Good job hand washing. Left 2016 ServSafe handout
- Non-Food Contact Surfaces (repeated violation)
Observation: Handles of rice cookers and cold holding equipment are sticky and encrusted with old food residue.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Dressing Areas and Lockers - Designation (repeated violation)
Observation: Observed cell phones, keys, lighters, nail clippers, snacks, and other personal items stored in food prep and dishwashing areas.
Correction: Personal items should be stored away from food prep and dishwashing to prevent contamination.
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01/14/2016 | Routine | |
Left food safety informational posters in Chinese for employees to post in kitchen.
No violation noted during this evaluation. | 10/02/2015 | Other | |
Great job on continuing to cool and cold hold foods properly! Inspector will bring informational handouts in Chinese on cross contamination to employees ASAP.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employees beginning to prepare food for a customer's order without first washing their hands. Employees had previously been engaged handling dirty dishes for dish washing, as well as bleach intended to be used to sanitize dishes. Also observed employee handling raw beef with bare hands and then continuing to prepare a customer's order without first washing hands, causing the cooking utensils and containers of spices, etc. to be contaminated.
Correction: Employees should 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw beef stored over raw shrimp in walk in cooler.
Correction: Store raw animal products with higher cooking temperatures below those with lower cooking temperatures to prevent cross contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed employee using a utensil to pick up raw beef to put on grill, and then use same utensil to pick up raw shrimp, creating a risk of contaminating the shrimp.
Correction: Use different utensils to handle each type of raw animal product to prevent cross contamination. Have a designated utensil for raw beef and a different one for raw shrimp.
- Non-Food Contact Surfaces
Observation: Handles of rice cookers and other surfaces in the kitchen are sticky and encrusted with old food residue.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Back door of facility observed to be open at beginning of inspection.
Correction: Keep doors of restaurant closed whenever possible to prevent rodents and other pests from entering the facility.
- Dressing Areas and Lockers - Designation
Observation: Observed cell phones, keys, lighters, and other personal items stored in food prep areas and in dish washing areas.
Correction: Personal items should be stored away from food preparation and dish washing to prevent contamination.
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10/01/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employee putting gloves on before washing hands. Employee had been previously handling raw animal product (i.e. raw chicken), and handling their cell phone.
Correction: Wash hands before putting gloves on, after handling raw animal product, and before beginning to prepare a customer order.
- Hands - Where to Wash
Observation: Observed employee washing and rinsing hands off in three compartment sink.
Correction: Employees should only use the hand sink to wash hands, and never the three compartment sink.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed employee preparing customer order with utensil that had been sitting next to grill and was coated in old food residue.
Correction: Use clean utensils for customer orders to prevent cross contamination.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed employee dumping water from cooked chicken into trash can, tapping the bowl on the side of the trash can, and then using the same bowl to put chicken into without cleaning it first.
Correction: Avoid contamination of food by trash can or any other source. Use clean bowls and utensils for food contact surfaces.
- Outer Openings - Protected
Observation: Back door of restaurant observed to be open.
Correction: Keep outer openings of restaurant closed to keep out rodents and other pests.
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06/18/2015 | Complaint | |
Great job on improving cooling methods (e.g. spreading chicken out on baking sheet to cool more quickly, using ice bath). Please continue the good work!
No violation noted during this evaluation. | 04/23/2015 | Follow-up | |
Left handouts in Chinese for employees about food safety.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
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.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Food observed uncovered in both walk-in cooler and reach-in cooler. Butter also observed sitting beside grill uncovered.
Correction: Protect food from miscellaneous sources of contamination.
- Cooling Methods (repeated violation)
Observation: Cooked chicken observed in the walk in cooler at 74 degrees. When I asked employee when the chicken was cooked, she told me it was that morning.
Correction: Cool chicken and any other products properly by monitoring the temperature. Left cooling handout.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed raw chicken being cut on the counter tops. Temperatures recorded were: 47.5, 52, 53. Also observed beef at 45 degrees in the reach-in cooler.
Correction: Keep foods at 41 degrees or below when cold holding. Use smaller portions with cutting up meat, and immediately place back in walk in cooler.
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04/21/2015 | Follow-up | |
Left the following handouts: CDC risk factors, person in charge, critical temperatures, ServSafe schedule. Encouraged employees to attend upcoming ServSafe classes. Follow up on Tuesday, April 21, 2015 in afternoon.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee observed handling raw chicken and then continuing to prepare a meal for a customer without first washing hands. Employee also observed to begin preparing a meal for a customer without first washing hands after doing other tasks.
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. Always wash hands after handling raw animal product.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Employee observed using a cooking utensil to scoop raw animal product and then using same utensil to scoop brocolli.
Correction: Always avoid cross contamination of ready to eat food with raw animal product by using separate utensils to handle foods.
- Food Storage Containers - Identified with Common Name of Food
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.
- Food - Miscellaneous Sources of Contamination
Observation: Food observed uncovered in both walk-in cooler and reach-in cooler. Butter also observed sitting beside grill uncovered.
Correction: Protect food from miscellaneous sources of contamination.
- Cooling Methods (repeated violation)
Observation: Cooked chicken observed in the walk in cooler at 74 degrees. When I asked employee when the chicken was cooked, she told me it was that morning.
Correction: Cool chicken and any other products properly by monitoring the temperature. Left cooling handout.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Cooked chicken observed sitting at room temperature. Temperature observed to be 109.5. Observed employee use chicken later in the inspection for a customer's order.
Correction: Keep cooked products at the correct hot holding temperature of 135 degrees if it will be used later. Otherwise, discard the product.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed raw chicken being cut on the counter tops. Temperatures recorded were: 47.5, 52, 53. Also observed beef at 45 degrees in the reach-in cooler.
Correction: Keep foods at 41 degrees or below when cold holding. Use smaller portions with cutting up meat, and immediately place back in walk in cooler.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed no foods in kitchen with date marking indication on them. This includes RTE foods and raw product.
Correction: Date foods in kitchen to indicate when they should be disposed of within seven days.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Overheard customer order steak cooked to "medium". When I looked at the menu, there was no consumer advisory.
Correction: Add consumer advisory to menu. Example: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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04/13/2015 | Routine | |
cooked chicken sitting at 144 degrees. date marking done. Sanitizing sink set up and at correct levels of 50-100ppm, both owners washed their hands.
No violation noted during this evaluation. | 10/29/2014 | Follow-up | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: owner observed washing dishes, touching dirty equipment then handling food without washing hands. Also touched raw chicken and then equipment without washing their hands
Correction: instruct to wash hands between tasks and handling of raw animal products to prevent cross contamintation
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Large bowl of cooked chicken was observed sitting on countertop to be used for meals as ordered. Owner stated she leaves bowl sitting there as the orders come in.
Correction: Place cooked chicken in hot holding unit to be held at 135 degrees or greater or cool chicken properly and hold at 41 degree or less until ready to use
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: cooked chicken and steak and RTE foods were not date marked in refrigerator
Correction: Date mark all RTE foods with date prepared or date to discard. RTE foods have 7 days from date prepared.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: owner was washing pots and equipment but did not sanitize dishes
Correction: After cleaning and rinsing of food contact surfaces of the pots and equipment, the surface shall be effectively sanitized before coming in contact with food and before use
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10/21/2014 | Routine | |
All violations from inspection dated 8/28/13 have been corrected except for screen door (330) and unnecessary items (2930) which will be corrected by the next inspection in four months. Good job!
No violation noted during this evaluation. | 09/16/2013 | Follow-up | |
Dropped off food safety information in Chinese and went over inspection report with translator and demonstrated some key issues. Will return in 30 days for follow up.
- Critical: Hands - When to Wash* (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. Observed kitchen staff not washing their hands between tasks such as taking out trash and then cooking or leaving the kitchen and coming back to continue preparing egg rolls.
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.
- Thawing (repeated violation)
Observation: Improper methods used to thaw shrimp (observed frozen shrimp thawing in plastic tub in three compartment sink submerged in standing water).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Observed large covered bowl of cooked chicken in walk-in cooler.
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: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: a food prep bowl was rinsed with water and put back on shelf.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination (observed disposable forks being stored in open, uncovered box next to walk-in cooler on floor)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (observed screen door in disrepair).
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter throughout.
Correction: Maintain the premise free of litter.
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08/29/2013 | Follow-up | |
- Critical: Hands - When to Wash*
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. Observed kitchen staff not washing their hands between tasks such as taking out trash and then cooking or leaving the kitchen and coming back to continue preparing egg rolls.
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.
- Thawing
Observation: Improper methods used to thaw shrimp (observed frozen shrimp thawing in plastic tub in three compartment sink submerged in standing water).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed large covered bowl of cooked chicken in walk-in cooler.
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: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: a food prep bowl was rinsed with water and put back on shelf.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination (observed disposable forks being stored in open, uncovered box next to walk-in cooler on floor)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (observed screen door in disrepair).
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter throughout.
Correction: Maintain the premise free of litter.
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08/28/2013 | Routine | |
- 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 Raw beef over veg.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- 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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12/18/2012 | Routine | |
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