| No violation noted during this evaluation. | 03/28/2016 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin (raw chicken) stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin (chicken) stored over ready-to-eat (RTE) food (cabbage) in the walk-in refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Multiple containers of prepared ready-to-eat (RTE) (sliced carrots, cooked noodles, etc.) in the walk-in 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Multiple ready-to-eat (RTE) food containers in the walk-in refrigeration unit were not properly dated for disposition having only "03-16" displayed.
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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep unit 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of garlic powder and white pepper stored in a manner where they could become contaminated with bleach and detergent
Correction: Containers of food ingredients must be stored in a location where they cannot be contaminated by toxic chemicals.
|
03/18/2016 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before handling ready-to-eat foods after touching soilded wiping cloths.
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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (chicken) stored over ready-to-eat (RTE) food (cabbage) in the walk-in refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers containing white powders (sugar, salt, MSG) in front of stove.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (repeated violation)
Observation: Improper methods used to thaw crab sticks and sliced steak (left out at room temp).
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Sweet & sour sauce hot holding at improper temperatures (69°F).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Battered chicken hot holding at improper temperatures (124°F).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw steak cold holding at improper temperatures (58°F) and not under refrigeration.
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* (repeated violation)
Observation: Multiple containers of prepared ready-to-eat (RTE) (sliced carrots, cooked noodles, etc.) in the walk-in 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Containers of fried battered chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of detegent stored next to open container of whole shell eggs are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Food items must not be stored in a manner where they can become contamianted by toxic materials.
|
03/08/2016 | Routine | |
Labels wearing off of bulk containers such as containing salt, sugar, MSG. Refresh all labels for bulk foods that not easily recognizable.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Food employees failed to wash hands after handling raw meats and then going to handle clean food-contact trays and other equipment.
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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food Storage - Clean and Dry Location
Observation: Bulk amount of slaw being prepared in mop sink - precleaned.
Correction: NEVER USE MOP SINK CLEANED OR NOT FOR PREPARATION OF FOOD. USE INSTEAD PRECLEANED 3-COMPARTMENT SINK BASIN.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Several bags of food stored on soiled walk-in freezer floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw of package on wraps for egg rolls - on shelf above cooking line (54°F).
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: Cooling* (corrected on site)
Observation: Tray of cooked noodles on large tray sitting in kitchen, at room temperature, noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cooked chicken pieces (98°F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Egg rolls (58°F)and container of cooked noodles (48°F) 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* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat egg rolls and sweet & sour chicken in walk-in 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Egg rolls and cooked chicen pieces (shelf next to rice cooker) 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
Observation: The nonfood contact surface of the cloth wiping clothes used to hold cutting boards in place 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. USE RUBBER MATS OR OTHER EASILY CLEANABLE MATERIAL FOR HOLDING CUTTING BOARDS.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Large rubberized bus pans used to place cut raw chicken in and then transported to walk-in refrigerator. These bus pans were being stored on soiled floor while chicken was placed in them.
Correction: Maintain nonfood-contact surfaces of equipment clean. Do not place any food containers on soiled surfaces, such as dirty floor, and then put in walk-in storage or anywhere where may cross contaminate food or food-contact surfaces. Made to clean and sanitize large trays and then move those food ladden trays to walk-in refrigerator.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in refrigerator shelves have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the set of large rubber gloves, steel-wool pad and sponge preventing its use.
- Outer Openings - Protected
Observation: The base (bottom) the back door is rotting (metal door) so that there is now space for vermin to enter restaurant.
Correction: Need to replace or repair door so that door does not have space a base that allows vermin to enter.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
|
02/10/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: 2 of food kitchen staff soiling their hands and then handling clean food-contact equipment and food without cleaning hands.
Correction: Clean hands after they become soiled and before come in contact with food or food-contact equipment..
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. 2 bus tubs of raw chicken on floor in walk-in refrigerator. Box of food on floor in walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Buckets of thawing shrimp located in splash of mop sink and hand wash sink.
Correction: Move out of splash area.
- Thawing
Observation: Improper methods used to thaw shrimp - place in buckets of 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls in the walk-in 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Several containers of cooked chicken pieces stored in area of deep fryers without time for disposal as agreeded to.
Correction: Place sticker indicating when product put out after cooking and when to be disposed of if not used.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat cleavers and other cutting tools in pan on prep. line.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Black crate where vegetables stored in walk-in refrigerator and exhaust hood filters.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Bulk bowels, collanders and bus pans for raw food.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cutting board stored just above mop sink.
Correction: Remove from area of mop sink to avoid contamination.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). The hand wash sink in the kitchen is stopped up and is not functional.
Correction: Clean the drain of the hand wash station and make functional. Use the adjacent mop sink for washing hands until can fix the designated hand wash sink.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
|
11/10/2015 | Routine | |
Note: Will remain closed until vent hood is cleaned by fire equipment company and fire Marshal and VDH will recheck once cleaning is complete.
No violation noted during this evaluation. | 09/17/2015 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked noodles on service line (49°F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Need thin-tipped probe food thermometer.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
|
08/28/2015 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: Person in charge failed to demonstrate knowledge of proper hot holding of pre-cooked chicken. Also, failed to demonstrate knowledge of proper cold holding cooked noodles, shelled eggs, crab meat wong tongs and raw shrimp.
Correction: Need to maintain hot holding potentially hazardous foods at min. of 135°F or above. Need to maintain cold holding potentially hazardous foods at 41°F or below.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee handled mop and then went back directly to preparing and sharing food. Waitress cleaned several tables of soiled dishes and then handled take out containers and condiment bags.
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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cooked noodles.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bags of chicken, in walk-in refrigerator, stored on floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken pieces (119-130°F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shelled eggs, crab wong tong, raw shrimp, cooked noodles cold holding at improper temperatures (see temperature table for specifics)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Pan of cleavers, knives and other cutting instruments.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: China bowls and plates in kitchen stored on soiled shelves.
Correction: Clean storage shelves for bowls and dishes.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop bucket preventing its use.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor and utility lines below and behind cooking line noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
08/18/2015 | Routine | |
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: The food probe thermometer does not function properly.
Correction: Obtain a probe food thermometer that is a thin tipped type and that accurately registers food temperatures.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior of the bulk flour, corn start and noodles containers. Also the back of the cooking line and the shelves in the walk-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The screen door was left open during inspection.
Correction: Repair/adjust screen door so not stick on floor when try to close. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the reach-in refrigerator.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall and floor behind and below the cooking line noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
05/19/2015 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Person in charge who is also preparing food was reheating chicken pieces first to 112°F and then to 145°F.
Correction: Whenever temperature of cooked potentially hazardous food drops below 135°F, when it is reheated, it must be heated to a minimum of 165°F for 15 seconds.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A front of the house lady came back to prepare and serve food without washing 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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food bulk containers, such as flour and salt
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wiping clothes laying around on various pieces of equipment, but none in container for them.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The pre-cooked pieces of chicken were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Reheated to 112°F and then 145°F.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken pieces (87-101°F) and egg rolls (64-66°F) and sweet and sour chicken (82°F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) pre-cooked egg rolls and chicken pieces in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control*
Observation: Cooked chicken pieces and egg rolls for which time rather than temperature is supposed to be used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Time only marked after inspection had begun.
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.
- Good Repair and Calibration of Thermometers
Observation: The food probe thermometer does not function properly.
Correction: Obtain a probe food thermometer that is a thin tipped type and that accurately registers food temperatures.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat cleaver, knife and various other type of cutting utensils
Correction: interior of noodle container and small pan of flour..
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior of the bulk flour, corn start and noodles containers. Also the back of the cooking line and the shelves in the walk-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility locatedin the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes preventing its use.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The screen door was left open during inspection.
Correction: Repair/adjust screen door so not stick on floor when try to close. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the reach-in refrigerator.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall and floor behind and below the cooking line noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/18/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked chicken pieces, egg rolls and sweet & sour chicken, in walk-in re 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.
- 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Storage shelves for china bowls front of refrigerators, front and back of woks cooking stands, storage shelves in walk-in refrigerator and other kitchen equipment..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in kitchen under equipment and corners of walk-in cooler, as well as wall behind cooking line noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/23/2014 | Follow-up | |
Chlorine water where wiping clothes are stored = 100 ppm - ok.
Labels on bulk containers such as corn starch, flour, sugar are wearing off. Need to label so easily read. Door to walk-in freezer frozen shut.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to show that he understands labeling bulk supplies of potentially hazardous foods that are cook and then placed in refrigeration (chicken pieces, sweet and sour chicken and egg rolls), with a date for their use. Person in charge does not show understanding of why not safe to leave large quanities of cooked egg rolls (62°F) and cooked chicken pieces (62-86°F) at room temperature and not keep refrigerate before reheating.
Correction: Ready-to-eat foods such as cooked egg rolls, chicken pieces and sweet & sour chicken need to have a date marked on the containers which they are stored that, so that you know when 7 days has past and the foods then need to be disposed of.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands after eating and then handling food-contact equipment. Employee failed to wash hands after handling soiled equipment and then handling raw chicken..
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.
- Clothing - Outer Clothing - Clean Condition
Observation: Food employees wearing soiled cloth wrist bands for support of wrists.
Correction: Ensure food employees wear clean outer clothing or cloth wrist bands to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils for most bulk foods are without handle or ones with handles are laying in the food - such as flour, corn starch, rice and sugar.
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. .
- Food Storage - Clean and Dry Location (repeated violation)
Observation: 2 bags of rice and a bag of flour were left open throughout the inspection. Bulk cooked noodles store in open container near preparation table.
Correction: Need to close bags of bulk foods or otherwise protect them when not in use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked chicken pieces (62-86°F) and cooked egg rolls (62°F) sitting on shelves at room temperature in bulk amounts, cold holding at improper temperatures. Cooked noodle on counter and reachin refrigerator (46-49°F). Hard boiled eggs sitting in bowl on shelf below preparation table (56-57°F).
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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked chicken pieces, egg rolls and sweet & sour chicken, in walk-in re 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
Observation: The nonfood contact surface of the cloth towels, used under cutting boards 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, to aovid potential cross contamination.
- 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Storage shelves for china bowls front of refrigerators, front and back of woks cooking stands, storage shelves in walk-in refrigerator and other kitchen equipment..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between uses - Knife, graters and cleaver.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large plastic box lid preventing its use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Both screen and metal door left open and neither has a working self-closer.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in kitchen under equipment and corners of walk-in cooler, as well as wall behind cooking line noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/15/2014 | Routine | |
Also Corrected from last inspection on 5/8/2014: Section 0260 - Food - Safe and Unadulterated
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Bulk flour container has a bowl without a handle laying in flour. Scoop with handle laying on top of bulk sugar container.
Correction: Replaced bowl with scooop. Need utensils with handles used for dispensing bulk foods and stored so that handles are not laying in the food, to avoid contamination.
- 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: One wire rack.
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. Had dishwasher demonstrate how to properly set up 3-compartment sinks. At first made Chlorine sanitizer too strong - at least 200 ppm and more concentrate Had staff remove too concentrated rinse and rinse out sink. Then had staff fill sink and then only put 2 caps full of bleach into sink and showed that strength is about 100 ppm which is adequate.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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05/12/2014 | Follow-up | |
Chlorine in wiping cloth container = 200 ppm - ok
Once followed instruction to set up sanitizer sink in 3-compartment sinks - Chlorine sanitizer = 200 ppm - ok
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Owner and staff do not demonstrate knowledge of contamination and adulteration. A collander of raw unveined shrimp was found in what is designated as the mop sink. Bulk container of sugar had foreign food matter and water dripped into interior, as well as small nats in the container. Pan of flour near deep fryer had dried on food particles on the inside of the pan and many dried chicken particles in the flour.
Correction: Need to not allow foreign food particles or water to enter flour and sugar containers. If this happens you need to discard the affected foods and clean the containers. Need sift out the chicken particles regularly out of breading flour.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Bulk sugar container contaminated in the interior of the container with dried on food and water (from 3-compartment sink). Pan used for breading chicken near fryer had very soiled interior with food particles and many pieces of chicken clumpped flour particles.
Correction: Keep bulk sugar and flour and other foods free from contamination from soiled water or foreign foods. Need to sift out flour regularly when using for breading and also clean container cleaned and sanitized regularly. Thow out this bulk sugar and flour.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Bulk sugar stored in soy sauce containers.
Correction: Label containers of bulk foods properly so that they are discernable and contents are not improperly used.
- Utensils - In-Use - Between-Use Storage
Observation: Bulk flour and sugar have containers without handles stored in them for dispensing.
Correction: Need utensils with handles used for dispensing bulk foods and stored so that handles are not laying in the food, to avoid contamination.
- Food Preparation (corrected on site)
Observation: Raw shrimp stored in collander that is stored inside deep sink used for mop disposal.
Correction: Immediated transfer shrimp to clean container and wash and sanitize contaminated collander
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut up beef (67°F) stored in large metal pan, at room temperature, in the kitchen, while multiple other foods were being prepared, cold holding at improper temperatures
Correction: Need to quickly finish processing beef and either cooked to min. 145°F or quickly cool to 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior of refrigerator freezer and between preparation tables and elsewhere in the kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- 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: Several sheet pans used in preparing cooked noodles and various meats.
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the cooking line and preparation line and walls around the cooking line were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/08/2014 | Routine | |
Also corrected the alleged violations from previous inspection, on January 31, 2014: of Section 0160 - Hands - when to wash
- Hair Restraints - Effectiveness (repeated violation)
Observation: Owner (cook) observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled bulk food containers in kitchen.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Small amount (6 pieces) of General Chow chicken, stored on shelf above cooking woks, hot holding at improper temperatures (98°F)
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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02/04/2014 | Follow-up | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Employees do not demonstrate a knowledge of understanding the need to wash their hands after soiled and before touching ready to eat food and food-contact utensils and containers.
Correction: Need to wash hands after soiled and before contact any food and any food-contact equipment and/or utensils.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Staff handling raw meats and vegetables and then handling food-contact utensils and containers without washing hands. Washing dishes and then handling food-contact equipment, without washing hands.
Correction: Wash hands after prepare raw meats or when preparing raw vegetables or after cleaning dishes or any other time that hands become soiled.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Owner (cook) observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled bulk food containers in kitchen.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Soiled wiping cloths improperly stored between use. Several laying on equipment in the kitchen even though bucket of bleach water near entry door.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Several continers of raw chicken in sauce and a raw duck in a pan are all stored on floor of walk-in refrgerator. Also containers of food are stored on floor in walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked chicken pieces (100-106°F) and egg rolls (52°F), on kitchen storage shelves (room temperature) 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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls and sweet and sour chicken in the walk-in refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several cleavers were noted soiled with raw vegetable and raw meat residue and stored in a soiled container.
Correction: Clean and sanitize these surfaces for food contact to avoid cross-contamination.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: A rack of china plates were wash, rinsed in sanitizer solution and then rinsed with plain water.
Correction: Need to wash dishes first, then rinse with plain water and then rinse with sanitizer rinse and then allow to air dry.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rubber gloves and long handled spoon preventing its use.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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01/31/2014 | Routine | |
Make sure to keep concentration of wiping cloth storage bucket solution of 100 ppm - 200 ppm Chlorine or equivalent.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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11/01/2013 | Follow-up | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Staff and owner neither seem to understand and or care about cleaning hands between handling soiled pans, raw food and preparing ready-to-eat foods. Hand wash sink stays blocked and no soap is supplied until Inspector obtains.
Correction: Need to understand that need to keep hand wash sink always supplied with soap and papertowel and to keep it unblocked for ease of use. Need to understand that any time that a person changes handling one type of raw meat and starts handling another they need to wash there hands. Understand when handling soiled pans, then need to wash hands. Wash hands every time they become soiled.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Owner and staff handling different raw type meats without cleaning hands between types handled. ALso, handling soiled pans and trays and then handling raw meats and/or preparing ready-to-eat foods.
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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Cutting various types of vegetables on table and then preparing raw shrimp on same table without cleaning.
Correction: Clean and sanitize surfaces where different type foods are prepared to avoid cross-contamination.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Several bulk containers near rice cooker.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination
Observation: Small pieces of cut beef dropped on the floor and then put back with rest of cut raw beef.
Correction: Never put food that has been in contact with a soiled surface back with uncontaminated food. Discard the food.
- Critical: Cooling* (corrected on site)
Observation: Fried chicken pieces stored on shelf next to cooking line (116-146°F) with no intention of putting in refrigeration (understood after conversation with owner) until evening.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked noodles (48-49°F) and egg rolls (48°F) cold holding at improper temperatures, on kitchen shelves.
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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) Sweet & Sour Chicken and Egg Rolls in the walk-in refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: 2 containers of fried chicken pieces are being held out at room temperature for 4 hours according to owner and if any left he will put remainder in the walk-in freezer. After Inspector arrive he label with 1:00 PM label.
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
Observation: The nonfood contact surface of the wiping clothes used under cutting boards 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.
- Food Contact Surfaces - Cleanability*
Observation: Red crates used for storing egg rolls in are not easily cleanable.
Correction: Replace the red crates used for storage of egg rolls with containers that provide a food contact surface that is smooth and easily cleanable, to prevent build-up of food debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Several trays, cutting boards and cleavers were just rinsed and put back in storage..
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the rice cookers, bulk ground bean cans near pot where cook staff's food, outside of food storage containers in walk-in refrigerator and outside of bulk food containers (salt and flour) has accumulations of grime and debris.
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: Trays on which raw beef/chicken placed, cutting boards and cleavers.
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.
- Outer Openings - Protected (corrected on site)
Observation: Both solid and screen doors, of kitchen, left blocked open to outside
Correction: Keep at least one of the doors closed.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the Kitchen.
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. ONLY corrected with health inspector obtained soap from elsewhere in facility.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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10/25/2013 | Routine | |
Continue to make sure clean hands every time they become soiled.
Continue to mark cooked foods (ready-to-eat) that will be kept more than one day with a sticker indicting the date. If food kept for more than 7 days, then throw food out.
I let owner borrow a of "Serve Safe Food Safety" book to ready and study for one month. I will come back to get book back on August 29, 2013.
Gave owner 2 hand wash signs written in Chinese and English.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. In walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leaking water above at 3-compartment sink faucet and at drain for walk-in refrigerator (where enter pump to send elsewhere).
Correction: Fix leak of faucet behind wok and fix pump for walk-in refrigerator drainage.
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07/29/2013 | Follow-up | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: No understanding of when to wash hands. Hand wash sink blocked until I told owner to unblock and even then no one seen washing hands after soil with raw meats or handling soiled implements or containers.
Correction: Need keep hand wash sink in kitchen unblocked, so that hands can be washed any time they are soiled by touching raw meats or soiled surfaces. Assure hands are washed properly every time they become soiled, before handling other raw foods, ready-to-eat foods or food contact surfaces.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Multiple meats (potential hazardous foods - time/temperature control for safety) all being prepared at same time in kitchen and these multiple meats (shrimp, beef, chicken) and related ready-to-eat (cooked) foods are stored within temperatures that allow for quick growth of bacteria (42-134°F).
Correction: If handle several type raw meats at one time, then need to maintain food temperatures below 41°F or only be above for short time. Also, maintain ready-to-eat cooked foods at 135°F or above or quickly cool to 41°F, within 6 hrs.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Kitchen employees not washing their hands when switching from preparing raw meats to other meats or other foods, or ready-to-eat foods, not when handling food-contact equipment/utensils.
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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- 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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. In walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Crab & cheese wontons, egg rolls, fried chicken pieces in kitchen (stored at room temperature) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Bulk sliced beef and cooked shrimp cold holding at improper temperatures (stored at room temperature).
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), long noodles, sweet & sour chicken and fried chicken, in the walk-in refrigerator 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
Observation: The nonfood contact surface of the cardboard liners for storage shelves in preparation area of kitchen is 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. GET RID of CARDBOARD shelf liners.
- Food Contact Surfaces - Cleanability*
Observation: Wontons stored on cardboard and other foods stored on paper.
Correction: Do not use cardboard or paper for food storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bulk food grinder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food collander and other bulk food plastic container placed inside mop sink.
Correction: Do not place any collander, or any other container that is used for food into the mop sink, to avoid contamination of food or other food contact surfaces.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the gallon jug and cleaning silver scrubbing pads preventing its use. Removed only after requested to do so.
- Plumbing System Maintained in Good Repair
Observation: Leaking water above wok at cooking line and at drain for walk-in refrigerator (where enter pump to send elsewhere).
Correction: Fix leak of faucet behind wok and fix pump for walk-in refrigerator drainage.
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07/19/2013 | Routine | |
All alleged Critical Hazards and Non-Critical Hazards have been corrected from the previous March 21, 2013 inspection.The alleged hazards corrected: 0060 - Demonstration of Knowledge, 0160- Hands - When Wash, 0450 - Hands - Preventing Contamination from Hands, 0470 - Food - Packaged and Unpackaged - Separation, Packaging, and Segregation, 0540 - Food Contact with Equipment and Utensils, 0820 A1 - Food - Potentially Hazardous Food - Hot Holding, 0240 - Hair Restraint, 0550 - Utensils - In-Use - Between-Use Storage, 0610 - Food Storage - Clean and Dry Location, 1320 - Temperature Measuring Devices, 2310 - Handwashing - Using a Handwashing Lavatory, and 2930 - Outer Openings - Protected.
Thank you for corrective actions. Please attempt to continue proper safe food practices.
No violation noted during this evaluation. | 03/25/2013 | Follow-up | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Understand importance of proper hot holding of potentially hazardous foods and necessity of keeping handwash sink unblocked so that employees can wash hands. Not cleaning hands after soiled or using gloves when have wound on hand or when handling ready-to-eat cooked foods.
Correction: Keep handwash sink free of obstructions and wash hands after each time they become contaminated. Wear gloves to handled ready-to-eat food and when have wound on hand. All potentially hazardous foods should be hot held at 135°F or above.
- Critical: Hands - When to Wash* (repeated violation)
Observation: After handlling raw food, employee handled ready to eat noodles.
Correction: Must wash hands after contact with raw potentially hazardous foods and before handle cooked potentially hazardous foods or food contact surfaces/equipment.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Staff has index finger with would that is protected with gauze wrapped tape. The bandage is soiled with various food products and the person handled cooling cooked noodles without gloving his hand.
Correction: Need to properly clean any wound and then properly bandage and then put on a clean gloves. Then you can handle cooked ready to eat foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Tray of raw chicken and collander of raw shrimp on prepartion table where cabbage being sliced. Chicken and shrimp also being prepared.
Correction: Do not place different raw foods and raw vegetables on same prepartion or storage surface to avoid cross contamination.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Tray full of bread slices covered with ground chicken was placed/stored on open soiled trash container and then placed on active food preparation area, where cabbage being sliced.
Correction: Must wash and sanitize all equipment when soiled and before comes in contact with food-contact surfaces.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Dispensing scoops stored in bulk food containers and using dispensers without handles. Rice, MSG and Flour
Correction: Store in-use utensils or dispensing utensils in one of the following manners: In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. Do not use dispensing utensils that do not have handles.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor of the walk-in freezer or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Noted the following foods hot holding at improper temperatures: Noodles 91°F and Cooked Chicken Pieces 92°F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the kitchen refrigerator and freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop bucket and trash can preventing its use.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Air gap at threshold of back entry door.
Correction: Protect the food establishment against the entry of insects and rodents by sealing base of back entry door so no daylight can be seen.
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03/21/2013 | Follow-up | |
Wipe Cloth 200 ppm - ok
- Critical: Demonstration of Knowledge*
Observation: Understand importance of proper cold holding of potentially hazardous foods and necessity of keeping handwash sink unblocked so that employees can wash hands. Not cleaning hands after soiled.
Correction: Keep handwash sink free of obstructions and wash hands after each time they become contaminated. All potentially hazardous foods should be held at 41°F or below (raw and cooked).
- Critical: Hands - When to Wash* (repeated violation)
Observation: After handlling raw food, employee handled food contact equipment.
Correction: Must wash hands after contact with raw potentially hazardous foods and before handling food contact equipment.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Colander of raw shrimp stored inside mop sink where shrimp can be potentially contaminated from mop water.
Correction: Do not store any food in mop sink.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Colander of raw shrimp that had been stored in mop sink placed directly on top of additional raw shrimp colander.
Correction: All containers that come in contact with potentially hazardous food such as shrimp must be clean and sanitized before contact.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Dispensing scoops stored in bulk food containers and using dispensers without handles.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Rack of ribs were noted stored in a container on the floor.
Correction: Place food in proper refrigeration and store at least 6" off of the floor.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor of the walk-in refrigerator and walk-in freezer or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location
Observation: Egg noodles unprotected in food preparation area.
Correction: Protect prepared food from contamination.
- Critical: Cooling* (corrected on site)
Observation: Rack of ribs noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Noted the following foods hot holding at improper temperatures: Noodles 91°F and Cooked Chicken Pieces 92°F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Noted the following foods cold holding at improper temperatures: Shrimp 63°F and Eggrolls 52°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) eggrolls 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
Observation: The nonfood contact surface of the shelves in the walk-in refrigerator are rusty and not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the kitchen refrigerator and freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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.
- Non-Food Contact Surfaces
Observation: Non-food contact equipment and shelves in walk-in refrigerator and door handle of walk-in refrigerator has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior of the bulk sugar container, bulk flour container, bulk potato starch container, and the rice cooker has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop bucket and trash can preventing its use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Air gap at threshold of back entry door.
Correction: Protect the food establishment against the entry of insects and rodents by sealing base of back entry door so no daylight can be seen.
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03/14/2013 | Routine | |
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