- Proper eating, tasting, drinking or tobacco use (-2 points)
Employees shall not eat, drink, or use tobacco in non-designated areas where contamination may result. (113977) An employee shall not use a utensil to taste food more than once without being properly washed, rinsed and sanitized between uses. (113976)
Observed open employee drink stored on shelf above open container of rice. Employee moved container of rice to walk-in refrigerator. Discontinue storing personal drinks above retail foods. Store employee food/drinks in designated area only.
- Food in good condition, safe and unadulterated (-2 points)
All food shall be manufactured, produces, prepared, compounded, packed, transported, kept for sale, and served so as to be pure and free from adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3)
Observed open container of vegetables stored above floor beside handwashing sink. Observed no separation or splash guard protecting foods. Discontinue storing foods in areas that may lead to contamination.
Observed open containers of food stored inside walk-in refrigerator. Store foods in a manner to prevent contamination (i.e. covered).
- Adequate ventilation and lighting
1
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
- Equipment, utensils and linens: storage and use (-1 point)
All clean and soiled linen shall be properly stored
non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) Pressurized cylinders must be securely fastened to a rigid structure. (114172)
- Equipment/Utensils - approved
g
Non-critical Violation
- Hands clean and properly washed
4
Employees are required to wash their hands: before beginning work
- Proper hot and cold holding temperatures (-2 points)
Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
Measured temperature of spicy orange chicken at 104F in container on steam table. Measured temperature of spicy chicken wings at 130F. Measured temperature of half & half creamer at 50F in pitcher inside small refrigerator. Maintain all potentially hazardous foods at approved temperatures.
- Proper cooling methods (-2 points)
All potentially hazardous food shall be RAPIDLY cooled from 135F to 70F, within 2 hours, and then from 70F to 41 F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers
separating food into smaller portions
- Food Worker Certification (-2 points)
All food handlers shall obtain a valid food worker certificate within 14 days of employment. (33.0410, 33.044)
Observed at least one food worker card expired. Obtain valid card and fax copy to FIRST program along with name list. Fax: 909-387-4272
- Wiping cloths: properly used and stored (-1 point)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
Observed cloth towel used as liner for cutting board on prep table. Discontinue using absorbent cloth towels as liners for equipment.
- Adequate handwashing facilities supplied & accessi (-2 points)
Handwashing soap and towels or drying device shall be provided in dispensers
dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
Post inspection comments:
Violations shall be corrected immediately. Failure to comply may result in additional inspections charged at $104 per hour and/or further action.
|
1/14/11 | Inspection - Routine | 80 |
- Adequate handwashing facilities supplied & accessi (-2 points)
Handwashing soap and towels or drying device shall be provided in dispensers
dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
- Warewashing facilities: installed, maintained, use (-1 point)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) A thermometer must be readily available to monitor the temperature of the water at the warewashing sink. A warewashing sink used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after each use.
Observed sprayer nozzle dripping at warewashing sink. Repair equipment as needed to prevent water dripping.
- Wiping cloths: properly used and stored (-1 point)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
Observed wiping towels stored on prep surfaces out of sanitizer solution. Store wiping towels in approved sanitizer solution between uses.
Observed wiping towel used as liner for cutting board on front serving line prep table. Discontinue using absorbent cloth towels as liners for equipment.
- Food separated and protected (-1 point)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) All food shall be stored, prepared, displayed or held so that it is protected from contamination.
Observed raw shell eggs stacked above ready-to-eat food inside walkin refrigerator. Store raw shell eggs and poulty products below other foods to prevent contamination.
- Toxic substances properly identified, stored, used (-1 point)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2) An insecticide, rodenticide, or other pesticide must be used in accordance with the manufacturer's instructions.
Observed unlabeled chemical spray bottle stored near open retail food in back storage room. Properly label chemical spray bottles and store in designated area only.
- Food contact surfaces: clean and sanitized (-2 points)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Observed employee cleaning knife with cloth towel. Ensure all foodware is properly washed, rinsed and sanitized.
- Equipment/Utensils - approved
g
Non-critical Violation
- Proper eating, tasting, drinking or tobacco use (-2 points)
Employees shall not eat, drink, or use tobacco in non-designated areas where contamination may result. (113977) An employee shall not use a utensil to taste food more than once without being properly washed, rinsed and sanitized between uses. (113976)
Observed open drinks store on prep tables in food prep area. Discontinue eating/drinking or storing drinks in food prep areas.
- Proper hot and cold holding temperatures (-4 points)
Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
Measured the following food temperature violations at from steam table: egg rolls at 123F, fried wontons at 123F, BBQ pork ranging from 121F to 140F. Maintain all potentially hazarous foods at approved temperatures (i.e. 135F and above)
|
9/2/10 | Inspection - Routine | 85 |
No violation noted during this evaluation.
Post inspection comments:
Notes: Posted A Card. Updated manager's Serve Safe. | 3/9/10 | Inspection - Routine | 93 |
No violation noted during this evaluation.
Post inspection comments:
A grade posted.
Food worker cards in compliance. | 11/16/09 | Re-score Grade Inspection | 94 |
No violation noted during this evaluation.
Post inspection comments:
C grade posted.
Business card provided.
Re-score worksheet provided.
Food worker worksheet provided. | 10/30/09 | Inspection - Routine | 70 |
| No violation noted during this evaluation. | 3/19/09 | Inspection - Routine | 94 |
No violation noted during this evaluation.
Post inspection comments:
Food safety manager certificate: Henry Young
Expiration date: 2-26-2011 | 8/21/08 | Inspection - Routine | 90 |
No violation noted during this evaluation.
Post inspection comments:
A F.I.R.S.T. DVD given to owner. Observed four employees missing the food handler cards. | 3/4/08 | Inspection - Routine | 95 |
| No violation noted during this evaluation. | 11/15/07 | Inspection - Routine | 92 |
Report review
Restaurant representatives - add corrected or new information about LITTLE BEIJING, 967 KENDALL DR STE E, San Bernardino, CA »