- Multiuse food contact surfaces are cleanable
Observation:paper sacks, menus and cardboard boxes are being used for food containers. This has been discussed at previous inspections.
- Storage and maintenance of wet and dry wiping cloths
Observation:no wiping cloths in sanitizer upon arrival.
- When to wash
Observation:Both handsinks are dry upon arrival, handwashing should have occurred a couple times during visit. Water was cold, took several minutes to get warm water. Better handwashing practices must occur.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:pots are still very dirty and have build up of food and grease.
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Dishes and wares are not being washed, rinsed, sanitized and air dried. Chinese interpreted signage used to show steps of proper washing. This sign had been provided at previous visits. Even after telling them today, proper warewashing was not done. Chicken prep occurring in two sink bays and the other bay is filled with utensils.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:foods are not date marked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:food equipment is not clean to sight or touch
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Cleaning frequency is not happening often enough to keep greasy food build up from occurring. Multiple items are in just as bad condition as what they were at the last visit.
- Demonstration of Knowledge
Observation:Many areas still not compliant. large amount of soiling built up on handles, dirty utensils put back for use, failure to wash hands...etc. Food sitting at room temp (egg drop soup, prefried meat, raw chix sitting out, cardboard, paper sacks and menus used for food liners, not check make table frig, many punds of chicken sitting at room temp and not being worked on.)
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:scheduled to retake exam on Feb 9th per owner
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Other areas that are not food contact surfaces are still very soiled and have not been cleaned since last vist. ie-light switch in dry storage area is beige in color underneath the greasy build up, this was pointed out last visit and yet the same marks where grease was moved away from are still there. (photos)
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01/20/2015 | Physical Recheck |
- Single-service and single-use articles are constructed of materials that do not impart colors, odors, or tastes to food and are clean
Observation:
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:no foods are datemarked.
- When to wash
Observation:operators did not wash hands at times when they should have.
- Fingernail maintenance, polish, and artificial fingernails
Observation:fingernails are long and need to be neatly trimmed, clothing is dirty.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food temperature measuring devices are provided and readily accessible
Observation:freezer missing thermometer
- Food storage containers identified with common name of food
Observation:missing labels on various foods.
- Safe, unadulterated, honestly presented
Observation:Canned goods are terribly dmaged and package integrity cannot be guaranteed.
- Foods are cooled using appropriate methods
Observation:cooling foods at room temp.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:very dirty throughout facility.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation:Severly damaged cans of food were in area of foods to be used. Son states food comes in and they don't check it.
- Posting inspection reports
Observation:operator is not posting inspection reports. Post within the public's view.
- Demonstration of Knowledge
Observation:operators are not demonstrating knowledge. failed to wash hands when necessary, repetitive violations, facility dirty...priority violations
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:exam results are pending at time of visit.
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation:pot stickers cooling at 63-70 owners states they were cooked this morning. Foods should not be left at room temp to cool.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:raw meats placed randomly in cooler.
- Package integrity
Observation:
- Storage and maintenance of wet and dry wiping cloths
Observation:wiping cloths are not in sanitizer.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Manual warewashing was not done properly. Must wash rinse sanitize and air dry.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:raw meats above ready to eats.
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11/24/2014 | Regular |
- 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: Large vat of liquid(broth) w/ chicken carcass within is at 103-108F. Hot foods must be at 135 or higher. Owner states that product would have been brought out of cooler prior to opening this morning. That could be as early as 10:00 a.m. Because product has been out of temperature for an unknown duration, product was discarded at time of visit...therefore, corrected on site.
- Plumbing system maintained in good repair
Observation:Floor drain under prep cooler that handsink drains to appears to be plugged. When using handwash sink, water flooded across the floor. please have this fixed ASAP.
- Posting inspection reports
Observation: Post inspection within the public's view.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Operator has attended ServSafe, however does not yet have certification.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Datemarks are missing on food products.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Food contact surfaces in need of thorough cleaning. Place priority on food items that are ready to eat in nature and may not require additional cooking for consumption. Slicer, grinder, knives etc. Also, observed owner take vat that had raw chicken in- rinse out under running water w/ scouring pad and then hang back on wall. This was not properly washed, rinsed and sanitized.
- Foods are cooled using appropriate methods
Observation: Pre-fried meat product was sitting at room temperature at time of arrival. Product prepped from earlier this morning was discarded. However, another tub of fried product was prepped at noon per owner. This product must be quickly cooled to 41 or less within a total of 4 hours from when it was taken from the cooked process. Pot stickers are at 45-48 in cooler. Per owner-prepped earlier....ensure that proper cooling parameters are met. 41 or less within a total of 4 hours. Chicken being prepped-per owner came in on truck around noon-sitting at 63F- complete prep process and quickly cool down to 41 or less.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:In cooler-raw animal products are above and next to ready to eat products.
- Outer openings are protected
Observation:Front door was open upon arrival. Corrected on site.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:Much soiling is noted under and around equipment.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In walk in cooler-various raw animal proteins are not adequately separated during storage.
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09/09/2014 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
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10/31/2013 | 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
- Foods are cooled using appropriate methods
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10/21/2013 | Routine |
- Roasts held at a temperature of 130°F or above
- Test kit provided and used to measure sanitizing solution concentration
- Cleaning frequency of food contact surfaces (PHF/TCS)
- equipment food contact surfaces and utensils clean to sight and touch.
- Smoke free air act
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
dripping grease from ventilation over cook surface area has not been cleaned yet
- Sanitization of food contact surfaces - before use and after cleaning
- Food temperature measuring devices are provided and readily accessible
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10/11/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing cleanser, availability
Handsinks were blocked, dirty and did not have soap.
- Test kit provided and used to measure sanitizing solution concentration
- Food in a hermetically sealed container
Visible mold on some food products that have no label or date mark- discarded at time of visit. Dented cans can not be used. Return for credit or discard.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Visible mold on some food products that have no label or date mark- discarded at time of visit. Dented cans can not be used. Return for credit or discard.
- Multiuse food contact surfaces are constructed of safe materials
Food contact surfaces are very dirty and greasy. Additionally, cardboard and "wal- Mart bags are being used for food contact.
- Designated areas for employees
use of designated areas by employees
- Miscellaneous sources of contamination
- Smoke free air act
Left smoke free air signage for their front and back door.
- Using a handwashing sink- operation and maintenance
Handsinks were blocked, dirty and did not have soap.
- When to wash
Observed staff cough into hands and not wash hands. Staff had several times that handwash should have occurred but did not until this inspector directed them to the handwash sink.
- Food is properly labeled
Many foods in facility are not identifiable during inspection. foods labeled in Chinese only need to be removed from premise. Staff is unable to identify in English what some of the products are.
- Food employees outer clothing is clean
Clothing of cook staff soiled. Advise that aprons be used so that they can be changed out when soiled. Hair restraint needed.
- Where to wash
Observed staff cough into hands and not wash hands. Staff had several times that handwash should have occurred but did not until this inspector directed them to the handwash sink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Food temperature measuring devices are provided and readily accessible
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping cloths not maintained in sanitizer between use
- Sanitization of food contact surfaces - before use and after cleaning
no sanitizer was being used in facility. Two bays of three compartment were being used to thaw chicken w/ running water. Observed staff go to the third bay to clean out food container w/ scratch pad and water only. Assisted staff in getting sanitizer buckets set up and showed how to use test strips. They have Clorox bleach available- advised to mix at 200ppm.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
- Duties of PIC
- Discharge from eyes, nose, and mouth
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10/09/2013 | Routine |
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