All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods are cold holding at improper temperatures: sweet and sour chicken- 44*F, crab rangoon- 44*F, chicken unbreaded- 44*F, beef- 45*F.
Correction: The thermostat was set at the least cold setting. The thermostat was adjusted to make the units ambient air temperature colder. Monitor temperatures in this unit to ensure the foods cool to 41*F or lower. If the temperature of the unit does not drop, relocate foods to another unit and discontinue storing foods in this unit until the unit is repaired or replaced.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "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. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Two containers of chicken and a container of noodles 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. A time labeled 12-4pm was placed on chicken by the grill shortly after the inspection began. It was asked that a time be placed on the noodles that were said to be on time control as well.
Correction: 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Scoops stored in non-potentially hazardous bulk foods were observed excessively soiled.
Correction: Clean the surface of scoops at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of 409 cleaner was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Container of 409 cleaner stored on canned soda rack in dining area.
Correction: Containers of chemicals must be located in an area that is not above/with food, equipment, utensils, linens or single service items.
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12/09/2015 | Risk Factor | |
This is a follow-up inspection to ensure the homestyle refrigerator is cold holding at proper temperatures. The make table cold holds foods at proper temperatures. The homestyle refrigerator has been replaced and is cold holding foods at proper temperatures.
No violation noted during this evaluation. | 08/10/2015 | Follow-up | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Employee Health document provided.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods are cold holding at improper temperatures:
>>egg roll top shelf (45*F), chicken (47*F), egg roll bottom shelf (44*F), pork (47*F) in the homestyle refrigerator- the ambient air temperature of the unit is 41.3*F
>>chicken (46*F), pork in top of unit (44*F), noodle (45*F), pork in bottom of unit (44*F)- the ambient air temperature of the unit is 45.7*F.
Correction: The ambient air temperature of the make table and homestyle refrigerator is not cold enough to sustain proper cold holding temperatures of foods during busy times. Relocate foods to the walk-in cooler until the units are serviced/repaired and set to a temperature that is capable of cold holding foods at 41*F or lower. Once foods are moved back into the units take temperature of the food to verify the foods remain 41*F, or lower. The foods are also frequently pulled out when an order is received. It is suggested that tongs or a scoop is used to dispense foods instead of removing the whole container.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
>>The cutting boards used for prep are very scored/pitted. Due to the condition of the cutting boards they can't be effectively sanitized and food particles and other debris is stuck in the score marks
>>The insides of some food containers have build up and some dispensing utensils have caked up food on them
Correction: Discontinue using these cutting boards for food prep until they are resurfaced, or replace with new cutting boards. Ensure food containers and utensils are cleaned thoroughly.
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07/30/2015 | Risk Factor | |
All food temperatures taken were internal. Notes: The bare wood on shelf beside the three compartment sink needs to be sealed. Walls need to be cleaned by back handsink and three compartment sink. The floors are kept very clean.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed raw chicken and beef stored over ready to eat food that was not stored in packages, covered containers, or wrapped.
Correction: Prevent biological croos contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Single service containers are used and have no handle. A handle helps prevent the surface handled by the hand from coming in contact with the food.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use, two wiping cloths were observed stored on prep tables and not in a sanitizing solution that prohibits the growth and spread of bacteria to surfaces.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. A wiping cloth bucket was prepared with sanitizer.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: A soiled wiping cloths was in use and in contact with a prep knife (this wiping cloth had a odor and did not appear to be new).
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil and should not be used if left setting out for a period of time and have not been kept in a wiping cloth bucket with sanitizer.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a commonly wet or soiled location: a pan of egg rolls is stored on top of garbage can with garbage in it while doing food prep (they were using the surface to place the large pan because they had no room to put it), an open container of rice is stored next to the mopsink, as well as other food containers.
Correction: Protect food from contamination by storing the food in a clean and dry location. Provide a splash guard at mopsink if foods are to be stored in that location.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The 3 small yellow cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Food storage containers (all of them) on clean dish shelf above three compartment sink, 3 knives on magnetic knife rack, and the sifter hanging on wall at three compartment sink.
Correction: Clean and sanitize these surfaces for food contact. Dishes were put in three compartment sink to be rewashed. Ensure all food and grease is scrubbed off of dishes on the outside of container and on the inside of the container.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: reach in freezer heavily soiled with food debris, walk-in cooler shelves heavily soiled with food debris and mold, walk-in cooler door gasket soiled, shelf above three compartment sink, rice cooker lower shelf, small prep table lower shelf, and the outside of bulk food storage containers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: metal bowls washed without sanitizer. The person in charge said that the chlorine bleach sanitizer ran out while cleaning last night.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Bleach was purchased during inspection and dishes are to be re-washed before using. Wash, rinse and sanitize dishes in that order.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Food containers and bowls were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclable has no drain plug.
Correction: Replace the drain plug to the refuse container. Call the waste management company to obtain a new drain plug.
- Outer Openings - Protected
Observation: The back door has a small gap at the bottom of the door that can allow inspects and possibly rodents to enter facility.
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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03/31/2015 | Routine | |
All food temperatures taken were internal. There has been a change of owner and this inspection counts as the opening inspection of the facility. An interim permit is being issued and will expire on January 19, 2015. All observations noted on this report must be corrected by that time.
- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths. Wiping cloths are stored on prep tables and used to wipe prep table surface down and not stored in wiping cloth buckets with sanitizer.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a commonly wet or soiled location immediately adjacent to mopsink.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- 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. There is no tracking method written to confirm that these foods are on time control and how long they set out.
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. A time control poilicy is being provided during the inspection.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the breading rake is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the breading rake to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wooden board used to store food containers on next to the handsink is not corrosion resistant and nonabsorbent.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal all bare wood.
- Temperature Measuring Devices
Observation: The temperature measuring device in the make table and reach-in display was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The follwoing equipment was observed in a state of disrepair and damaged: Walk in cooler air intake vent cover missing (below three compartment sink), gasket torn to the reach in refrigerator
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The small cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: clean dishes on drainboard, colander and large bowl on clean dish storage shelf, a few food handling utensils (knives), the breading rake. Many food storage bins had food residue build up stuck to the inside of containers.
Correction: Clean and sanitize these surfaces for food contact. Clean the insides of containers once product is empty before refilling.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: the lower shelves under counters
Correction: walk-in cooler shelving
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (corrected on site)
Observation: The waste storage container for grease is in disrepair. It has been knocked over and the cover is no longer on it.
Correction: Replace the waste storage container for grease. Employees were able to place it back upright during the inspection.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: There is no room for the grease container and it has been knocked over. To set back upright the piled up leaves and debris will have to be removed.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls by the back handsink and mopsink in the kitchen 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: Dish soap stored on the clean dish drainboard with clean dishes.
Correction: Containers of chemicals, including dish soaps and detergents must be located in an area that is not above or with food, equipment, utensils, linens or single service items.
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12/19/2014 | Routine | |
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