- R/C*3.4 Observed roast pork was dated 10/17/10. Potentially hazardous foods (not used in 24 hours) shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- R/C/*4.5/4.6 Observed a soiled knife stored on the cutting board. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- C/*7.0 Observed the blue chemical spray bottle was unlabeled. Toxic chemicals shall be properly labeled with the containers contents.
- C/*3.4 Sweet and sour pork were holding at 42°F, egg rolls 39-42°F in the Pepsi cooler , Egg foo yung gravy 116-125°F on the steam table, sweet and sour pieces were holding at 41-44°F. Foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms. Egg foo yung gravy was heated again to 146°F during this inspection.
- R/*3.4 Observed raw eggs were stored above ready-to-eat foods in the walk-in cooler. Different types of raw animal foods shall be stored separate from each other and other raw or ready-to-eat foods to prevent cross-contamination.
- *2.3/6.3 Observed an employee smoke a cigarette outside the building and resumed work activities without washing their hands.
- Employees shall wash their hand as often as needed to prevent contamination. Employee was instructed to wash their hands.
- C/*3.4 Observed foods were thawing in pooling water. Foods shall be thawed under running and draining water.
- 6.4 Repair the damaged water stained ceiling tiles, to provide a cleanable surface.
- 4.0 Remove the cardboard lining the shelves in the storage area. Provide a cleanable surface.
- R/6.4 The floor in the walk-in cooler was damaged. Repair these area, to provide a cleanable surface.
- 3.2 Observed a bowl used as a scoop in the sweet and sour pieces. Provide a handled scoop.
- 4.5 Clean the underside of the handles on the rear freezer which were soiled.
- 6.4 Clean the floor under the fryer unit, which is soiled.
- 4.4 Provide caulk at the wall/hand sink juncture in both restrooms.
- 4.8 Provide a lid for the stirrer dispenser, to prevent consumer contamination.
- Note: Observed invoice for control services provided on 10/7/11.
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10/25/2011 | Standard2 | |
- R/C/*4.5/4.6 The following food contact surfaces were soiled:
- - Vegetable cutter - one knife on the knife strip
- - two knives were stored between the reach-in & preparation table
- Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- C/*7.0 Observed 3 unlabeled chemical spray bottles by the 3-vat sink. Properly label toxic chemical with their name to avoid confusion & misuse.
- C/*6.4/3.2 Observed gray water reportedly from sewer surrounding floor drains by the hot water tank, under the steam table, and under the reach-in unit. Additionally, gray water was observed throughout the rear storage and contaminated a bag of sugar on the floor. Wash, rinse, and sanitize all floor surfaces. Bag of sugar was discarded today.
- 3.2 Store wiping clothes in sanitizing solution between uses to limit the growth of bacteria.
- R/C/*3.4 Ham pieces were dated 4/11/11, and wontons were dated 4/18/11. Food shall be prepared and used within 7 calendar days. These food items were properly dated and/or discarded today.
- R/C/*3.4 General Tso chicken on the shelf under the preparation table was holding at 51°F, and ham contained a temperature of
- 42°F. Foods shall be maintained at 41°F and below to limit the growth of organisms. These items were discarded or relocated.
- R/*3.2 Raw eggs were stored above vegetables in the walk-in cooler. Different types of raw animal foods shall be stored separate from or not above ready-to-eat food to prevent cross-contamination.
- R/6.4 Repair the uneven floor surface in the walk-in cooler, to provide a cleanable surface.
- 3.2 Store food in the walk-in cooler bins under the storage racks 6 inches off the floor.
- 4.0 Do not reuse Fortune cookie cardboard box, for food storage. Discard box after original product is used.
- 3.2 Cover the chicken in the freezer, to prevent freezer burn.
- R/4.4/4.5 Defrost the ice accumulation on the condenser of the reach-in unit. Make any necessary repairs.
- 6.4 Repair the damaged base cove in the rear storage area.
- 6.4 Clean and repair the stainless steel surface lining the floor under the roaster, to provide a cleanable surface and to prevent pest attraction.
- 3.2 Observed a bottle (plastic) cut into a scoop for dispensing vegetables. Provide a handled scoop that can be effectively cleaned and sanitized.
- Notes: Operation added Cecil ware fryer model #FMP40 w/NSF sticker. Observed a grease trap cleaning invoice dated 3/1 &
- 3/7/11. Obtained invoice for file on monthly pest control dated 4/21/11.
- Refer to letter dated April 28, 2011 from this office regarding closure of the Food Service Operation for sewer back-up and repairs.
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4/28/2011 | Standard 1 | |
- R/C*3.4 Observed roast pork was dated 10/20/10. Potentially hazardous foods (not used in 24 hours) shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- R/*3.1 Observed dented cans of bean sauce and bamboo shoots in the normal shelf. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. Relocated damaged canned goods to a separate area.
- R/C/*4.5/4.6 Observed a soiled knife stored between the reach-in unit and preparation table. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- C/*4.4 Observed 0 ppm of chlorine sanitizing solution in the three vat sink. Toxic chemicals shall be stored in a separate designated area from food and equipment.
- C/*3.4 Sweet and sour pieces were cooling at room temperature. Foods shall be cooled from 135°F-70°F within a total of 2 hours and from 135°F-41°F within a total of six hours. Keep foods uncovered during the cooling process.
- C/*3.4 Observed raw chicken was stored above ready-to-eat foods and raw chicken was stored above ground pork in the walk-in cooler. Different types of raw animal foods shall be stored separate from each other and other raw or ready-to-eat foods to prevent cross-contamination.
- R/4.4 Repair the rusty shelf on the interior of the reach-in unit, to provide a cleanable surface.
- R/4.5/4.4 Walk-in cooler door seal was unsecured and soiled/stained. Clean and repair this area.
- 6.4 The floor by the three vat sink, and in the walk-in cooler was damaged. Repair these area, to provide a cleanable surface.
- 6.1 Repair the lacking light shield on the light in the walk-in cooler, to prevent contamination.
- 6.4 Repair the damaged floor tiles surrounding the employee toilet to provide a cleanable surface.
- 4.5 Defrost the ice on the condenser of the reach-in cooler.
- 6.2 Provide a hand washing sign in the public restroom.
- 4.4 Repair the damaged surface on the shelf under the preparation table.
- 4.4 Observed a damaged scoop in the bulk food container. Provide a handled scoop.
- 6.4 Observed fly strips hanging by the walk-in cooler and by the preparation table and three vat sink. Store pest control measures not above food or equipment.
- These strips were relocated today.
- 6.4 Observed child in the kitchen. Kitchen shall be free of unnecessary people.
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11/15/2010 | Standard2 | |
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