- Cleaning of cooking and baking equipment
Observation: Heavy food debris build up in the kitchen microwave. Employee cleaned the microwave.
- 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. Current manager with certification has left establishment.
- 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 food items in the walk in the walk in cooler. Person in charge stored the raw items correctly.
- Light bulbs, protective shielding
Observation: Light shields missing over bulbs throughout the upstairs and downstairs.
- 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: Cooked chicken(46F), raw bacon(47F), ambient(48F) temperatures in the kitchen pepsi cooler were not cold holding properly. All foods discarded by person in charge and cooler was turned off. No foods will be stored in the cooler until cold holding properly.
- Established procedures for responding to vomiting and diarrheal events
Observation: No Noro Clean Up document/procedure available onsite at time of inspection. CDC clean up procedure provided by inspector.
- Demonstration of Knowledge
Observation: Mangers were not able to properly demonstrate food safety knowledge. These areas included the relationship of hot and cold foods held in the danger zone, dangers of storing raw foods above cooked/ready to eat food items, proper thawing, ensuring sanitizer solution is set up to clean and disinfect food contact surfaces after before use and after cleaning.
- Protecting food from environmental contamination
Observation: No lids available for multiple bulk dry good items stored in the back room. A piece of cardboard is being used as a lid for large stockpot containing sauce in old office room.
- Hand drying provided
Observation: No paper towels available at the hand sink downstairs.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer solution mixed up during food service at time of inspection. Person in charge had to go by bleach then return to set up solutions.
- Handwashing cleanser, availability
Observation: No hand soap at 1/2 kitchen hand sinks. Soap provided. No hand soap at the hand sink downstairs.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw liver, fish fillets, and stomach were left out over night in plastic tubs on the kitchen floor to thaw from frozen per employee. All foods discarded by employee.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple cooked/prepared food items in the kitchen coolers did not have a date mark. Person in charge had staff date food items correctly. Prepared food items not date marked correctly at time of recheck will be discarded.
- Food employees hair is effectively restrained
Observation: Cooks preparing foods were not wearing any kind of hair restraint at time of inspection. Hair restraints were used by staff.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on the floors under kitchen line equipment needs to be cleaned.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried debris build up on the meat slicer, grinder, and blade of table mounted can opener downstairs. All items were cleaned and sanitized by person in charge. Debris build on the inside of pepsi soda pop nozzles and ice shoot. Dried debris build up on the blades of the small plastic food slicer and vegetable peeler in the kitchen. Both items removed to be cleaned and sanitized by employee.
- Storage of clean linens, single-service, and single use articles
Observation: Cases of single service items stored on the floor in the basement.
- When to wash
Observation: Cooks in the kitchen were observed completing multiple preparation /cooking/cleaning tasks in the kitchen at time of inspection without stopping to wash hands. Both hand sink were blocked with kitchen items at time of inspection. All items removed and staff were instructed by person in charge to wash hands. More training and supervision will be required from management to ensure corrective behavior from staff.
- Using a handwashing sink- operation and maintenance
Observation: Both kitchen hand sinks were blocked at time of inspection. All items removed by staff. Debris build up in both kitchen hand sinks. Employees cleaned and sanitized sinks.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw beef, duck, and stomach were stored in a sink of standing room temperature water in the kitchen. Employee discarded all meat items.
- 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 onsite at time of inspection. Manager previously had them, and now does not know where they went. Chinese translated FDA form 1B provided to person in charge.
- Bare hand contact with ready to eat foods
Observation: Cook observed garnishing soup bowls with chopped ready to eat lettuce/greens without using gloves or a utensil. Person in charge was notified and spoke to cook. Utensils will be used in place of bare hands.
- Duties of PIC
Observation: Person in charge must ensure that EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES handwashing. No employees observed washing hands while working in kitchen. Both hand sinks were blocked with itmes.
|
02/25/2016 | Regular |
| No violation noted during this evaluation. | 08/14/2015 | Physical Recheck |
- 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
Observation: Bean curd(46F), cubed potatoes(45F) cooked and cooled in the prep line cooler from last night were not cooled as per the Food Code. Person in charge discarded food items.
- Light bulbs, protective shielding
Observation: No light shield over bulbs in the back dry store room or over lights in the downstairs prep room.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the soda pop nozzles. Person in charge removed and clean/sanitized the nozzles. Dried food debris build up on the downstairs meat slicer. Dried food debris build up on the downstairs table mounted can opener. Person in charge assigned an employee to start cleaning all food equipment. The downstairs prep area will not be used until completely cleaned and sanitized.
- Handwashing signage
Observation: No hand washing reminder sign posted at the downstairs hand sink.
- In-use utensils, between-use storage
Observation: Large knives stored between kitchen prep tables between uses. Person in charge had the knives removed and cleaned. Small wooden bowl stored in food product between uses inside the line prep cooler. Person in charge removed the bowl.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple cooked/prepared food items in the kitchen coolers did not have a date mark. Person in charge discarded food items. Some items prep yesterday were date marked correctly.
- Storage of clean linens, single-service, and single use articles
Observation: Boxes of single service items stored on the floor downstairs.
- Separation from food, equipment, utensils, linens, and single service
Observation: Industrial cleaners/products stored above dry good items in the back small storage room. Chemicals removed by person in charge.
- Protecting food from environmental contamination
Observation: Multiple pans/containers of food stored uncovered in the reach in and walk in coolers. Person in charge had employees cover the food containers.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available in establishment.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw food items stored above and next to ready to eat foods in the main kitchen prep line cooler. Person in charge moved raw foods down and away from cooked/ready to eat foods. Raw shell eggs stored above produce in the walk in cooler. Person in charge stored the eggs correctly.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored above raw pork in the walk in cooler. Person in charge moved the raw chicken to the lowest shelf in the walk in cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Mold and debris build up on the plastic food shelves in the walk in cooler.
- Bare hand contact with ready to eat foods
Observation: Food worker observed chopping fresh cilantro and handling with bare hands. Person in charge discussed violation with employee and used the product for cooking instead of garnishing. Employee cut new fresh cilantro while wearing gloves.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No quat sanitizer solution set up at time of inspection while food preparation was taking place. Person in charge mixed up a new bucket of sanitizer.
- Using a handwashing sink- operation and maintenance
Observation: Dried food debris build up on the downstairs hand sink. Employee began cleaning and sanitizing hand sink.
- Hand drying provided
Observation: No paper towels available at the downstairs hand sink.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Several food items are stored in the original metal containers after being opened and used. Person in charge discarded many cans of food and moved some to food grade containers.
|
08/04/2015 | Regular |
| No violation noted during this evaluation. | 02/10/2015 | Physical Recheck |
- Eating, drinking, or using tobacco
Observation: Employee drink with no lid stored on top of the reach in prep cooler in the kitchen. Drink was discarded by manager.
- Demonstration of Knowledge
Observation:Mangers were not able to properly demonstrate food safety knowledge. These areas included the relationship of hot and cold foods held in the danger zone, dangers of storing raw foods above cooked/ready to eat food items, ensuring sanitizer solution is set up to clean and disinfect food contact surfaces after before use and after cleaning. Manager is signed up for management food safety class in February.
- Protecting food from environmental contamination
Observation: Large stock pots of sauces stored under the kitchen prep tables have no lids.
- Light bulbs, protective shielding
Observation: Missing bulb cover over lights in the dry storage room.
- 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: Cooked chicken(48F) in the kitchen Pepsi cooler were not held cold. Manager had employees move all food back into the walk in cooler. The Pepsi cooler is stocked each day from the walk in cooler. Manager has unplugged the unit and called Pepsi to fix the cooler. Bins of chopped lettuce (57F) on the speed rack in the kitchen were not being held cold. Manager had all the recently chopped lettuce placed back into the walk in cooler.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Norovirus Employee Health/Sick Policy available onsite.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs, raw chicken, and raw beef stored above produce in the walk in cooler. Employee moved the foods and stored them correctly.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to check the sanitizer concentration.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No quat sanitizer solution set up at time of inspection while food production was taking place. Manager mixed up a new batch of quat sanitizer for the kitchen.
- Using a handwashing sink- operation and maintenance
Observation: Metal mixing bowl and srub pad stored in the basin of the kitchen hand sink next to the Pepsi cooler. Manager removed the items.
- In-use utensils, between-use storage
Observation: Rice scoop stored in a container of water on next to the rice warmer. Manger removed the water and stored in scoop in a dry pan.
|
01/27/2015 | Regular |
| No violation noted during this evaluation. | 12/16/2014 | Pre Opening |
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