- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed bags of rice noodles labeled "Perishable Keep Refrigerated" out at room temperature.
Correction: Noodles must be kept refrigerated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date markings on prepared foods.
Correction: Must date label prepared foods such as chicken, egg rolls, etc.
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03/09/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: pork delivered this morning left out at 64F, sprouts at 55F.
Correction: Do not leave deliveries out of refrigeration - put away or keep on ice until you are able to prep the meat for storage (slice). Keep sprouts under refrigeration at <41F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date marks on prepared foods (cooked chicken/meats).
Correction: Date mark prepared foods held over 24 hours.
- Handwashing Cleanser - Availability
Observation: No soap at kitchen hand sink.
Correction: Provide soap at all hand sinks.
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09/28/2015 | Risk Factor | |
Ok for permit.
- Utensils - In-Use - Between-Use Storage
Observation: Knives stored wedged between prep unit and chest freezer.
Correction: Store on clean, dry surface.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the dry storage room.
Correction: Keep all food and equipment stored off the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cooked beef at 58F double stacked on top of wells of prep unit top.
Correction: Do not double stack food in prep unit wells. The unit is maintaining temperature but is not designed to cool food stacked above well tops.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date marks on prepared foods (cooked chicken, fried tofu, soup, etc).
Correction: Date mark prepared foods held over 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed slicer with dried food debris.
Correction: Clean and sanitize after each use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Hood filters are in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Observed areas of damaged floor tile and wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/12/2015 | Routine | |
Note: Watch cooling of beef soup on shelf - either maintain hot at >135F or cool quickly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced cooked beef at 45F in prep top - bag is stored on top of prep wells in prep top.
Correction: Keep food down in prep wells or inside unit to maintain at <41F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on prepared foods (fried tofu, cooked chicken, cooked pork, beef, sausage, etc).
Correction: Date label any items cooked and held over 24 hours.
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01/29/2015 | Risk Factor | |
Notes: hood filters are out (replace), area around fryer is heavily greasy - clean, thaw meat under running water.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: food in low boy cooler by 3 part sink - broth 56F, fish balls 52F, scallops 54F, beef 56F
Correction: bean sprouts on top of prep unit at 55F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Missing date labels on prepared foods (fried tofu).
Correction: Date label prepared foods held over 24 hours.
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10/20/2014 | Risk Factor | |
Permit issued
No violation noted during this evaluation. | 06/12/2014 | Follow-up | |
Your permit expires at midnight 7/31/14. All of the noted violations must be corrected prior to reissuance.
- Food Storage - Clean and Dry Location
Observation: Observed boxes of rice noodles on the prep area flooring.
Correction: Store all foods at least 6" off of flooring.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in the refrigeration unit with no date marking.
Correction: Supply date marking on foods prepared/kept for 24 hours or more.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed rust on the deep freezer lid.
Correction: Remove the rust and repaint surface.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed the meat slicer is soiled with dried encrusted food debris.
Correction: Clean the slicer.
- Non-Food Contact Surfaces
Observation: Observed the table that holds the slicer is in need of cleaning/shelving in the kitchen are in need of cleaning.
Correction: Clean the affected surfaces.
- Kitchenware and Tableware
Observation: Observed the plastic spoons in containers (service area) with the food contact surface upward.
Correction: Store utensils with the handles upward to avoid touching the food contact surface.
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06/05/2014 | Routine | |
This is a reinspection for the proper temperature of the prep area cold table/low boy refrigeration unit. This violation has been abated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in the reach-in units with no date marking (pan of spring rolls/cooked meats).
Correction: Supply date marking on all foods prepared and kept for 24 hours or more.
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03/05/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the temperature of foods in the kitchen cold table/low boy refrigerator exceed 41 degrees (bean sprout-bag 49 degrees, bag of raw pork 48 degrees, raw chicken 48 degrees, peanut sauce 54 degrees). Per owner, these foods have been in unit less than 4 hours.
Correction: Remove all food items from the unit (ambient air temperature 53 degrees). Cold foods must be kept at 41 degrees or below. Have the unit serviced/do not use until it is repaired.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in the reach-in units with no date marking (pan of spring rolls/cooked meats).
Correction: Supply date marking on all foods prepared and kept for 24 hours or more.
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02/25/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the food products on the top of the cold table adjacent to the stove registered above 41 degrees (pork 67 degrees, tripe 65 degrees, cooked scallions 65 degrees, cut meatballs 63 degrees).
Correction: Do not use these foods for sale or consumption. (Foods have been on unit for 6 hours). Per owner, he noticed that the condenser was frozen when he came in this morning so he unplugged the refrigerator. Owner opted to discard foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in the refrigeration units with no date marking (cooked meats).
Correction: Supply date marking on all ready to eat foods held for 24 hours or more (can keep for 7 days if held at 41 degrees or below.
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11/14/2013 | Risk Factor | |
Chlorine 50 ppm. Test strips ok. Permit issued. Owner explained rice noodles kept for 4 hours only.
- Utensils - In-Use - Between-Use Storage
Observation: Knives wedged between tables.
Correction: Store knives on tables.
- Food Storage - Clean and Dry Location
Observation: Containers of food in storage room on the floor.
Correction: Store foods above the floor.
- Thawing
Observation: Pork thawing at room temperature.
Correction: Thaw in refrigerator or under running water.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in prep unit next to stove above 41 degrees: tendon 63 degrees, tripe 60 degrees, pork 48 degrees.
Correction: Use ice to supplement. Do not overstock inside unit. Maintain at 41 degrees or less.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on prepared foods.
Correction: Date label prepared foods.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Hood filters need cleaning.
Correction: Clean regularly.
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07/24/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in all refrigeration units with no date markings.
Correction: Supply date markings on foods prepared/held for 24 hours or more.
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02/15/2013 | Risk Factor | |
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