Food supplier is NYW Trading LLC. Discussed Employee Health, Form 1B. Discussed cleaning and sanitizing food contact surfaces and utensils. Discussed cooling of chicken. Fire suppression system serviced March 2015. Observed good datemarking and overall very clean facility.
- 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. Observed raw chicken and steak stored above RTE produce and sweet & sour chicken in the walk in Cooler (WIC).
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths beind stored in chlorine sanitizer at a concentration <10ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed Chlorine Sanitizer in 3 basin sink at concentraion <10ppm. Observed chlorine concentration in use wiping cloth buckets <10ppm
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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04/21/2015 | Routine | |
Abbreviations: WIC-walk-in cooler, WIF-walk-in freezer, RIC-reach-in cooler
No deficiencies observed.
Observed good holding temperatures of foods, good date marking of ready to eat foods, and the overall facility very clean and well maintained.
No violation noted during this evaluation. | 11/14/2014 | Risk Factor | |
All deficiencies noted on the report dated June 24, 2014 have been corrected. Thank you.
No violation noted during this evaluation. | 06/27/2014 | Follow-up | |
Abbreviations: WIC-walk-in cooler, WIF-walk-in freezer, RIC-reach-in cooler, PIC-person in charge
A follow-up inspection will be conducted on or about June 27, 2014 to ensure that the critical deficiencies have been corrected.
Observed good handwashing practices during the inspection and the overall facility very clean and well maintained.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed various foods in the walk-in cooler, underside of the prep unit and low boy refrigeration unit were not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent potential contamination of food by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed damp wiping cloths stored at the handsink and prep table between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: (CORRECTED DURING INSPECTION): The following foods cold holding at improper temperatures in the prep unit:
raw chicken-46F, roasted pork-48F, lomein-44F, shrimp-43F. The PIC lowered the thermostat on the unit. Observed the temperature of the unit at 39°F prior to completing the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat foods in the refrigeration units are not properly dated for disposition. The PIC stated that the foods are held for a maximum of two days.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the carry out bags used to store foods in the walk-in cooler and walk-in freezer are not safe.
Correction: Replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Maintenance tools (pliers, wrench) stored with clean utensils in the utensil storage container in a way that may contaminate the utensils. The PIC removed the maintenance tools and then cleaned and sanitized the utensils.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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06/24/2014 | Routine | |
Breaded chicken 40 degrees, cooked chicken 40. No Violations. Observed handwashing. Very clean well organized establishment. Employee health information posted. Reviewed date marked guidelines. Distributed food safety posters on temperature and cooking requirements.
No violation noted during this evaluation. | 11/08/2013 | Risk Factor | |
All foods held over 24 hours should be date marked ( in WIC 1 item not date marked). Employee health information posted in Chinese. Discuss signs/symptoms/diseases. Very clean, well organized establishment.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw beef and chicken in prep unit reach-in at temperatures above 41 degrees.
Correction: Recommend foods be discarded since they have been out of temperature for more than 6 hours. CORRECTED.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed chlorine sanitizer level in 3 basin sink and sanitizer containers below 50 ppm.
Correction: Recommend adjusting chlorine sanitizing level to 50-200 ppm. CORRECTED.
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06/25/2013 | Risk Factor | |
Temperatures: raw chicken 36, hot soup sour 180, egg drop soup 165, wonton soup 170.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observed hand sink near 3 basin sink not at 100 degrees or above for hand washing.
Correction: Recommend water temperature for hand sink be adjusted to 100 degrees or higher.
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02/01/2013 | Routine | |
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