Complaint was received stating that a little metal filing strip was found in Kung Pao chicken ordered from Tai Pei Cafe. The operator was unaware of the complaint. During the inspection metal scrubbers were observed being used to clean pans on wok between orders. During the inspection no food contamination observed.
Operator instructed to replace the scrubber everyday or as needed and not to use old metal scrubber that are not intact. And also review the order carefully before serving to the customer.
No violation noted during this evaluation. | 10/06/2015 | Complaint | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit in that raw chicken wings stored above cooked chicken in shelves in walk in refrigerator.
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. Operator voluntarily relocated said chicken to other shelf.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Cardboards laid on the floor in walk in refrigerator.
Correction: Operator discarded said all the cardboards.
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08/11/2015 | Routine | |
Facility in good condition.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the rear prep area in kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Operator provided paper towels to said facility.
- Hand Drying Provision
Observation: Hand wash sign not provided in both restrooms used by employees.
Correction: Hand wash signs must be provided in all hand washing facilities.
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03/16/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employee who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Animals - Prohibiting Animals*
Observation: Three live roaches were noted in the establishment on metal wall panel next to three compartment sink.
Correction: Eliminate the pest from the establishment and any harborage conditions conducive to their existence in the establishment.
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12/08/2014 | Routine | |
All previously cited violations corrected. Replaced low boy refrigerator with new. Manage aware of food borne illness symptoms and restrictions. Facility in good condition.
No violation noted during this evaluation. | 07/15/2014 | Follow-up | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) cut lettuce 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. Operator voluntarily relocated said said food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken, beef and egg rolls registered at a range of 44 to 63 degrees F in one door low boy refrigerator in front kitchen. Said unit not performing adequately.
Correction: Operator voluntarily relocated food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch in that the cutting board on top of low boy refrigeration unit observed with deep stained cutmarks.
Correction: Clean, sanitize and resurface these surfaces or use clean side of the cutting board for food contact.
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07/03/2014 | Risk Factor | |
Wall in refrigerator tested operating at 39 degree F. All potentially hazardous food tested below 41 degree F. Facility observed clean. No violation observed. All previously cited violations observed corrected and must remain corrected.
No violation noted during this evaluation. | 01/11/2014 | Follow-up | |
All violations must be corrected and maintain corrected.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous food cold holding at improper temperatures in that chicken, shrimp, beef, pork, wanton and pooled eggs were registered at 43 degrees F in walk in refrigerator. Operator voluntarily lowered the temperature of said unit.
Correction: Operator voluntarily lowered the temperature of said unit. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted old food debris on the following food contact surfaces:can opener and meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Prohibitions (corrected on site)
Observation: Clean knife was found stored at the between two low boy refrigerators.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
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01/09/2014 | Routine | |
All violations from last inspection on 6/28/13 were corrected. Facility/Kitchen observed in excellent condition.
No violation noted during this evaluation. | 07/09/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken from walk in refrigerator cold holding at improper temperatures in that said chicken was registered at 74 degrees F on top of low boy refrigerator in kitchen. As per the operator said food was cooked and cooled a day before, and was taken out of the refrigerator and placed in said location two hours prior to being tested.
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.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less in that raw shell eggs observed being held at room temperature at 90 degrees F.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: two cutting boards where carrots were being cut was observed extremely dirty (blackened) and discolored all over.
Correction: Clean and sanitize these surfaces for food contact on same day
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Must be provided on same day
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06/28/2013 | Risk Factor | |
No violations noted.
No violation noted during this evaluation. | 02/07/2013 | Routine | |
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