- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Raw chicken in bowl on drainboard of 3-compartment sink. Keep all food products; especially raw meat; away from surfaces for clean utensils and dishware. -Corrected
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Shelves and food containers in refrigerator and make-up unit soiled and sticky. Clean shelves and containers
- [1] Non-food contact surfaces of equipment and utensils clean
Doors of all refrigerators and make-up unit sticky from food. Clean all equipment doors. Light bulb missing in True refrigerator. Replace light bulb so that inside of unit can be seen for cleaning.
- General Comments that relate to this Inspection
Reach-in refrigerator 37F ambientRaw chicken 38F-40FMake-up unit 37F ambient insideCooked chicken top of unit 35FCooked beef top of unit 39FCook to order. Only hot hold is rice at 153FSanitizer is chlorine 150 PPM.CFPM Joyce So Nobody else has taken exam past 12 months.
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12/15/2015 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Cutting boards dirty. Have the cutting boards resurfaced or replaced to ensure safety of foods served to customer (cross contamination).
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Three compartment sink ok.-Test stripes available.-Reach-In 39F.-Reach-In 32F.-Freezer 15F.-Hot holding-Rice 175F.-Plumb sauce 145F.-Orange sauce 150F.-All lights properly shielded.-All items stored at least 6" off the ground.-Bathroom properly stocked.
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11/5/2014 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Door handle of reach-In broken. Replace door handle and maintain unit as constructed.
- [1] Non-food contact surfaces of equipment and utensils clean
Several door handles on reach-Ins very dirty. Clean door handles to ensure safety of food served to customers.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked.-Freezer -4F.-Reach-In 39F.-Reach-In 40F.-Reach-In 32F.-Cold holding-Chicken 39F.-Chicken 40F.-Beef 39F.-Hot holding -Rice 175F.-All lights properly shielded.-All items stored at least 6" off the ground.-Three compartment sink ok.-Test stripes available.-Bathroom properly stocked.-Chemicals properly stored.
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11/8/2013 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
50) In prep refer had multiple open cans of product; onceopen any can must transfer to food grade container to prevent metal leaching into food. Corrected on Site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) One of the refers handles were broken off and they had wire going through the holes to make handles; this creates area for food to collect and can't clean the wire; must repair the handles to manufacturers specs. 14 Days.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Handsink filthy; keep clean to ensure no bacteria growth. 7 DaysAll refer/freezer/and table surfaces dirty must clean to prevent cross contamination 7 days.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. 7 days
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Rest. ok need to keep up on general cleaning.2) Refer #1 at 38 degree F all product properly stored and below 40 degree F. Refer #2 at 37 degree F all product properly stored and product below 40 degree F and Freezer at 10 degree F all product frozen. Prep refer at 40 degree F chicken at 36 and beef 35 degree F.3) Handsink of stressed handwashing and noro symptoms.4) 3 comp sink and prep sink. Must use prep sink to thaw and 3 comp for dishes; if use 3 comp must sanitize whole sink prior to doing dishes.5) When thawing try to use smaller portions so not out at room temperature.6) Trash and restroom ok.Ok to operate no re-inspection
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11/8/2012 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
1) Can of katchup that was heavily oxidated; once open any food in a can must transfer to food grade container to prevent metal leaching. 2) When thawing meat must thaw in refrigerator or by using continuous running water.
- [1] Non-food contact surfaces of equipment and utensils clean
All the handles on all the refers are dirty with a heavy build up; must clean continuously to prevent the build up.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Resturant ok; need to continuously work on the floors; walls and under equipment.2) Freezer at 0 degree F all product properly stored and forzen.3) Main refer at 38 degree F all product properly stored.4) Prep refer at 39 degree F; all product below at 40 or below degree F; on top chicken at 40; beef 42; onion 40 all degree F.5) Restroom/mop sink/ and trash ok6) Thermometers and test strips ok7) Three comp sink remember wash; rinse; sanitize. No food storage that is what the prep sink is for.8) Nothing hot held cook to order.9) If cooling product rememebr your cooling curves and log if posible.
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11/22/2011 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
Handles of make up unit should be cleaned. Recommend using sanitizer cloth during the day to maintain handles to prevent potential hand contamination.
- [1] Storage; handling of clean equipment / utensils
Dirty knives stored in knife rack. Store clean and dirty utensils separately to prevent potential cross contamination.
- General Comments that relate to this Inspection
Hand sinks stockedIce machine cleanFacility very clean and organizedGarbage area cleanRefrigeration @ 40F or belowRaw product stored below ready to eatRice - 160FCooled tempura products @ 38F**Reviewed need to pull opened cans and store product in food grade container.
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12/10/2010 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
HANDLES OF REFRIGERATORS ARE DIRTY. MUST CLEAN TO REMOVE ALL BUILD-UP ON HANDLES TO HELP ELIMINATE CONTAMINATION OF HANDS;
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
PAPER TOWEL DISPENSER AT BACK HANDSINK NOT DISPENSING PAPER TOWELS PROPERLY. ENSURE THAT PAPER TOWEL DISPENSER IS WORKING PROPERLY TO ALLOW EMPLOYEES TO PROPERLY DRY HANDS. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:FRONT HANDSINK AVAILABLE AND PROPERLY STOCKED.GOOD COLD HOLDING; COOKED CHICKEN 40F; TEMPURA SHRIMP 41F; RAW BEEF 40F.RICE HOT HELD AT 153F.PROPER FOOD STORAGE.FACILITY IS CLEAN AND ORGANIZED.ENSURE THAT STAFF IS USING THE PREP SINK FOR FOOD PREP AND NOT THE 3-COMPARTMENT SINK.PLACE ICE WATER IN CONTAINERS TO HOLD UTENSILS DURING IN-USE STORAGE.
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12/3/2009 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed several food items stored in plastic grocery bags. All food items must be stored in approved food grade containers. Observed food items stored in metal tin cans. Once the metal can is opened to the atmoshphere; the contents shall be moved to a food grade container.
- [3] CFPM or person in charge present; certificates posted as required
Restaurant is a risk category (4) and shall maintain a Certified Food Protection Manager during all hours of operation. At the time of inspection; no CFPM was on duty. CFPM Joyce So; responded to the facility with-in 30 minutes after she was contacted by the manager.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Hot-holding checked ok; chow mein @ 154 degrees; fried rice @ 156 degrees.Cold-holding checked ok; chicken at make-up unit @ 41 degreesbeef@ 39 degrees.All handsinks and restrooms stocked with sanitary towels and soap.All reach-in refrigeration operating with-in acceptable ranges ( 36-40) degrees. Freezer observed at -3 degrees.All food products in reach-in units properly covered and raw products stored separate from ready-to-eat foods.Reviewed employee illness policies and symptoms to be aware of.
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3/20/2008 | Routine Inspection 1st | 94 |
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