- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean large ice bin before use.
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07/16/2014 | Pre Opening |
- Plumbing system repaired according to law
Observation: COndensate line in walk-in freeer is draining into a bin inside the freezer. Condensate line must be directed out of the walk-in cooler. Can replace to condensate pump or direct line out side (through garage door)and down to ground.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Clean floor in walk-in cooler 2) Clean grease under and around (including walls and floor)around wok area. Suggest using a pressure washer to remove large build-up. 3) Clean off ice build-up on back side of condenser fans in walk-in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Clean ice bin for pop dispenser 2) Clean large ice machine in kitchen area 3) Clean microwave 4) Clean large dough mixer 5) Clean out large white bins before storing new product in them 6) Under side of wok unit is very greasy. Suggest pressure washing with hot water to remove old grease build-up. Clean all food contact surfaces before food preparation.
- 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: Edesa reach-in cooler holds 76* F, must be maintained 41* F or below. Repair or remove.
- Material characteristics of non-food contact surfaces
Observation: Table holding gas rice cooker has bare wood exposed. Seal paint with at least 2 coats of light colored paint or replace with a smooth, nonabsorbent, and easily cleanable surface.
- Food temperature measuring devices are provided and readily accessible
Observation: 1) Provide thermometers for all reach-in coolers to ensure units maintain 41* F or below at all times. 2) Provide a stem thermometer to check meat temperature to ensure properly cooked.
- Cleanability of floors, walls, and ceilings
Observation: Clean floors and walls in kitchen are. May use pressure washer to remove build-up on wall board more easily.
- Plumbing system maintained in good repair
Observation: 1) Leaking hot water handle for 3 compartment sink and 2) Leak cold water handle on mop sink. must repair to maintain in good working condition.
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07/01/2014 | Pre Opening |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Soiled walls in kitchen area 1) around green storage shelf, 2) near wok area, 3) by dish machine area. 4) Soiled floor near dish machine area. Clean more frequently.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 1) Milk and 2) Cooked breaded chicken were not date marked. Must date mark potentially hazardous foods if not used within 24 hours after preparation/opening package. Have 7 days from date mark to use product or discard.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Moldy vegetables and ginger in walk-in cooler. Boxes were discarded and new shipment came today. Do not use moldy food items for food preparation. CORRECTED ON SITE.
- 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: Appetizers sitting out at room temperature during busy hours waiting to be cooked per order. Must maintain appetizers 41 degrees or below at ALL TIMES until ready to be cooked. REPEAT VIOLATION. CORRECTED ON SITE.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Counter-tops in kitchen were soiled. Clean more frequently to prevent build-up and food contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1) Food build-up on all reach-in coolers inside and out (doors). 2) Clean food contact surfaces as often as necessary to prevent food contamination.
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12/27/2013 | Routine |
- Shellstock, maintaining identification
- Stored frozen foods shall be maintained frozen
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/09/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Dishmachine sanitizer was testing at 10ppm. Sanitizer chemical bucket was changed and now at proper sanitizer level (50ppm). Check sanitizer concentration frequently to ensure proper concentration. CORRECTED
- Food storage - preventing contamination from the premises
Several food items stored on floor in wa
- Medicine restrictions
1) Bleach-water sanitizer bucket in soy sauce container was over 200ppm. More water was added. Must maintain 50-100ppm 2) Has several medicine containers and vitamins near sweet and sour sauce in white fridge. If fridge is used for personal use, must store and foods used for food establichment separately CORRECTED.
- Roasts held at a temperature of 130°F or above
Breaded chicken and crab ragoon were sitting out at room temperature 60 degrees F. Owner states food is only out for rush lunch hour then placed back in walk-in cooler. Must keep 41 degrees or below. Suggest keeping in cooler near wok area for easy access and maintaining proper temperature. Food was discarded. CORRECTED with education.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed no wiping cloths in bleach-water sanitizer in kitchen area. Sanitizer bucket was near dishwasher. Must maintain cloths in sanitizer solution and keep solution closer to work area to use frequently and when necessary. Must clean food debris and grease off of 2) green shelving near wok area, 3) preparation table on other end of wok area, 4) on and around fryers. --The following food contact surface areas have food build-up and must be cleaned more frequently to prevent food contamination. 1) Can opener, 2) Microwave, 3) Floor mixer
- Plumbing system repaired according to law
1) Handsink drain line is leaking and 2) Faucet on 3 compartment sink (left side) leaks around hot water and cold water handles. Must repair. Mail-in re-check due for plumbing 7/13/13
- Refrigerated medicine - storage
1) Bleach-water sanitizer bucket in soy sauce container was over 200ppm. More water was added. Must maintain 50-100ppm 2) Has several medicine containers and vitamins near sweet and sour sauce in white fridge. If fridge is used for personal use, must store and foods used for food establichment separately CORRECTED.
- Storage and maintenance of wet and dry wiping cloths
1) Observed no wiping cloths in bleach-water sanitizer in kitchen area. Sanitizer bucket was near dishwasher. Must maintain cloths in sanitizer solution and keep solution closer to work area to use frequently and when necessary. Must clean food debris and grease off of 2) green shelving near wok area, 3) preparation table on other end of wok area, 4) on and around fryers.
- Sanitizers
1) Bleach-water sanitizer bucket in soy sauce container was over 200ppm. More water was added. Must maintain 50-100ppm 2) Has several medicine containers and vitamins near sweet and sour sauce in white fridge. If fridge is used for personal use, must store and foods used for food establichment separately CORRECTED.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Clean floor and back wall behind large kitchen equipment.
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07/09/2013 | Routine |
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