intensity (corrected on site)
Observation: lights not on over cookline
Correction: whenever cookline is in operation the lights are to be on
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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.
- Maintenance Tools - Storing Maintenance Tools
Observation: lack of utility hanger / organizer to hang mops / brooms
Correction: locate utility organizer - hanger unit by mop curb
|
04/04/2011 | Routine | |
This was a follow-up inspection to the pre-opening conducted by JPS> A temporary permit is issued and will expire in 30 days on/around 4/5/11. All items shall be corrected at this time before a formal permit shall be issued.
No food on premises at time of evaluation.
- Person in Charge
Observation: Hampton Certified Food Manager certificate not posted.
Correction: Post certificate in public view.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital food thermometer not provided.
Correction: Provide at least one digital food thermometer.
- Non-Food Contact Surfaces
Observation: Surfaces below fltat tp grill dusty and interior surface of roasting oven not clean.
Correction: Clean ALL non-food contact surfaces prior to opening.
- Indoor Areas - Surface Characteristics
Observation: Painted cinderblock wall by back door is not sufficiently smooth and easily cleanable and non-absorbent.
Correction: Paint additional layer of semi gloss at back wall.
- Physical Facilities in Good Repair
Observation: Gaps exist between cinderblocks at back wall.
Correction: Fill in holes/gaps along cinderblock wall around the back door.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors not clean.
Correction: Thoroughly clean the floors prior to opening.
|
03/04/2011 | Routine | |
Restaurant representatives - add corrected or new information about No. 1 Chinese Restaurant, 2262 Executive Dr., Hampton, VA 23666 »