- *4.4/4.6 No chlorine residual was present in dishwasher, but sanitizer bucket is full and pump is rotating. Chlorine sanitizing solution residual shall be 50-200 ppm to effectively sanitize food contact surfaces without leaving a toxic residue.
- 5.1 Handsink leaking at the faucet and prep sink does not appear easily cleanable surrounding drain. Plumbing shall be in good repair. Repair this faucet and drain.
- 6.4 Missing floor tile in the kitchen area below fryer. Physical facilities shall be in good repair. Replace floor tile to provide a smooth, cleanable surface.
- 6.4 Grease accumulation under fryers. Physical facility shall be cleaned as often as necessary. Continue efforts to clean this area.
- 4.0 Plastic container storing shrimp was melted. Materials in contact with food shall be safe and in good repair. Replace this container with one that is not melted.
- 3.2 Bowls observed in large tubs of flour. Provide a scoop with a handle to prevent contamination.
- 4.2 Screen door at back of cook area has a gap at the top and bottom of the door and the screen is coming away from the door frame. Openings to the outside shall be fitted with tight fitting doors and screens. Repair this screen door.
- R/6.2-Replace burned out lights throughout the kitchen to provide 50 foot candles of light. Burned out lights were also observed in the dry storage area and in the walk-in cooler. Provide adequate lighting in these areas.
- 3.2 Observed ice cream scoop being stored in a metal pan of stagnant water. Food utensils shall be stored in running water or clean and dry, not in a pan of stagnant water.
- 4.0 Cardboard being used as a lining for the container of General Tso's chicken in the walk in cooler. Materials in contact with food shall be safe and not impart color, odor, or tastes to food. Remove cardboard from container to prevent contamination.
- 4.1 Non commercial rice cooker observed on the buffet. Equipment approved for use shall be recognized by a food equipment testing agency (NSF or equivalent). Contact Medina County Health Department prior to installing new equipment for approval. Remove household rice cooker.
- 4.4 Wash water in sink in the kitchen appears dirty. The wash, rinse and sanitize solutions shall be maintained clean. Change the wash water as often as necessary.
- 4.5/6.4 Shelving in walk-in cooler is rusting. Equipment shall be in good repair, smooth and easily cleanable. Clean, paint and/or replace these shelves to provide a smooth, cleanable surface.
- 6.4 - Observed water damaged ceiling tiles in the beverage area. Physical facilities shall be maintained in good repair. Replace the stained ceiling tiles.
- XII CHEMICAL: Missing original label on chemical spray bottle located in the dishwashing area. Maintain original label on chemical bottles to prevent confusion or misuse. Discussed with Person-in-Charge at time of inspection.
- XI PREVENTION FROM CONTAMINATION: Observed raw ground meat stored above egg roll wraps inside walk-in cooler. Properly store raw meat below ready-to-eat food to prevent possible cross-contamination. Raw meat was relocated today.
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5/18/2012 | Standard 1 | Internal temperature of egg drop soup on buffet was 167°F and hot holding properly for service.
Reportedly, frozen shrimp is thawed properly under refrigeration.
II PERSONNEL CLEANLINESS: Observed an uncovered beverage on shelf in kitchen food preparation area. Employees shall consume beverages in a designated area or use a covered container. Discussed matter with Person-in-Charge.
VII COLD HOLDING: Foods in temperature log below marked with an asterisk (*) were holding above 41°F. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may lead to a foodborne illness. Adjust walk-in cooler temperature and/or cool foods on shallow pans prior to placing into large bus tubs.
Internal temperature of sushi stored on plate on top of ice was 47°F. Observed a sign on buffet indicating time to discard prepared sushi which is 5 hours.
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- The following violations are repeat violations from the 2/6/2011 report:
- 3.4- Cheese potato holding 104°F-105°F and chicken balls 123°F-130°F on the buffet. Potentially hazardous foods shall be held hot at 135°F and above to prevent bacteria growth.
- New Critical Violation
- */C3.2- Raw chicken stored above uncovered strawberries and produce. Store raw animal foods separate from each other and other ready-to-eat foods to prevent possible cross contamination. Produce was relocated.
- 3.2- Observed ice cream scoop being stored in a stagnant water. Food utensils shall be stored clean and dry, not in a pan of stagnant water.
- 6.2- Replace burned out lights in kitchen and provide and 10 foot-candles of light in the walk-in cooler.
- 6.4- Floor under the fryers have grease accumulation. Clean this.
- 5.1- Hand sink in kitchen and water meter are leaking. Plumbing shall be in good repair.
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3/1/2012 | Follow Up 1 | |
- and below or 135°F and above to prevent bacteria growth. Reportedly this was going to be cooked as a back up for crabmeat that was already on the buffet.
- TIME IN LIEU OF TEMPERATURE- Sushi on cold buffet were not maintaining 41°F and below. See temperature log below. If time in lieu of temperature is used for the sushi a time must be indicated on the sushi when the six hour time has been reached. A statement used to be posted on the buffet on times the sushi would be discarded. If time in lieu of temperature procedure is not followed the sushi must maintain 41°F and below.
- PERSONNEL CLEANINESS- Cook drinking from an open beverage on the wok line. Food employees shall drink in a separate designated area or provide a covered beverage container.
- PERSON IN CHARGE- A person in charge must demonstrate code compliance.
- CHEMICAL- Bottle green cleaner stored on top of oil. Store chemicals below and away from food and single-use items to prevent possible contamination.
- DATE MARKING- Foods throughout were date marked except for gravy. Ready-to-eat potentially hazardous foods shall be date marked when prepared and consumed within seven days. Reportedly this will be date marked.
- *4.4/4.6 No chlorine residual was present in dishwasher. Chlorine sanitizing solution residual shall be 50-200 ppm to effectively sanitize food contact surfaces without leaving a toxic residue.
- *4.5/4.6 A metal pan on top of the oven was soiled with a sugar-like substance. Food contact surfaces shall be clean to sight and touch, as well as washed, rinsed and sanitized.
- *7.1 A bottle of alchohol and a bottle of hydrogen peroxide were observed on the shelf with the egg roll wrappers. First aid supplies shall be labeled and stored in a container and located where the contamination of food, clean equipment, etc. can not occur.
- R/6.2-Replace burned out lights throughout the kitchen to provide 50 foot candles of light. Burned out lights were also observed in the dry storage area and in the walk-in cooler. Provide adequate lighting in these areas.
- R/4.0 Reusing aluminum cans to store raw eggs in reach-in cooler and cardboard used to line egg rolls and other fried foods.
- Remove eggs from can and remove cardboard to prevent possible contamination and facilitate cleaning.
- 3.2 Label containers with white substances, such as salt and sugar, in the kitchen to prevent confusion and/or misuse.
- 3.2 Observed ice cream scoop being stored in a metal pan of stagnant water. Food utensils shall be stored clean and dry, not in a pan of stagnant water.
- 3.2 Observed pan of deep-fried crunchy noodles outside of the sneeze guard. Cover the pan or re-locate this food item to a position under the sneeze guard.
- 3.2 Buckets of sauces under the woks in the kitchen did not have covers on them. Cover sauces to prevent possible contamination.
- 5.1 The following areas have leaking faucets and/or plumbing: hand sink in kitchen, right sink in women's restroom is leaking under the counter, and the plumbing at the water meter is leaking.
- Plumbing shall be in good repair.
- 4.1 A non-commercial Sharp Carousel microwave is in the waitress area. Equipment approved for use shall be recognized by a food equipment testing agency (NSF or equivalent).
- 6.1 Back door to the kitchen was propped open. Openings to the outside shall be closed or screened to prevent possible pest entry.
- R/6.4- Floors under fryer were observed to have an accumulation of grease. Continue to clean this area.
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2/6/2012 | Critical Control Point 2 | COOKING- Triple delight with raw beef was cooked to 131°F. Whole pieces of raw beef shall be cooked to a minimum internal temperature of 145°F to prevent possible food borne illness. Triple delight was placed back into the wok for further cooking during this inspection.
REHEATING- General tso chicken was reheated to 159°F. Potentially hazardous foods shall be reheated to 165°F within two hours. General tso chicken was placed back into the wok for further cooking over 165°F.
COLD HOLDING- Raw shell eggs stored at room temperature with an internal temperature of 46°F. Potentially hazardous foods shall be held cold at 41°F and below to prevent bacteria growth.
COLD HOLDING- Bottle of tarter sauce stored on the counter next to hot wells at the buffet. Bottle indicates refrigerate after opening. Store potentially hazardous foods cold at 41°F and below to prevent bacteria growth.
HOT HOLDING- Roast crabmeat on the counter at 114°F. Potentially hazardous foods shall be held at 41°F
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- 3.1/6.3- Can of soy sauce was deeply dented on the bottom seam on storage room shelving. Do not use canned foods that are deeply dented to prevent possible contamination. Store in a separate designated area to be returned.
- R6.4- Continue efforts cleaning floor and wall junctures especially under equipment.
- R5.1- Plumbing is leaking in women's restroom toilet and under the food preparation sink. Plumbing shall be in good repair.
- R4.0- Cardboard used to line egg rolls and other fried foods. Remove the cardboard to prevent possible contamination and facilitate cleaning.
- R6.2- Replace burned out lights throughout the kitchen to provide 50 foot candles of light.
- R4.5- Shelving in walk-in cooler is dirty/rusty. Clean or replace shelving.
- 6.4- Walls throughout kitchen are peeling paint or damaged. Paint or repair walls to be smooth and easily cleanable.
- 6.4- Ceiling tiles are stained/dirty. Clean and/or replace tiles.
- 6.4- Remove any used unnecessary equipment such as coolers.
- 6.1- Both back delivery doors are not tight fitting or self closing. Doors opening to the outside must be tight fitting and self closing to prevent pest entry. Repair doors.
- C3.2- No chlorine residual in the wiping cloth bucket. Store wet wiping cloths in sanitizing solution between uses at a concentration between 50-200 ppm.
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8/10/2011 | Standard 1 | HOLDING- Honey chicken on buffet was holding between 125°F-135°F. Maintain potentially hazardous foods hot at
135°F and above to prevent bacteria growth. New honey chicken will reportedly be prepared.
REHEAT- Several egg rolls were reheated in the fryer for the buffet with an internal temperature of 134°F. Potentially hazardous foods shall be reheated to 165°F within two hours. Egg rolls were placed back into the fryer for further reheating.
Ready-to-eat potentially hazardous foods were properly date marked throughout.
Raw chicken was stored on bottom shelf of the walk-in cooler.
Time is indicated at 11:00 a.m. for sushi on buffet and reportedly is discarded by 3:00 p.m. for time in lieu of temperature.
Accurate long stem thermometer available for use.
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- 6.4- The floor under the fryer is missing tiles or are soiled. Floor and wall junctures have food debris build-up. Clean the floor more thoroughly.
- 6.4- The ceiling tiles are stained. Clean the ceiling tiles in the kitchen.
- 5.1- Three compartment sink is leaking. Plumbing shall be in good repair.
- 4.0- Cardboard used to line egg rolls. Remove the cardboard to prevent the food from possible contamination.
- 4.5- Shelving in the walk-in cooler is rusty or soiled. Clean or refurbish the shelving.
- 3.2- Ice cream scoops stored in stagnant water. Store scoops clean and dry or provide a dipper well.
- 6.2- Replace burned out lights throughout the kitchen including under the ventilation hood.
- 4.5- Side of the fryers are soiled. Clean this.
- 4.2- Provide a chlorine test strip kit to monitor concentration of sanitizing solution.
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2/10/2011 | Standard2 | HOLDING- Several foods were holding at improper temperatures. See temperature log below (*). Potentially hazardous foods shall be held hot at 135°F and above or 41°F and below to prevent bacteria growth. Time in lieu of temperature is used for sushi. 11:00 a.m. is indicated on the buffet.
PROTECTION FROM CONTAMINATION- Can of pineapple chunks was deeply dented on the bottom seam. Do not use canned goods that are deeply dented to prevent possible contamination. Discussed with owner to return to the supplier.
PROTECTION FROM CONTAMINATION- Raw chicken stored over broccoli in the walk-in cooler. Store raw animal foods separate from ready-to-eat to prevent possible contamination. Chicken was relocated during this inspection.
Two accurate long stem thermometers available for use.
Ready-to-eat foods throughout were date marked.
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- 3.4/4.4- Reach-in cooler had an ambient air temperature of 42.6°F. Raw chicken holding 46°F, raw beef 45.6°F, lo mien noodles
- 53°F. Cut watermelon 43°F and cut cantaloupe 45°F on buffet. Maintain potentially hazardous foods cold at 41°F and below to prevent bacteria growth. Sushi on buffet were marked with a time for time in lieu of temperature procedure.
- 6.4- Floor throughout is dirty. Wall behind wok is also soiled.
- 6.1- Doors opening outside are not tight fitting. Provide tight fitting doors to prevent pest entry.
- 4.4- Stainless steel shelving on bottom of table is rusty.
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8/31/2010 | Follow Up 2 | |
- 5.1- Hot water was turned on during this inspection. Hot water at a minimum of 100°F shall be available at all hand wash sinks to facilitate hand washing.
- 4.5- The following areas are dirty: exterior of cooler doors, equipment on wok line, door handles on equipment, push carts, walk-in cooler shelving is moldy, and bulk ingredient containers throughout. Clean this equipment.
- 6.4- The floor throughout especially under wok line and floor and wall junctures are dirty and have food debris build-up. Clean the floor thoroughly.
- 6.4- The walls throughout are dirty mostly by back door. Clean the walls more thoroughly.
- 4.1- Large knife with duct tape around the handle. Replace knife in order to provide an easily cleanable knife.
- 4.4- Bottom stainless shelving on the wok line is rusty. Clean and/or refurbish shelving.
- 6.1- Provide tight fitting and self closing outside doors off the kitchen and storage room.
- 4.1- Provide an accurate thermometer the white upright cooler and reach-in cooler.
- This office received a complaint regarding chicken that was pink in the center on the buffet. During this inspection chicken on buffet appeared to be fully cooked.
- PROTECTION FROM CONTAMINATION- Tray with raw fish stored directly on top of box of mushrooms. Raw chicken stored above mushrooms in the walk-in cooler. Raw animal foods shall be separated from each other and other ready-to-eat foods to prevent cross contamination.
- PROTECTION FROM CONTAMINATION- Can of mandarin oranges were deeply dented on the top seam. Do not used canned goods that are deeply dented and store in a separate designated area.
- One accurate long stem thermometer available for use.
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8/11/2010 | Standard 1 | COLD HOLDING- Reach-in cooler had an ambient air temperature of 50°F, upright white cooler had an ambient air temperature of 71°F, and walk-in cooler 44°F. Reportedly foods were relocated from the walk-in cooler to the other units during busy times only. See temperature log below for foods in these unit. Repair cooler and maintain potentially hazardous foods at 41°F and below. Discard any contaminated foods. Reportedly refrigeration company is coming today to repair these unit. Operator was notified a re inspection will be conducted tomorrow for refrigeration and cold holding temperatures only.
COLD HOLDING- Foods holding on the buffet were not maintaining 41°F and below. In addition foods were sitting out at room temperature. See temperature log below. Maintain potentially hazardous foods at 41°F and below. Discard any contaminated foods.
PERSON IN CHARGE- A person in charge shall be available at all times that can demonstrate code compliance.
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