- Observed small containers of cooked rice, cooked egg rolls, cooked sweet n sour chicken sitting on the prep counter next to the fryers that was unlabeled and 67-77°F. These foods were voluntarily discarded by the manager. Food must be kept hot 135°F or higher) or cold (41°F or colder). Do not store food at room temperature. Per manager, these are small working containers that are left out during busy times.
- Found chlorine sanitizer in the 3-compartment sink at >200 ppm. Maintain at 50-100 ppm. Corrected to 50 ppm.
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02/01/2016 | Follow-up | 90 |
- Observed sugar, salt, msg on a cart at the wok line. Also, observed spices on a shelf across from the wok line that were unlabeled. Label foods that are not in their original containers.
- Observed cooked and cooled chicken in the wok prep cooler that was unlabeled. Food that is cooled down must be labeled with both the date and time of onset of cool down. This food was discarded by the manager.
- Observed chicken, sauces, and vegetables stored uncovered in the wok prep coolers. Cover foods in storage to prevent contamination. Also, provide a splash shield or barrier between the dry storage shelf and the 3-compartment sink drainboard.
- Observed the scoop stored with the handle down in the bulk sugar. Store with the handle up to prevent contamination. Corrected.
- Observed an employee wash his hands for only about 5-10 seconds and shut off the faucet with his bare hands, re-contaminating them. Employee was retrained on proper hand washing procedures immediately by inspector and rewashed his hands correctly. Manager must retrain all employees on proper hand washing procedures and submit documentation to the Tazewell County Health Department, Attn: Kim by 2-9-16.
- Paint or seal bare wood bulk rice shelf in the small storage room. Dispose of the broken and cracked plastic food container on the clean dish drainboard. Food contact surfaces must be smooth, durable, non-absorbent, and easily cleanable.
- The sanitizer water in the 3-compartment sink was at 0 ppm chlorine. Maintain at 50-100 ppm. Corrected to 50 ppm.
- The insides of the small coolers in the kitchen and the shelves in dry storage had a build up of food debris. Wash, rinse, and sanitize these areas.
- The floors had a build up of debris under and around the equipment and storage shelves. Clean the floors.
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01/26/2016 | Regular | 77 |
- Observed dispensing utensil in a bulk bin with the handle in the food. Ensure dispensing utensil handle is extended out of the food.
- Observed employee eating in the kitchen. Employees must eat only in designated areas. Discussed eating and good hygienic practices with staff.
- Observed rusting metal racks next to the 3 compartment sink. Reseal or replace.
- Observed wiping cloths stored on counters throughout facility. Wiping cloths must be stored in sanitizer solution when not in use.
- Facility is not in compliance with the food handler requirements. Ensure all staff receives food handler training within 30 days of hire.
- There was no FSSMC at facility when I arrived for inspection. A FSSMC employee must be present at all times. There is currently only one food manager who works at the facility. It is recommended that other staff members obtain their FSSMC certification.
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10/29/2015 | Regular | 92 |
- Observed one container of rice in the walk in cooler that was labeled 10:00 AM. At 2:00 PM this rice was temped at 149 F. This container of rice was voluntarily disposed of at the time of this inspection.
- Observed prepared potentially hazardous food in coolers at facility that were not labeled. Ensure all potentially hazardous food is labeled.
- There are no thermometers in the freezers in the dry storage room. Provide thermometers.
- Observed eggs stored on the top shelf above produce in the walk-in cooler. These eggs were removed from the cooler at the time of this inspection.
- Observed uncovered food items in coolers throughout facility. Ensure food is covered during storage.
- Observed food items stored in containers on the floor of the walk in freezer. Food must be stored a minimum of 6
- Observed single service items used in place of serving utensils in bulk containers. Ensure proper serving utensils are used and are stored with the handles extending out of the food.
- Observed a pair of single service gloves stored in the door of the refrigerator across from the fryer. Per the owner, these gloves remain in the fridge and are used to grab items from the fridge to bring to the fryer. I explained to the owner that gloves may not be re-used. These gloves were discarded at the time of this inspection.
- Observed staff without the use of hair restraints. Ensure proper hair restraints are worn.
- Observed food stored in refrigerators and freezers in grocery bags. Ensure all food is stored in food-grade storage containers.
- Observed cutting board that had deep grooves and a crack throughout the middle of the board. This was voluntarily disposed of by staff at the time of this inspection.
- Observed electrical outlet cover in dry storage that is cracked, Replace. Observed un-treated wooden crate on floor in kitchen. Remove or seal. Observed untreated wooden shelving in dry storage. Remove or seal. Observed rusting shelving in walk-in cooler. Replace or reseal.
- Observed wiping cloths stored on countertops and in the women's restroom. Ensure wiping cloths are stored in sanitizer solution when not in use.
- Observed debris accumulation on the following items/surfaces: The chest freezer in the dry storage room, The light switch to the walk in freezer, and Tupperware used to store spices. Wash, rinse, and sanitize these items/surfaces and ensure routine cleaning.
- Observed a garbage can directly in front of a handsink. Observed a pot lid placed in a handsink. Handsinks must be accessible at all times. These items were removed at the time of this inspection.
- Observed missing floor tiles in dry storage room. Replace.
- Observed debris accumulation on walls in facility. Clean.
- Observed unpainted dry wall in dry storage room. Paint or seal. Observed missing ceiling tile in dry storage room. Replace.
- Observed a box of detergent stored over a box of food. Chemicals must be stored below and physically separate from food items. This box was removed at the time of this inspection.
- Observed chemical spray bottle that was not labeled. Per the facility owner this bottle contained degreaser and was labeled at the time of this inspection.
- Observed unnecessary items stored with food service items in back utility area. Remove unnecessary items and ensure fans and personal belongings are not stored with food service items.
- Facility is not cooling down food items properly. Example: On 5/21/15 Sweet and sour chicken was documented at 1:50 pm at 196 F, 122 F at 3:55 PM, and 62 F at 6:15 PM. Provide 2 weeks of cool down documentation to this department by
- Facility has not met food handlers requirements. Ensure all employees who do not have FSSMC certification have received their food handler certification by 8/15/15.
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07/15/2015 | Regular | 48 |
- Observed raw pork in container in kitchen that was at 46 F. Ensure all potentially hazardous foods are being held and stored at 41 F or below. Ensure HACCP recipes are followed. Pork was moved to cooler at time of inspection.
- Observed several items in the walk in cooler that were not covered. Observed dry rice that was not covered. Ensure food items are covered at all times.
- Observed kitchen staff without any hair restraints. Ensure effective hair restraints are worn.
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02/27/2015 | Regular | 92 |
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