- [2] Food protected during storage; preparation; display; service; transportation
Observed raw product stored incorrectly again. Shell eggs were stored above shrimp and a bag of raw pork was stored in same tub and raw chicken. Facility is required to label shelves in walk in where raw meat is stored to ensure food is stored properly.
- [4] Number; convenient; accessible; designed; installed
Observed hand sink being used to thaw shrimp during reinspection. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Corrected on site but this issue is a repeat violation from 2014 and must be addressed permanently. Enough hand wash signs left with operator for all hand sinks.
- General Comments that relate to this Inspection
The following items have been addressed:- Scoops being stored properly. - Muscle shells being stored in reach in fridge until needed.
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12/29/2015 | Routine Reinspection 1st | 94 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed mussle shells being left out at room temperature after cooks deep fry them. They are then used to serve mussles when an order is placed. These shells must be kept refrigerated as they still have a piece of the mussle attached and it can grow bacteria if left at room temperature. This is a repeat violation from 2014 that was addressed and corrected at that time but staff has begun leaving them out again. Issue corrected during inspection by placing all mussles in fridge as they had just been fried approximately 2.5 hours prior.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw product stored incorrectly in walk in fridge. This kitchen is utilized for items for Asian Wok as well as Sushi Rose so many fish items are served raw and must be treated with appropriate care. Chicken was stored in same bin as salmon and above cucumbers and shrimp and pork. Store all raw meat in the following order from bottom to top: chicken/eggs; beef; pork and fish that will be cooked; then vegetables and cooked meats above all raw meat. Raw fish thawing for sushi should be kept separate from all items.
- [1] In-use food; ice dispensing utensils properly stored
Observed numerous scoops being stored in food with handles in food. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. Walk in @ 34F. Shrimp; cucumbers; and pork 36-39F. Walk in freezer @ -20F. Hot holding good. Brown rice @ 165F. White rice @ 147F. Soups @ 150F. Ice machine clean. Fridge under rice cookers @ 28F. All food at 38F or below. Make up unit @ 40F. All food at 40F or below. Final cook temp of pork potstickers @150F. Dishwasher dispensing 100ppm Chlorine. Facility cleanliness is much improved from last year. * Facility cooks and cools deep fried chicken; pork and potstickers. According to operator these items are cooled on speed rack until they are cool to the touch and then bagged and placed in walk in freezer. Temperatures are not being taken during process. Improper cooling not observed but requested facility keep cooling logs for next couple batches to ensure items are being cooled properly. Example logs left with operator and will be checked during reinspection. * Discussed labeling of foods as most foods in refrigeration units are not labeled. Staff states they prep new product from frozen daily so all items in make up units are used within 24 HRS or items in walk in are in process of being thawed out. Instructed staff to ensure items are labeled with a prep date if they are not going to be used within 24 HRS. *Discussed no bare hand contact with ready to eat foods rules. Most items are only contacted with tongs or utensils. Mussels are currently being touched with bare hands once they are removed from the deep fryer and placed in the shell. Facility must develop a new system for ensuring the food is not touched with bare hands after it is cooked. * Recommend operators designate a separate area for unloading dirty dishes coming in from restaurant side. Observed employee unloading them onto food prep tables. No food was being prepped at that time but this is a bad practice that could result in cross contamination of food.CFPM (list all CFPMs in facility): None. Current CFPM is onsite 7 days a week. Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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12/10/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations from previous inspections have been corrected. - Wall and ceiling above hand sink has been cleaned and repainted. - Walk in and make up fridges have been cleaned out. - Facility is overall cleaner. Ensure all areas are cleaned routinely.
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9/19/2014 | Routine Reinspection 3rd | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls above hand sink dirty with dust from vent. Clean these walls and ensure they stay clean; as well as any cooking utensils on shelves near vent.
- General Comments that relate to this Inspection
Broken gasket has been replaced. Li has registered wtih WCHD as a CFPM. Facility is undergoind remodel and kitchen is only being used to prep appetizers for Sushi Rose. Walk in needs to be cleaned out and organized prior to serving food out of Asian Wok- WCHD will reinspect facility Friday 9/19/14 to ensure facility is ready for service. Any repeat violations from previous inspections that need to be followed up on after 9/19/14 will result in a $71 reinspection fee.
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9/16/2014 | Routine Reinspection 2nd | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed broken gasket on reach in unit under rice cooker. Operator cut off pieces that were hanging down in order to keep food from being contaminated. New gasket is on order; per Li.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls above hand sink still dirty with dust from vent. Clean these walls and ensure they stay clean; as well as any cooking utensils on shelves near vent.
- General Comments that relate to this Inspection
All violations with the exception of the above have been corrected: - Raw chicken no longer being stored above pork. However it is being stored adjacent to shrimp and beef. Li will reorganize this section of walk-in to separate the meat storage a little better. - Observed food covered in all cold holding units. - Muscle shells are now being stored in make up unit under rice cookers until they are ready to be served. - Observed all food in proper food grade containers and bags. - All cold holding units have thermometers conspicuously located in the front of the units. - Wall near rice cooker has been cleaned and repainted. Advised operator that if wall cannot stay clean; stainless steel or FRP will be required. - Entire kitchen facility is much cleaner. *Operator stated they will develop a cleaning schedule to ensure each area of the kitchen is deep cleaned once per month and floors will be cleaned thoroughly every night. - Plates and bowls are no longer surrounded by cardboard. - Shelves are no longer lined with cardboard. Facility is using aluminum foil instead and will change it weekly or when excessively soiled; whichever comes first. - Hand sink accessbile during re-inspection. - Floors are significantly cleaner. *Operator states floors with be cleaned thoroughly every night.Make up unit for wok has been replaced with a brand new unit and is holding @ 40F. Chicken temped @ 38F and vegetables @ 36F. Li needs to register with WCHD as a Certified Food Protection Manager within 14 days. Note: Facility must keep lot number information for every box of mussles received for 90 days after purchase and must ensure lots are rotated so the oldest lots are used first and lots are not mixed together. Facility separates the mussle meat from the shell and then fries the shell and the meat separately and pairs them up to serve them. Facility must ensure mussle shells are kept refridgerated at all times except when being separated from meat and when being prepared to be served.
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8/5/2014 | Routine Reinspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw chicken stored above pork in walkin. Meat should be stored in the following order from bottom to top: Chicken; beef; pork/fish; vegetables and ready to eat food.Observed food uncovered in every cold holding unit. All food must be covered during storage to prevent cross contamination.Observed mussle shells being left out at room temperature uncovered. These shells must be covered and refrigerated until ready to serve. Observed numerous items in not food grade plastic bags in walk in fridge and freezer. After purchase all food should be transferred to food grade containers.
- [1] Thermometers provided and conspicuous
Observed thermometer missing or buried in back of unit in cold holding units. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed broken gasket on reach in unit where pieces of rubber were practically falling into the food. Repair this gasket to prevent contamination of food.Observed wall near rice cooker where paint is chipping away. Clean this wall thoroughly and repaint it or resurface it with a material that is smooth and easily cleanable. If the area is repainted and does not remain intact on subsequent inspections the facility will be required to install a material such as FRP or stainless steel.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. This includes shelves; fan guards in walk in fridge; lid for rice cooker; interior of both make up refrigerators; etc. Clean all these areas thoroughly to prevent cross contamination and the attraction of pests. All develop a cleaning schedule to ensure all areas of kitchen are deep cleaned routinely.
- [1] Storage; handling of clean equipment / utensils
Observed plates and bowls being stored in empty sections of a steam table and surrounded by cardboard to keep them from getting dirty. However; the cardboard and the area around the plates and bowls was all very dirty. Facility can use cardboard temporarily to protect these items as long as the cardboard is replaced daily. Observed cardboard being used on shelves throughout kitchen to absorb grease. However the cardboard was dirty and not being changed regularly. Facility can use cardboard in this manner as long as it is changed weekly.
- [4] Number; convenient; accessible; designed; installed
Observed hand sink being used to thaw shrimp upon arrival. Staff is aware that this is not an acceptable practice. Corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors dirty thoroughout facility. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls dirty throughout facility. Thoroughly clean all walls to prevent attraction of vermin and to maintain sanitary conditions.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. Dishwasher @ 100ppm Chlorine. Walk in @ 40F. Shrimp @ 40F. Eggs @ 41F. Walk in freezer @ 0F. Discussed cooling procedures. Only breaded chicken is cooked and cooled and operator uses shallow pans and ensures food is cooled to 40F within 4 hours. *Store rice scoop in ice cold water; not room temperature water. Make up unit by rice- no thermometer but Calamari temped @ 33F. Hot holding good. Sweet and sour sauce @ 150. Soups @ 160F. Make up unit for wok @ 44F. Chicken @ 44F; Veggies @ 43F. *Clean unit thoroughly inside and outside and if temperatures do not drop by reinspection this unit will need to be serviced.*Li needs to register with Washoe County as a CFPM. She has taken the course but has not registered.
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7/21/2014 | Routine Inspection 1st | 88 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility could use a few areas of deep cleaning - behind and underneath equipment; outside of spice containers; doorway handles; wall splashes; and in corners. Clean thoroughly to maintain sanitary conditions.
- [1] Wiping clothes: clean; use restricted
Keep sanitizer bucket in kitchen area for storing wet cloths in between uses. Sanitizer concentration should be between 50-100ppm chlorine.
- General Comments that relate to this Inspection
Overall; facility well maintained and cleanHand sink stockedMake up unit @ 41F-chx @ 41F-beef @ 40FRice @ 155F; 155FWalk in @ 40F*Reviewed proper raw storage order with operator; from top to bottom: pork/fish; beef; chickenDishwasher @ 100ppm chlorineTest strips on siteRestrooms stockedFreezer ok*Discussed cooling procedures with operator. Emphasize that hot foods must be cooled from 140F to 40F within 4 hours. Strongly recommended testing process for those items cooled to ensure adequate cool down.
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1/25/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Handwashes clean and stockedBathrooms clean and stocked Sanitizer buckets 100 ppm All reach-in/walk-in fridges <=41FStir fry chicken 36FWalk-in freezer <=32FDishwasher 100 pm CLAll food storage goodGeneral cleanliness good
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5/4/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. **Note: Violation corrected @time of insp.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Frzr @-1FWalk-in REfrig. @34FTemps noted:Egg Flower soup @184F; Vegetable ChowMein @165F; Broccoli Beef @191F; Raw Crystal Shrimp@33F; Raw Chicken Breast @35FIce Bin cleanScoops stored properlyCustomer Restrooms clean and stockedSanitizer Dishwasher used for utensils - tested - 100 ppm Cl
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5/31/2011 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Do not store partially used foods in cans - transfer remaining product to a NSF approved container.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig. @37FWalk-in Frzr @-3FTemps noted: Raw Crystal Shrimp @35F; Raw Chicken Breast @36F; Cooked Garlic Chicken & Vegetables @197F; Cooked EggRoll @172FAll scoops stored correctly3-comp sink used for utensils - tested - 100 ppm ClSanitizer buckets used for wiping prep surfaces - tested - 100 ppm ClRestrooms clean and stocked
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5/4/2010 | Routine Inspection 1st | 97 |
- [1] Original container; properly labeled
Must keep food in marked containers and not opened cans
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Must have a closed refuse container in uni-sex bathrooms; need to caulk around sinks and toilet bases.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in refrig @35FWalk-in Frzr @-7FTemps noted: Raw chicken breast @38F; raw shrimp @37F; raw pork @37F; raw fish fillet @35F; H-held fried rice @165F; H-held sweet & Sour soup @182FRestrooms clean and stockedFood stored 6" off floor
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6/8/2009 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor of freezer. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked.-Ice machine clean.-Ice scoop properly stored.-Bathroom properly stocked.-Alcohol warning posted as required.-Mop sink OK.-Dry stock OK.-All chemicals properly labeled and stored.-Freezer -5F.-Walk-In 40 F.-Cold holding -Beef 39F. -Shrimp 40F.-Hot holding -Sweet & Sour sauce 140F. -Hot & Sour Soup 157F. -Egg Drop Soup 159F. -Whit Rice 157F. -Fried Rice 158F.-Using scoop properly.
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6/23/2008 | Routine Inspection 1st | 98 |
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