- Critical: Food Contact with Equipment and Utensils*
Observation: Noted a bottled water stored on top of a wanton. To be discarded.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
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09/01/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Noted marinating raw chicken stored above egg rolls in reach in. Corrected on site.
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.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Noted food in containers ( chicken) under 3 comp sink under sewer line. removed
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Non-Food Contact Surfaces
Observation: Noted handles of sandwich unit dirty, clean b) wall of walk in dirty clean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/25/2015 | Routine | |
- Critical: Hands - When to Wash*
Observation: All food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in that floured raw chicken wings, marinated raw beef and marinated raw pork observed stored on same shelf of walk-in refrigerator over sliced onions and cauliflower on bottom shelf. Observed bowls of marinated raw chicken strips and marinated beef strips stored on top of fresh Kai Choy in walk-in refrigerator.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw fruits and vegetables stored with ready-to-eat food (RTE) in that bowl of chicken leg/thigh portions observed stored on box of cabbage directly adjacent to a watermelon in walk-in refrigerator.
Correction: Prevent cross contamination by separating unwashed fruits and from RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Large metal container of fried rice hot observed holding at improper temperatures in rice warmer.
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) (repeated violation)
Observation: Barbecued pork portions cold holding at improper temperatures on top of bain marie cold holding unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the dry goods storage area and throughout the kitchen food prep area 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of lye is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items in that the container of lye was observed stored in dry goods room adjacent to plastic containers of flour, corn starch, rice,...etc.
Correction: Containers of lye must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator in that a can of black flag flying insect spray was observed stored in dry goods storage room adjacent to plastic containers of flour, corn starch, rice...etc.
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.
- Critical: Toxics - Restricted Use Pesticides - Criteria*
Correction:
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07/28/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in that floured raw chicken wings, marinated raw beef and marinated raw pork observed stored on same shelf of walk-in refrigerator over sliced onions on bottom shelf. Observed bowl of raw chicken wings stored on top of fresh Kai Choy in walk-in refrigerator.
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 - Hot Holding* (corrected on site)
Observation: Large metal container of fried rice hot observed holding at improper temperatures in rice warmer.
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) (repeated violation)
Observation: Steamed shrimp, raw marinated pork strips and raw marinated chicken strips observed cold holding at improper temperatures on cold table with top cover left continually open.
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.
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01/27/2014 | Routine | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required in that a container of sweet and sour chicken pieces stored in a plastic bowl observed nesting directly on top of and in direct contact with fried boneless chicken pieces in walk-in refrigerator.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination in that plastic container of boneless chicken observed stored on floor adjacent to prep table opposite handwash sink in rear food prep area.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Paper restaurant menus observed being used to absorb oil that has drained from fried wontons chips in rear dry storage area and egg rolls in walk-in refrigerator. The food contact surface of the paper menus utilized to absord oil from fried wonton noodles and egg rolls is not safe.
Correction: Replace the paper menus prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents in that screen door in rear food prep area adjacent to walk-in freezer left partially open at the top of door allowing insects to enter.
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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08/19/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in that 4 meat cleavers observed stored wedged between edge stainless steel food prep table and side of soiled cold table unit
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* (corrected on site)
Observation: Battered raw chicken strips and battered raw shrimp cold holding at improper temperatures in that both food items observed stored in a stainless steel bowl on top of cold table.
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents in that rear screen door is not self-closing nor tight-fitting.
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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04/08/2013 | Routine | |
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