The Person in Charge has food safety certification. An employee health policy is posted. Violations were quickly corrected. Hot and cold holding are at acceptable levels. Food contact surfaces generally appear clean. We discussed: re-use of soy sauce buckets (allowed if gaskets are removed from lids)
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken is stored in a manner that may cause cross contamination of ready-to-eat foods (RTE) below: cooked chicken and lo mein noodles..
Correction: Store raw animal foods below RTE foods to prevent potential cross contamination. An employee moved the chicken to the bottom shelf.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: A spoon handle is covered by dry rice in a bulk bin. The ice scoop is completely covered with ice.
Correction: Store in-use utensils or dispensing utensils with handles out of the food to prevent bare hand contact of food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Correction:
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wet wiping cloths are stored on loose on tables.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. The clothes were placed in a sanitizer solution.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wet wiping cloths are not stored in a sanitizer solution between uses.
Correction: Wet wiping cloths are not stored in a sanitizer solution between uses.Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. The clothes were placed in a sanitizer solution.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wet wiping cloths are not stored in a sanitizer solution between uses.
Correction: Store wet wiping cloths in a chemical sanitizer at the proper concentration between use. The clothes were placed in a sanitizer solution.
- Food Storage - Clean and Dry Location (corrected on site)
Correction: Bags of food are stored directly on the walk-in freezer floor.Store food on shelves to prevent potential contamination of packaging.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bags of food are stored directly on the walk-in freezer floor.
Correction: Store food on shelves to prevent potential contamination of packaging.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Fried rice (made from previously cooked rice) was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. A second reheating yielded a temperature of 166°F.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Fried rice (made from previously cooked rice) was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Fried rice (made from previously cooked rice) was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.Rapidly reheat food for hot holding to 165°F or above within 2 hours. A second reheating yielded a temperature of 166°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Prepared ready-to-eat (RTE) foods in the walk-in refrigerator were made over 24 hours ago but are not properly dated for disposition.
Correction: Mark the "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. Cold hold the foods at 41°F or below, and serve or in 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Many of the stainless steel pans are stacked while wet after cleaning and chemical sanitization.
Correction: Allow equipment to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Correction:
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A can of shaving cream is stored above bottled drinks.
Correction: Store chemicals and non-food agents in a manner to prevent potential contamination of food, beverages and food contact surfaces (equipment, utensils and disposables such as napkins, cups and to-go trays).
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08/31/2015 | Routine | |
The Person-in-charge (PIC) and staff quickly corrected most of the violations. These good conditions are noted: the PIC can correctly identify cooking temperatures
- Critical: Demonstration of Knowledge*
Observation: The person in charge cannot explain and has nothing in writing about his responsibility to apply an employee health policy. He was not able to identify symptoms or infections associated with foodborne illness.
Correction: The person in charge (PIC) must be knowledgeable about foodborne disease prevention, train employees to report symptoms and infections, and restrict or exclude employees as necessary. The infections include: Hepatitis A, norovirus, Shigellosis, Typhoid Fever, and enterohemmorhagic E. coli. A sample Employee Health policy was information in English, with basic information provided in Mandarin.
- Critical: Employee Health
Observation: Since the PIC can't identify infections or symptoms requiring restricted or excluded, he would be unable to apply these restrictions or exclusions when necessary.
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees are eating on the make table in the kitchen.
Correction: Provide a designated area where employees may eat without exposing food and clean equipment to possible contamination. The employees moved their food, then cleaned and sanitized the make table.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Soiled utensils in a soiled cup are stored on the ingredients shelves. Two of five meat cleavers hanging on the magnetic knife rack are visibly soiled.
Correction: Clean and sanitize these surfaces for food contact. Employees washed, rinsed, sanitized and air dried all utensils.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizer solution concentration in the 3-bay sink and the wet wipes buckets measures in excess of 200 ppm.
Correction: Mix chlorine sanitizer solution to a concentration of 50-100 ppm. The operator diluted the solutions to an accpetable concentration. The Person in Charge diluted both sanitizer solutions to < 100 ppm.
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05/19/2014 | Risk Factor | |
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