- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw chicken being held over raw shrimp.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- Toxic materials are properly identified and stored.
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11/24/2015 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw chicken being stored above raw shrimp.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Operator stored the raw shrimp above the raw chicken. Store raw shellfish above raw chicken to prevent cross contamination due to the nature of the lower cooking temperature of shrimp (145F).
- Food storage containers are not properly labeled. All bulk ingredient containers in the facility were not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Label bulk ingredient containers to prevent misuse of ingredient.
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being used to wipe up counters for chopping raw chicken stored on counter.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed the use of single-use articles made of non-food grade materials. Observed facility re-using metal cans for food storage, also observed bulk ingredients being stored in re-used cardboard drum containers.
To prevent contamination, materials that are used to make single-service and single-use articles: (1) May not: (a) Allow the migration of deleterious substances, or (b) Impart colors, odors, or tastes to food
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11/24/2015 | Standard Inspection |
- Non-food contact surfaces of equipment are dirty. Baskets used to store egg rolls in the walk in cooler have buildup of some food debris on their surfaces.
Nonfood-contact surfaces of equipment shall be kept clean.
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03/23/2015 | Standard and Complaint Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Hand washing facilities are properly supplied, and unobstructed.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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03/23/2015 | Critical Control Point Inspection |
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw chicken was stored above chopped cabbage in the walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. Raw chicken was moved to safe location during inspection.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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10/08/2014 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw chicken was stored above chopped cabbage in the walk-in cooler
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Chicken was moved to a safe shelf during inspection.
- Critical: Observed no towels or hand drying device at the employee restroom handwashing sink(s)
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
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10/08/2014 | Standard Inspection |
| No violation noted during this evaluation. | 05/14/2014 | Follow-up Inspection |
- Food handling employees were not washing hands during inspection.
Wash hands between changing tasks, such as money-handling and food preparation. I will return next week to verify proper handwashing is a habit. Correct By: 14-May-2014
- Food handlers are not washng their hands as required. Not all foods are being properly held cold.
Distributed Asian Person-in Charge application/schedule. Stronly advised to attend this FREE course given in Chinese language. Correct By: 14-May-2014
- Egg rolls holding at 48 degrees Fahrenheit. Fried rice was holding at 91 degrees Fahrenheit.
Egg rolls were immediately placed into cooler. Ensure foods are not left outside of cooler for extended periods of time.
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05/07/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so, after handling money, between tasks.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 07-May-2014
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
The person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Asian PIC schedule/application distributed. Correct By: 14-May-2014
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. Correct By: 14-May-2014
- Observed improper use and/or maintenance of wiping cloths. They are not stored in sanitizer between uses.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: TCS foods were not being held at the proper temperature. Egg rolls in the reach-in cooler were holding at 48 degrees Fahrenheit.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 07-May-2014
- Non-food contact surfaces of equipment are dirty. Fan cover in the walk-in cooler and adjacent ceiling have a buildup of dust/dirt debris.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed accumulation of soil residue on nonfood-contact surfaces. Exterior of fryers have buildup of grease and food debris.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Observed a build-up of dirt and debris. Floor below fryers has a buildup of grease.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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05/07/2014 | Standard Inspection |
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