. HACCP Reviewed date-marking.
Chlorine sanitizing bucket concentration: 200 ppm
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food found on the floor in the walk-in freezer.
Store all containers of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Non-food contact surfaces clean
Surface of storage counter top near can opener is soiled.
Wash and clean counter top.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Boxes of single-service cups and trays found stored on the floor in the kitchen and hallway.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Flooring in back stockroom is in need of repair.
Replace or repair flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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11/7/2014 | Routine | 95 |
HACCP Discussed proper thawing of potentially hazardous foods.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
6lb can of Sliced Bamboo Shoots is severely dented.
Return can to food distributor
- Potentially hazardous foods properly thawed
Meat thawing on counter in back storage room.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Storage/handling of clean equipment, utensils
Container of cutting knives stored on bottom shelf of dry storage rack in kitchen.\
Store all utensils in a clean and dry location that protects from contamination.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Single service items properly stored, handled, dispensed
Box of single service trays stored on the floor in the back stock room.
Store all containers of single service items a minimum of six inches above the ground.
- Floors properly constructed, clean, drained
Floors throughout storage room and kitchen are soiled and in disrepair.
Repair, refinish, or replace flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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7/14/2014 | Routine | 90 |
HACCP Discussed and review general food storage. Food storage bulletin left with manager.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
Can of Oyster flavoring sauce is severely dented.
Inspection food products upon delivery to ensure products are in sound and good condition
- Food contact surfaces of equipment and utensils clean
Food contact surfaces of cutting knives are soiled with food debris.
Wash, rinse, and sanitize food contact surfaces of knives.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The lids of bulk cooking substances bins are excessively soiled.
Wash and rinse lids of bins.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Boxes of single-service trays and cups store on floor in back storage room.
Store containers of single-service items a minimum of six inches above the ground to protect against dust, dirt, and splash.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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3/3/2014 | Routine | 91 |
HACCP: Labeling. Most items in walk-in cooler and fridges were dated with a day dot. Follow this practice consistently to ensure EVERY potentially hazardous food item that is prepared and held for over 24 hours is dated (day dots are fine) so that it is clear when the item must be consumed or discarded by. All potentially hazardous food items cooked on site and held over 24 hours must be consumed or discarded within 7 days.
cl- sanitizer is used in the establishment.
Frozen foods were frozen.
- Critical: Foods properly cooled
1. Cooked beef and cooked chicken pieces in walk-in cooler not labeled with date and time of preparation. 2. Fried shrimp and cooked chicken in small containers in prep fridge not labeled with date and time of preparation. Corrected by education. All items not labeled shall be consumed by the end of day or discarded since the date and time of preparation cannot be proven (All items were at temp and appeared to be freshly made).
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Food protection during storage, prepartion, display, service, transportation
1. Large steel pan of white rice stored in walk-in cooler with no lid or covering to protect it from contamination by dust on ceiling. 2. Personal food and drink items stored intermingled with drinks for sale in Pepsi fridge (lobby).
Corrected by covering rice with lid and by moving all personal items to the bottom two shelves of Pepsi fridge in lobby.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces clean
Scoop handles of flour and cornstarch (large white bins in backroom storage) have heavy dry mix accumulation. Clean handles of scoops as often as necessary to maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Hand washing sinks installed, located, accessible
Hand sink next to 3 compartment sink in kitchen was blocked by a colander with pieces of rice in it. Corrected by moving colander to "wash" section of 3 compartment sink.. Hand sinks must be used for hand washing ONLY and cannot be used for any other purpose.
Lavatories shall be accessible to employees at all times.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lids open upon arrival.
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
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11/4/2013 | Routine | 86 |
HACCP DISCUSSION: FOOD TEMPERATURE.
- Critical: Foods properly cooled
Container of crab rangoon mix in the walk-in cooler not labeled with date of preparation.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected by education and labeling.
- Critical: Sanitizing concentration
Sanitizing concentration in a bucket of water wiyh towel below 50ppm.. Ensure chlorine concentration at between 100 and 200ppm. Sanitizer remade to 150ppm.
- Food contact surfaces of equipment and utensils clean
Soiled food storage area of prep cooler
The food-contact surfaces of all food equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
Soiled floor under in the back storage area under racks and refrigerators. Clean and maintain clean floors.
Chipping floor tiles. Repair to provide smooth easily cleaned floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Accumulation of dust on ceiling vent in the walk-in cooler. Clean routinely.
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6/19/2013 | Routine | 87 |
COMPLAINT INVESTIGATION #13-0158 - TWO FORIEGN OBJECTS WITH BONES IN FOOD (COMBINATION FRIED RICE)
INVESTIGATION: TALKED TO THE OWNER MR. TRAN ABOUT THE COMPLAINT AND ALSO SHOWED HIM THE PICTURE. HE SAID HE DOES NOT RECOGNIZE THE FOOD IN THE PICTURE AS BEING PREPARED IN HIS KITCHEN. HE AGREED THAT THE FOOD IN THE PICTURE LOOKED LIKE FISH AND SHOULD NOT BE IN THE FOOD THAT WAS ORDERED (COMBINATION FRIED RICE). HE SAID THEY HAVE NEVER COOKED NOR SOLD FISH IN THEIR ESTABLISHMENT. SOME UNCOOKED FOOD WERE FOUND WITH OTHER FOOD GETTING UNINTENTIONALLY MIXED-UP, AND COOKED FOOD WERE FOUND UNCOVERED AS WELL. MR. TRAN WAS INFORMED TO AVOID THAT SITUATION AND ALWAYS PROTECT FOOD DURING STORAGE AND PREPARATION. HE WAS ALSO INFORMED TO CHECK FOOD PROPERLY FOR FOREIGN OBJECTS DURING RECIEVING.
No violation noted during this evaluation. | 4/30/2013 | Complaint Investigation | |
I COMPLAINT #13-0079: FOUND BUGS IN DELIVERED RICE
INVESTIGATION: OBSERVED CONTAINER OF NOODLE LEFT UNCOVERED. SPOKE TO OWNER MR. TRAN ABOUT FOOD SAFETY DURING STORAGE, PREPARATION, AND SERVICE.
- Food protection during storage, prepartion, display, service, transportation
Food containers on a lower rack of kitchen uncovered.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
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4/1/2013 | Complaint Investigation | |
HACCP DISCUSSION: DATE MARKING
- Original container, properly labeled, consumer advisory
Multiple containers of cooked food in the walk-in cooler not labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
Container of cheese stuffing for crab rangoon in the walk-in cooler not dated.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Food discarded.
- Food contact surfaces designed, constructed, maintained, installed, located.
Peeliing and rusty rack in the walk-in cooler.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
Soiled food contact surface of industrial can opener.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Accumulation of dust on cover of box fan near kitchen hand sink.
Soiled surface of tables in the storage area
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Soiled floors in the following areas: back dry storage under racks
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1/23/2013 | Routine | 88 |
HACCP DISCUSSION: DATE MARKING CHLORINE SANITIZER USED
- Original container, properly labeled, consumer advisory
Several containers of cooked rice in the walk-in cooler not labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
Several containers of ready-to-eat food in the walk-in cooler not labeled.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusting racks in the prep cooler.
Food-contact surfaces shall be smooth and easily cleansable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Critical: Sanitizing concentration
Chlorine concentration in a bucket of water with towel was over 200ppm. Ensure chlorine concentration at between 100 and 200ppm always with the use of test strip.
Corrected by diluting.
- Floors properly constructed, clean, drained
Soiled floors in the following areas: under racks in the back storage, under racks in the walk-in cooler and freezer, under equipments and utilities.
Clean and maintain clean floors.
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10/3/2012 | Routine | 87 |
HACCP DISCUSSION: FOOD TEMPERATURE, AND FOOD STORAGE.
- Potentially hazardous foods properly thawed
Portioned plastic bags of chicken and shrimps thawing in a plastib tub.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food on the floor of walk-in freezer.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Foods handled with minimal manual contact
Bowls with no handle used as scoop on the per cooler.
Suitable dispensing utensils shall be used by employees to avoid unnecessary manual contact with food
- Non-food contact surfaces clean
Soiled area around and in the mop sink.
Dust accumulation on box fan near kitchen hand sink.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Soiled floor in the following areas: back area towards the door, under deep freezers and racks, in the walk-in cooler
Clean and maintain clean floors.
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4/20/2012 | Routine | 92 |
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