Cook, hot hold, cold hold temps safe. 100 ppm chlorine at dishmachine. We discussed large quantity chicken (approx 4 cases) out for prep. Recommend batch prep smaller quantities. Annual permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found shell eggs stored over leafy greens and peppers.
Correction: Store all raw animal foods below vegetable foods.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed grease accumulations/drippings from hood.
Correction: Clean and keep clean.
- Light Bulbs Protective Shielding
Observation: Found unshielded light tubes over chicken prep area.
Correction: Provide shields on tubes.
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01/12/2016 | Routine | |
Note: Don't forget to date mark all prepared food items held over 24 hours (sauces are date marked but fried tofu, dumplings, sticky rice are not).
Better handwashing by all staff observed today.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Open cups and bottles of water in the food prep area.
Correction: Employee drinks must have a lid and straw in food prep areas.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed a bag of rice (older rice used for fried rice) sitting on top of steamed rice in the warmer at 130F.
Correction: Ensure all rice is held at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed some foods in the large prep table above 41F: tomato 45, shrimp 46, tofu 47, chicken 46.
Correction: Keep lid closed when not in use to help maintain temperature. Adjust unit to maintain at <41F at all times.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed hand sink blocked for use upon arrival.
Correction: Keep hand sink clear for use at all times of operation.
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08/24/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/01/2015 | Complaint | |
Note: Do not thaw shrimp in standing water. At Tom Yum soup to Time Control policy. Be sure cooks put tasting spoons in dirty dish area right after use to avoid re-use.
Handwashing observed.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at kitchen hand sink.
Correction: Provide paper towels at all hand sinks.
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03/19/2015 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers (self-rising flour, salt, cornstarch, etc).
Correction: Label bulk food containers and lids.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: No sanitizer solution in wiping cloth bucket.
Correction: Store wiping cloths in sanitizer solution between use.
- Gloves - Use Limitation (corrected on site)
Observation: Observed a single use plastic glove left on top of salad for re-use.
Correction: Do not re-use gloves. Gloves are for one time use only and must be discarded after use.
- Cooling Methods
Observation: Observed deep plastic containers of cooked chicken placed warm (60-85F) in prep unit.
Correction: Prep unit is not designed for cooling. Spread cooked chicken on a sheet pan or in a shallow pan and place in reach in cooler or freezer for quick cooling.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed in poor repair: torn gasket on small prep unit, unit also has dripping and standing water inside
Correction: woven rice baskets are burned and torn (no longer cleanable).
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: sides of fryer and cook line equipment, fryer parts are encrusted with carbon build up, shelves in vegetable reach-in cooler.
Correction: Clean equipment thoroughly and regularly.
- Lighting, Intensity (repeated violation)
Observation: Inadequate light in prep areas of kitchen.
Correction: Provide more light.
- Physical Facilities in Good Repair (repeated violation)
Observation: Facility is in generally poor condition. Floors, walls, ceiling all need repair and in some areas are no longer easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the facility have small, hard to reach places that are in need of cleaning. Vent over dish machine is heavily dusty.
Correction: Clean thoroughly and regularly.
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11/19/2014 | Routine | |
Make sure chicken cooked 3.5 hours ago reaches 41°F or less by 2 PM (6 hours after cooked) - chicken had reached the first cooling parameter of <70 within the first 2 hours.
Facility sanitation has improved - keep up the good work.
Make sure PIC monitors employee practices to reinforce handwashing and glove use requirements.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee consumed beverage from an open cup in food prep area. Also observed employees with beverages in twist top bottles in food prep areas.
Correction: Employee drinks consumed in work areas must be in a covered cup with a straw and handled in manner to prevent contamination of hands, food, wares and food contact surfaces. Employees put drinks into covered cups with straws and washed their hands before returning to work.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee cutting lettuce for salads was using bare hands to hold lettuce.
Correction: Discussed requirement to avoid handling ready-to-eat food with bare hands with the employee. Employee washed hands and put on single use gloves.
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07/16/2014 | Risk Factor | |
Good employee handwash practices. Facility needs some repair and maintenance work so it's easier to keep clean.
No violation noted during this evaluation. | 04/08/2014 | Risk Factor | |
Remaining violations need to be corrected immediately. The stacked metal sheets forming the table under the cooking equipment must be replaced with easily cleanable, durable surface within the next year. Physical facility issues must be fixed. Considerable improvement in general cleanliness today. Permit issued.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Food utensils stored in water < 135 F between uses.
Correction: Keep water >/=135 F when utensils are stored in it between uses.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths not stored in sanitizer between uses.
Correction: Store cloths used for wiping food prep surfaces in sanitizer solution between uses.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: Visual sanitizer indicator on this machine is useless - cannot see if sanitizer is dispensing.
Correction: Provide a visual means of observing proper dispensing of sanitizing chemical or an alarm to alert operator that sanitizer is not dispensed as required.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment is in poor condition. Layers of sheet metal are under some equipment creating spaces that can't be cleaned. Equipment is too close together to clean between and is not movable.
Correction: Repair and refinish equipment to make it durable, nonabsorband and easily cleanable
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Cans that food was received in are reused as food containers and for storage of clean utensils.
01-27-2014 - Oil was in an approved food container but clean utensils were in a reused food can.
Correction: Cans are not designed to be cleanable and cannot be reused for food (oil used for cooking food) or storage of clean wares.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 fc light in prep areas of kitchen.
01-27-2014 - Light intensity at cook line is 30 fc and at table in prep room is 25 fc.
Correction: Repair or replace lights that aren't working and provide at least 50 fc light at food prep surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Facility is in generally poor condition. Floors, walls and ceiling have been repaired in pieces, pipes are exposed, layers of materials have covered existing surfaces - very difficult to maitain facility in a sanitary manner.
Correction: Make a plan to repair facility so that it is cleanable.
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01/27/2014 | Follow-up | |
Permit to operate expires 01/31/2014. Correct above violations and make a plan for renovations to address the long term facility violations.
- Utensils - In-Use - Between-Use Storage
Observation: Food utensils stored in water < 135 F between uses.
Correction: Keep water >/=135 F when utensils are stored in it between uses.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths not stored in sanitizer between uses.
Correction: Store cloths used for wiping food prep surfaces in sanitizer solution between uses.
- Gloves - Use Limitation
Observation: Observed reuse of single use gloves.
Correction: Discard single use gloves after use/upon completion of the task and wash hands/put on new gloves (if needed) before beginning a new task.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bottle of lemon juice stored on floor.
Correction: Store food containers on shelves.
- Warewashing Machines, Sanitizer Level Indicator
Observation: Visual sanitizer indicator on this machine is useless - cannot see if sanitizer is dispensing.
Correction: Provide a visual means of observing proper dispensing of sanitizing chemical or an alarm to alert operator that sanitizer is not dispensed as required.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment is in poor condition. Layers of sheet metal are under some equipment creating spaces that can't be cleaned. Equipment is too close together to clean between and is not movable.
Correction: Repair and refinish equipment to make it durable, nonabsorband and easily cleanable
- Single-Service and Single-Use Articles, Use Limitation
Observation: Cans that food was received in are reused as food containers and for storage of clean utensils.
Correction: Cans are not designed to be cleanable and cannot be reused for food (oil used for cooking food) or storage of clean wares.
- Non-Food Contact Surfaces
Observation: .Grease accumulation on sides of cooking equipment and pipes/other equipment around cooking equipment.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Employee washed wares but did not sanitize them before reuse as food containers/utensils.
Correction: PIC corrected by instructing employee to sanitize wares and utensils in the 3 part sink (chlorine 50-100ppm) or in dishmachine after use and before reuse.
- Lighting, Intensity
Observation: Less than 50 fc light in prep areas of kitchen.
Correction: Repair or replace lights that aren't working and provide at least 50 fc light at food prep surfaces.
- Physical Facilities in Good Repair
Observation: Facility is in generally poor condition. Floors, walls and ceiling have been repaired in pieces, pipes are exposed, layers of materials have covered existing surfaces - very difficult to maitain facility in a sanitary manner.
Correction: Make a plan to repair facility so that it is cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls and ceiling are not clean. Many spaces between and under equipment and floors, walls and ceiling are not clean.
Correction: Clean facility. Remove covers that are "hiding" unclean spaces and clean thoroughly.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Accumulation and storage of items that are not necessary for the operation of the restaurant are making it harder to keep this facility clean.
Correction: Remove items not needed for the operation of this restaurant.
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01/06/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee eating in food prep area.
Correction: Employee moved to dining area to finish eating. Employees are to eat in designated break area or dining room.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food in refrigerator >41°F. Found cooked vegetables and chicken in RIR at 45 & 46°F.
Correction: Correct by moving TCS food to colder refrigerator. Repair unit. Do not serve TCS food >41°F > 6 hours. TCS foods were moved to another refrigerator.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Bean sprouts steamed about 3 hours ago were 61°F when removed from refrigerator and placed on time control at grill prep area. Discard time 3PM which is 6 hours after they were steamed.
Correction: When using time control you must cool the food to 41°F) steamed. PIC agreed to use the sprouts within 4 hours.
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09/18/2013 | Risk Factor | |
Time for a detail cleaning: wet floor/odor in dishroom - make sure floor is clean and dry at night (the rest of the dishroom is nice and clean). Raw shell eggs are over stacked in prep unit and will not stay <41 degrees - intent is to use them in approximately 1 hour but this is a bad practice - keep eggs in refrigerated/temperature controlled area. Fried tofu placed directly into prep refrigeration unit. This refrigerator is already temperature stressed with top open - prechill tofu before putting it into the prep unit. Spread on sheet pan and cool in refrigerator or freezer.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee used cell phone and did not wash hands before returning to food prep.
Correction: Train employees to wash hands when changing tasks before returning to food prep or handling clean wares.
- Hands - Where to Wash
Observation: Employee washed hands in 3 compartment sink.
Correction: Use handsink.
- Hand Drying Provision (corrected on site)
Observation: Out of paper towels at handsink.
Correction: Corrected.
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06/10/2013 | Risk Factor | |
Dishmachine 100 ppm chlorine. Observed mouse droppings on top of can - call PCO. Ceiling in prep room has open places and is not easily cleanable. Use vinyl coated ceiling tiles (not acoustic tiles). Remove box under (new) stainless refrigerator. Chest freezer lid damaged - repair or replace.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Machine used for slicing meat and chicken has dried food residue on food contact surfaces.
Correction: This equipment is very hard to clean and must be disassembled to ensure complete cleaning.
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03/05/2013 | Risk Factor | |
Follow up to 12/3/12 inspection. #140, 170 - observed good handwash practices today. Corrected. Employees washed hands in handsink with soap and used paper towels to dry hands. #470 - corrected. Raw animal foods are stored to prevent contamination of ready to eat foods. #810 - not observed today. #610, 580 - corrected. #1570 - repair refrigerator to eliminate leak. #1530 - corrected. Test strips available - still need to make sure you can see the sanitizer dispensed into the reservoir. Annual permit issued.
No violation noted during this evaluation. | 01/24/2013 | Follow-up | |
- Critical: Hands and Arms Cleaning Procedure*
Observation: Employee dried hands on cloth towel.
Correction: Use towels for drying hands.
- Hands - Where to Wash
Observation: Employee washed hands in prep sink.
Correction: Use handsink for handwash.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw meats and chicken is stored over or next to ready to eat vegetables, precooked foods.
Correction: Store raw animal foods below or separate from ready to eat food (even in freezers unless raw meat/chicken in freezer is in commercially sealed package).
- Gloves - Use Limitation
Observation: Disposable glove reused.
Correction: Discard used gloves.
- Food Storage - Clean and Dry Location
Observation: Bag of corn starch on floor.
Correction: Store 6" above floor on shelf.
- Cooling Methods
Observation: Red curry sauce made today (and still >135 degrees) is in large plastic container that employee plans to keep product in to cool it in reach-in refrigerator.
Correction: To cool food rapidly, use ice bath, ice wand, small metal containers, etc. that facilitate rapid cooling from 135 to 41 degrees.
- Warewashing Machines, Sanitizer Level Indicator
Observation: Visual sanitizer indicator is useless on this machine.
Correction: You can't see sanitizer dispensing. Repair.
- Sanitizing Solutions, Testing Devices
Observation: No chlorine test strips.
Correction: Get test strips.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach-in refrigerator leaks water into container below it.
Correction: Repair to eliminate leak.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Meat/chicken slicer not clean.
Correction: Clean and sanitizer after use/before reuse to remove all visible soil. Note: this piece of equipment is not NSF approved and is very difficult to clean. Recommend replacing with equipment that is NSF approved.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Tops of equipment and shelves under equipment are not clean.
Correction: Detail clean.
- Plumbing System Maintained in Good Repair
Observation: Women's restroom sink faucet is partially covered to prevent water from flowing too fast.
Correction: Remove cover and repair faucet.
- Physical Facilities in Good Repair
Observation: Floor tiles damaged, coving loose.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor not clean between, under and behind equipment.
Correction: Clean.
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12/03/2012 | Routine | |
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