- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees arrive to work and not wash hands.
Correction: Hands must be washed before starting food prep upon arrival. Corrected by everyone washing hands.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed egg rolls not date labeled.
Correction: Corrected by putting dates on them. Egg rolls are done every Wednesday.
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10/26/2015 | Risk Factor | |
Permit Issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed black mold on the gaskets on the prep unit.
Correction: Clean.
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06/22/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees arrive to work and immediately started working without washing their hands.
Correction: Corrected by getting employees to properly wash hands. Hands must be washed before starting to work and after they have become contaminated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the egg drop soup and the fried rice at 65 and 72°F. These products were left out on the table overnight.
Correction: Products were discarded by management.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed employee date marking products in the walk-in cooler.
Correction: Products must be date labeled at time they are made.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the gray broccoli container dirty in the bottom and sides. Also, the large rice bowl had not been cleaned.
Correction: These items must be properly washed, rinsed and sanitized.
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03/26/2015 | Risk Factor | |
Very strong sewer odor near the grease trap. Trap is not sealed. Also, walk-in cooler floor will need to be repaired before 7/31/15.
No violation noted during this evaluation. | 12/22/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed open drink containers on the cook line.
Correction: Removed. Must have a cup with a lid and a straw.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the garlic and oil at 84°F on the cook line.
Correction: This product must be refrigerated. Corrected by refrigerating.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed no date labels on items that had been cooked and cooled and kept for more than 24 hours.
Correction: Corrected by date labeling.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed splattered food inside the microwave oven.
Correction: Clean.
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09/11/2014 | Routine | |
All other violations were corrected. Annual permit issued.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Found soy sauce containers used for miscellaneous storage containers. 7/15/14 - follow up - found soy sauce containers being reused for other food storage and not identified.
Correction: Please label containers with correct name of food. 7/15/14 - follow up - single service - use once and discard or relabel. Containers were relabeled.
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07/15/2014 | Follow-up | |
Gloves n/a. 30 day permit inspection. 3 compartment sink - chlorine - 100 ppm - test kit (ok).
- Food Storage Containers - Identified with Common Name of Food
Observation: Found soy sauce containers used for miscellaneous storage containers.
Correction: Please label containers with correct name of food.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Found no food thermometer on premises. Food thermometer necessary for cooking temperatures.
Correction: Please obtain cooking thermometer.
- Equipment - Good Repair and Proper Adjustment
Observation: Found raw wood boards used on shelves not easy to clean.
Correction: All equipment to be smooth and cleanable. Please use smooth and cleanable boards.
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06/17/2014 | Routine | |
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