Dish machine is Cl- sanitizer at 50ppm.
Frozen foods frozen
HACCP: DIscussed replacing the rear exterior screen door. Also discussed and given HACCP Bulletin on the proper thawing of potentially hazardous foods.
- Food protection during storage, prepartion, display, service, transportation
Found large bin used for rice stored next to mop sink, water treatment equiptment, and water heater.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines.
Found the following foods to be stored with no barrier of protection from contamination:
A.) Cut green pepper in walk in cooler
B.) Cooked rice in walk in cooler
C.) Cabbage in walk in cooler
D.) Lettuce in walk in cooler
E.) Celery in walk in cooler.
F.) Wontons in freezer unit stored in dry storage/ office area
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 designed, constructed, maintained, installed, located.
Found the following food contact surfaces to be in disrepair:
A.) The counter in the beverage area is worn and chipping.
B.) The white ice shield in the ice machine is pitted and stained.
All food contact surfaces must be maintained in good repair.
- Food contact surfaces of equipment and utensils clean
Found the hot holding station's Glo Ray warmer to be soiled.
Please clean all food contact surfaces on a routine basis.
The pot used for boiling chicken on the wok is heavily soiled.
Please wash, rinse, and sanitize.
- Non-food contact surfaces clean
Found the following non food contact surfaces to be soiled:
A.)all spice and flour large bins to be soiled. Please detail all spice and flour bins.
B.) The exterior of the double door freezer located in kitchen.
C.) The wok spill over area located at both ends of the cook line.
D.) Tray that the spices and seasonings sit on for wok station.
E.) Exterior of personal storage closet
F.) Front side of stove on cook line
G.) the drain stoppers on bar line
H.)Handles of the freezers located in dry storage/ office
Please clean all non-food contact surfaces on a routine basis to prevent the accumulation of buildup.
Found lime buildup around the fixtures of the handwashing sink at the bar.
Please clean all non -food contact surfaces on a routine basis to prevent the accumulation of buildup.
- Storage/handling of clean equipment, utensils
A.)Found the plates to be stored on the plate racks without a barrier of protection for their food contact surfaces.
B.) Found bowls and small plates stored in bus trays without a barrier of protection for their food contact surfaces.
Please store all plates, cups, and bowls inverted or with a barrier of protection from contamination.
- Single service articles not re-used
Found glass bottles in coolers behind bar to be reused to store juice.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Found the following floor areas to be soiled:
A.) Underneath the ice machine in beverage area
B.) Underneath the wok station on cook line
C.) Underneath 3 compartment sink at bar
D.) In the crevices where wall meets the floor around the bar
E.) Floor in the dry storage / office area
The following floor areas have been found to have cracked or missing tiles:
A.) below three compartment sink at bar
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found the following areas to be soiled:
A.) Ceiling above the dish area\
B.) Exterior and interior walk in cooler doors.
C.) Plastic cooler curtains attached to the walk in cooler.
D.) Wall behind dishmachine, 3 compartment sink, and in the bar area.
E.) Vents and speakers attached to ceiling in dining area.
Please clean walls and attached equiptment on a routine basis to prevent the accumulation of buildup.
Found both the in/out doors to kitchen and the walll behind the dish machine to have worn and chipping paint.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Found the mop storage area located in rear of kitchen to be in disarray. Found mop stored in beverage room near dining area.
Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in a manner that does not contaminate food, utensils, equipment, or linens.
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12/17/2015 | Routine | 88 |
The dish machine is sanitizing at 50ppm chlorine. Thank you for your cooperation.
No violation noted during this evaluation. | 9/22/2015 | 1st Recheck | |
GC:
Frozen foods frozen
Sanitizer in bucket: 200 ppm (cl-)
HACCP: Education on the cooking and cooling procedures of rice. Rice is a potentially hazardous food that should be held below 40 degrees or above 135 degrees after being cooked. Cooling and reheating handouts.
The dishwasher was not able to meet the proper concentration of sanitizer during the inspection. A recheck will be conducted on or after 09/21/2105 to determine if the dishwasher has been repaired and the sanitizing concentration is correct according to the manufacturer. A recheck fee will be assessed for all rechecks.
- Food protection during storage, prepartion, display, service, transportation
1.) Several foods in the walk-in cooler such as chopped onions were found without a cover or protection during storage
- In-use food dispensing utensils properly stored.
A scoop was found in the wonton chips next to the prep line with the handle in the chips
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food to minimize potential contamination
Corrected by removing scoop from chips. Store all utensils with the handle facing the employee, out of the food product
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the walk-in cooler is torn
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Correct by repairing or replacing the gasket on the walk-in cooler
- Critical: Sanitizing concentration
The dish machine next to the swinging entrance door was not able to meet proper sanitizing concentration. The sanitizer was found to be less than 10 ppm.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
Correct by repairing dish machine. Discussed the sanitizer concentration with manager who states he will call maintenance. A recheck will be conducted on or after 09/21/2015 to assess if the dish machine has been repaired and is providing the proper concentration of sanitizer. A recheck fee will be assessed for all necessary rechecks.
- Non-food contact surfaces clean
The following non-food contact surfaces were found to be heavily soiled... 1.) the area below the 2 compartment sink where the 2 sinks meet
- Storage/handling of clean equipment, utensils
Plates next to the microwave were found to be stored with the food contact surface facing upwards and no protective covering
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.
Correct by covering all dishes with a protective cover or storing plates upside down with the food contact surface facing downwards
- Floors properly constructed, clean, drained
1.) The floor coving next to the max cold freezer was found to be missing
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 constructed of smooth, easily cleansable, durable material and maintained in good repair.
Correct by repairing or recoving the floor next to the max cold freezer
2.) The floor was found to be heavily soiled in several corners, under equipment, and in hard to reach areas
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Correct by cleaning all floors
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9/14/2015 | Routine | 89 |
HACCP: Discussed and Provided hand washing haccp sheet.
Sanitizer used. Chlorine
All frozen food was frozen.
- Food protection during storage, prepartion, display, service, transportation
Observed various food items in the walk in cooler which were not covered or protected during storage. Observed food items such as salts and other spices at the grill which were not covered or protected. Cover or other wise ensure food times are protected during storage. Corrected by education
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The left door gasket on the prep cooler in the kitchen is torn and in disrepair.
Replace the door gasket.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Storage/handling of clean equipment, utensils
Observed cleaned knives to be stored in a container which was soiled.
Cleaned utensils shall be stored in clean locations.
Corrected by removing the knives, cleaning and sanitizing them and the container which they were kept in.
- Floors properly constructed, clean, drained
Observed the floor to be soiled to the right of the 3-compartment sink and under the fryer.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The vents in the restrooms are soiled.
Clean and maintain clean walls. ceilings and attached equipment.
- No Certified Manager Present
No other employees have their food handler certificates.
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3/12/2015 | Routine | 94 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - chlorine
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled with food debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of prep table cooler. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls behind 3 bay sink. Baffles in hood soiled with grease build up. Provide a routine cleaning.
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12/16/2014 | Routine | 96 |
HACCP - Discussed and provided written information on date marking. Sanitizer - chlorine
- Wiping cloths clean, used properly, stored
Wet wiping cloth on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizer solution when not in use.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above cooking surfaces soiled with debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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8/29/2014 | Routine | 96 |
HACCP - Discussed and provided written information on proper handwashing. Sanitizer - chlorine
- Original container, properly labeled, consumer advisory
Food items in chest freesers in office and 2 door True freezer not in original package and not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Outer surfaces of microwave oven soiled. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Flooring under equipment soiled. Provide a routine cleaning.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls by dish area and prep sink soiled. Baffles in hood soiled. Spider webs on ceiling in dish wash area.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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4/17/2014 | Routine | 94 |
HACCP: Discussed storage of wiping sanitizer clothes.
Sanitizer used is Chlorine.
All frozen food was frozen.
- Original container, properly labeled, consumer advisory
No date marking on cooled breaded chicken in the walk in cooler.
Provided a date and time of cooling food.
Label all cooling potentially hazardous food with the date and time of preparation.
- In-use food dispensing utensils properly stored.
Ice scoop was found to be stored with the handle touching the ice in the bulk ice machine.
Corrected by having an employee place the ice scoop in the ice with the handle extended out and not touching the ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: next under the right drain board of the 3-compartment sink and under the fryers.
Routinely clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall next to the woks and the wall behind the fryers is soiled.
Clean and maintain clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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10/30/2013 | Routine | 96 |
Complaint number 13-0350. Person potentially became ill after consuming shrimp chow mien on 7/18/13
Discussed with the manager about cooking temperature of shrimp chow mien. Manager stated it is cooked to over 160 degrees F it has to be boiled for a long time to get the vegetables soft. The manager stated no employees have been sick and if they are sick they do not work. Reviewed how the shrimp is prepared prior to cooking. Shrimp comes frozen and is kept frozen until needed. Once needed it is shelled and washed in cold water then placed into the walk in cooler. Make sure to prepare the shrimp as quickly as possible to prevent it from being in the temperature danger zone.
The shrimp comes from Syco distributing.
Middle prep cooler air temp was 47 degrees f. Vegetable in water was at 41 degrees F. Recommend having the cooler serviced to make sure it is keep proper temperature. Manager adjusted the thermostat to a lower temperature. Keep an eye on the temp. Thermometer read 41 degrees F.
No violation noted during this evaluation. | 7/24/2013 | Complaint Investigation | |
HACCP: Discussed cooling Sanitizer used is Chlorine
- Food protection during storage, prepartion, display, service, transportation
Shrimp toast in the true freezer and various items in the walk in cooler were not covered during storage.
Corrected by coving the items.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Floors properly constructed, clean, drained
The floor against the wall behind the cooking equipment and the floor to the right of the 3-compartment sink is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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6/14/2013 | Routine | 97 |
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