- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink with a tray in the basin. The tray was removed to correct and inspector explained the requirements for a designated handwashing sink.
- In-use utensils, between-use storage
Observation: Plastic tupperware container used to scoop sauce stored inside of sauce container. Removed container to correct.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Floors soiled with moisture and food debris. Owner states that they will be cleaned today.
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02/12/2016 | Regular |
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Breaded chicken reheated @137, placed back in the wok until it reached 165 (Min). Inspector will recheck at the next regular inspection
- Duties of PIC
Observation: Reheating and hot holding procedures not in place. Establishment had a RCP develop during the last regular inspection 3/15. Plan will be re-submitted today. Inspector went over the expectations from the PIC. Recheck at the next regular inspection
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Chicken on a stick @114. Reheated to correct. Final temperature @167. Inspector will recheck at the next regular inspection
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10/06/2015 | Follow Up RCP |
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Previously cooked meats, meatballs 106, chicken 146, wings 156 after reheating on wok. Items placed back in the work to reheat. PIC will ensure that meats are kept longer in the wok to get a minimum of 165.
- Air drying of equipment and utensils
Observation:Cups stored wet on waitress area.
- Duties of PIC
Observation:Establishment with inadequate reheating/hot holding procedures. A risk control plan was developed to correct. Repeated violation
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Foods in the buffet corn fritter 108, chicken on a stick 99, chicken 120, egg roll 107. All items on that table were reheated to a minimum of 165. (178, 202,186)
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03/03/2015 | Regular |
| No violation noted during this evaluation. | 09/24/2014 | Physical Recheck |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:All items in the buffet line. Cooked chicken ranging from 95 to 109, chicken on a stick 106,chicken and broccoli 109. potato 91, crab ragoon 89.
- Demonstration of Knowledge
Observation:Overall condition of the establishment in poor hygienic and cleanness. Water residue on floors and interior of walk in cooler, mold like residue on lids, food containers,storage shelf and trays of gelatin. NO items dated. SEVERAL foods in the buffet line out of temperatures.
- Preventing contamination from equipment, utensils, and linens
Observation:Mildew and mold like residue in the walk in cooler, storing racks and containers storing ready to eat foods. Mold like residue on gelatin ready to eat.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No items dated in the establishment.
- Bare hand contact with ready to eat foods
Observation:Employee cutting bananas with bare hands, owner preparing spring rolls with bare hands. items discarded to correct
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Frozen chicken thawed on the counter at room temperature
- Food storage - preventing contamination from the premises
Observation:Walking cooler with mold like residue on floors, walls and storage racks. Lids and storage containers with heavy black residue. Broken plastic containers
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw beef stored above crab ragoons.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Walk in cooler, prep cooler and freezer with food residue and mold like residue on the surfaces. prep tables, cutting boards, utensils with food residue. overall cleanness in poor condition.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:watermelon @53, cheese @57, cut lettuce @58
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09/18/2014 | Routine |
| No violation noted during this evaluation. | 03/19/2014 | Physical Recheck |
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Prep tables, inside prep coolers, cutting boards not clean with at least frequency of every 4 hours. Inspector explained to the PIC proper frequency of cleaning to correct
- Hand drying provided
Observation:No paper towels available kitchen hand wash sink
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Cutting boards, wok, cook surface area, inside prep cooler, inside raw meat cooler, prep table under table, with heavy food and soil residue
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Steam table breaded chicken at 120, chicken on a stick at 110. Temperature was adjusted to correct.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors, storage area, under prep tables with heavy food residue
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen raw chicken placed on prep table to thaw. Inspector explained the adequate way to handle frozen foods
- Dressing areas and lockers
Observation: Employees coats on dry storage shelf. Coats removed to correct.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Floors, handles on coolers, behind cooking equipment, dry storage containers with heavy food and soil residue.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Raw chicken placed on the rack to be cooked later at 57. Inspector explained to the PIC the violation and how to correct. Chicken placed in the cooler
- Single -service and single-use articles may not be reused
Observation: To go container used to dispense rice. Container discarded to correct
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03/07/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Buffet, cooked chicken wings @90, chicken on a stick @109, items re-heated to correct.
- Sanitization of food contact surfaces - before use and after cleaning
Washing machine not dispensing enough sinitizer. repairman called today
- Duties of PIC
Items on the buffet held below 136, re-heating temperatures not reached. Inspector explain to the PIC the re-heating temperatures.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Cooked wings and chicken on a stick re-heated @137
- Food storage containers identified with common name of food
Storage containers not lable
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12/17/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
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07/19/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
WALK IN COOLER, cooked chicken, cream cheese mix, cooked eggrolls without dates. Dated to correct. Corrected at isnpection
- Roasts held at a temperature of 130°F or above
BUFFET LINE, watermelon at 61, discarded to correct. Corrected at inspection
- equipment food contact surfaces and utensils clean to sight and touch.
KITCHEN, containers of spices with heavy residue, food prep areas, cutting boards and exterior of prep cooler not cleaned every for hours. Interior of the ice machine with residue
- Insect control devices are properly designed and installed
FLY ribbons in the kitchen, removed to correct. Corrected at inspection
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
KITCHEN, cut washed brocoli stored on a re-used brown box were previews un-wash veggies were stored. Removed to correct corrected at inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents above the wok with dust residue
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07/11/2013 | Routine |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Cooked chicken made the day before at 46. Inspector explain to the person in charge the correct way for cooling. Information on cooling was left today, Inspector will recheck on violation at the next regular inspection
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04/19/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soilled with raw meat dripings and food residue, Entire kitchen in poor hygienic condition
- equipment food contact surfaces and utensils clean to sight and touch.
Kitchen surfaces with food residue, prep table with raw chicken residue, under prep table with raw meat residue and heavy food residue. Kitchen, work, stove fryers area with heavy grease residue. Raw chicken stored on a banana box. Microwave with residue Can opener with residue. Contaners of cooked meats and other items in the walk in cooler with heavy residue,lids were taken to wash today Contaners of rice, sugar, msg, with residue, scoops inside with heavy residue
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- When to wash
Employee in the kitchen moping the floors did not wash hands when done and went into cooking.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Establishment using time as a health control rather than temperature for two items in the buffet line without adequate SOP. Plan was develop today to correct.
- Linens- cleaning and storage
Kitchen surfaces with food residue, prep table with raw chicken residue, under prep table with raw meat residue and heavy food residue. Kitchen, work, stove fryers area with heavy grease residue. Raw chicken stored on a banana box. Microwave with residue Can opener with residue. Contaners of cooked meats and other items in the walk in cooler with heavy residue,lids were taken to wash today Contaners of rice, sugar, msg, with residue, scoops inside with heavy residue
- Duties of PIC
Person in charge not dating PHF items on regular basis, kitchen cleaness in poor condition
- Single -service and single-use articles may not be reused
Kitchen surfaces with food residue, prep table with raw chicken residue, under prep table with raw meat residue and heavy food residue. Kitchen, work, stove fryers area with heavy grease residue. Raw chicken stored on a banana box. Microwave with residue Can opener with residue. Contaners of cooked meats and other items in the walk in cooler with heavy residue,lids were taken to wash today Contaners of rice, sugar, msg, with residue, scoops inside with heavy residue
- Roasts held at a temperature of 130°F or above
Cooked chicken at 50 left on the prep table, chicken placed in the cooler to correct
- Cleaning of cooking and baking equipment
Kitchen surfaces with food residue, prep table with raw chicken residue, under prep table with raw meat residue and heavy food residue. Kitchen, work, stove fryers area with heavy grease residue. Raw chicken stored on a banana box. Microwave with residue Can opener with residue. Contaners of cooked meats and other items in the walk in cooler with heavy residue,lids were taken to wash today Contaners of rice, sugar, msg, with residue, scoops inside with heavy residue
- Frozen PHF/TCS foods are properly slacked and thawed
Freezer, boxes on the floor. Employee cooked mushrooms with dirt on them, vegetables not washed prior to cooking, foods were rinsed out by the cook to correct, remaining mushrooms were discarded. Corrected at inspection Raw chicken thaw out at prep table.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Kitchen surfaces with food residue, prep table with raw chicken residue, under prep table with raw meat residue and heavy food residue. Kitchen, work, stove fryers area with heavy grease residue. Raw chicken stored on a banana box. Microwave with residue Can opener with residue. Contaners of cooked meats and other items in the walk in cooler with heavy residue,lids were taken to wash today Contaners of rice, sugar, msg, with residue, scoops inside with heavy residue
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Freezer, boxes on the floor. Employee cooked mushrooms with dirt on them, vegetables not washed prior to cooking, foods were rinsed out by the cook to correct, remaining mushrooms were discarded. Corrected at inspection Raw chicken thaw out at prep table.
- Food storage - preventing contamination from the premises
Freezer, boxes on the floor. Employee cooked mushrooms with dirt on them, vegetables not washed prior to cooking, foods were rinsed out by the cook to correct, remaining mushrooms were discarded. Corrected at inspection Raw chicken thaw out at prep table.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Walk in cooler, numerous items without dates, cooked chiicken, mussels, mushroom with chicken, crab ragoon. Dated by the person in charge to correct. Corrected at inspection
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03/10/2013 | Routine |
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