Discussed the following with the person in charge (PIC):
1. Observed the employee health policy (Chinese version) posted in the kitchen. The owners (husband and wife) are the only employees.
2. Food source is NYW Trading.
3. Ensure that all foods stored in the walk-in cooler are covered. Observed numerous containers of food uncovered in the walk-in cooler.
4. Ensure that foods on the buffet are stored in single pans only (not double panned). The foods stored double panned were unable to hold the foods at or above 135°F. All foods stored in single pans were observed hot holding above 135°F.
5. All ready to eat foods are held in the refrigerator less than 24 hours (made fresh daily) except for egg rolls (held for 2-3 days).
6. Observed signs on both restroom doors stating that the restrooms are "for customers only".
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: (CORRECTED DURING INSPECTION): The following foods hot holding at improper temperatures on the buffet:
1. Pepper chicken-108°F,
2. Seafood delight-110°F.
The EHSS observed these foods double panned while stored on the buffet. This appears to be affecting the heat transfer to the food. The PIC reheated the seafood delight in the wok and the small amount of pepper chicken remaining was consumed.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls in the walk-in cooler are not properly dated for disposition. The PIC labeled the egg rolls with the preparation date.
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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled and the can opener blade is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours and the can opener blade after each use.
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11/30/2015 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The reach-in cooler located behind the front counter was observed in a state of disrepair and damaged. Observed the unit operating at a temperature of 48°. Egg rolls are the only TCS food stored in that unit and the PIC stated that they are only stored there during lunch preparation.
Correction: Repair or replace the reach-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Do not store TCS foods in the unit until it is capable of holding foods at or below 41°F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the refrigerated prep unit are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the bread crumb storage container was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the bread crumb storage container at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the warewashing area (3 compartment sink). Observed 15 foot candles.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted at the food preparation table and wok station. Observed 22 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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08/12/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Date marking all prepared, ready to eat foods (held more than one day) with the preparation date.
2. The EHSS gave the PIC an updated employee health policy (FDA Form 1-B, Chinese version). The PIC had an older version of the policy posted in the kitchen.
3. Time as a public health control (TPHC) is used for most TCS foods (except soups) stored at the buffet. The buffet is open from 11:30 AM-2:00 PM. All TCS foods (except soups) remaining at the buffet when it closes are discarded. Observed small amounts of food stored on the buffet during service and all temperatures of the foods above 135°F.
4. The ventilation hood system was cleaned in March 2015. The fire inspection was conducted in February 2015.
A follow-up inspection will be conducted on August 12, 2015.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored on the prep table in a manner that may contaminate food, food contact surfaces or utensils. The PIC relocated the drinks to an area separate from food, clean equipment and utensils and single service articles.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed the rice scoop stored in standing water (87°F) 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw meat and shrimp. Observed meat and shrimp thawing on a pan at room temperature. The PIC relocated the foods to the walk-in cooler.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The egg rolls were cold holding at improper temperatures in the reach-in cooler located behind the front service counter. The temperatures of the egg rolls were 45°F & 46°F. The PIC relocated the egg rolls to the walk-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls, lomein, chicken wings, and wonton noodles stored in the refrigeration units are not properly dated for disposition. The PIC stated that the foods wwer prepared yesterday or the day before and held no longer than 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surfaces of the following equipment is not smooth, nonabsorbent, and easily cleanable:
1. All round cardboard containers used to store items on,
2. All cardboard reused to store items in and line shelves,
3. Cardboard egg cartons reused to store items on.
4. Menus used to line the table next to the deep fryers.
All of these surfaces were observed soiled with grease and food debris.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove all cardboard that is being reused for other purposes.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the GE reach-in freezer and the 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the refrigerated prep unit are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The reach-in cooler located behind the front counter was observed in a state of disrepair and damaged. Observed the unit operating at a temperature of 48°. Egg rolls are the only TCS food stored in that unit and the PIC stated that they are only stored there during lunch preparation.
Correction: Repair or replace the reach-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Do not store TCS foods in the unit until it is capable of holding foods at or below 41°F.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the wash water at the 3 compartment sink was observed at less than 110°F. The temperature was 107°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following equipment that was in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris:
1. The flour and bread crumb bulk food storage containers,
2. The soda dispenser nozzles.
Correction: Clean the surfaces of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Interior of the microwave oven,
2. Can opener,
3. Utensil drawer near the 3 compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the food preparation table and wok station. Observed 18 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the warewashing area (3 compartment sink). Observed 10 foot candles.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Personal Care Items - Storage (corrected on site)
Observation: Employee's vitamin bottles were stored in such a way that they could contaminate food or equipment (on top of the microwave oven in the food prep area). The PIC relocated these items to an area under the front service counter.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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08/05/2015 | Routine | |
Discussed with the person in charge the details of the complaint and potential resolutions to the concern. See complaint investigation report.
No violation noted during this evaluation. | 11/07/2014 | Complaint | |
Time as a public health control is being used for items on the lunch buffet.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that cooked chicken wings, chicken on a stick, and raw shrimp was not protected from cross-contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers observed in dry storage area.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg rolls - 45'F 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. Eggs measured at 77'F. Voluntarily discarded.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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08/11/2014 | Routine | |
Chlorine sanitizer 100 ppm. Discussed not lining trays with paper menus. Time control plan created with establishment by EHS on third page of inspection sheet and placed in file.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed that food for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. No written plan in place for use of time as a public health control.
Correction: Recommend discarding food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Hand Drying Provision (corrected on site)
Observation: Observed that disposable towels were not provided at the hand washing lavatory in the kitchen.
Correction: Recommend that 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 be provided at all hand washing lavatories to encourage proper hand washing and to avoid employees drying their hands on their clothing or other unclean materials
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12/12/2013 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed prepared ready to eat foods (egg rolls, chicken wings, general tso's chicken, lo mein and sweet and sour chicken) in the refrigeration unit are not properly dated for disposition.
Correction: Recommend marking 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.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site) (repeated violation)
Observation: Observed chicken stored in containers lined with paper menus.
Correction: Recommend removing the menus to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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08/27/2013 | Follow-up | |
Chlorine sanitizer 150 - 200 ppm. Employee health info present. Discussed time control plan for buffet line and for in-use rice and eggs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed fried rice cold holding at improper temperatures (56°F).
Correction: Recommend cold holding potentially hazardous foods at 41°F or below to inhibit the growth of harmful bacteria. Recommend discarding items that can not be cold held after 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed prepared ready to eat foods (egg rolls, chicken wings, general tso's chicken, lo mein and sweet and sour chicken) in the refrigeration unit are not properly dated for disposition.
Correction: Recommend marking 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.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site) (repeated violation)
Observation: Observed chicken stored in containers lined with paper menus.
Correction: Recommend removing the menus to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floor under wok line in need of cleaning.
Correction: Recommend that all floors, walls, and ceilings be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/19/2013 | Routine | |
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