- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: small container of pork in small glass door refrigerator is 49 F. It was left out during lunch.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Pork discarded during inspection. Do not store any TCS food in this small refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice and noodles 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.
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03/17/2016 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wet wiping cloths on counters. No measurable chlorine in wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: pooled eggs for fried rice left out at room temperature are 69 F. Container of pork pieces left out during lunch and placed back in refrigerator are 52 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food out of temperature discarded during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice, noodles, General's chicken and sweet and sour pork and chicken 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. Hot water handle on hand sink in the back does not work.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls in dish room are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/04/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish stored over RTE food in large prep unit. Raw meat stored over RTE food in small prep 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.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food. Using table linens to put raw shrimp in to help absorb water.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall in dish room is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/04/2015 | Routine | |
Suggest pre-chilling canned foods (baby corn, water chestnuts etc) so cooling within 4 hours is not needed after opening.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in and prep refrigeration units.
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 - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. Cooked spaghetti is in the 3rd compartment of the 3 compartment sink and the other two sinks are set up for washing dishes.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Use food prep sink for all food preparation. If spaghetti needs to be rinsed off you may put it in a colander and run water over it in the 3-compartment sink but only when the sinks are clean and not set up for dishwashing.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice and noodles 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.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the large 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.
- Physical Facilities in Good Repair
Observation: THe back wall in the dishwashing room is not maintained in good repair. There are large holes in this wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/05/2015 | Routine | |
Small prep unit refrigerator is holding food at 41 F or below. Noodles are being kept in refrigerator and not out during lunch.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections not in good repair. Water is leaking at faucet connection of mop sink.
Correction: Plumbing systems and components shall be maintained in good repair.
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06/11/2014 | Follow-up | |
If noodles are to be kept out during buffet hours then time control should be used and noodles should be used or discarded within 4 hours of removing them from the walk-in refrigerator. Suggest pre-chilling canned items such as water chestnuts so they will be already be cold when opened and you will not have to worry about cooling them down to 41 F within 4 hours.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw beef and raw fish.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Raw chicken moved to proper location during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in the walk-in.
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. RTE food moved to proper location during inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Hot food from buffet covered and placed in walk-in while still hot.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Hot food uncovered during inspection to facilitate cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: small prep unit is not holding food at 41 F or below. Thermometer reading 50 F - shrimp rolls 52 F, sweet and sour shrimp 53 F. Noodles left out at room temperature during lunch are 64 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. TCS food out of temperature discarded during inspection. Do not store any TCS food in the small prep unit until it can maintain the food at 41 F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Lid on ice machine was observed in a state of disrepair and damaged. Lid is coming apart.
Correction: Repair the ice machine lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the ice machine lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink up front are leaking. Hot water is leaking and they are turning hot water off at this hand sink. Water is also leaking at faucet connection of mop sink.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine in wiping cloth bucket being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine is too strong at >200 ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Wiping cloth bucket reset up with proper concentration of sanitizer during inspection.
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06/03/2014 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Several badly dented cans on shelf for use in restaurant.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Dented cans removed from shelf during inspection.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled watermelon not being adequately cooled to prevent the growth of harmful bacteria. Watermelon cut around 11:00 am is still 44-47 F after more than 4 hours.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Watermelon discarded.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Noodles just recently cooked are in covered container in the walk-in.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Noodles uncovered during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice and noodles 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes run through dishwasher. No measurable santizer on dishes. Tubing for chlorine sanitizer was not properly seated in dishwasher and therefore sanitizer was not being dispensed properly. No sanitizer in 3rd compartment of 3 compartment sink.
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. Tubing for sanitizer reseated back in dishwasher and proper concentration of chlorine was reaching dishes. 3rd compartment of 3 compartment sink reset up with proper concentration of chlorine.
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07/31/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin 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. Ready to eat food moved to proper location during inspection.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Wet wiping cloths stored on counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Food needing to cool stacked on top of each other and covered with plastic wrap.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food pans unstacked and uncovered so they can cool.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) rice, noodles and sweet and sour chicken 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. Food dated during inspection.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: General's 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. Chicken marked with a time during inspection.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. Dishwasher is not draining properly, water is overflowing onto the floor. No visible problem with plumbing in any other part of the restaurant.
Correction: Repair and maintain all plumbing components and fixtures. Use 3 compartment sink to wash dishes until dishwasher can drain properly.
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03/05/2013 | Routine | |
Walk-in refrigerator is holding food at 41 F or below. They are continuing to work on cooling. Rice from yesterday was divided into numerous shallow metal pans to cool. Noodles that were cooked about an hour ago were already below 41 F.
No violation noted during this evaluation. | 10/19/2011 | Follow-up | |
Call when the walk-in unit is maintaining proper temperature. Continue to work on cooling and I will monitor cooling of General's chicken one afternoon.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: food in the walk-in refrigerator is 43-44 F. Rice 43 F, chicken 43 F, noodles 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Refrigeration repair person is coming back in today. Have temperature adjusted lower to 37--38 F.
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10/07/2011 | Follow-up | |
Need to work on proper cooling. Suggest buying a speed rack so sheet pans of cooling food can be placed in the rack and put in the walk-in refrigerator to rapidly cool. Will meet with the owner on Friday morning to discuss the inspection and ways to correct violations.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on food counter in the back.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drink removed during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the 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 - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods
Observation: The methods used for cooling were not adequate. General's chicken left out at room temperature instead of placing in walk-in refrigerator for quicker cooling. Noodles placed covered in walk-in refrigerator while still around 70 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: food in the walk-in refrigerator is 44-45 F. Received 3 deliveries today and door to walk-in was probably open for an extended period of time. Rice 45 F, shrimp 44 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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice, sweet and sour pork, noodles etc. 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* (corrected on site) (repeated violation)
Observation: General's 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. Leftover general's chicken discarded during inspection.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the small prep refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair
Observation: Floor is not maintained in good repair. Numerous floor tiles in the back of the kitchen are cracked and broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Window cleaner bottle stored on top of food prep table in the back.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/03/2011 | Routine | |
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