This was a routine inspection. Thank you for implementing suggestions from previous inspections. Cooling methods were very much in compliance. Train the line chef to cook chicken thoroughly in the wok. The next inspection will be in approximately six months.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time: singapore rice noodles. Chicken was measured at 154F.
Correction: Raw animal foods such as poultry shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. Chicken was re-cooked to proper temperature
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11/10/2015 | Risk Factor | |
This was a routine inspection. There must be hot water at the handsink in the kitchen. Handwashing is more effective with the use of hot water. Do not handle any ready to eat foods with bare hands. Wash hands before putting gloves on. Change gloves when changing tasks. Head chef is knowledgeable about food safety subjects he was asked about. Do not lose sight of the small things such as washing hands and changing gloves when necessary. The next inspection will be in approximately six months.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Provide hair coverings - hats - for employees working with food in the kitchen.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: fried shrimp
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Employee donned gloves.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walkin refrigerator and walkin freezer
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Foods were covered.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: There was no hot water at the kitchen handsink.
Correction: Repair the handsink within 72 hours.
- Outer Openings, Protected / Screen Requirements
Observation: Screen door does not close tightly in the back door frame. Large gap allows pests to enter the kitchen.
Correction: Repair the door to make it close tightly in the door frame.
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06/15/2015 | Routine | |
Today's visit was to conduct a Risk Factor Assessment. Violation observed was corrected during the time of the inspection.
Found that the 2nd Owner/Manager has Certified Food Manager (CFM) License that has expired. Recommend that he take steps to renew the CFM License to ensure that a CFM is present during all operating hours.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN STORED ON SHELF ABOVE SHRIMP AND CRAB MEAT IN THE WALK-IN FREEZER.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
RAW CHICKEN WAS RELOCATED TO ANOTHER SHELVING UNIT.
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10/22/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. The critical violation observed was corrected during the time of the inspection. In addition, the easily correctable non-critical violations were corrected at the time of the inspection.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed shrimp and scallops stored on shelf with raw chicken in the walk-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). The shrimp and scallops were re-located to another shelf.
- Ventilation Hood System / Drip Prevention (corrected on site)
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food-contact surfaces below. Observed that the drip pans/troughs are missing below the filters of the hood system.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items. The Certified Food Manager replaced the missing drip pans/troughs for the hood system. Appears that they were previously removed for cleaning.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Found broken ambient air thermometer present inside of the 1-door refrigerated prep unit.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Provided new thermometer to the Certified Food Manager to place inside of this refrigerator unit.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Observed plates and bowls that have been cleaned not stored covered or inverted.
Correction: Clean plates and bowls shall be stored covered or inverted to prevent contamination. The Certified Food Manager placed plates and bowls inverted on storage shelf.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Observed single use bowls stored unprotected at the cookline..
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. The Certified Food Manager placed the bowls in a plastic sleeve and inverted them on a shelf at the cookline.
- Floor / Wall / Ceiling / Cleanability
Observation: Wall surface beneath the kitchen hand sink is not smooth and easily cleanable.
Correction: Refinish wall area beneath the kitchen hand sink so that it is smooth and easily cleanable.
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04/14/2014 | Routine | |
This inspection was to investigate complaint received on October 21, 2013 stating that person had dinner at this establishment last Thursday and food taste different. Person experienced food borne illness like symptoms afterwards. Discussed with the certified food manager employee health policy, good hand washing practices and importance of risk factors found during the risk factor assessment conducted today.
No violation noted during this evaluation. | 10/23/2013 | Complaint | |
The purpose of this visit was to conduct a Risk Factor Assessment. All violations observed were corrected during the time the inspection.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed sheet pans of raw chicken stored on shelf above raw beef and raw pork inside of the walk-in freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
SHEET PANS OF THE RAW CHICKEN WERE RELOCATED TO THE LOWEST SHELF OF THIS WALK-IN UNIT.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Raw Chicken and Raw Shrimp stored on shelf close to door inside of the walk-in refrigerator observed @ 43 F and 42 F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. RAW CHICKEN AND SHRIMP WERE RELOCTAED TO THE WALK-IN FREEZER. FOUND THAT THE WALK-IN COOLER WAS SET TO 41 F. WALK-IN REFRIGERATOR IS SMALL AND HAS BEEN OPENED FREQUENTLY. UNIT WAS RESET TO LOWER TEMPERATURE. AMBIENT AIR TEMP OF UNIT WAS OBSERVED AT 35 F AT THE END OF THE INSPECTION.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the kitchen handwashing sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED HAND WASH POSTER IN SPANISH LANGUAGE. POSTER WAS PLACED UP AT THE KITCHEN HANDSINK.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the wet wiping clothes bucket sanitizing solution was measured above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of this sanitizing solution between 50 ppm and 100 ppm. Verify concentration using the appropriate test kit. EMPLOYEE DUMPED SOLUTION AND PREPARED NEW SANITIZING SOLUTION. OBSERVED CONCENTRATION @ 100 ppm.
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10/23/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. All violations observed during the inspection were corrected immediately.
Water Heater: AO Smith BT 80 230 with 75, 000 BTU input and Recovery Rate of 76.8 GPH at 100 F rise.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken stored above raw beef on shelf in the walk-in freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Observed bulk storage containers of salt and sugar are not labeled with name of product.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label (corrected on site)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Observed hot water at the 3-compartment sink at 100 F
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. Water heater setting was adjusted. 110 F hot water is now being provided.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Found that a hand washing poster is not present at the kitchen handsink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Provided hand wash poster in Spanish language. Poster was put up at the kitchen handsink.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizing solution of the wiping cloths buckets was measured at 400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine sanitizing solution at 50 -100 ppm. Verify concentration using the appropriate test kit. Solution was dumped out and replinished. Observed new chlorine sanitizing solution of the wiping cloth buckets @ 100 ppm.
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04/10/2013 | Routine | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: AO Smith BT 80 230 which uses 75,000 BTU
*Dish Machine: - N/A
EHS provided manager with the following handouts: Employee Health (red folder) in English, Chinese and Spanish.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:-----flour, sugar and salt.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: ---Slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the kitchen handsink are leaking.
Correction: A plumbing system shall be maintained in good repair.
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12/18/2012 | Routine | |
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