- Multiuse food contact surfaces are constructed of safe materials
Observation: Food still stored in "to-go" grocery plastic bags. Person in Charge had employees transfer food items to food grade bags. Cut broccoli still stored in blue plastic container that is broken and taped up.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meats stored above ready to eat vegetables and sauces. Person in Charge instructed employee to correct storage of raw meats.
- 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: Observation: Cooked pork (85F) and cooked chicken (85F) stored in large bowls on kitchen prep table need to be cold held or cooled down. Person in Charge stated meats were cooked within the hour of re-check. Meats transferred to smaller containers and moved to walk-in cooler
- Untreated eggs stored in 45°F ambient air temperature
Observation: Raw shell eggs (68F) stored near woks. Person in Charge discarded eggs.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:No verifiable Employee Reporting Agreement available at time of inspection.
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02/23/2016 | Physical Recheck |
- Protecting food from environmental contamination
Observation: Food containers in the walk in cooler had no covers. Sugar and flour stored in open paper bags in the kitchen. Foods need to be covered,or placed in food grade containers.
- Food employees hair is effectively restrained
Observation: Cooks on the food prep line were not wearing hair restraints.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable Employee Reporting Agreement available at time of inspection. Inspector supplied person in charge with a copy of the FDA 1B Chinese reporting agreement. Person in charge will make copies for each employee to sign.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors under food equipment need to be be cleaned and free of debris build up. Hood system above the cook line needs to be cleaned and free of grease and debris.
- Equipment location, installation, repair, and adjustment
Observation: Main kitchen cold prep cooler is in disrepair. Person in charge stated that the unit will be repaired 2/12/16. Currently ice is controlling the cold holding temperature.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet cloths are not stored in bleach water between uses.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer solution mixed up and available at time of inspection while employees were working with food. Person in charge mixed up a new chlorine sanitizer solution at the correct concentration. Keep sanitizer mixed up and available during food production and service.
- Using a handwashing sink- operation and maintenance
Observation: Cold water faucet for the only kitchen hand washing sink is missing. A metal pin has been placed in the missing faucet head to turn the water on. Repair cold water faucet.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw meats stored above ready to eat vegetables and sauces in the walk in cooler. Employee moved raw meats away from ready to eat foods.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food racks in the walk in cooler have debris build up and need to be cleaned. Debris build up in the bottom of the Continental freezers in the kitchen. Clean.
- Established procedures for responding to vomiting and diarrheal events
Observation: No Norovirus Clean up Procedure available in establishment at time of inspection. Inspector gave a copy of the CDC clean up procedure to person in charge.
- 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 bean sprouts (58F) stored on the shelf above the prep table. Sprouts need to be cold held. Person in charge placed sprouts inside prep cooler. Breaded chicken (60F), tofu (58F), stored out on the counter at the fryer need to be cold held. Person in charge placed foods into the walk in cooler.
- 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: Cooked pork(120F), cooked chicken(80F) stored in large bowls on the kitchen prep table need to be held hot or cooled down. Person in charge placed a small amount of each item in a bowl for lunch service and placed the remaining amounts in the walk in cooler to cool.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Large amounts of raw meats and produce stored inside "to go" grocery plastic bags in the freezer and walk in cooler. Foods need to be stored in food grade bags or containers. Cut cabbage stored in a re-used card board box. Discarded. Whole produce stored in re-used dirty cardboard boxes in the walk in coolers. Cut broccoli stored in blue plastic container that is broken and has been taped up. All containers in disrepair and re-used boxes need to be discarded or replaced. Food stored in original metal containers after being opened. Employee moved to food grade containers.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Sheet pan of raw chicken meat set out to thaw at room temperature on speed rack. Thaw meats in cooler, or cook from frozen.
- Duties of PIC
Observation: No routine hand washing was observed by food workers at time of inspection. Inspector informed person in charge that employees were not randomly washing hands throughout their shift. The person in charge shall ensure that EMPLOYEES are cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing.
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02/10/2016 | Regular |
| No violation noted during this evaluation. | 03/23/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- 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:Cooked chicken(140) and beef(170) were stored out on the kitchen prep table. Person in charge stated they prepare a large amount in advance for a large fast lunch service. Meats were placed into the kitchen coolers. Manager plans to prepare meats closer to the lunch rush hour.
- Food employees hair is effectively restrained
Observation: Cooks were not wearing hair restraints while preparing foods. Cooks put on hats.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available in the establishment to test the sanitizer concentration.
- Eating, drinking, or using tobacco
Observation: Food works observed eating food in the kitchen prep areas while on break. Discussed with persons in charge that food must be eaten outside the cooking area.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No quat sanitizer mixed up at time of inspection while food was being prepared in the kitchen. Person in charge mixed up a new batch of sanitizer.
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03/09/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on the counters throughout the kitchen. PIC placed them in sanitizer solution.
- Food employees hair is effectively restrained
Observation: Employee preparing food was not wearing any kind of hair restraint.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat stored above vegetables in the walk in cooler. Corrected by PIC.
- 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: Cooked beef(110F), Rice(78F) and egg rolls(72F) sitting out at room temperature at time of inspection. PIC placed all items into cooler.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Trays of frozen beef and chicken thawing at room temperature on kitchen rack. PIC placed foods into walk in cooler.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
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03/17/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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04/05/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed single use plastic cups used as a scoop in dry storage. Observed tongs stored in a container of water in between use. Corrected at time of inspection. Observed deli slicer stored with residue build up under the blade. --Observed standing freezer interior was soiled with food residue next to walk in cooler. Observed parts of the rubber seal on ice machine door was detatached. Observed cardboard lining shelving.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed grease residue build up in the interior of the ventilation hood.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed floor soiled under sauces in the walk in cooler. Observed ceiling of walk in cooler had residue build up.
- Food employees hair is effectively restrained
Observed food employees were not wearing hair restriants at the beginnin of inspection. Corrected at time of inspection.
- In-use utensils, between-use storage
Observed single use plastic cups used as a scoop in dry storage. Observed tongs stored in a container of water in between use. Corrected at time of inspection. Observed deli slicer stored with residue build up under the blade.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed food product such as rice stored uncovered at dry storage area. Observed uncovered noodles soaking in water. Corrected at time of inspection. Observed raw chicken thawing on the rolling food cart. Corrected at time of inspection. Observed containers of cut vegetables and sauces were uncovered in the walk in cooler.
- Package integrity
Observed several dented cans on dry storage rack. Person in charge stated that they would contact distributor and return the cans. Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observed food product such as rice stored uncovered at dry storage area. Observed uncovered noodles soaking in water. Corrected at time of inspection. Observed raw chicken thawing on the rolling food cart. Corrected at time of inspection. Observed containers of cut vegetables and sauces were uncovered in the walk in cooler.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Material characteristics of non-food contact surfaces
Observed standing freezer interior was soiled with food residue next to walk in cooler. Observed parts of the rubber seal on ice machine door was detatached. Observed cardboard lining shelving.
- Common name-working containers
Observed chemical spray bottle was not labeled with the common name of the product. Corrected at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw chicken stored above raw beef in the walk in cooler. Corrected at time of inspection.
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03/21/2013 | Routine |
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