Food suppliers are NYW trading LLC, Toms Meat, Sealand Seafood, and A&A Food Service. EHSS discussed the following with the person in charge (PIC):
1. Setting up the 3 compartment sink to clean and sanitize equipment. EHSS observed the sink set up for wash-sanitize-rinse. PIC corrected to wash-rinse-sanitize.
2. Recommend ensuring foods are stored at least 6 inches off the ground.
3. Recommend not re-using manufacturers containers, these are intended for one use.
4. Form 1B is used for employee health policy.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Wonton soup (130°) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic/Oil mixture (58°) on the cook line cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/17/2015 | Risk Factor | |
Food suppliers are NYW trading LLC, Toms Meat, Sealand Seafood, and A&A Food Service. Discussed employee health, form 1B is used and signed by employees. Discussed cooling procedures for egg rolls and chicken. No changes to menu. Discussed time control of chicken and egg rolls. Person in charge knowledgeable of 4 hour time control plan, but EHS did not observe a written plan or items marked for disposition.Overall clean facility.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed scoop for pork and sugar sored in containers without the handle up.
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: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Cooked Chicken and Egg Rolls for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. 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. EHS assisted person in charge in developing a written procedure.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. Person in charge cleaned the cavity of the microwave at time of inspection.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination in prep area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Personal Care Items - Storage (corrected on site)
Observation: Personal medicines stored in such a way that they could contaminate food or equipment in the prep area.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. Person in charge removed the medicines from the prep area.
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07/21/2015 | Routine | |
Food Suppliers are NYW trading, Toms meats, A&A, and Sealand Seafood.
Discussed the following with the person in charge (PIC):
1. Employee health, observed signed and posted Form 1B.
2. Cleaning and sanitizing food contact surfaces and utensils, and setting up the three compartment sink.
3. Cooling procedures and parameters for meats and soups.
4. No foods are offered undercooked, no consumer advisory necessary.
5. Storing all foods at least 6 inches off the floor.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee restroom.
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
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine Sanitzer (>200ppm) from wiping cloth bucket being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine santizer (50-100ppm) that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/26/2015 | Risk Factor | |
Food suppliers are A&A Food Service, NYW Trading LLC, Tom's Meats & Produce, and Sealand Foods. Chicken, pork, beef and seafood received frozen, raw and thawed prior to cooking. Soups and rice are made daily and discarded each night. Chicken, egg rolls and wontons are cooked and cooled. Discussed cooling. Per PIC, no food served raw or undercooked. Egg rolls and breaded cooked chicken (by fryer) on 4 hour time control
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash her hands before donning gloves and engaging in food preparation.
Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee use tongs to place raw chicken wings in fryer and then use the same tongs for cooked chicken without cleaning and sanitizing the tongs in between.
Correction: Recommend using only cleaned and sanitized utensils or equipment during food preparation. Recommend using separate tongs for raw and cooked foods or cleaning and sanitizing the tongs after being used for raw animal foods and before using with cooked or ready to eat foods to prevent cross contamination. Recommend discarding cooked chicken touched with contaminated tongs.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Observed the nonfood contact surface of the cardboard and egg crates used to line shelves and/or store containers on top not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Recommend discarding cardboard and egg crates and ensuring that nonfood contact surfaces exposed to splash, spillage, food soiling, or that requires frequent cleaning is smooth, durable, and nonabsorbent.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Observed manufacturer containers reused for the storage of vegetables and sauces.
Correction: Recommend discontinuing the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed the food-contact surfaces of the dishes and storage containers in the 3 basin sink not sanitized after cleaning. PIC stated dishes are washed, sanitized and then rinsed. Observed chlorine in 3 basin sink < 10 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 filled sanitizing portion of 3 basin sink with chlorine sanitizer at 100 ppm and sanitized dishes,
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floor/ wall behind the cook line in need of cleaning.
Correction: Recommend cleaning. 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.
- Personal Care Items - Storage (corrected on site)
Observation: Observed personal items, including children's toys and books, stored in such a way that they could contaminate food or single service articles.
Correction: Recommend that all personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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08/21/2014 | Routine | |
Discussed the details of the complaint with the person in charge. The children are not permitted in the kitchen. The person in charge agreed to ensure that the children remain in the dining area and/or the area of the cash register/drink cooler. The children will not go beyond the location of the drink cooler (entrance into the kitchen).
- Person in Charge (corrected on site) (repeated violation)
Observation: Unauthorized personnel, the person in charge's sister (10 yrs old), in the food preparation area of the kitchen upon arrival.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
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07/18/2014 | Complaint | |
Food suppliers are Tom's Meats, NYW Trading, Sealand Foods, and A & A Food service. Soups and rice are made daily. Discussed cooling and methods. Observed good date marking. Observed good hand washing technique and glove use. Discussed employee health
- Person in Charge (corrected on site)
Observation: Observed unauthorized personnel, such as children or customers, in the food preparation, food storage, or warewashing areas.
Correction: Recommend removing unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dishes and utensils not being properly sanitized. Observed the concentration of chlorine sanitizer in the 3 basin sink too low
Correction: observed at 10 ppm.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the hand washing lavatory.
Correction: Recommend that 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, 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
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01/30/2014 | Risk Factor | |
No cooking observed during the inspection. Recommend replacing the rear overhead light. Recommend obtaining proper chlorine test kit to measure in the range of 50 to 200 ppm.
No violation noted during this evaluation. | 10/10/2013 | Follow-up | |
Suppliers are NYW Trading, Tom's Meats and Sealand Foods. Fire suppression system serviced April 2013. Soups and rice are made daily and discarded at night. Egg rolls and cooked chicken on 4 hour time control by fryer during lunch
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed food in the freezer stored in grocery bags.
Correction: Recommend using only cleaned and sanitized utensils or equipment during food preparation and storing food in containers that are able to be cleaned and sanitized or in single-use containers..
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths improperly stored between use. Observed wiping cloths stored in sanitizer at a concentration too low
Correction: observed chlorine sani bucket at < 10ppm.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed chicken entree not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed final cooking temperature of chicken entree at 156 F.
Correction: Recommend continuing to cook the chicken to heat all parts to 165°F or above for 15 seconds. PIC continued cooking to 182 F.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed the person in charge not able to provide a food temperature measuring device for checking cooking and holding temperatures of food.
Correction: Recommend obtaining at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed walls throughout the facility (behind dry storage, above 3 basin, and above slicer/ knife storage) in need of cleaning.
Correction: Recommend increasing the frequency of detailed cleaning at these locations. 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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10/02/2013 | Routine | |
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