EHS to facility for follow up. Sanitation much improved. Cleaning improved, food storage improved, use of time as a public health control corrected with time label in place - also listed on label foods and numbers in container and instructions present with go by that was provided and Chinese version of go by. If time process done as done now with labels, papers will need to be kept in folder etc. for tracking. If information put in notebook, labels can be discarded after each segment of time. Food thermometer obtained and calibrated today in boiling water at 211 F. A food checked by owner without first cleaning - training done and discussion concerning when and what foods to check. Requested notebook be started and kept up listing food temperatures - taken no less than every 3 hours so that food can be saved when equipment fails.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Hats obtained and cook with hat on - owner without hat on when EHS arrived, but hat put on - and then hands washed, owner husband with no hair cover on - stated hat in car. Husband normally makes deliveries, but also helps in kitchen when not driving.
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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Most issues that presented a risk of contamination of food corrected before arrival of EHS. Staff dishes and personal items not in food service area, tongs correctly placed with one set in each different type of raw meat in top holding of prep table, *Grinder still with small amount of food debris in attachment.* Fan covers in walk in cleaned, shelving still with debris that can fall into food - and shelving condition with rough areas*. Cooked rice with spoon with handle present. Used cabbage bags still over frozen raw chicken - owner chose to have chicken washed when taken out for use. *Mushrooms washed before placing in top holding of prep table, but green onions put in unit without washing*
Correction: Continue good practices. Green onions and insert pan taken out of prep table to clean. Ensure grinder parts are cleaned and sanitized after each use and stored so they will not become contaminated. Clean walk in refrigerator shelving and when shelving replaced - should be soon - use shelving in back room used for extra storage with things stored on pallets etc. Ensure bags, boxes etc. from unwashed vegetables are not reused for any food products - either discard or they can be used as trash can liners.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Inside of grinder parts (where meat will contact parts while being processed) very rusty.
Correction: Owner states unit rarely used. Suggest removing unit, or replacing unit, or obtaining new parts for unit. Parts cannot currently be cleaned and sanitized with rough, rusty surfaces seen. If parts are resurfaced, ENSURE it is done professionally with food grade paint or sealant.
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01/14/2016 | Follow-up | |
Overall mixed inspection. Cleaning solution in place and used, with sanitizing solution in bucket has not been used and no cloth present. Overall good food temperatures, but poor use of time as a public health control. Overall good food storage, but cross contamination issues seen with scoops, food prep area with raw stored next to "cooked" items that will be reheated when ordered, and equipment. Good handwashing by owner when entering kitchen, but repeated touching hair during inspection, all staff with no hair covers. No instant read thermometer present to check food temperatures for small and thin foods - frequently made in facility. Additional cleaning and organizing needed. Reviewed employee health policy - new Chinese flyer will be given. Ensure all staff understand and follow policy. Previously discussed, ensure a cooling log is in place and representative temperatures taken and recorded. Follow up in 10 days.
- Person in Charge (repeated violation)
Observation: Cook with no district food handler card - district method to ensure all staff members have minimal food safety training.
Correction: Ensure cook obtains district food handler card before next inspection. (food safety test given - to obtain card).
- Clothing - Outer Clothing - Clean Condition
Observation: Cook with apron that is either badly stained or heavily soiled (looks more stained than soiled) but admits apron washed two days ago. Food employees wearing soiled outer clothing.
Correction: Discussed, ensure clean apron worn every day and if contaminated changed to clean apron during work day. Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The following cross contamination issues seen: 1) Staff dishes and drinks stored on top, unused area of steam table, next to sauce and other facility food items. 2) Tongs in raw chicken in top holding for prep table, but other tongs in carrots etc. not a set per type of meat. Bowls to measure raw meat also to set over other foods. 3) Grinder (that owner says is very rarely used) with dried on meat present inside assembly where new meat will be contaminated. 4) Fan covers in walk in refrigerator heavily soiled, parts of shelving also soiled. 5) Bowl used to dip out cooked rice. 6) Used cabbage bags cut in half and used to cover trays of raw chicken in walk in freezer. 7) Mushrooms cut and stored in top hold bin in preparation refrigerator without
Correction: 1) Discussed, select an area on a bottom shelf - use a covered tub such as Rubbermaid and store all staff dishes, any spices, etc. When staff food made ensure it is not prepared over or adjacent to any facility food and is eaten out at tables not over or next to facility food. 2) Ensure tongs and bowls are washed, rinsed and sanitized, and a set of tongs is placed in each different type of meat to avoid cross contamination. Ensure bowls are used for only one type of meat and washed, rinsed, sanitized no less than every 4 hours. 3) If grinder is not used, suggest removing from facility. If used, ensure unit is dismantled and cleaned and sanitized after each use and stored to prevent contamination. 4) Clean fan covers and shelving. Ensure food is moved from area being cleaned and all food is covered to protect from contamination. 5) Bowl in rice replaced with rice spoon with handle to avoid contamination. 6) Discussed - during this visit and the last visit - do not reuse any container from raw vegetables etc. to cover any foods even raw meats to avoid contamination. For now, keep liners on chicken to identify - and ensure all items with cabbage bag covers are thoroughly rinsed before any further preparation is done when removing from freezer. 7) Ensure all foods in top holding of preparation refrigerator are ready to cook - do not put soiled items even next to raw meat that can be contaminated with "soil" from mushrooms.
- Food Storage - Clean and Dry Location
Observation: Bulk bags of rice, flour etc. stored on the floor - even two open bag, in the dry storage area. Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Store all open bags in bulk containers with sealable lids.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: On arrival of EHS time label from food using time as a public health control taken down and discarded and new label present. No procedure to use time as a public health control posted. No tracking record for items using time as a public health control present.
Correction: Discussed, if time is not used correctly then only temperature will be approved for use. Reviewed - Label must be present and must be valid to use time as a public health control, Procedure in both English and Chinese must be posted - example given as go by, Tracking document (a simple notebook with information recorded can be used) listing foods, and amounts by times placed in time as well as amount of food discarded. For questions, contact EHS.
- Food Contact Surfaces - Cleanability*
Observation: Inside of grinder parts (where meat will contact parts while being processed) very rusty.
Correction: Owner states unit rarely used. Suggest removing unit, or replacing unit, or obtaining new parts for unit. Parts cannot currently be cleaned and sanitized with rough, rusty surfaces seen.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
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.
- 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: Outside of container with breading with heavy build up of what looks like dried on wet breading, outside of spice containers, bottom shelves, doors to preparation refrigerator, handles to woks, etc.
Correction: Discussed, treat equipment handles as food contact surfaces and clean and sanitize no less than before food preparation begins and every 4 hours and if contaminated. Keep nonfood-contact surfaces clean.
- Pests - Controlling Pests*
Observation: Rodent droppings - that look old present in mop room and back storage room.
Correction: Ensure both areas are cleaned and organized. Repair any areas that provide harborage.
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01/08/2016 | Routine | |
EHS to facility to spot check walk in refrigerator after temperature issues last evening. Noted, owner with cleaning and sanitizing buckets in place and cleaning when EHS arrived. WIR temperature 42, food 41 by infrared. Time labels and date labels in place. - Very good improvements.
- Person in Charge (repeated violation)
Observation: **Cook preparing several items without required food safety training.
Correction: Ensure all staff obtain district food handler card Before working in facility.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Working containers at wok line not labeled - some may have been present longer than today.
Correction: Discussed, use clean sanitized containers for working containers, fill each day discard any leftover and start again with clean sanitized containers. 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Outsides of several containers, both on shelving and in the freezer, cutting board not in use but heavily soiled, with deep ridges, ***Greasy hood filters, **two clothes present behind fire suppression lines in front of filters in hood**, GAPS present between filters, **Fan covers in walk in refrigerator and shelving.
Correction: REMOVE clothes from hood area, ensure filters are cleaned right away, clean fan covers and shelving before they become an contamination issue, routinely clean all non-food contact surfaces with hot soapy water and degreaser if needed.
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11/24/2015 | Follow-up | |
Overall mixed inspection. On arrival owner put cleaning bucket and sanitizing bucket in place with sanitizer checked at 200 ppm Cl - stated had already sanitized before starting, Food temperatures from Walk in Refrigerator General Tao's Chicken, Raw chicken, Raw beef and Celery in water checked at 44 F internal temperatures taken with EHS thermocouple calibrated in boiling water at 212 F. Per owner foods present for < 4 hrs. Unit temperature turned down - ***Discussed if owner adjusting temperature stop doing so - keep unit between 36 - 39 F. Facility temperature 49 F. Food storage with cross contamination issues corrected during the inspection. Date labeling not seen, food prepared yesterday - discussed date label all leftovers. Call EHS with temperature of WIR and representative food items in unit in 30 minutes - 1 hr. ****Minimal amounts of time and temperature controlled foods present in the WIR.** **Suggest one or both owners attending certified food managers course - a requirement that will soon be required for all restaurants. Call received within 30 minutes WIR down to 39 F - within 1 hr food checked down to 40 F. EHS will follow up when facility opens tomorrow for check of WIR.
- Person in Charge (repeated violation)
Observation: **Cook preparing several items without required food safety training.
Correction: Ensure all staff obtain district food handler card Before working in facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: The following observed: 1) Staff food stored above facility food / prep surfaces in several locations. 2) Raw chicken over raw shrimp, and raw over ready to eat in Walk in Refrigerator. 3) Bowls used as scoops in cooked rice. 4) Raw steaks stored on top of packages of Won Ton in bottom of reach in refrigerator.
Correction: 1) Staff food moved, discussed set a location below and away from facility food. 2) Foods in WIR corrected while in unit - ensure food stored to prevent cross contamination. 3) Bowls replaced with plastic serving spoons to prevent hand contamination to ready to eat. 4) Won tons moved from bottom of reach in refrigerator (where family food is often stored below facility food) to the walk in refrigerator.
- Food Storage Containers - Identified with Common Name of Food
Observation: Working containers at wok line not labeled - some may have been present longer than today.
Correction: Discussed, use clean sanitized containers for working containers, fill each day discard any leftover and start again with clean sanitized containers. 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) (repeated violation)
Observation: Foods tested cold holding in walk in refrigerator - per owner less than 4 hours tested at 44 F. Facility with dial thermometer calibrated at 210 F with EHS thermocouple. Unit temperature adjusted by owner.
Correction: Temperature check foods in 1 hour to ensure foods at 41 F or below. Keep unit temperature set at 36 - 39 to ensure foods will cold hold at 41 F or below. Walk in units with new compressors this year.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Date labels not placed on prepared foods.
Correction: Date label all foods kept for longer than 24 hours and ensure food is discarded if not used within 7 days.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Small number of egg rolls and General Taos chicken left in prep area for fryers with no time label present, 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.
Correction: Food discarded. Ensure time labels are placed at the beginning of period, removed at the end of the period using time and new labels are placed when new food is set out ***after area is cleaned. Discard 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.
- 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Outsides of several containers, both on shelving and in the freezer, cutting board not in use but heavily soiled, with deep ridges, ***Greasy hood filters, **two clothes present behind fire suppression lines in front of filters in hood**, GAPS present between filters, **Fan covers in walk in refrigerator and shelving.
Correction: REMOVE clothes from hood area, ensure filters are cleaned right away, clean fan covers and shelving before they become an contamination issue, routinely clean all non-food contact surfaces with hot soapy water and degreaser if needed.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Half single service stored correctly and the other half upside down. Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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11/23/2015 | Routine | |
EHS and Fire Marshall to facility for re-opening inspection after plumber contacted EHS to say that the work was completed - conference call done. The following noted:
-New grease trap installed and 3 vat sink working. Drain lines for back handwashing sink part of plumbing lines replaced.
-Food sink not plumbed to go through greasetrap - no fats, oils etc to go down sink.
-History and evidence of recent dumping mop water on pavement behind facility - instead of in mop sink. Mop sink with debris removed, and current mop water dumped down with no problems noted. Dispose of all mop water down mop sink.
-Mop sink room previously with pan of breading - gone discarded, and food food containers - removed. Only sealed buckets and unopened bottles of cooking oil present. Ensure room / sink not used for food. Some boxes of food containers present - ok if stacked on back wall away from contamination from dumping mop water.
-Deep cleaning needed in several areas - soiled pots and pans stacked on top of walk in refrigerator with grease dripping down from top of unit. All removed and cleaned.
***Fire suppression inspection out of date - update scheduled for 26 Oct - Fire Marshall to call or copy with results.
-Working containers on wok line with sugar, salt, MSG etc. left on line in soiled pans. Seasonings discarded and pans washed.
-Utensils on wok line including pans and preparation refrigerator utensils with dried on food. Clean and sanitize.
***Discussed start a spreadsheet or similar for demonstration
Facility cleared to reopen - both by Bldg Official and EHS. Routine inspection within 2 weeks.
No violation noted during this evaluation. | 10/22/2015 | Follow-up | |
EHS to facility earlier 6 Oct 15, Tuesday morning. Plumbing assistant present and toilet installation being done after plumber returns with additional items needed. Later spoke with Plumber - toilet installed correctly and facility ok to open and operate with restroom open for staff and public use. Next inspection at end of the month - grease traps and associated plumbing should be corrected - and complete inspection will be done.
- Person in Charge (repeated violation)
Observation: Staff without required food handler trainint.
Correction: Obtain district food handler card.
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10/06/2015 | Follow-up | |
EHS to facility on 18 Jun 15 at 3 pm to verify that foods in Walk in Freezer remained frozen since closure. Walk in freezer with all foods frozen solid. EHS to facility 19 Jun 15 at 10:15 AM to follow up imminent health hazard, facility closing. Walk in refrigerators repaired about 7:30-8:00 PM last evening. Both units operating well with freezer with food frozen solid. Refrigerator with celery and carrots in water that have been in the unit for 3 days, temperature checked at 41 F. Leftover labeling not needed as foods previously prepared were discarded. Facility cleared to reopen.
No violation noted during this evaluation. | 06/19/2015 | Follow-up | |
Routine inspection stopped due to imminent health hazard. Walk in refrigerator unit and food temperatures tested at 52-55 F with EHS thermocouple calibrated at 32.0 F. Facility voluntarily closed until repairs are done and cleared to reopen by Health Department. Per owner walk in units above temperature for about 2 days with compressor ordered to replace. Discussed, contact EHS when units repaired for reopening inspection.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Handwashing not done when entering the kitchen and between tasks. No paper towels at handwashing sinks, but later stocked. 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.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Walk in refrigerator out of temperature with food present for > 1 day tested at 53-55 F with EHS thermocouple calibrated at 32.0 F Raw chicken, fish, 2 large tubs of egg rolls and 1 small tub of egg rolls, chicken on a stick and garlic and oil.
Correction: Food out of temperature > 4 hours voluntarily discarded. Contact repairman, originally planned to repair in 2 days. As soon as units repaired, call EHS for reopening inspection. Keep both units closed. Owners already with minimal amount of food that requires temperature control present. If repair is not done immediately, call EHS to check freezer food for temperatures. Currently food in freezer frozen solid.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
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: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Wings, General Tao's Chicken, and egg rolls 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.
Correction: *
*Food voluntarily discarded today as it came from the walk in refrigerator before prep*. Discard 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.
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06/16/2015 | Routine | |
Overall good. Follow up done to address issues from previous inspection. Database does not allow for editing previous issues, so findings will be listed in comments unless entire issue was not corrected. Observed good handwashing by both owners. Most previous cross contamination issues corrected, with small dish of raw fish stored on top of preparation refrigerator ready to eat foods. Raw product removed. Walk in refrigerator storage good, except unwashed mushrooms stored over ready to eat vegetables. Storage corrected. All ready to eat foods covered except bucket or onions, some touching unit wall, wash, and cover. Date labels present. Time labels present for foods using time as a public health control. Noted during inspection cook/owner dropped wonton on floor, picked up with tongs and placed in basket to cook. Discussed all wontons potentially contaminated - all voluntarily discarded. Soiled tongs returned to basket of General Tao's chicken / wings. Items that tongs were touching voluntarily discarded. Reviewed that any food that touches the floor is not good to use, discard and wash hands or utensil. No extra tongs available to use. Obtain additional utensils. Food thermometer not available - broken. Obtain new food thermometer. On arrival back handwashing sink not stocked for use - but stocked during visit. Ensure sinks are always ready to use. Cutting board in very poor condition - unable to clean / sanitize present on arrival - discarded during visit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or soil on outsides of bulk storage containers, walls, floors under equipment, bottom shelving, etc.
Correction: Clean and these surfaces.
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04/08/2015 | Follow-up | |
Overall mixed inspection. Good food temperatures, with improvements needed in storage and no labels. Handwashing done by owner, but missed by prep cook. Good no bare hand contact. Good knowledge of employee health symptoms, discussed reportable diseases and close contact with reportable diseases. Cleaning needs improvement. Sanitizing not done prior to start of inspection, solution made at 200 ppm Cl during the inspection. Time tracking labels not in place, but facility only opened by half an hour, labels placed during inspection. Correct storage and labeling issues as well as ensuring that cleaning and sanitizing are done as needed. Review handwashing, when and how. Ensure hand sinks are in working condition. Follow up in 10 days.
- Person in Charge (repeated violation)
Observation: Prep cook without district food handler card.
Correction: Ensure card is obtained right away.
- Critical: Hands - When to Wash*
Observation: Hands not washed by prep cook after entering kitchen from back door and before beginning food preparation. Handwashing sink in back prep area not equipped for use.
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* (repeated violation)
Observation: The following cross contamination issues noted:
1) Ready to eat food stored below raw meats in the walk in refrigerator.
2) Raw chicken stored above raw beef in the walk in refrigerator.
3) Bag cabbage was taken from used, as cover for raw chicken in walk in refrigerator.
4) Ready to eat items stored in containers with no covers - ie prepared onions, prepared sprouts etc.
5) Pork stored in Walmart bag in prep bottom holding.
Correction: Discussed correct storage for walk in refrigerator. EHS will return to check, facility short staffed today and correction will involve reorganization of unit. Cabbage bag removed and discarded, discussed, using plastic wrap or other unused, clean, sanitary, food grade cover is required. Discussed, store food in food grade containers / or plastic bags such as ziplocks. Stack of cabbage bags noted in mop sink, ensure they are discarded and mop sink is only used for mop water.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No leftover labels seen.
Correction: Ensure all foods that are prepared are date labeled and if not used within 7 days, discarded.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Cutting board (not in use) with deep cuts.
Correction: Repair or replace board, so that the surface is smooth and can be cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or soil on outsides of bulk storage containers, walls, floors under equipment, bottom shelving, etc.
Correction: Clean and these surfaces.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: No sanitizing solution made or used prior to inspection. Per escort cleaning done at night.
Correction: Discussed, ensure cleaning bucket with hot soapy water and cloth are prepared to clean areas, and sanitizing bucket with sanitizing solution with cloth are prepared to sanitize food contact surfaces after they are cleaned. Ensure all food prep surfaces are sanitized before beginning food preparation, after working with raw or soiled items, when changing tasks, and no less than every 4 hours. Solution made at 200 ppm Cl during inspection.
- Hand Drying Provision (repeated violation)
Observation: Back handwashing sink with bucket lids present in sink when EHS arrived (presenting a contamination issue), when EHS used sink, hot water turned off, and no paper towels present.
Correction: Hot water turned on and paper towels provided. Ensure handwashing sinks are kept open and in working condition with soap and paper towels present to allow for easy access and handwashing.
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03/24/2015 | Routine | |
Overall mixed inspection, with handwashing seen but initial problems with both handwashing sinks, inhibiting handwashing, sanitizing and cleaning buckets put in place directly after inspector arrived, with sanitizer checked at 100 ppm Cl, good overall food storage to prevent contamination, but some buckets with sauces stored on the floor, one container of food with a menu used as a liner and some old containers that are not food grade still in use. Some items in mop sink room with foil on mop sink on arrival. Good food temperatures noted, but time tracking not in place on arrival and improved cooling methods needed. All critical issues corrected before end of inspection. Two owners with current district food handler cards but third worker again changed, with no current district food handler card.
- Person in Charge (repeated violation)
Observation: One of three workers, the main cook, does not have district food handler card.
Correction: Ensure card is obtained right away.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The following issues that can lead to cross contamination noted:
-Buckets of sauce stored on the floor
-Foil stored on the mop sink
-Mixer with attachment stored in unused bathroom with excess material and maintenance items.
*Menu used as liner under pan of sweet and sour chicken
-Small blue bucket used for food container
-Sauce kept in can that has rusted in some areas
Correction: -Store buckets off of the floor, when moved this time ensure bottoms are cleaned.
-Foil removed from mop sink. Ensure no food preparation is done in or at the mop sink and sink is not used to hold any food, food container, or other item that is used for food.
-Mixer removed from the bathroom. Ensure mixer is wiped down and attachment is cleaned and sanitized.
-Chicken voluntarily discarded, ensure that only food grade liners etc. are used in contact with food. Menus may have been in contact with contaminants and dies will get into food from menus.
-Use food grade containers for all food storage. Do not keep open cans of food as leftover containers, store food in durable, cleanable, reusable food containers. Open can of sauce voluntarily discarded.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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.
- Food - Miscellaneous Sources of Contamination
Observation: Open, in use bag of corn starch on shelf in mop sink room (not close to sink), and second bag of corn starch that has been damaged and is open in room.
Correction: Store dry stores in dry stores area. Keep open bags of food in sealed bulk containers. Discard damaged bag. Protect food from miscellaneous sources of contamination.
- Cooling Methods
Observation: General Taos chicken in stainless bowl about 4-5 inches deep with holes cooling on food counter. Chicken cooling less than 2 hours, with improved cooling due to cold temperature in kitchen.
Correction: Arrange piece items of food such as General Tao's chicken in a single layer on sheep pans or other similar food container for best cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Leftover sweet and sour chicken without a date label.
Correction: Date label placed during inspection.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Chicken wings, egg rolls, etc. 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.
Correction: Label placed during inspection. Discard 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.
- Wood, Use Limitation
Observation: Small wooden bowls that are not sealed hard durable wood are used to measure raw meats from the preparation table.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Critical: Food Contact Surfaces - Cleanability*
Observation: Old badly stained and marred cutting board present.
Correction: Repair or replace.
- 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:
Grease traps, outside of rice cooker, bottom shelving, outside of trash can, bulk dry stores containers, inside of reach in freezer etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Lids placed in back area handwashing sink.
Correction: Lids removed before end of inspection. Ensure sinks are kept empty and stocked to allow for handwashing when needed.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at either handwashing sink.
Correction: Client napkins placed at front sink after arrival of EHS. Hand drying devices such as individual disposable paper towels must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Ceiling tiles along front of wok line exhaust fan damaged.
Correction: Replace tiles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors especially under preparation refrigerator, dry stores shelving, mop sink room shelving, wok line and dish sink soiled.
Correction: Clean all areas.
- Pests - Controlling Pests*
Observation: Several mouse droppings noted in mop sink room behind and beside shelving. Shelving is painted wood, with minimum or less clearance.
Correction: Clean room, contact pest control, raise shelving for better clearance and easier cleaning. *Ensure no food items or soiled items are stored, placed in room.
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12/11/2014 | Routine | |
Overall much improved. Good food storage to prevent cross contamination. Handwashing sinks both operable. Cleaning and sanitizing buckets in place and have been used. Facility cleaning done, hard to reach and hard to clean areas, ie grease trap behind BBQ cabinet in need of additional cleaning and should be painted for easy cleaning. No cooling food seen. Good leftover labels in walk in refrigerator. No non-food grade containers seen. Back unused staff bathroom still used for storage extra tools etc. with items not needed in facility. Remove items not needed or used in facility. 1 staff member without current district food handler card, please ensure card is obtained.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Rodent droppings present under wooden shelving in mop room. Cleaning and storage improved from previous inspection.
Correction: Clean area and monitor closely for new droppings. If present consult with Certified Pest Operator for trapping and removal.
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08/20/2014 | Follow-up | |
Overall sanitation level declined with poor cooling, and poor practices to protect food from contamination. Most issues corrected during inspection. Follow up for clean, storage and pest issues. On arrival noted public restroom with out of order sign. Sign has been seen more than once in the past. Discussed with owner, a restaurant with seating for the public must have a working restroom for use.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: 1) Raw chicken stored over open container of ready to eat vegetables. 2) Large pan for rice, large roll of saran wrap and empty food bag present in the mop sink. 3) Cooling General Tao's Chicken in stainless steel bowl with holes, placed on top of an cardboard, empty, used egg carton on the floor in the dry stores area. 4) Food mixer and breading stored in unused bathroom with excess material.
Correction: Lid placed on vegetables stored in bucket (unable to be stored above raw chicken). Large pan and saran wrap removed from sink. Pan sanitized. General Tao's chicken voluntarily discarded both due to contamination issue and poor cooling temperature. Tools and breading removed. Breading voluntarily discarded.
- Food Storage - Clean and Dry Location
Observation: Open bags of bulk dry goods stored on the floor and on the shelf, not protected in covered containers.
Correction: Ensure all food is stored on shelving at least 6 inches off the floor in covered containers.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Food stored in non-food grade bag.
Correction: Store all food in food grade containers including bags.
- Critical: Cooling* (corrected on site)
Observation: General Tao's chicken cooling x 3.5 hrs tested at 88 F stem temp. Cooked noodles cooling x 3 hrs 76 F.
Correction: Out of temperature food voluntarily discarded. Discussed good cooling techniques for both foods. Demonstrated easy cooling for noodles.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
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: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Foods, wings, egg rolls, General Tao's chicken, 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.
Correction: Discard 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. Labels placed during inspection.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: No sanitizing solution in place on arrival of EHS or prepared and used to sanitize food contact surfaces before beginning food preparation. Dish sink, food sink and back prep table and wall behind and above table soiled.
Correction: Sanitizing solution made during inspection. Dish sink cleaned, hot soapy water, rinse water and sanitizing water made. Sanitizing solution tested at 200 ppm Cl and used to clean prep table and wall.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sink in the back preparation and dish sink area with water turned off on arrival.
Correction: Water turned on by owner when EHS walked to back area of facility. Access to the handwashing facility identified above is to be available during all hours of operation.
- Critical: Pests-Controlling Pests*
Observation: Several rodent droppings present. Improved cleaning needed throughout the facility. Removal of excess, unneeded, unused material present and provide harborage for pests and make cleaning more difficult.
Correction: Clean and organize facility. Consult with contracted pest control operator for surveillance and trapping.
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06/18/2014 | Routine | |
Follow up inspection conducted with results as follows:
0160: Handwashing observed was good.
0470: Cross contamination, improved, still storage issues with shell eggs and chicken on a stick in the bottom holding for the prep table, stored above ready to eat foods, and in "buckets" that are not food grade. Storage location corrected. Discussed with owner, new food grade containers obtained within the last year, but not out for use. Discard or only use "buckets" for cleaning buckets or non-food storage. Use available food grade containers after they are cleaned and sanitized. Walk in refrigerator (WIR) and WIR shelving cleaned. Shelving painted, but not with food grade paint. Resurface shelving, remove paint that has been applied and paint with food grade paint, resurface with other food grade cover, or replace shelving.
0850: Using time as a public health control was done correctly.
0830: Leftover date labels, much improved.
3030: Handwashing sinks equipped with soap and paper towels, with both sinks working correctly.
1780: Sanitizer in place at 200 ppm Cl and food prep surfaces appear clean. Dish sink appears clean and set up for dishwashing.
Bathroom door repaired so that staff and customers have access to working restroom.
Cleaning much improved, deep cleaning still needed for grease traps, deep fryers, behind fryers, and the front of and under the wok line and dish sink.
Complete sealing seams in wall stainless covering and any other damaged area.
No violation noted during this evaluation. | 12/12/2013 | Other | |
Overall mixed inspection. Initial poor handwashing, and improved with good handwashing on arrival of owner, and good demonstration by staff. Good food temperatures, mixed food storage, and poor labeling. Poor use of time as a public health control. Pest control in place with additional cleaning and changing surveillance and trapping needed. Follow up scheduled to check for: Leftover date labels, proper use of time as a public health control, improved cleaning with emphasis for the hood and walk in shelving, storage of food only in clean areas, storage of tools away from food prep equipment, all staff with district food handler cards and *fully functional restroom.
- Person in Charge
Observation: Third staff member not trained in food safety and does not have district food card.
Correction: Ensure member is trained in when, where and how to sanitize food surfaces, and obtains a Western Tidewater Food Handler card.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Hands not washed after working in the walk in refrigerator, serving a customer and preparing food.
Correction: Hands washed when mentioned.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: 2) Walk in refrigerator shelving soiled and rusty to point of contamination risk.
Correction: 2) Clean shelving and either resurface (using food grade product, paint etc) or replace shelving.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: 1) Raw chicken stored over cooked shrimp.
Correction: 1) When asked owner identified and corrected food storage. Ensure staff are trained.
- Food Storage - Prohibited Areas
Observation: 1) Bag of rice stored in (unused) mop sink. Container of breading stored on top of boxes in dry storeroom.
Correction: Discussed, ensure no food is stored in mop sink room. Breading discarded. Also discussed, ensure mop water is discarded in the mop sink and not discarded in the environment.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
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: Time as a Public Health Control*
Observation: Foods 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.
Correction: Discard 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bottom shelf for the back food prep table is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
Outside of rice cooker, grease trap, behind the wok line, under the wok line, hood and filters, wall behind sink, shelving in walk in refrigerator*, under front counter service area, under prep line, etc.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: No sanitizing or solution made or used for prep surfaces or dishes prior to EHS arrival.
Correction: Sanitizing solution made and used during inspection. Dish sink cleaned and set up to clean and sanitize dishes during the inspection.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Tools and other unclean items stored with cutting boards etc. Clean aprons stored in back room with repair parts and tools.
Correction: Store tools and other unclean items separately from clean items such as cutting boards and aprons.
- Hand Drying Provision (corrected on site)
Observation: No paper towels or other drying disposable towels present in the facility on arrival of EHS.
Correction: Paper towels obtained and hand sinks stocked during inspection.
- Physical Facilities in Good Repair
Observation: **Only facility bathroom not accessible as door handle broken.
Correction: Owner can open, but not generally usable. Most guest carry out food. Ensure bathroom is fully accessible by next week.
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12/05/2013 | Routine | |
Follow up inspection, overall very good.
0470: Food covered as needed, much better a few uncovered foods noted.
0700: Food handler card needed for third staff member, ensure card is obtained right away.
0480: Labeling items not in original container, done.
0610: Food noted stored in the mop room or on the floor. Buckets only stored on shelf in mop room, keep lids sealed tight.
3180: Deep cleaning, overall improved, some areas still need deep cleaning, including shelving inside Walk in Refrigerator, under the prep area, around and between deep fryers, edge of floor in dry stores area, and around wok area.
3170: Facility maintenance, grouting and unsealed wall seams behind 3 vat sink. Improved, some maintenance still needed. Cap unused drain pipe.
No violation noted during this evaluation. | 08/08/2013 | Follow-up | |
Follow up inspection done for issues noted in Apr 13 inspection with the following results:
1780:-Previously no sanitizer in place or used, Today Sanitizer in place at 200 ppm Cl and used.
0470:-Previously food storage with raw over ready to eat and uncovered ready to eat foods. Today, good storage with improved food covers.
0960:-Previously non-food grade containers used for food. Today, food grade containers obtained and used.
0830:-Previously no leftover date labels. Today date labels in place.
2350ii:-Previously 3 vat sink hot water faucet handle not working. Today faucet repaired and working.
0700:- Food handler card needed for 3rd worker. Still need food handler card for 3rd worker.
1650:-Previously hot water not on and temps in 60's. Today hot water on and checked at 170 F
0810: Previously poor cooling technique - Today improved cooling with shrimp at 63 at 4 & 1/2 hours. No fried items ie General Tao's chicken cooling to check.
0480: Previously, no identity present on common working containers ie salt. Today, not initially present, containers labeled during inspection.
0610: Previously bulk bags of rice, flour etc. stored on the floor. Today, items properly stored in containers and on shelves. Some food again stored in mop room - Remove.
3180: Previously extensive deep cleaning needed. Today, deep cleaning improved, but some areas still in need of good cleaning.
3170: Previously facility repair issues noted, ie stainless coming apart behind 3 vat sink, some grouting missing, some areas not sealed. Today, repairs still needed.
Significant improvements made. Discussed repairs and deep cleaning needed, ie, have grease traps emptied - when facility closed, **Have unused drainage pipe capped and thoroughly clean whole area, under prep table, dry stores shelving, inside of walk in refrigerator and WIR shelving, etc. Follow up for facility repairs and deep cleaning scheduled in 2 months.
No violation noted during this evaluation. | 06/06/2013 | Follow-up | |
| No violation noted during this evaluation. | 04/17/2013 | Follow-up | |
Overall mixed inspection. Poor handwashing improved during inspection, ensure good handwashing is always practiced. Good overall food temperatures with poor cooling practices. Ensure cooling is done and meets time and temperature requirements, good prevention of contamination in prep table with separate tongs present and used, and poor storage to prevent cross contamination in walk in unit corrected on site. Good use of time labels, please begin a tracking log - discussed, poor date and identification labels, poor sanitizing for food contact surfaces, but sanitizer in place for dishes at 50 ppm Cl, and deep cleaning and facility repairs needed. Follow up in 1 week to check faucet, sanitizing, and food storage. Follow up in 2 months for facility repairs and deep cleaning.
- Person in Charge
Observation: Third worker in establishment changes routinely and does not have Western Tidewater food handler card to ensure basic food safety training has been done.
Correction: Ensure that all staff in the facility obtain a current Western Tidewater food handlers card before beginning work. Ensure the third worker obtains a card within 2 weeks.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Hands not washed after touching hair and before preparing food and after drinking from an open container and preparing food.
Correction: 1) Discussed with owner, Ensure all staff in the kitchen wear an adequate hair cover - so that hair will not fall into face, and usually result in hand contamination.
2) Discussed options for drinking in the kitchen with a cup with a lid and straw, or a designated area away from food service and hands automatically washed after drinking. Additionally discussed snacks, as snacks were stored next to drink.
Reviewed handwashing when, where and how. Handwashing improved during inspection. New employee frequently reminded to wash hands, by owner.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored over cooked chicken and other ready to eat foods, Unwashed vegetables stored over ready to eat foods. Uncovered ready to eat foods included cooked chicken, prepared vegetables etc. in the Walk in Refrigerator.
Correction: Discussed above storage issues. Items moved to remove contamination risk.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers, bulk and working 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 Storage - Clean and Dry Location
Observation: Bulk dry goods ie flour, containers with lids off. Flour with food debris in flour. Open bags of dried goods stored on the floor.
Correction: Discard flour, ensure lids are on containers when not in use. Store all food and food containers at least 6 inches off of the floor, and store open products in approved food grade bulk containers.
- Cooling Methods (corrected on site)
Observation: General Taos chicken left in rounded, deep stainless bowls with holes at room temperature for "cooling".
Correction: Reviewed, placing chicken on speed tray and placing in refrigeration to cool either loosely covered or no cover. Owner had placed in freezer on speed rack. Discussed, ensure top few rack slots are empty so that ready to eat cooling food is not placed under trays of frozen chicken - and maybe touched by plastic wrap on raw chicken.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigerators are not properly dated for disposition.
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 - Food Contact Surfaces and Utensils
Observation: Sanitizing solution not made or used before or during the inspection. Food contact surfaces such as back prep table are not heavily soiled, but do not appear clean.
Correction: Discussed with owner. Ensure wiping buckets with hot soapy water in one bucket and sanitizing solution in the other are placed in each area, front prep area, back prep area, 3 vat sink area before opening each day. Ensure clean clothes are placed in each bucket. Clean and sanitize food contact surfaces before beginning food preparation to include all equipment handles, after different processes, ie after preparing raw chicken and before preparing raw pork, and no less than every 4 hours. Ensure all in use utensils are also washed, rinsed, sanitized and air dried at the same time, to prevent cross contamination issues.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Facility water temperature 63-66 F. Per owner water heater turned off at night, and forgot to turn on before opening. Water from the handwashing sink was measured at a temperature less than 100°F.
Correction: Discontinue turning off the water heater, ensure water is hot enough for effective handwashing at 100 F and at least 110 F for dishwashing. Hot water heater turned on during inspection, but very little difference in temperature (Facility with a new hot water heater installed last year).
- Plumbing System Maintained in Good Repair
Observation: 3 vat sink with 2 faucets. Hot water handle for the faucet that fills the wash compartment does not work.
Correction: Today reverse the sink direction so that the wash tub will be able to have hot water. Call for repair immediately, follow up in 1 week.
- Physical Facilities in Good Repair
Observation: Improvements in facility condition needed. Seam in stainless next to 3 vat sink coming apart. Sink appears to be "detaching" from the wall. Gap present between the floor and walls in some locations. Coving loose or missing in some areas esp the mop room and under the 3 vat sink, walls and ceiling in the mop room need painting, surface is no longer washable.
Correction: Repair items noted and any other noted problems.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Deep cleaning needed in several areas, mop room walls and ceiling and floors, walls and floors near and under the 3 vat sink and especially behind the grease trap, area under wok, floors under all shelving and equipment. Walls and ceiling in the dining area.
Correction: Thoroughly clean all areas.
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04/04/2013 | Routine | |
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