- 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: Rice scoops were stored in room temperature water.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Using wiping cloth to cover cooked fried rice in walk-in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food debris buildup in 1) reach-in cooler 2) reach-in freezer.
- Miscellaneous sources of contamination
Observation: Food containers on kitchen line table not covered.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't provide chlorine test strips.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Ketchup stored inside a galvanized can in walk-in cooler.
- Food storage, prohibited areas
Observation: Ice buildup inside of the chest freezer.
- Food storage containers identified with common name of food
Observation: All seasonings on cart not labeled. 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: 1) Cooked meats were stored on prep table without hot/cold holding. 2) Seed sprouts were temped at 60*F without cold holding.
- Food storage - preventing contamination from the premises
Observation: Three bags of cabbage were stored on the floor in walk-in cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) The facility was using calendar paper and table papers replace parchment sheets. 2) Cardboard was using as splash guard at fryers. 3) Grease buildup underneath wok station. 4) a large tray stored under shelving unit in walk-in cooler has become soiled.
|
11/24/2015 | Regular |
| No violation noted during this evaluation. | 03/03/2015 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- In-use utensils, between-use storage
Observation: 1) Fried rice scoop was laying in the rice warmer. 2) bowl being used as scoop. Must use utensil with handle stored outside of food and keep inverted to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food debris buildup in microwave. Clean as needed.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Food stored on newspaper in cardboard box. Must stored food in food grade surface or container. Discarded.
- Food storage containers identified with common name of food
Observation: All condiment containers and sauce bottles at wok area not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- 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: 1)Cooked shrimps were temped at 43*F in kitchen line cooler. Discarded. 2) Crabrangoon stuffing was stored in room temperature. Removed to walk-in cooler. Potentially hazardous food must be stored 41*F or lower.
- Eating, drinking, or using tobacco
Observation: Employee beverage cup has no lid. Food employee must drink from a closed beverage container to prevent mouth to hand contamination.
- Foods are cooled using appropriate methods
Observation: Cooling cooked food in kitchen line cooler. Must cool food with adequately cooling equipment, such as walk-in cooler. Moved to walk-in cooler. Corrected at time of inspection.
- Untreated eggs stored in 45°F ambient air temperature
Observation: Eggs were stored in room temperature. Internal food was temped at 60*F. Discarded. Untreated eggs must be stored 45*F or lower. Corrected at time of inspection.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw seafood was stored above vegetables in walk-in cooler. Must stored by the cook temperature: higher cook temp items must be stored on the lower shelf. Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observation: Several food boxes were stored on the floor in walk-in cooler. Food must be stored at least 6" off floor.
- Plumbing system repaired according to law
Observation: Faucet on hand sink leaks. Repair. Plumbing must be maintained in good condition.
- Handwashing cleanser, availability
Observation: Hand soap dispenser was not working properly. Replace.
- 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: All food employees must read and sign Food Employee Illnesses Reporting Agreement.
- Miscellaneous sources of contamination
Observation: The food containers in the following areas are not covered: 1)On food prep table(vegetable and nuts) 2)In reach-in cooler 3) In walk-in cooler. Food must be covered to prevent contamination.
- Sanitizers
Observation: Chlorine sanitizer was tested over 200ppm. Chlorine concentration must be maintained between 50-100ppm. Must use test strips to check solution after each made. Corrected at time of inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing food in standing water in three compartment sink. Must either keep water running slowly over produce or thaw in cooler. Corrected at time of inspection.
|
02/25/2015 | Regular |
| No violation noted during this evaluation. | 10/31/2014 | Pre Opening |
- In-use utensils, between-use storage
Observation: 1)Galvanized can being used as scoop in rice large storage bin. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. Corrected at time of inspection 2) Rice scoop stored in water container at room temperature. Must stored scoop in temp controlled container at 135*F or above. Corrected at time of inspection.
- Toilet room
receptacle, enclosed, fixtures clean
- Plumbing system repaired according to law
Observation: 1) Faucet on hand sink leaks 2) Both faucets on three compartment sink is leaking. Repair. Must maintain all plumbing in good working order to prevent contamination.
- Food temperature measuring devices are provided and readily accessible
Observation: Missing thermometer in the following coolers: 1) reach-in cooler 2) prep cooler. Must have thermometer to ensure adequate temperature is maintained.
|
10/10/2014 | Regular |
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1)Reach-in freezer has a lot of food debris on the bottom. 2) Several powder buckets have food buildup. Clean more frequently to prevent contamination.
|
05/05/2014 | Pre Opening |
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