Establishment with an adequate metal food stem thermometer & chlorine test kit. The sanitizer set-up was adequate. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Some staff entered establishment & went directly to daily work duties without adequate hand-washing.
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.
- 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: Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Most food items in the walk-in cooler were found uncovered.
Correction: All foods in the walk-in cooler must be covered nightly.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: Chicken with cashews & chicken with mushrooms were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the chicken dishes to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic & oil mixture were found cold holding at improper temperatures.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: Debris build-up on the following non-food contact surfaces: walk-in cooler storage racks, sided of cooking equipment, sides of the bulk food storage containers, door handles on the cold holding units, storage racks & tables.
Correction: Clean the surfaces 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)
Observation: Observed employees using the kitchen hand-sink for other purposes that hand-washing.
Correction: Hand-sinks are for hand-washing only.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the kitchen hand-sink by the walk-in cooler.
Correction: Paper towels must be provided at all hand-sinks at all times to encourage proper hand-washing practices.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Debris build-up on the kitchen floor & floor drains.
Correction: Provide a detailed kitchen floor & floor drain cleaning as needed.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
01/08/2016 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible. Note: A large container of shredded cabbage was found in the mop-sink. Utilize the food prep sink & not the mop-sink. Provide better ice coverage for the shredded pork in the cooler.
- 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: Debris build-up on the following non-food contact surfaces: exterior of all cooking equipment, small mixer, door handles on all cold holding units, fan motor covers in walk-in cooler, walk-in cooler storage racks, exterior of bulk food storage containers.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
09/24/2015 | Follow-up | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Food handlers were 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.
- Food - Washing Fruits and Vegetables
Observation: Vegetables not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food.
Correction: Cease use of linens with food unless they are used to line a container for the service of foods.
- 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.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach-in refrigerator was found holding at 48 degree Fahrenheit. Establishment with a roof leak & water is slowly dripping into the walk-in cooler.
Correction: Repair/replace the reach-in refrigerator so that a product temperature of 41 or below can be maintained at all times. Repair the roof leak as discussed.
- Non-Food Contact Surfaces (repeated violation)
Observation: Debris build-up on the following non-food contact surfaces: exterior of all cooking equipment, small mixer, door handles on all cold holding units, fan motor covers in walk-in cooler, walk-in cooler storage racks, exterior of bulk food storage containers.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the hand-washing sinks were measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the hand-sinks to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Refuse - Covering Receptacles
Observation: Dumpster container was open.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Several working containers of chemical spray bottles were are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/10/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken cold holding at improper temperatures. Battered chicken breast was observed sitting on the counter, next to the fryer. The reach-in cooler is no longer in use by the fryers. If a refrigerator is needed for food storage in this area, it must be purchased. Foods CANNOT be left on the counter. Chicken was voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria
|
04/30/2015 | Other | |
Inspector arrived at the facility 45 minutes prior to opening. Foods were already being stored in the reach-in cooler that is not working!! This unit should be removed from the facility to prevent staff from using this unit.
Containers of ice are being stored in the make table cooler to help with ambient air temperature. Ice is also being stored on the product. Explained to the owner that this is a temporary fix, not a permanent one.
When a delivery comes in, foods should be placed inside, not out back. Time control for safety foods (such as bean sprouts and tofu) should be moved to the refrigerator immediately to maintain temperature.
Will return on/about April 30, 2015 another follow-up inspection. Refrigerator should be repaired and/or replaced. Do NOT place foods in any refrigerators that are not in proper working order, not even for a short period of time!!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
04/23/2015 | Other | |
Buffet is served daily from 11:30-2:30. Recommended providing written procedures to the health department stating that all product is to be discarded after four hour period daily.
Data loggers placed in refrigerators. Will return April 13, 2015 to pick up data loggers.
Repair hole in the wall, in the employee rest-room.
Recommended purchasing new thermometers for all of the refrigerators. Thermometers should be placed by the door.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Bulk containers of dry goods observed without a label.
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* (repeated violation)
Observation: Egg foo young 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* (repeated violation)
Observation: Shredded pork, (in small cooler on the counter), several foods in the make table cooler and few items in the Delfield under counter reach-in cooler cold holding at improper temperatures. Data loggers were placed in the make table cooler and the Delfield reach-in cooler, to monitor coolers over the weekend, to ensure they are holding at the proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink, pre-rinse/drying board area by the dish machine and the hand sink in the employee rest-room is not sealed to adjoining equipment or walls. Duck tape does not constitute wall being fixed.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Plumbing System Maintained in Good Repair
Observation: Leak noted under the cook line. Large amount of standing water was noted in this area. Faucet at the three compartment sink was dripping. Pre-rinse sink by the dish machine is backed up.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. New screen door is needed.
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: Entire kitchen is in need of being cleaned. Pay special attention under the tea urns, (in the kitchen), bar three compartment sink, behind in the ice machine, inside the ice machine, interior/exterior of proofing oven, interior of the Delfield under counter cooler. If soda gun is no longer in use, clean or remove holder.
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.
|
04/09/2015 | Routine | |
NOTES:
* Violation shall be corrected by the time of the next inspection.
* Monitor cleaning and sanitizing procedures to assure the removal of accumulations of food debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Pans, plastic/metal food containers, & peelers observed soiled to sight and touch with accumulations of grime and food debris.
Correction: Ensure food contact surfaces are cleaned to sight and touch. Inspect all utensils, pans, food contact surfaces to ensure soil accumulations are removed prior to use.
|
11/06/2014 | Follow-up | |
NOTES:
* Raw animal foods shall be stored properly to prevent potential cross-contamination.
* All food contact utensils shall be cleaned and sanitized to sight & touch to prevent potential cross-contamination.
* Food safety information on cross-contamination, cleaning & sanitizing, & hand-washing given to the PIC at the time of inspection. (Spanish & Mandarin versions)
* Environmental health specialist offered training opportunity at time of inspection (person in charge declined).
* A follow-up inspection will take place on or around 11-6-14.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Wok employee observed drinking on cook-line out of jug of water.
Correction: DISCUSSED WITH PERSON IN CHARGE. Employees shall drink in designated areas where there is no potential for cross-contamination of food, food contact surfaces, and/or equipment & untensils. Employees shall drink from a covered drink container with a straw to prevent potential contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination: Raw Chicken above Lo Mein Noodles in Walk-in Cooler (WIC).
Correction: RELOCATED. 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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor: leafy greens being stored directly on the floor of the Walk-in Cooler.;RELOCATED.Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Spicy Chicken Strips, Sweet n Sour Chicken, & Egg Foo Young hot holding on hot bar at improper temperatures. (24, 96, 124
Correction: DISCARDED. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful 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: cutting knives & peelers on magnet storage rack above prep table on prep-line.
Correction: RELOCATED FOR CLEANING & SANITIZING. Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior of the cold-holding equipment on the cook-line 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls along prep-table area & walls in the dish & hand-washign sink area 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.
|
10/22/2014 | Routine | |
NOTES:
* Violation corrected at the time of inspection.
* Separately store raw uncooked foods from cooked ready to eat foods & vegetables to limit the potential for cross-contamination.
* Reviewed proper storage of raw animal foods according to cook temperatures while stored for cold-holding. (English, Spanish, Chinese)
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw Chicken & Raw Shrimp stored in a manner that can potentially cross contaminate Cooked Beef and Cooked Chicken(ready-to-eat foods).
Correction: RELOCATED.Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
|
07/25/2014 | Follow-up | |
NOTES:
* Monitor hand hygiene practices of food employees to ensure: proper hand washing practices, adequate hand washing facilities and supplies, and proper use of gloves to prevent potential for cross-contamination.
* Monitor cleaning and sanitizing practices of all food contact surfaces to ensure safe food contact surfaces and eliminate potential for cross-contamination.
* All critical violations were corrected at the time of inspection.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* A follow-up inspection will take place on or around 7-25-2014.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed: food employee washing hands without the use of anti-bacterial soap.
Correction: Discussed with employee and adequate hand-washing observed. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employee handling raw chicken with bare hands failed to adequately wash hands prior to handling clean dishware, pans, and utensils.
Correction: Dishes placed in dish room for cleaning, and hands were observed adequately washed. Employees shall adequately wash hands after handling raw foods and prior to begining a new task with potenital cross contamination.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed improperly cleaning their hands in the 3-vat sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken being stored directly above onions in the walk-in cooler in manner that could cause cross-contamination.
Correction: RELOCATED. Ensure all produce and ready-to-eat foods are stored above raw animal foods to prevent potential for cross-contamination.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In use utensils being stored in between cold-holding equipment that is not being cleaned and sanitized.
Correction: Discontinue the storage of in-use utensils between the cold-holding equipment. Store in use utensils in a manner that will not cause potential contamination.
- 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw Chicken, Raw Beef, Lo Mein, and Cooked Pork cold-holding in the Cook-line Make-up Table observed with an internal food temperature of 44-49 degrees.
Correction: Relocated at the time of inspection. Discontinue the use of the Cook-line Make-up Table until it is capable of maintain food temperatures at or below 41 degrees.
- Equipment - Good Repair and Proper Adjustment
Observation: The cook-line make-up table is not working as designed and is not capable of maintaining food temperatures at or below 41 degrees. The left door of the cook-line make-up table is not functioning properly.
Correction: Discontinue the use of the cook-line make-up table until it is capable of maintaining food temperatures at or below 41 degrees.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives, plastic food containers, and peelers.
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: prep-table being used to cut raw animal foods(chicken & beef).
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 (repeated violation)
Observation: Rear kitchen door is not completely enclosed to prevent potential entry of unwanted pests.
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.
- Hand Drying Provision (corrected on site)
Observation: No paper towels supplied at dish-area hand sink.
Correction: Ensure all hand-washing sinks are supplied with paper towels or hand drying machines.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests: presences of house flies fruit flies in the establishment.
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: LABELED. Label spray bottles with contents or discard.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. (50-200ppm)
|
07/14/2014 | Routine | |
Additional food temps: Gene Tso 162
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. FDA Form 1B as criteria was not available for employee selected at random.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Provided copies of FDA forms 1B in Spanish nd Chinese.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Chicken cleaved on cutting board at open top make up cooler with RTE foods.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Egg foo young 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*
Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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 and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The non- food contact surface of the bottom shelves of food prep tables are not durable, nonabsorbent, easily cleanable.
Correction: Remove cardboaord liners
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink and dish machine drain boards are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on walk-in cooler racks
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored in toilet room.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room door is being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
02/10/2014 | Routine | |
Additional food temps: Spicy chicken 170
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food (damp linens draped over edible garnish in walk-in storage).
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.
- 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 - Prohibited Areas
Observation: Food (noodles and rice sticks) stored in toilet rooms.
Correction: Cease food storage in toilet rooms.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The non- food contact surface of the bottom shelves of prep tables are not durable, nonabsorbent, or cleanable.
Correction: Remove cardboard lining.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy interior build-up of ice and frost noted in Good Humor chest freezer.
Correction: Defrost 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items (one gallon thin-walled plastic scallop containers) were observed reused for the storage of a multitude of food items..
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facilities located in the kitchen are blocked, preventing easy 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 CO2 containers and linen bag hindering their use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used for purposes other than washing hands. Bananas and beverage jug are located in the sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door at rear of kitchen leaves an open gap.
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.
|
11/01/2013 | Routine | |
NOTES:
* No violations observed during follow-up inspection.
No violation noted during this evaluation. | 08/15/2013 | Follow-up | |
NOTES:
* Follow-up to take place on or around 8-15-13.
* All-critical violations must be corrected immediately.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: knives, butcher knives
Correction: Clean and sanitize these surfaces for food contact.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
08/02/2013 | Follow-up | |
NOTES:
* All critical violations must be corrected immediately.
* All non-critical violations must be corrected within 30 days.
* A follow-up will take place on or around 7-29-13.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The cooked beef was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked shrimp, pork, lo mein, and raw egg 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)
Observation: The prepared ready-to-eat (RTE) egg rolls and cooked 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Cookline MUT was observed in a state of disrepair and damaged.
Correction: Repair the cookline MUT 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 cookline MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: knives, butcher knives
Correction: Clean and sanitize these surfaces for food contact.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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07/18/2013 | Routine | |
Additional Food Temperatures:
Brown Rice(HH)- 153, Egg Roll(CH)- 41, Cooked Shrimp(CH)- 34, Cooked Lo Mein(CH)- 33, Milk(CH)- 38, Raw Shell Eggs(CH)- 34, Raw Chicken, Beef, Shrimp, & Pork(CH)- 33-39.
NOTES:
* Violations corrected at the time of inspection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (cooked chicken) 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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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.
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03/04/2013 | Routine | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
Chemical sanitizing solution in use and wiping cloths stored properly.
- Food Storage - Clean and Dry Location
Observation: Food containers and boxses stored on the floor in the Walk-in Freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: thongs, knives.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt or other debris on the following nonfood-food contact surfaces: ventilation hood.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The floors under cooking equipment 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.
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12/06/2010 | Routine | |
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