1. Good focus on food safety.
2. Effective date marking system employed
No violation noted during this evaluation. | 03/29/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg rolls and battered chicken in Beverage air floor cooler are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Beverage air floor cooler is not capable of safely cold holding TCS foods.
Correction: Adjust or repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The kitchen handwashing facility is blocked, preventing 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 large pan of cooked rice preventing its use.
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11/30/2015 | Routine | |
The operator is currently using ice as an additional cooling medium, to assist with the cold air circulation in the cookline refrigerated maketable and the front service under counter cooler ,
No violation noted during this evaluation. | 08/14/2015 | Follow-up | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
Note: The operator was informed to monitor the TCS food items in the maketable and under counter cooler refrigeration units and call for servicing as necessary. The service invoice to be provided on the compliance inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: A large container/pan of fried rice was hot holding at improper temperatures ( a large container/pan of fried rice, stored at room temperature by the smoker, measured 96F -100F). The operator rapidly cooled the TCS food item.
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: Cooked ribs, egg rolls and sweet & sour chicken pieces in the front undercounter cooler, raw chicken and diced pork pieces in the cookline refrigerated maketable unit and chicken strips, sweet and sour chicken, cooked noodles and tofu in the walk-in cooler were cold holding at improper temperatures ( sweet & sour chicken-43F/53F, cooked noodles-43F, tofu-43F, chicken strips-43F, cooked ribs-54F, eggrolls-54F and raw chicken-47F, diced pork pieces-54F). The operator adjusted the refirgeration thermostats.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The cookline refrigerated maketable unit and the front service under counter cooler were observed with elevated TCS food product temperatures (ambient air readings maketable unit- 52F and front under counter cooler-50F)
Correction: Repair the cookline refrigeration unit and the front service under counter cooler 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 refrigerated maketable unit and the front service under counter cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Shopping bags were observed reused for the storage of dumplings, in the chest freezer
Correction: Discontinue the use of shopping bags for food storage ( dumplings). Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law ( an attached hose was observed on the threaded hose bibb at the mop sink)
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture at the mop sink. The hose extended below the flood rim level of the mop sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the cookline is blocked, preventing access by employees for easy handwashing ( a large pot cover was observed in the handsink basin).
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large pot cover preventing its use.
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08/04/2015 | Routine | |
A training inspection was conducted at the facility today.
No violation noted during this evaluation. | 03/25/2015 | Training | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy was available during today's inspection.
I also discussed with the person-in-charge cooling parameters and to discontinue the re-use of pieces of the chicken boxes, that can not be adequately cleaned and sanitized appropriately.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required ( prepared sweet and sour chicken pieces that were being cooled on a rear prep table, were observed stored in reused clean chicken box tops). The operator removed the chicken product and placed the product on clean metal sheet pans.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Cooling* (corrected on site)
Observation: Cooked noodles being held at ambient air, on a prep table on the cookline were noted not being adequately cooled to prevent the growth of harmful bacteria ( cooked noodles measured 62F-64F). The operator placed the product in a refrigeration unit to rapidly cool.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate ( prepared sweet and sour chicken pieces were observed cooling at ambient air, on the rear prep table).
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.
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11/13/2014 | Routine | |
Management indicated that the cookline MUT and front service undercounter unit were serviced and then placed back into production ( only 1 food item was noted with elevated food product temperature). All other previously cited violations have been corrected at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pieces of cooked pork were cold holding at improper temperatures, in the top portion the cookline maketable unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/11/2014 | Follow-up | |
Addl Temp: shrimp-34F, raw chicken-33F, General Tso's chicken-39F
Note
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open can of Red Bull was observed on the rear prep table where eggrolls were currently being processed
Correction: an employee open drink container was stored in a manner that may contaminate food, food contact surfaces or utensils.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( large colanders of General Tso's fried chicken was observed cooling at room temperature on a rolling rack, at the back of the rear food processing area)
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: Food - Potentially Hazardous Food - Hot Holding*
Observation: Fried rice in the front service rice warmer/cooker was observed 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* (corrected on site) (repeated violation)
Observation: Multiple PHF/TCS food items in the front undercounter cooler and cookline maketable unit were cold holding at improper temperatures (cooked shrimp-50, chicken wings-54, cooked chicken strips-47, ...) The PHF/TCS food items were relocated to an operable unit during today's inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The cookline maketable unit and the front service undercounter cooler were observed in a state of disrepair and damaged (cookline maketable unit and the front undercounter cooler were observed with food product with elevated food products temperatures)
Correction: Repair the cookline maketable unit and undercounter unit 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 maketable unit and undercounter cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: around the front service rice cook/warmer and the rear staorage area grinder. Also noted heavy grease accumulation and food debris on the cardboard liners used in the facility ( the operator was informed to remove the cardboard liners and clean the nonfood contact surfaces, which shall be smooth, non-porous and easily cleanable).
Correction: Maintain nonfood-contact surfaces of equipment clean.
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08/06/2014 | Routine | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
- 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 ( a male food worker was observed rinsing his hands at the rear food processing prep sink).
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: 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 chicken was observed stored above cooked fried rice in the walk-in cooler)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked ribs and chicken pieces in the front under counter cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food 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 ( a flat of raw shelled eggs were observed stored at ambient air room temperature on the rear food prep table)
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: rear storage shelving and on the exterior of the grinder
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cookline is being used for purposes other than washing hands ( a plastic scoop and pan cover were observed in the handsink basin).
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( the front door was observed open at the beginning of the inspection)
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.
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04/11/2014 | Routine | |
The operator provided a metal probe thermometer,chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (container of raw chicken wings) stored over ready-to-eat (RTE) food (eggrolls prepared 11/14/13) in the cookline undercounter 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked rib pieces, raw chicken wings, and egg roll in the cookline undercounter cooler were cold holding at improper temperatures.
Correction: 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
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: between and under the cookline equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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11/15/2013 | Routine | |
The operator provided a metal probe thermometer, Chlorine tet strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple TCS food products in the cookline refrigerated maketable unit and the front undercounter cooler were observed cold holding at improper temperatures (raw chicken, raw beef, raw shrimp, cooked noodles measured 51F, 52F, 53F, 45F) in the maketable unit and BBQ ribs and chicken wings in the front undercounter cooler measured 47F and 44F). Also noted General Tso's chicken being held at ambient air temperature by the deep fryers measured 60 degrees F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The front undercounter cooler was observed in a state of disrepair and damaged (the refrigerated unit had an ambient air reading of 50 degrees F with the TCS food products in the unit measured 44-47F).
Correction: Repair the front undercounter cooler 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 front undercounter cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/08/2013 | Routine | |
Cooling parameters and methods (ie. shallow pans and under refrigeration) was also discussed with the operator, at this time.
Note: Employee Health policy documents and the relocation of the employee dining to the front of the house dining area was again discussed with the person-in-charge.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cookline equipment has accumulations of grime and debris between the cookline equipment and the piping observed from the hood suppression system).
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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05/09/2013 | Follow-up | |
The facility provided a metal probe thermometer and chlorine test strips during today's inspection. An Employee Health policy and document s were issued and discussed with the person-in-charge. Also discussed was the relocation of the employee dining are to the front of the house seating area.
- 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 ( a male food worker was observed entering the cookline form the outside and preparing a customer order without conducting handwashing prior to preparation).
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.
- 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The broth with chicken pieces and bones on the cookline was observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the walk-in cooler shelving is not corrosion resistant, nonabsorbent, and/or smooth (the walk-in cooler shelving unit and cookline dividers consisted of cardboard material).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the rear small chest freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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: the blades and worm of the grinder stored on the rear storage shelf.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cookline 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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04/24/2013 | Routine | |
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