- Hand washing facilities are properly supplied.
- Food received from the following approved sources: Costco, Sysco, Restaurant Depot, Sky Egg Roll.
- Observed cold foods being held at 41°F or below.
- Observed improper storage of food items. - Observed containers of food items stored directly on floor of walk-in cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. - Discontinue storing items directly on floor. Provide a pallet, box, or shelf to keep items 6 inches above the foor.
- Toxic materials are properly identified and stored.
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08/06/2015 | Critical Control Point Inspection |
- Observed improper storage of food items. - Observed containers of food stored directly on floor of walk-in cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. - Discontinue storing items directly on floor of cooler. Provide a pallet, box, or shelf to keep items off of the floor.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. - Observed cardboard lining shelves in kitchen, shelves in prep cooler, and on top of freezer chest. Cardboard was worn and soaked with debris.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. - Remove cardboard and replace with smooth and easily cleanable material.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of grease on oven hood. Grease covered light guards and sprayers.
Nonfood-contact surfaces of equipment shall be kept clean.
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08/06/2015 | Standard Inspection |
- Linens are being inappropriately used in contact with food. -Observed egg rolls covered with small cloth towels in the prep refrigerator.
Linens and napkins may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are maintained clean and replaced after each use. -Corrected
- Non-food contact surfaces of equipment are dirty. -Observed grease buildup on the hood filters and fire suppression nozzles above the cookline.
Nonfood-contact surfaces of equipment shall be kept clean. -Clean equipment on a regular basis to remove grease buildup. Contact a professional service for cleaning the ductwork up to the roof.
- Non-food contact surfaces of equipment are dirty. -Observed cardboard used to line shelves and racks. Cardboard was heavily worn and grease-laden.
Nonfood-contact surfaces of equipment shall be kept clean. -Discontinue using cardboard to line shelves and racks. Use shelf liners that are non-absorbant and easily cleanable.
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04/02/2015 | Standard Inspection |
- Observed food employee washing hands when required.
- Foods are received from the following sources: Costco, Restaurant Depot, Sky Egg Roll Mixed LLC, Sysco.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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04/02/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/22/2014 | Follow-up Inspection |
- Observed re-use of single-service or single-use articles. -Observed used vinegar bottles fashioned into containers to hold dry ingredients such as fried lo mein and nuts. -During re-inspection on 10/15/2014, observed cardboard boxes being re-used to hold onto food items such as cooked spare ribs, broccoli, bean sprouts, etc.
Single-service and single-use articles may not be reused. -Discontinue making containers out of old containers. -Purchase NSF-approved food containers with lids for food storage. -Discontinue using cardboard boxes to hold food items. Purchase and use containers designed to hold food and that are able to be cleaned and sanitized.
- Observed a build-up of dirt and debris.
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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10/15/2014 | Follow-up Inspection |
- Hand washing facilities are properly supplied.
- Observed cold foods being held at 41°F or below. No hot holding observed.
- Observed food employee cooking foods to the required temperatures. -Observed rice and orange chicken cooked above 165F during the second cook step.
- Equipment food-contact surfaces or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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10/01/2014 | Critical Control Point Inspection |
- Observed re-use of single-service or single-use articles. -Observed used vinegar bottles fashioned into containers to hold dry ingredients such as fried lo mein and nuts.
Single-service and single-use articles may not be reused. -Discontinue making containers out of old containers. -Purchase NSF-approved food containers with lids for food storage.
- Critical: Equipment food-contact surfaces or utensils are dirty. -Observed excessive buildup on food containers and utensils.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. -During inspection, food was moved to clean containers. Soiled containers and utensils were moved to the soiled dish area to be cleaned.
- Non-food contact surfaces of equipment are dirty. -Observed food buildup and debris on racks, shelves, and exterior of equipment.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris.
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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10/01/2014 | Standard Inspection |
| No violation noted during this evaluation. | 06/04/2014 | Follow-up Inspection |
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- 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.
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.
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05/21/2014 | Critical Control Point Inspection |
- 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. -The Asian language food safety DVD was given to the facility owner to watch. Correct By: 04-Jun-2014
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed a bowl of raw chicken stored directly in contact with raw beef. -Observed food containers stored directly on the floor. -Observed bulk rice and ingredients stored on the floor.
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. -Discontinue placing bowls of food in direct contact with other food. -Store raw chicken below other food items. -Store food items off the floor. Food was rearranged during inspection to comply. Correct By: 21-May-2014
- Critical: Food equipment surfaces are not cleaned at the required frequency. -Observed excessive food buildup on equipment, racks, food contact surfaces, shelves, and utensils.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. -Discussed correct cleaning procedures. Correct By: 04-Jun-2014
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. -Corrected
- Observed a build-up of dirt and debris.
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. -Clean floor and walls to remove food buildup. Clean under and behind equipment to remove all food buildup.
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05/21/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Empire Wok, 10917 Prospect Rd, Strongsville, OH 44136 »