- [2] Food protected during storage; preparation; display; service; transportation
Noted one package of pan cakes stored in contact with rice in rice warmer. Discontinue storing package in rice to prevent potential contamination of rice. pan cake package was removed from rice warmer.Noted one cloth towel covering pan of dry noodles. Cloth towels may not be in direct contact with foods as towels may impart chemicals from laundry to foods. Cloth towel was removed from pan.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean top of dish machine frequently to keep free of dust build-up.Clean and disinfect bottom shelf of soda cabinet where few grains with appearance of mice droppings noted scattered there. Monitor cabinet daily to ensure it remains clear of grains and if mice activity is identified have pest control service provided. Open boxes of plastic forks and spoons stored there were discarded for safety.
- General Comments that relate to this Inspection
Product temperatues in two refrigerated prep units checked between 40 F and 45 F; lower ambient temperature of these untis to keep products temperatures of 40 F or below.Dish washer chlorine concentration checked at 100 ppm..Noted hand sinks stocked and functional in prep areas and in restrooms. Ensure that hand sink west of kitchen does not get blocked with rice warmer.Walk-in cooler at 38 F. Walk-in freezer at -10 F.Monitor temperature of foods during cooling to ensure that foods are cooled from 140 F to 40 F within six hours and 140 F to 70 F within the first two hours.Noted good hand washing practices.Noted facility to be kept clean besides as noted above.
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6/17/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 6/16/2014 have been corrected.Dish washer chlorine concentration checked at 100 ppm; dish washer was serviced on day of previous inspection. Chlrorine concetration is checked twice daily per manager.Ensure that common dumpster enclosure is kept clean by all tenants from now on.Reviewed employee health policy to ensure employees are advised of illness symptoms and exclusion from and return to work requirements.
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6/23/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted cloth towels covering two pans of food products in prep refrigerator. Cloth towles may not be in direct contact with foods as they may impart chemicals from laundry to foods. Towels removed at this time. Ensure to discontinue this practice.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No chlorine registered in dish washer; chlorine bucket feeding dish washer noted to be empty. New chlorne bucket provided at this time; chllorine concentration still reading low. Service call placed and will have service staff in shorlty to adjust dish washer for proper chlorine concentration of 50 to 100 ppm.
- [1] Non-food contact surfaces of equipment and utensils clean
Soda dispenser cabinet interior noted to be dirty. Clutter in cabinetr makes for cleaning difficult. Clean cabinet periodically and keep items stored there neatly arranged. Cabniet interior cleaned at this time.Clean dish washer top more frequently to keep free of debris build-up.
- [1] Installed; maintained
Noted leak in drain pipe of 3-compartment sink. Leak being contained in tub on floor. Repair drain to eliminate leak.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted trash and dirt build-up on common dumpster enclosure floor. This is a repeat violation from the last inspection. Clean dumpster enclosure and ensure that it is maintained clean by all tenants that use it.
- SECTION XVI: GENERAL COMMENTS
Diced bbq pork 40 F; fried chicken 40 F in prep refirgetrator on east side. Fried battered chicken 45 F; fried battered pork 45 F; pot sticker 45 F on prep refirgerator on west side. Keep product temperatures at 40 F or below.Brwon rice 149 F; steamed rice 163 F hot and sour soup 160 F; chow mein 160 F in hot holding units.Walk-in cooler at 38 F; bag of diced bbq pork 40 F in walk-in cooler.Walk-in frezer at 0 F.Noted hand sinks in prep areas and in restrooms stocked and functional.
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6/16/2014 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
All items noted on the previous routine inspection on 6/7/13 and reinspection on 6/13/13 have been corrected.
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6/17/2013 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
One 1/3 size pan of pot stickers at 49 F to 50 F and one pan of wonton at 50 F on top of prep refrigertaor; other product temperatures were at 40 F and 41 F. Must keep product temperatures at 40 F or less.
- [1] Thermometers provided and conspicuous
No thermometers found in facility; must have one or more stemmed thermometers available to check produt temperatures routinely.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed one clever knife stored in between two adjoining prep units. Do not store knives this way to prevent potential cross-contamination of knives. Must keep knives stored on a clean and sanitized surface.
- [1] Non-food contact surfaces of equipment and utensils clean
Caked-on debris still present on wok around burner holes and grease spills on stand top for fryer pan.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Cleaning of some floor areas noted on the previous inspection has not been completed: along wall base in walk-in cooler; under prep tables and under shelves under bar counter and under wok where caked-on grease spots are present.
- General Comments that relate to this Inspection
Must correct all above items by 6/17/2013 or reinspection fees will apply if further reinspections needed for enforcement.
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6/13/2013 | Routine Reinspection 1st | 90 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted debris build-up on wall mounted knife holder with knives and food splashes on wall area below knife holder. Clean and sanitize knife holder and wall surface daily to prevent potential contamination of knives.
- [1] Non-food contact surfaces of equipment and utensils clean
Noted grease and debris build-up on prep station shelves; on microwave door; on sides of fryes. Noted dust build-up on counter below the soda dispneser. Clean equipment more frequently to keep surfaces clean.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted large amount of cardoard boxes and trash inside dumpster enclosure. Trash may have been illegally dropped there by by-passers. Mall tenants that use this dumpster area are required to maiintain it clean. Clean the dumpster enclosurre.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted grease build-up under wok station and in floor sink next to wok station; grease and food debris build-up under fryers and under prep station; fod debris build-up under shelves in walk-in freezer and debris build-up under service counter in front of prep station and under equipment below the bar and cash register counters. Do deep cleaning more frequently to keep floor in these areas clean.
- General Comments that relate to this Inspection
Product temperatures were good on top and inside of refrigertaed prep units. Walk-in cooler at 38 F. Walk-in freezer at 0 F.Noted all hand sinks stocked and functional.Dish washer checked at 120 F and 100 ppm chlorine concentration.Slicer noted with dust and debris; used occassionally only. Ensure to clean and sanitize all parts of slicer before using it.Back door noted kept propped open and no screen door available. Keep door closed at all times to prevent potential entry of vermin.Alcohol warning signed noted posted not in full view of customers and wording not complete. Provided copy of sign as required to manager to post in conspicuous location to customers.
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6/7/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 5/29/12) have been corrected.
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6/5/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing a package of tortillas in the customer brown rice (in rice cooker/warmer). Do not store other items in customer foods in order to prevent contamination. Corrected on-site.
- [2] Potentially hazardous food properly thawed
Operator attempting to thaw 3 cases of frozen raw chicken and two cases of frozen shrimp at room temperature. Thawing may only be done fully submerged under a constant flow of cold running water OR under refrigeration. Corrected on-site.
- [1] Non-food contact surfaces of equipment and utensils clean
There is a visible accumulation of food debris between the cutting board and the hot soup wells table top and also on top of the hot soup wells counter top and along the back walls. Clean and maintain clean.
- [1] Installed; maintained
- The cook line hand sink was slow draining at the time of inspection. (Corrected on-site). Ensure that food or other debris are not dumped in the hand sinks. Hand sinks are to be used for handwashing only.- Front counter drink station hand sink has a broken hot water valve (at the faucet). Employees are having to turn the water on and off at the wall valve. Repair the faucet.-
- [5] Necessary toxic items properly stored; labeled; used
Two spray bottles of chemical observed unlabeled (stored under the dish machine area). All chemicals must be clearly labeled to prevent misuse. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS AND RECOMMENDATIONS:- Ensure that employee foods and other items are stored in designated area(s); below and away from customer foods to prevent the potential for cross contamination (e.g. open can of bbq sauce on the top shelf of the dry food storage rack in the office).- Continue to store raw foods below Ready To Eat (RTE) foods to prevent the potential for cross contamination.- All temperatures observed were at or near that required by regulation (white rice 160F; brown rice 142F; potsticker 46F; pre-cooked breaded chicken 42F; walk-in 40F; walk-in freezer -2F; sweet and sour soup 168F.- Dish machine tested 50ppm residual chlorine with test strips available. Sanitizer wipe down bucket tested 200ppm residual chlorine. Ensure that chlorine based sanitizers are made up and maintained between 50-100ppm residual for chlorine based sanitizers.
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5/29/2012 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
All remaining violations noted on the previous inspection (dated 4-11-2011) have been corrected.
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4/18/2011 | Routine Reinspection 2nd | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
The deli slicer must be properly broken down and thoroughly washed; rinsed and sanitized. There is visible evidence of old food particles on the machine.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available at the time of inspection. Provide.
- [1] Installed; maintained
Repair or replace the leaking ice machine at the front counter.
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 4-4-2011) have been corrected except for those that have been re-listed above.
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4/11/2011 | Routine Reinspection 1st | 95 |
- [1] Original container; properly labeled
The bulk powders (salt; sugar?) on the bottom shelf were not clearly labeled (west side of hot line). Label to prevent misuse.
- [2] Food protected during storage; preparation; display; service; transportation
- Open #10 type cans of oyster sauce and hoison sauce in the walk-in cooler. Once tin cans with liquid contents are opened to the atmosphere; the contents must be immediately used or transfered to a food grade container (plastic or stainless steel) to prevent the leaching of metals from the tin can into the foods.- There should be no food stored on the floor of the walk-in coolers or freezers. There were several boxes of product stored on the floor of the walk-in freezer. Store these products off the floor for ease of cleaning and to prevent contamination.- Operator was storing product (breaded and pre-cooked chicken) above the level of the top bins in the refrigeration units across from the hot line and also storing other product (pot stickers in bowels) completely on top of the bins of product. All product must not be filled over the top rim of the container and all other product must be stored down below on the shelves inside the reach-in units. Product stored above the bins will not remain cold enough. Tested and observed pot stickers at 57F; and chicken at 47F. All potentially hazardous food product must be held at 40F or less (Corrected on-site).- Always place the raw chicken in front of the raw beef so that you do not drip and contaminate the raw beef with chicken juice (chicken must be cooked to a higher temperature than beef).- Ensure that the deli slicer is properly broken down; washed; rinsed and sanized after each use. There was evidence of old food particles on and in hard to reach areas of the slicer at the time of inspection. A copy of the FDA cleaning guide was given to the operator at the time of inspection.
- [2] Handling of food; ice; minimized
Operator using a bowl as a scoop in the rice. Use only a food grade scoop with a handle so that you minimize operator hand contact with the food.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available at the time of inspection. Test strips must be available for the accurate makeup of sanitizer water for the wipe down buckets and to check the dish machine and 3-compartment sink.
- [1] Non-food contact surfaces of equipment and utensils clean
Exterior surfaces of both microwaves; the rice cookers and shelving (west side cook line); the walls and storage rack next to the west cook line hand sink were all sticky to the touch with visible accumulation of food debris. Clean and maintain clean.
- [1] Installed; maintained
The ice machine at the customer counter is leaking slowly onto the counter and floor - Repair or replace.
- [1] Lighting provided as required; fixtures shielded
There were several burned out overhead light bulbs in the hoods at the time of inspection - Replace. Also; clean the grease build up on all of the light shields and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Do not store items (scour pad) or utilize the hand washing sinks for any other purpose but hand washing. A scour pad was in the west side hand sink at the time of inspection.- Ensure that you continue to practice changing out rice scoops; the water and containers with clean ones after two hours. (observed after inquiring about changeout frequency; operator stated they are changed out every two hours).- Cracked and pooled eggs at the make station cart in front of the woks was at 58F. Operator stated that they are out for 1/2 hour max and are usually used up during this time. During slow periods they are placed back into the reach-in refrigeration unit. The container is very small 1/8 pan and is most likely rapidly used during meal periods. RECOMMEND that an even more protective practice would be to place the eggs in a stainless steel container and place that in another container of ice when out of refrigeration to help maintain a temperature low enough to prevent the rapid growth of salmonella.- Ensure that raw meats are always stored on the lowest shelves to prevent contamination of other foods which might not get cooked (e.g. 1/4 pans of raw chicken and beef on the shelf above the floor in the reach-in cooler - east side of cook line).- Ensure that the iced tea and hot water machine nozzles are broken down and cleaned (washed; rinsed and sanitized) on at least a daily basis.
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4/4/2011 | Routine Inspection 1st | 90 |
- [1] Original container; properly labeled
1) Operator manufacturing and selling bottled hot chili oil without a label. The product must be labeled with the place of manufacture name; address and phone number for trace back purposes.2) Several bulk food containers (bins in the back dish wash area and 5-gal buckets under counter at cook line) were unlabeled at the time of inspection. All food ingredients not easily identified by sight (all white powders) must be clearly labeled to prevent misuse. Label the containers; not the lids as the lids can get switched around.
- [2] Food protected during storage; preparation; display; service; transportation
1) Operator storing dry chilis' in a container on the floor under the dry storage rack in the office. Store all food products a minimum of 6" off the floor for ease of cleaning.2) Operator storing open #10 can of straw mushrooms on the top shelf in the walk-in cooler. Once #10 cans with liquid contents are opened to the atmosphere; the contents must be immediately used or transfered to a food grade container (stainless steel or plastic) to prevent the leaching of metals from the can into the food.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The silicone on the 3-compartment dish washing sink is dirty/moldy. The silicone must be removed; the area cleaned; sanitized and dried and new silicone placed.
- [1] Non-food contact surfaces of equipment and utensils clean
There is an accumulation of grease and food debris in; on and around the reach-in coolers adjacent the cook line; the microwave and toast-r-oven. Clean and maintain clean these areas.
- General Comments that relate to this Inspection
NOTES:1) All product temperatures were within regulation (chicken pot sticer = 44F; breaded chicken 46F; pork pot sticker 41F; breaded 45F; veg pot sticker 39F; noodles 43F; rice noodles 41F; cut onion 44F; raw shrimp 38F; raw prepared beef 39F; raw prepared chicken 44F; raw prepared pork 41F; rice 160F; wonton soup 172F; hot & sour 158F; spring roll cooked to 184F).2) Chlorine sanitizer at >200ppm in buckets. Keep at 50-100ppm or risk damage to employee's hands.3) Ensure that all cans which are dented on the seams; rusted or bulging are immediately rejected or discarded.
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2/26/2010 | Routine Inspection 1st | 95 |
- [1] Original container; properly labeled
Bulk 5-gal. container of sugar observed unlabeled. All foods not easily identified by sight (e.g. white powders) and not in its original labeled container must be clearly labeled to prevent misuse. Corrected On-Site.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw beef container being stored on the middle shelf of the reach-in cooler (opposite the cook line) above Ready To Eat (RTE) foods (lemmon and chili sauce). Corrected On-Site.
- General Comments that relate to this Inspection
NOTES:1) The Dim Sum and Potstickers are currently pre-steamed in the morning prior to opening. Then held on the counter at room temperature. Advised operator that this product must be held under temperature control and that time may be used as a control for bacterial growth as long as documentation is kept as to when the product was initially cooked and when it must be discarded by. Recommend that product not be held at room temperature longer than 2 hours and product that is out 4 hours or more must be discarded.2) Hot held sweet and sour sauce @143F; potstickers in reach-in @ 36F; Dim Sum off the steamer = 162F center; 190F outside. All ambient refrigeration was within limits.3) Do not store anything in the handwashing sink (e.g. - wok scrubbing pads).4) Facility was very clean and well organized.
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8/10/2009 | Routine Inspection 1st | 97 |
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed 3 spray bottles with improper names to its chemicals. Label chemicals to its contents to prevent misuse. * Spray bottles discarded; corrected on site. This is a repeat violation.
- General Comments that relate to this Inspection
Notes:All other violations corrected from inspection on 07/24/08-thank you.All food properly stored and labeled. Facility is clean and organized. Observed good handwashing.
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7/29/2008 | Routine Reinspection 1st | 95 |
- [1] Original container; properly labeled
Observed sauce stored in Planters dry roasted peanut container. Label container to its contents to prevent misuse. Use food food grade containers for food storage. Observed flour bin not labeled. Label all dry ingrediants to prevent misuse.
- [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.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed one box of raw shell eggs stored on floor of walk-in reefer. Observed raw meats stored above peas and carrots in walkin freezer.Observed one opened can of Hoisin sauce stored in reach in reefer. Transfer Hoison sauce to a food grade container when storing in reefer to prevent possible cross contamination from oxidation process of metal can into food. Observed several grocery bags used for food storage inside walk-in reefer. Use only food grade bags and containers.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observe spoon stored in peanut mixture container with handle in food product. Observed scoop to flour stored with handle of scoop in flour. * Corrected on site. Observed rice scoops stored in room temp. water. Store food scoops in ice water bath to prevent microbial growth.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed no bleach sanitizer in sanitizer buckets. Reviewed and demonstrated with operator and staff proper makeup of bleach as a sanitizer. Observed several moist wiping cloths stored on countertops. *Corrected on site.
- [1] Installed; maintained
Observed condensate leak in walk-in freezer. Repair leak to prevent possible cross contamination from condensate onto food.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed one spray bottle of degreaser not labeled. * Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed employee beverage (glass) of soda stored above ford prep area in back kitchen. Observed several open beverage container stored above soup warmer in back kitchen. Observed one mug of tea stored on shelf with clean equipment. * Corrected on site.
- General Comments that relate to this Inspection
Notes:Secure all carbon dioxide tanks to wall inside walk-in reefer.All handsinks properly stocked. Walk-in reefer @ 40 F; walk-in freezer @ 0 F; reach in reefers between 38-41 F. Cold holding temps. recorded: Chicken @ 37 F; pork @ 37.7 F; raw shrimp @ 37 F; raw beef @ 37 F. Hot holding temps recorded: Hot and sour soup @ 166 F; chicken soup @ 167 F. Reviewed with operator handwashing procedures and monitoring. Discussed employee sick policy. Jimmy Elllis will acquire WC CFPM by 08/01/08; facility has 2 CFPM's
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7/24/2008 | Routine Inspection 1st | 87 |
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