Food suppliers include Best Foods Co., Golden Dragon Seafood, and Meyouh Foods. All food is served fully cooked per PIC. Soups are made daily. White rice is cooled for fried rice. Discussed cooling
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled food containers on work station near wok line.
Correction: Recommend labeling all 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: Observed wet wiping cloths improperly stored between use. Observed wet wiping cloths stored on prep table/ counter in between use.
Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed shell eggs and pork wontons cold holding at improper temperatures. Observed shell eggs on the shelf at 62 F
Correction: PIC stated these had been out of refrigeration less than 1 hour to use for fried rice during lunch rush. Observed pork wontons in a cooler with ice at 44 F. PIC stated the wontons were brought out from walk in cooler at 11:15am.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed white rice and garlic in oil mixture, 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: Recommend discarding the 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. PIC stated the white rice was removed from the walk in cooler at 11:30am (30 minutes prior) and is fried upon order. PIC labeled the white rice with a 4 hour discard time. PIC stated garlic and oil mixture on wok line was prepared within the last hour and labeled with a 4 hour discard time.
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11/12/2015 | Routine | |
Follow up to standardization visit. Written time control plan completed for garlic in oil. Observed garlic in oil in prep unit at 81 F. PIC stated this was cooling and had been out of the prep unit from 11:30am-1:00pm. Recommended PIC place mixture in the walk in cooler and ensure it cools to 41 F by 3:30pm or discard--corrected. Form 1B provided in Chinese. PIC stated floor drain at bar was serviced by plumber and is properly working
No violation noted during this evaluation. | 07/28/2015 | Other | |
Facility is now closed on Mondays. Food suppliers are Best Food Co., Meyouh Foods, Inc., and Golden Dragon Seafood. Chicken, beef, and pork are received raw, fresh and seafood is received raw, frozen. Soups are made daily. Rice is cooled for carry over for fried rice. Discussed cooling. Discussed employee health and EHS provided Form 1B. Reminded PIC to not store knives in between equipment and ensure that all food containers are stored with a lid or cover. Dodson is the LPCO and services facility monthly. Fire suppression system serviced 10/ 2014. Recommend cleaning hood vents
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed several TCS (time temperature controlled for safety) foods in the fryer (2 door) prep unit cold holding at improper temperatures > 41 F. Observed egg rolls at 46 F, breaded chicken at 47 F, spring rolls at 48 F, spare ribs at 47 F, and vegetable rolls at 48 F. PIC stated these had been in the unit overnight and was not sure how long they had been cold holding > 41F. PIC stated he adjusted the unit warmer in the morning, about 11am, because it was freezing/ icing. No temperature logs were available. Temperatures taken at 3:15pm. Observed spring rolls at 47 F and breaded chicken at 48 F in the prep reach in cooler
Correction: PIC stated these were placed in the unit < 4 hours prior. Observed lo mein noodles at 52 F in the 3 door prep unit. PIC stated these had been out during lunch for 1 hour. Observed raw pork, waiting to be prepped, on the prep table at 50 F. PIC stated this had been taken out for prep 1.5 hours prior.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) pork wontons, lo mein noodles, rice, and spring rolls in the refrigeration unit not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed the food-contact surfaces of metal pans not sanitized after cleaning and before use. Observed the dishmachine not properly sanitizing and chlorine sanitizer at 0 ppm.
Correction: Recommend after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. PIC primed the lines and dishmachine was then observed with chlorine sanitizer at 100 ppm. Recommend having alarm serviced to alert employees when dish machine is not properly sanitizing.
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03/25/2015 | Risk Factor | |
Discussed menu. All items cooked. Only item RTE is noodles for soup. Gloves are used with these. Discussed handwashing. Rice and egg rolls made in advance. Discussed cooling methods for these. Discussed Employee Health. Discussed food vendors. Very clean facility.
No violation noted during this evaluation. | 12/18/2014 | Routine | |
Reminder to prime line when changing chlorine bucket. Invoice observed for grease trap pump out.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) (multiple cans observed with severe dents at tops and bottoms of #10 cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: hotel sheet pans.
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.
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12/09/2013 | Routine | |
No critical violations observed. Overall, facility is very clean and organized.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The drain line from the bar soda nozzle is slow to drain. Service call made and item corrected.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/27/2012 | Routine | |
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