Better time marking.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed some foods over-stacked in prep top wells: tendon 45F at top, beef 45F at top.
Correction: Keep fill levels the same as well tops. Maintain at <41F.
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12/15/2015 | Risk Factor | |
Better date marking - maintain. Ok for permit.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees observed eating in the kitchen upon arrival.
Correction: Employees may only eat outside of kitchen in a designated area.
- Utensils - In-Use - Between-Use Storage
Observation: Observed utensils improperly stored: rice paddles in water (79F), knife wedged between table/prep unit.
Correction: Store utensils in water above 135F, on clean dry surface, or in food with handle out.
- Thawing
Observation: Improper thawing methods for scallops (in standing water) and beef (at room temperature).
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: Time as a Public Health Control* (repeated violation)
Observation: Bean sprouts, tomatoes for which time is used as a control are not marked with discard time (sprouts 60F, tomatoes 70F).
Correction: Mark discard time on items for which time is to be used as a control.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed slicer with dried food debris.
Correction: Clean and sanitize after each use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed hood filters in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed inside ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
- Employee Accommodations, Designated Areas
Observation: Observed employee personal belongings (food, purses, vitamin bottles, etc) with wares and food storage.
Correction: Keep employee belongings separate from wares and foods for restaurant.
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05/13/2015 | Routine | |
Notes: Don't forget to check sanitizer level of dish machine prior to use - line needed to be primed due to air bubbles in the line. Those items for which time is used as a control (sliced tomatoes, rice noodles, bean sprouts per owner were to be discarded at the end of lunch) must be marked with the discard time or some other means for tracking times must be used.
Good job date marking.
- Critical: Hands - When to Wash* (corrected on site)
Observation: No handwashing observed when employees changed gloves and tasks and upon returning to work from break area.
Correction: Hands must be washed before putting on gloves and between tasks.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Open drinks on make table and work table.
Correction: Employee drinks must have a lid and straw.
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01/29/2015 | Risk Factor | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Tomatoes for which time is used as control were not marked with discard time (holding at 69F).
Correction: Mark items for which time is used as a control with discard times.
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10/22/2014 | Risk Factor | |
The hood was cleaned but not secured from the roof correctly. It has rained heavily and water is now leaking from the roof under all parts of the hood. The roof rainwater is contaminating cooking equipment and areas under the hood. There is heavy water accumulation on the floor under the hood. The facility has agreed to cease operation. Once the water has stopped leaking from the roof, clean and sanitize all affected surfaces, wares, and floor before opening. Call when ready to re-open.
No violation noted during this evaluation. | 10/15/2014 | Other | |
Follow up to issue permit. Data log tag indicates the need for a risk control plan to monitor walk in temperature. I recommend logging water temperature three times a day. PIC has agreed to abide with risk control plan. Previous violations have been corrected. Floor in walk in is pending correction. All cooked foods to have proper dates placed on them. Time tracking was being done today. Permit issued.
No violation noted during this evaluation. | 07/01/2014 | Other | |
Review of data log tag results. Air temp in Walk in was 40 F. Unit recovers when restaurant is closed. When restaurant is open it appears unit stays above 41 F. This is an air temperature. It is more important to note what food temperatures are below 41 F. Food temps today were good. Tofu 39 F, beef 40 F. For the weekend keep a bottle of water inside and log temperature about 3-4x a day. I'll leave data log tag in until Tuesday afternoon.
No violation noted during this evaluation. | 06/27/2014 | Other | |
Owner to reinforce proper handwashing for workers. Beef broth found in walk in at 56 F. I was told this was prepared this morning. More ice was added to broth to further chill. Owner to ensure proper procedures by staff are being used. Temperatures were marginal inside walk in. A data log tag was placed in unit. I will come back to check on results. Permit expires 7/31/14. Correct the above.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Open drink above make table.
Correction: Personal drinks to have lids and straws. Worker discarded.
- 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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Uncovered green onions beside handsink. Bag of beef bones found on floor beside wok.
Correction: Relocated green onions due to possible splash from washing hands. Do not place food on floor.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) shrimp, vegetable rolls, pork 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. Owner placed appropriate date on foods.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Bean sprouts, rice noodles, wontons 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Cutting board found soiled.
Correction: Owner removed to clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following items were found dirty: interior of 2 door freezer, fryer cabinets, shelf under char grill, edges to large make table, interior of unused oven.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine has black mildew.
Correction: Clean and sanitize.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Bowl found in sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Walk in floor is in poor repair.
Correction: Repair. A part has been ordered.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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06/25/2014 | Routine | |
Other observations: Do not use newspaper to drain fried foods. Do not thaw at room temperature. Do not place food containers on floor. Time track foods on time control (tofu, shrimp, sprouts, noodles). Do not keep food on counter when you take your break--return to coolers. Do not keep scissors in water. Discussed Norovirus pamphlet with PIC. Please share with staff.
- Critical: Hands - When to Wash*
Observation: No handwashing observed when workers returned to kitchen.
Correction: PIC to instruct all workers about proper handwashing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bean sprouts at 49 F.
Correction: Keep ice on sprouts to maintain 41 F or lower. More ice was added during inspection.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No chlorine residual in dishmachine. Dishes were not being sanitized.
Correction: Machine was primed. This machine is to be tested daily.
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03/26/2014 | Risk Factor | |
Don't forget to date foods once removed from freezer. Work with smaller quantities of meats. When one tub is full place in cooler before beginning another container.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personnel drinking from an uncovered container 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. Glass was discarded.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Small bowls found dirty.
Correction: PIC removed.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands. Bowls found in sink.
Correction: The handwash facility identified above is to be used for washing hands only
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10/22/2013 | Risk Factor | |
Note: It was discussed placing dumplings on time control. Add to written policy. Note: provide chopsticks, tongs, spoons for dispensing toppings for soup. Worker to understand cross contamination. Permit issued. 50 ppm dishwash.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed worker grab bean sprouts with bare hands.
Correction: Sprouts were discarded. Tongs were placed in container.
- Food Storage - Clean and Dry Location
Observation: Food container on floor.
Correction: Elevate 6".
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Temperatures in small make table had increased due to hot tripe placed inside. Quail eggs 50 degrees. Tripe 107 degrees, dumplings 75 degrees.
Correction: Tripe to be cooled to 41 degrees before placing in make table. Tripe was removed. Recheck unit to ensure 41 degrees.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior of fryer cabinets are greasy.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Pipes to right at cook line are greasy. Floor in corner of cook line has build up.
Correction: Clean.
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06/11/2013 | Routine | |
When cooling soup surround pan with ice and water. Cooking temperatures were good. Hood filters and fan grills require cleaning. Next inspection will be for permit renewal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Bean sprouts at 50 degrees. Shrimp at 52 degrees.
Correction: Keep ice on sprouts to maintain 41 degrees or below. Keep ice level equal to food level to maintain 41 degrees. Shrimp was placed in one layer to help remain colder with ice.
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03/14/2013 | Risk Factor | |
Other observations: Clean dusty fan grills in walk-in. Do not thaw tendon on floor at room temperature. Thaw in refrigerator. Ensure food is dated when removed from freezer. Sanitize slicer by spraying with sanitizer after washing and rinsing.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed worker cutting raw pork, interrupt process and without washing hands open walk-in door then proceed to do other jobs. Cross contamination is possible.
Correction: Owner explained about proper handwashing to worker. He washed hands. Also make sure the handsink is used for this purpose, not the 3 compartment sink.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored over raw pork chops.
Correction: Raw chicken (because of its 165 degree cooking requirement) must be stored on bottom shelf. PIC corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Wontons at 72 degrees. These were found in a Styrofoam container nested above other foods in make table.
Correction: PIC discarded. Maintain at 41 degrees.
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12/05/2012 | Risk Factor | |
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