Note: A discussion on resurfacing the walk-in cooler rusted shelves and the walk-in cooler flooring by the next inspection occurred at this time (non-critical violations are to be corrected within 90 days)
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the cookline maketable unit is in poor repair (torn).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: The grease receptacle was observed with grease on the ground surrounding the grease receptacle.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( spacing was observed under the rear exit door).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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03/17/2016 | Follow-up | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers ( cans of Pepsi and Coca Cola sodas) were observed in the food preparation areas
Correction: open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination the lids of the boxes are being reused to stored raw pork product in the walk-in freezer).
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled bulk food containers were noted on the cookline and rear 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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use ( knives were observed stored between equipment on the cookline). Also noted were plastic bowls in the white rice, cooked chicken and pork on the cookline maketable unit and the bulk dry storage containers (ie. rice, flour...))
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Multiple TCS food products in the cookline maketable unit were cold holding at improper temperatures (the TCS stored in the cookline maketable unit measured 43F). The operator applied ice to the interior cabinet of the maketable unit, as a temporary measure) .
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Wood, Use Limitation
Observation: Plywood cutting tops were observed used as a food contact surface.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the cookline maketable unit is in poor repair (torn).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue, other debris and grease on the following nonfood-food contact surfaces: interior of the deep fryer cabinets and the shelves of the walk-in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at female restroom was measured at a temperature less than 100°F ( hot water measured 54 F).
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing connections under the 3 compartment warewashing sink and cookline handsink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: The grease receptacle was observed with grease on the ground surrounding the grease receptacle.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( spacing was observed under the rear exit door).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Duct tape was observed to repair the wall in the men's restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walk-in cooler floors were noted in need of cleaning.(food residue and debris were noted under the walk-in cooler shelves)
Correction: All floors, walls, and ceilings must 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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03/07/2016 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Hair Restraints - Effectiveness
Observation: Male and female employees were 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 Preparation
Observation: Food is subject to environmental sources of contamination during preparation ( eggrolls were observed being prepared and rolled and then placed on a sheet tray, over an open trash can).
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked noodles, raw chicken, cooked pork products and wontons in cookline maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) eggrolls and sweet an sour chicken in the walk-in cooler refrigeration unit were 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( spacing is observed at the bottom of the rear exit door).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Food debris and flour were observed under the milkcrates used for storage shelving, in the rear storage area.
Correction: All floors, walls, and ceilings must 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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12/14/2015 | Routine | |
1. Marginally satisfactory answers were provided on employee health regarding illnesses required to be reported and their symptoms, however there was some confusion over headaches and fever. Provided copies of
FDA Forms 1B in Chinese language.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No chlorine level was detected.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen chicken, which was in standing water at 53 degrees F.
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: Raw chicken and raw shrimp were cold holding at improper temperatures in the production make up cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Products were disscarded and replaced.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) battered chicken and egg rolls in the refrigeration unit 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.
- Kitchenware and Tableware
Observation: Single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (corrected on site) (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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08/03/2015 | Routine | |
Data loggers were set up and placed in the make table cooler and the walk-in cooler.
Will return in three days to pick up the data loggers.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (cooked chicken for buffet)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Small plastic bowl with no handle is being used to scoop rice. Must use a scoop with a handle.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the make table cooler and the walk-in cooler 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 that had been sitting out at room temperature from the previous evening were used. Food was voluntarily discarded.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler and the make table cooler were both observed with elevated ambient air temperatures.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Tongs with food debris from the previous day with built up food residue were used to handle food.
Correction: Clean and sanitize these surfaces for food contact.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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06/22/2015 | Routine | |
No pest seen during todays inspection.
Recommended storing garlic & oil and bean sprouts in their own separate containers, in the top of the make table cooler, on the cook line.
Fix the screen on the back door, to prevent an entrance for pest.
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination. Crunchy noodles on the buffet are not underneath the sneeze guard.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic & oil and bean sprouts cold holding at improper temperatures. Product was discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving in the walk-in cooler has a heavy accumulation of rust and is in need of being repaired or replaced.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Remove old make table from the kitchen to prevent harborage areas for pest.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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04/06/2015 | Other | |
Reiterated the importance of foods being held below 41 degrees F.
Operator explained that foods are being sold within two hours and fresh product is being put out on the counter at this time. Observed foods that had been on the counter for three hours and were more than half way full. Explained to the operator that time used in lieu of temperature has to be approved by the health department and may not be implemented prior to approval. At the this time the only item approved for time in lieu of temperature is the lunch buffet served from 11:00-3:00 daily.
During the four week period, temperature logs were not submitted to the health official.
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination. Crunchy noodles on the buffet are not underneath the sneeze guard.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked chicken and bean sprouts cold holding at improper temperatures. Foods were moved to the refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving in the walk-in cooler has an heavily accumulation of rust and is in need of being repaired/replaced.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the women's rest-room is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Rest-room in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead or trapped cockroaches were found in the control device.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Remove old make table in the back of the kitchen to prevent harborage areas for pest.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/02/2015 | Follow-up | |
Pest problem has improved, however a few live roaches were observed on glue board underneath the two door reach-in, by the front counter. Facility is still under monthly pest control.
If meats are in the process of being chopped and an order has to be prepared, place food in the refrigerator until an employee can return to chopping meats.
Recommended, once again, implementing a cleaning schedule. Devise a plan as to when large equipment is pulled out periodically, so that food debris and build-ups do not have time to accumulate.
A new fryer and new hot water heater have been purchased. If old fryer cannot be cleaned, have this piece of equipment professionally cleaned to prevent injury.
Label all cooked foods within 24 hours.
Provided and discussed FDA form 1-B in English and Chinese with operator.
Foods cannot be left on the counter. Risk control plan was provided and discussed with the operator. Temperature logs were be submitted weekly to the local health official. A follow-up will be conducted on/about February 24, 2015.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (Scoop for rice sitting in a cup of water)
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 Display
Observation: The food on display is not protected from contamination. Crunchy noodles on the buffet are not underneath the sneeze guard.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked chicken, bean sprouts, garlic & oil and brown sauce (containing chicken broth) cold holding at improper temperatures. These foods cannot be left on the counter!! Garlic & oil and brown sauce were voluntarily discarded. Cooked chicken and bean sprouts were moved to the refrigerator.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving in the walk-in cooler has an heavily accumulation of rust and is in need of being repaired/replaced.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the women's rest-room is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: stainless lexan pans. Training was conducted during todays inspection and three compartment sink was set-up properly.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Rest-room in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead or trapped cockroaches were found in the control device.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Remove old make table in the back of the kitchen to prevent harborage areas for pest.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/21/2015 | Routine | |
A cleaning schedule must be implemented immediately. Along with pest control, routine cleaning is a must.
Deep cleaning is needed throughout the facility. Implement a routine cleaning schedule to ensure all areas of the facility, this includes the dining area and the bathrooms, are being cleaned and sanitized.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving in the walk-in cooler is heavily rusted. Shelving should be replaced.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sinks in the men's and women's rest-rooms are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The entire kitchen noted in need of cleaning. Large equipment should be pulled out to remove debris. Roaches seemed to be congregating in these areas.
Correction: All floors, walls, and ceilings must 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Women's and men's rest-rooms are in need of cleaning. This includes floors, walls, and bathroom fixtures.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Roach trap under the front reach-in cooler observed with moving cockroaches.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead or trapped roaches was found in the control device. Traps were discarded and new traps were put down.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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10/07/2014 | Follow-up | |
Follow-up inspection strictly to check on hot water situation. Hot water at hand sink 100+ and hot water at three compartment sink 110+.
Bean sprouts, garlic and oil and cooked battered chicken cannot be left on the counter.
Crispy noodles on the buffet must be under sneeze guard.
Children may not enter the kitchen area.
A follow-up inspection to check on the remaining violations will occur on/about October 07, 2014.
- Critical: Hands - When to Wash* (repeated violation)
Observation: After handling raw beef, employee did not wash hands prior to handling clean to-go containers.
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.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked battered chicken in the front reach-in and bean sprouts cold holding at improper temperatures. Do not leave bean sprouts on the counter.
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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) noodles, cooked chicken, dumplings, spare ribs and egg rolls 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving in the walk-in cooler is heavily rusted. Shelving should be replaced.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sinks in the men's and women's rest-rooms are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: The three compartment sink being used to thaw raw beef was not washed, rinsed and sanitized prior to washing dishes.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: sheet trays.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The entire kitchen noted in need of cleaning. Large equipment should be pulled out to remove debris. Roaches seemed to be congregating in these areas.
Correction: All floors, walls, and ceilings must 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Women's and men's rest-rooms are in need of cleaning. This includes floors, walls, and bathroom fixtures.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Roach traps put down a week ago were covered with live and dead roaches. One roach observed crawling in kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead or trapped roaches was found in the control device. Traps were discarded and new traps were put down.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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09/09/2014 | Follow-up | |
Spoke to Terminex who does monthly pest control for the facility. Most recent report is being emailed to inspector.
Along with pest control, routine cleaning is a must to prevent pest!
Food safety training packet in Chinese was provided to operator.
Hot water at the hand sink and three compartment sink was observed at 81 F. Operator explained that the hot water heater had not been turned on and she was unable to turn it on. Her husband (the owner) came to the facility to turn the hot water heater on. Checked the hot water prior to leaving and hot water was still the same. If water is not hot when dishes need to be washed, water must be boiled on the cook line. Will return first thing to check on the hot water. No hot water will result in facility not being able to operate.
Buffet is still operating from 11-3. All foods at the end of the buffet are discarded.
Do not re-use single service containers.(i.e. tofu containers)
- Critical: Hands - When to Wash*
Observation: After handling raw beef, employee did not wash hands prior to handling clean to-go containers.
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Meat cleaver was being stored between make table and food preparation table.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Noodles were placed in cooler and covered that were still between 69-76 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked battered chicken in the front reach-in and bean sprouts cold holding at improper temperatures. Do not leave bean sprouts on the counter.
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 (RTE) noodles, cooked chicken, dumplings, spare ribs and egg rolls 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving in the walk-in cooler is heavily rusted. Shelving should be replaced.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sinks in the men's and women's rest-rooms are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the in-use wash water solution was observed at less than 110°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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The three compartment sink being used to thaw raw beef was not washed, rinsed and sanitized prior to washing dishes.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: sheet trays.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The entire kitchen noted in need of cleaning. Large equipment should be pulled out to remove debris. Roaches seemed to be congregating in these areas.
Correction: All floors, walls, and ceilings must 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Women's and men's rest-rooms are in need of cleaning. This includes floors, walls, and bathroom fixtures.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Roach traps put down a week ago were covered with live and dead roaches. One roach observed crawling in kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped roaches was found in the control device. Traps were discarded and new traps were put down.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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09/08/2014 | Routine | |
Buffet from 11-3 daily. Written agreement on file for items served during four hour time frame. Foods are discarded at the end of the four hour period.
Do not store food in grocery store plastic bags. Only approved food grade items are prohibited for food storage.
Some build up noted behind the fryers.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic & oil, egg roll, bean sprouts and pork cold holding at improper temperatures. Do not leave foods on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving in the walk-in cooler and reach-in cooler were observed with an accumulation of rust. Clean and paint shelving.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the men's rest-room is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry storage area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Men's and women's rest-rooms are in need of thorough cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/28/2014 | Routine | |
Make table is now working properly.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw shrimp. Completely SUBMERGE shrimp under running water.
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
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving in the walk-in cooler was observed large accumulation of rust.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer plastic containers, boxes and plastic bags were observed reused for the storage of food. Begin to phase out the use of tofu containers. Operator has changed all containers in reach-in freezer.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Sauce pan observed with accumulation of food debris. For heavy build up, presoak in prior to cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Toilet and hand washing facilities in rest-rooms have been cleaned. Walls and light switches are in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/30/2013 | Follow-up | |
Additional food temperatures: Tofu - 43, Seafood sauce - 44, Oyster sauce - 44, Fried rice - 140, Pork (cooked 1.5 hours prior) - 55, Chicken - 39, 39, Dumpling - 39, Chicken - 30 - 38, Beef (cooked) - 177.
Bean sprouts should be kept in a refrigerator maintaining 41 F or below.
Recommended keeping food preparation sink clean to allow easy access for thawing foods and any other purpose.
Reviewed procedures for time used in lieu of temperature for items on the buffet.
Facility is being treated monthly by Terminex.
- Critical: Hands - When to Wash*
Observation: No hand washing observed during inspection today. Staff were washing dishes, handling raw product, clean food contact surfaces, and food. Hand washing must be done when it is necessary. Employees were also observed wiping their hands on wet wiping cloths, that were not being stored in sanitizer.
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: Eating, Drinking, or Using Tobacco*
Observation: The cook is drinking from an uncovered, small bowl in the food preparation area.
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 (corrected on site)
Observation: A scoop with a handle should be used to dispense rice or any ready-to-eat foods to prevent bare hand contact.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing
Observation: Improper methods used to thaw shrimp.
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* (repeated violation)
Observation: Several foods in the make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving in the walk-in cooler was observed large accumulation of rust.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability*
Observation: Boxes and plastic bags that were used for shipments of raw vegetables are being re-used for food storage. Food contact surfaces should be smooth and easily cleanable.
Correction: Replace the boxes to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: Make table observed with an ambient air temperature of 44 F. Foods therein were reading at the same temperature and higher. Have unit serviced to maintain foods at 41 F or below.
Correction: Repair the make table cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the make table cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer plastic containers, boxes and plastic bags were observed reused for the storage of food. Only food grade containers that can be washed, rinsed, and sanitized should be used for food storage.
Correction: Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Sauce pan with accumulation of grime/food debris observed laying in cabbage.
Correction: Clean and sanitize these surfaces for food contact.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Entire men's and women's rest-rooms are in need of being cleaned, this includes the hand sinks.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/16/2013 | Routine | |
Buffet operates between 11:00 AM - 3:00 PM everyday. Written procedures will be implemented for foods on the buffet being held only during lunch. At the end of the four hour period, ALL foods MUST be discarded. Will return next week to review written procedures with operator.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Several fried items on the buffet hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic & oil cold holding at improper temperatures. Garlic & oil must be kept in the refrigerator at all times. Recommended to operator to keep garlic & oil in a stainless pan in the top of the make table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Toxics - Conditions of Use* (corrected on site) (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. Pesticides were removed from the facility.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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08/30/2013 | Follow-up | |
Critical items MUST be corrected by the follow-up inspection.
Will return 08/30/2013 for follow-up.
Rest-rooms cleanliness has improved, but should be cleaned prior to next inspection. (this includes wall along baseboards and around light switch)
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Several foods on the buffet observed hot holding at improper temperatures. Foods were reheated.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods in the MUT observed cold holding at improper temperatures. Recommended to operator setting make table at 38 F.
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* (repeated violation)
Observation: Cooked chicken and noodles in the walk-in cooler were not date marked.
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.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site) (repeated violation)
Observation: Women's rest-room observed propped open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. Observed cans of ant & roach spray in the facility. Must be removed from the facility immediately.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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08/26/2013 | Follow-up | |
Additional food temperatures: Raw chicken - 42, 45, Tofu - 45, Oyster sauce - 44, Battered chicken - 39, Noodles - 39, Chicken - 176.
Crispy strips on the buffet must be kept covered.
Missing tile above the walk-in must be replaced.
Ice scoop must have a handle.
Follow-up to occur on/about August 22, 2013.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The pork egg roll was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Fried foods and foods double panned on the buffet hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic & oil and several items in the make table cold holding at improper temperatures.
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 (RTE) fried chicken, dumplings, and noodles 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Bottom shelves of tables have begun to rust and no longer smooth or easily cleanable.
Correction: Repair or replace the bottom shelves on the tables to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site) (repeated violation)
Observation: Single-service items were observed reused for the storage of crab rangoon.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the women's rest-room.
Correction: 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 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 - Cleaning Frequency and Restrictions
Observation: Rest-rooms in need of being cleaned noted in need of cleaning.
Correction: All floors, walls, and ceilings must 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.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Women's rest-room observed propped open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Observed cans of ant & roach spray in the facility. Must be removed from the facility immediately.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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08/07/2013 | Routine | |
Fry as little as possible to be held on the buffet to prevent the temperature from dropping below 135 F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Several fried items were observed hot holding at improper temperatures. Foods were re-fried to 165+.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic & oil cold holding at improper temperatures. Garlic & oil was slightly elevated. Garlic & oil should be stored in the bottom of the walk-in cooler where it can receive direct air flow from the refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/29/2013 | Follow-up | |
Additional food temperatures: Chicken on a stick - 126, Rice - 158, Chicken broth - 190, Chicken leg - 185, Chicken - 38, Fried rice - 156, Chicken - 38, Dumpling - 38.
A follow-up inspection will occur on/about 04/29/2013. Foods on the buffet should not be double panned to prevent foods from entering the temperature danger zone.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Several foods that were double panned on the buffet hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Garlic & oil cold holding at improper temperatures. Garlic & oil must be kept in the refrigerator at all times.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service items were observed reused for the storage of food. Styrofoam containers should only be used once and discarded after they have been used.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the women's restroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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04/16/2013 | Routine | |
All critical violations from previous inspection have been corrected.
Non-critical violations must be corrected within 20 days.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelves in the walk-in cooler has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/03/2011 | Follow-up | |
Additional food temperatures: Raw chicken - 41, Garlic and oil mixture - 60, Raw beef - 42, Cooked chicken - 40, Raw shrimp - 42, Cooked beef - 42, Fried rice - 162.
Monitor buffet to make sure that foods are being held at 135 F or above. Recommended turning buffet table up to keep foods at proper temperatures.
No hand washing was observed during the inspection. Hand washing must be done frequently to prevent any contamination to food.
A regular cleaning schedule should be implemented to keep facility clean and prevent insects/rodents.
Sanitizer should be changed every four hours or once water is no longer clean.
Posters provided to operator include: FDA form 1-B in Chinese, Proper food storage order, hand washing sign, and how to correctly set up a three compartment sink.
A follow-up investigation will occur on or about January 3, 2010. All critical violations must be corrected at this time.
Non-critical violations must be corrected within 30 days.
- Critical: Package Integrity*
Observation: Foods/Sauces being stored in original cans.
Correction: Store foods/sauces in containers that are easily cleanable.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken was observed being stored above raw cabbage, carrots and onions.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chicken on a stick, Breaded chicken, and General Tso hot holding at improper temperatures. These food items on the buffet were observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw eggs and garlic and oil mixture cold holding at improper temperatures. Observed raw eggs and garlic and oil mixture being stored on the counter top.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Plastic containers and crates used to store egg rolls were soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves in the walk-in cooler has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath the fryer, the top of the grease trap, and the floor in the walk-in cooler noted in need of cleaning.
Correction: All floors, walls, and ceilings must 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/15/2010 | Routine | |
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