- [3] CFPM or person in charge present; certificates posted as required
Additional CFPM still required
- General Comments that relate to this Inspection
Cooling logs are being used correctly and completed correctly. Confirmed last temperature recorded 30 minutes prior and cooling system is working well in this facility
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3/26/2015 | Routine Reinspection 3rd | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Staff are using the cooling logs but they are not being competed correctly. Staff are only recording the temperatures up to 70F or the first 2 hours. Additionally; there are no corrective actions being noted for food items that are greater than 70F. I informed the contact of these issues and he translated them to the other staff members and cooks. There were no cooling activities being conducted during the inspection. I will follow-up with the facility later in the week to determine if the cooling logs are being done correctly. Most items are getting to 70F within two hours; but there are a few that are only at 80F in the first 2 hours. If these items cannot be cooled to 70F in two hours additional cooling techniques may need to be exercised. Since most food items are sold within one day; there were no other food items that had been cooled form yesterday to test. Corrected on site. Contact made an example of how to properly fill out a cooling log for staff.
- [3] CFPM or person in charge present; certificates posted as required
Need additional CFPM as stated in routine inspection on 3/9/15
- General Comments that relate to this Inspection
See notes above for cooling logsHandsinks clean and stockedFridges <=40F Ice machine clean and scoop storage good Bathroom clean and stocked
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3/24/2015 | Routine Reinspection 2nd | 95 |
- [3] CFPM or person in charge present; certificates posted as required
Need an additional CFPM so one is present when PHF is being prepared. Contact said they have already enrolled a staff member in the course.
- General Comments that relate to this Inspection
All violations besides CFPM have been correctedProvided contact copies of the following handouts for staff resources in Chinese: handwashing posters; cooling logs and how to make up 3 compartment sink. Ensure staff are washing hands after handling money; food or after different activities.Sanitizer buckets 100 ppm Cl; contact has directed staff to make the buckets when they open and after lunch. Ensure staff are cleaning surfaces in the restaurant including after bussing tables; cleaning menus or other high touch surfaces. All cleaning has bene complete. All containers in the walk-in fridge are covered and made for each dayFacility is required to use cooling logs until further notice. I will follow-up with the contact later this week to ensure the logs are being used properly.Handsinks clean and stockedIce machine clean Tubs of fried meat in fridges 42-43FBagged cooked meats 41-43FBathroom cleaned and stockedThermometers available to staff
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3/16/2015 | Routine Reinspection 1st | 97 |
- [1] Original container; properly labeled
None of the food items in the walk-in are labeled or dated; especially the items cooling. Due to issues with cooling; facility will need to label and and date all food items.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Plastic tub of fried pork was at 50F; contact said the food was from yesterday. Food item was voluntarily discarded. Food must be cooled from 140F to 40F in 4 hours or 140F to 70F in 2 hours then 70F to 40F in 4 hours.
- [2] Food protected during storage; preparation; display; service; transportation
Observed various containers in walk-in fridge without lids including pooled eggs. Observed a pitcher of tea in the ice machine. Service ice cannot be used for cooling. Ice must be discarded
- [3] CFPM or person in charge present; certificates posted as required
Cooling is being performed without oversight of CFPM. Risk-level 4 facility requires CFPM to be present when PHF are being prepared.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed knief being stored between metal table and back of reach-in fridge which was visible dirty. Corrected on site. Sotrage of food in walk-in; pooled eggs stored above cabbage. Must sotre all items in fridge base on cooling temp. Corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Need to deep clean outside Iincluding sides of make-up fridges) due to grease build-up.
- [1] Wiping clothes: clean; use restricted
Observed moist cloth on table near front handwash. Corrected on site; 100 ppm Cl.
- [1] Installed; maintained
Observed water pooling under carbonizer/ice machine. Repair any leaks and remove pooling water.
- General Comments that relate to this Inspection
Observed fried chicken/pork in a speed rack that had been cooling since 12:00 at 135-90F at 13:35. Had staff put more speed racks to expadite cooling. AT 15:00 food items were 75F. Facility has until 16:00 to cool items to 40F or food must be disacrded. @ 13:35 sliced beef and chicken were 100F and 120F; both items were made at 12:00; @ 15:00 food items were 78F and 80F; facility has until 16:00 to cool to 40F or food must be discarded. Freezer 0F. Spoke to owner on the phone.
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3/10/2015 | Routine Inspection 1st | 84 |
- [1] Wiping clothes: clean; use restricted
Observed moist cloth on the register counter and on the front handsink. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth - Corrected on site; put items into sanitizer bucket.
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedSpoke to owner on the phone during the inspection; he said the PCO will be replacing the mouse "hotel" trap in the next couple of days. Handsink has been repaired Floors have been sweptIce machine clean/scoop storage goodUtensil storage good
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10/10/2014 | Routine Reinspection 1st | 99 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Facility did not have any sanitizer on site; staff said they finished off the last amount yesterday. Contact purchased bleach and brought it to the store during the inspection – Corrected on site. Observed staff cleaning tables and other surfaces up front with a rag with not sanitizer; ensure all surfaces are cleaned and sanitized properly to prevent contamination. Recommend having a sanitizer bucket available in the front of the house so staff can clean tables and other surfaces as needed throughout the day. Recommend changing buckets 2-3 times a day or when water becomes turbid. Sanitizer solutions must be at least 50 ppm Cl; it is recommended they be kept between 50-100 ppm Cl.
- [1] Non-food contact surfaces of equipment and utensils clean
Mouse "hotel" trap under dry storage need to be replaced as it is caked with food debris and stickey pad inside needs to be replaced. No sign of vermin or insects.
- [1] Wiping clothes: clean; use restricted
Observed moist wiping cloths on the front handsink Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth - corrected on site.
- [4] Number; convenient; accessible; designed; installed
Front handsink was turned off because it was leaking. Need to repair handsinks to facilitate proper handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed rice; flour and other dry ingredients under the dry storage rack. Need to sweep and deep clean floor to prevent insect and vermin attraction.
- General Comments that relate to this Inspection
Back handsink clean and stockedBathroom clean and stockedContact was able to properly demonstrate how to calibrate a stem thermometer Hot holding:Fried rice 141FWalk in freezer <=0FFridges <=40F; highly recommend turning down make-up table during the day since it is close to the wok to maintain <=40FBagged beef and chicken: 44-45F; contact said the food had been cooling on the counter for 1 hr; then had been placed in walk-in fridge around 13:30 to finish cooling; ensure item gets to 40F within 5 hours Food storage goodNo thawing was occuring during inspectionObserved tub of fried chicken next to the wok that is left at room temperature. If facility is going to use time as a barrier for these items; they will need to develop a time stamp or proceedure to rotate food
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10/8/2014 | Routine Inspection 1st | 89 |
- [2] Food protected during storage; preparation; display; service; transportation
Spoke to contact and he said they are going to adjust how they prepare food; only one meat at a time and veggies are prepared in a different location. Observed a tub of beef under the three compartment sink near the dirty pipes. Any items not being cooled need to be stored off the ground and with lids to prevent contamination. Observed containers of sauces in the metal racks with not lids; during off times keep lids on sauces to prevent contamination. Observed tubs of raw chicken on racks in the walk-in fridge. Unless items are cooling; all food should be covered to prevent contamination.
- General Comments that relate to this Inspection
Bathroom clean and stockedHandsinks clean and stockedAll other violations from the last inspection have been correctedIce machine cleanSanitizer bucket 200 ppm ClFried chicken in fridge 40FSteamed rice 138F
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12/16/2013 | Routine Reinspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed a package of raw hamburger meat on the metal rack @ 62F. Voluntarily discarded. All potentially hazardous food need to either be hot held at >=140F or <=41F.
- [2] Food protected during storage; preparation; display; service; transportation
Observed food being stored on the ground. Raw chicken in plastic tub was under the 3 compartment sink on .he floor. Product was voluntarily discarded. Observed vegetables stored on the floor in the walk in the fridge. Observed plastic containers of sauce and breading on the metal racks with no lids. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed a bowl of raw pork meat thawing in the perp sink next to cooked pork. Need to keep raw meat around cooked food and ready-to-eat food to prevent cross contamination. Corrected on site.Observed a bag of bread wrapped in plastic wrap in the rice cooker. Contact said it was personal food of the person working the cash register. Cannot store personal food in the the rice cooker. Need to segregate personal food from food for sale. Rice was voluntarily discarded.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoops throughout the facility that were stored on top of containers; on dirty shelves or stored with the handle in the product. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
After the raw chicken on the floor was discarded; observed a staff member rinse out the tub and put it back on the back shelf without sanitizing. Contact removed tubs and reviewed 3 step sanitizing process with staff. Ensure all staff know the 3 step process for cleaning and sanitizing; test strip available.
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. Observed food debris on the large white bins with dry ingredients; observed extensive food debris in the walk -in freezer and observed food debris under the shelving units in the back.Observed wood shelf under the back prep area that is filthy. Need to replace with a surface that is smooth; sealed and easily cleanable to facilitate proper cleaning.
- [1] Wiping clothes: clean; use restricted
Observed damp rags on both of the handsinks. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [5] Necessary toxic items properly stored; labeled; used
Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware. Observed a bag of sugar in the mop sink - corrected on site. Observed boxes of food next to cleaning chemicals in the mop sink room - corrected on site.
- General Comments that relate to this Inspection
Due to the number of major violations and the number of repeat violations from the last inspection this facility will receive another inspection in the next 6 months. If these types of violations occur at this inspection; the CFPM at this facility will be required to retake the 16 hour CFPM class. Continual issues will result in further enforcement. All fridges <=41FFreezer <=0FBathrooms clean and stockedAll cold held food in the make-up table was <=41F
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12/9/2013 | Routine Inspection 1st | 81 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Thank you.Reviewed termperature logs with owner. Do include on temperature log; a "legend" or "key" for the time that the food starts in the termperature danger zone (41 F) and the time the food is discarded 4 hours later.Food cannot be held in the temperature danger zone longer than 4 hours. the time that the potentially hazardous food(PHF) starts in the temperature danger zone; this includes prep time fo the PHF foods.Food cannot be re-chilled; they must be discarded if time is used as a public health control. Please fax a revised temperature holding log to 328-6176 to Kim Tran Franchi.Notes:Temperature log checked OK. No food is held longer than 4 hours. Turnaround on cut vegetables is less than < 3 hours.
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9/21/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed noodles; raw meat and cut vegetables with recorded temperatures between 43-54 F. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.* Approximately 10 pounds of food voluntarily discarded. Reviewed with operator that walk in units at restaurant are not adequately sized for the operations of the restaurant. Consider getting deliveries on a more frequent basis to avoid overstocking of walk in units and food being stored at room temperature due to space issues.
- [2] Food protected during storage; preparation; display; service; transportation
Observed bag of rice and bag of onions stored on floor. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. * Corrected on-site.Observed food stored in metal cans at makeup table cold holding refer. Discussed with operator to store food in metal hotel pans instead of tin or aluminum cans to prevent leaching of rust into food. Observed boxes of carrots and peas stored beneath boxes of raw meat in walk in freezer. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed noodles; raw beef; cut vegetables stored at room temperature in back kitchen. Recorded temperatures between 58-62 F. Approximately 10 pounds of food voluntarily discarded; mostly cut vegetables such as cabbage. All other items were moved to walk in refer. Health inspector discussed with owner: Ying C Yu that all potentially hazardous foods such as cut leafty greens like cabbage and other vegetables must be cold held at 40 F or lower. Time may be used as a public health control but time coding or documenting when food is kept in the temperature danger zone 40 F - 140 F must be marked for time that it in this range and within four hours must be discarded. Food may not be rechilled for later use. All vegetables and noodles observed with temperature recorded at 58 F and higher. Turnover time is high but cannot be verified by discussion with cooking staff. Restaurant is required to create a temperature control log for ANY item stored in the termperature danger zone and when time is being used as a public health control. Food cannot be stored in the range of 40 F to 140 F for longer than 4 hours. This was discussed in last year's inspection in 2011.
- [1] In-use food; ice dispensing utensils properly stored
Observed rice scoop and other in - use utensils stored in visibly soiled water with recorded temperature of 64 F. Store all in-use utensils in ice and water at 40 F or lower or in hot water at 140 F or higher.
- [4] Number; convenient; accessible; designed; installed
Observed handsink used for other purposes other than handwashing. Observed drink pitcher being stored in handsink. Observed employee rinsing rags in handsink. Observed employee wash hands in 3 compartment sink. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Operator is to post a handwashing only sign at all designated handsinks. Employees must wash hands properly at handsinks and handwashing should be done for at least 20 seconds. * Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed several personal items stored on metal shelf with food items for restaurant in back kitchen. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware. Discussed with operator to store all personal employee items in a separate container or bin to prevent cross contamination and misuse. Observed 3 opened drink containers on makeup line. Discussed with operator to have all employees put their drinks into a cup with a lid and permanent straw. * Corrected on site.
- General Comments that relate to this Inspection
Cold holding temperatures recorded: Beef slices @ 42.8 F; diced cook chicken cold holding at 45 F. Hot holding temps recorded:Chow mein 2 143 F; fried rice @ 140 F; and white rice @ 145 F.Reviewed with operator required cold and hot holding temperatures for potentially hazardous foods. Discussed with operators ways to maintain food temperatures and to monitor temperatures with a stem thermometer. Do acqurie several bimetallic stem thermometers for cooks to check proper cold and hot holding temperatures and to monitor for proper cooling. Observed proper thawing of shrimp at prep sink. Observed handsiks properly stocked with liquid soap and sanitary disposable towels. Chemiclas stored properly and handwashing. All cold holding units checked OK. Owner: Mr. Yu has 2 other employees trained in CFPM and owner is certified as well.
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9/12/2012 | Routine Inspection 1st | 87 |
- [3] CFPM or person in charge present; certificates posted as required
No food protection manager on site; and food protection manager designated to restaurant has expired food protection manager certificate. Restaurant is required to have a food protection manager on site at all times during food operations. This restaurant is a risk category 4 permitted facility.Do have 2 employees who are employed full time (at least 30 hours) certified in food protection by 12/02/11. Owner will call health inspector to the name of the instructor that the employees will be taking course with. Approved food protection manager instructor list given to owner.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored improperly throughout front of house of restaurant. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Chlorine sanitizer tested at 50 ppm. * Corrected on site.
- General Comments that relate to this Inspection
All cold holding checked OK. Restaurant is using time as a barrier. Cut vegetables and pooled eggs are stored out of temperature for no longer than 2 hours. Facility shall TIME MARK all cut vegetables and potentially hazardous foods such as precooked meat items and noodles to the time they are set out for service. All food past the two hour mark will be discarded.All hot holding checked OK and above 140 F. White rice at 140 F. All leftover rice is discarded at end of day.All handsinks properly stocked and chemicals stored properly. Please replace the mechanical cover to the ice machine after cleaning unit. Reviewed with owner handwashing procedures. Do monitor employees for a 20 seond handwash.
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11/2/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection; thank you.Cold holding foods recorded on makeup table/reach in reefer all observed below < 40 F.Walk in reefer @ 36 F.Observed proper thawing of raw meat under running water at prep sink. Hot holding rice @ 145 F. All food properly stored; labeled and covered.Notes:Continue to record both hot and cold holding temps. at least once per shift. Do keep moist/wet wipig cloths in sanitizer buckets when not in use. DO KEEP HANDLES to scoops out of food or in a separate clean container.
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5/28/2010 | Routine Reinspection 3rd | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed reach in makeup table with food temps. at 45.6 F and lower. Temperature recorded on thermometer @ 50 F. * Thermostat adjusted at time of inspection. Foods on makeup table are restocked every 1-2 hours. No fresh food is placed over old. Discussed with operator to acquire a digital thermometer or a bimetallic thermometer and to create a hot holding and a cold holding log to document that hot foods are hot held @ 140 F or higher and cold foods are cold held @ 40 F or lower. Document 3 Potentially hazardous foods hot holding such as rice; chow mein noodles and 3 potentially hazardous cold foods such as pork; beef and chicken. Log is to completed daily by Certifed Food Protection Manager and notations made for any corrective action taken when food is found out of temp.
- General Comments that relate to this Inspection
All other violations corrected at time of inspection-thank you.Notes:Reviewed with operator proper thawing process for raw meats. Do run cold water over raw meats such as chicken or thaw in walk in reefer. Do not let raw meat sit out at room temp. to thaw. A reinspection is required and applicable reinspection fees may be assessed.
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5/18/2010 | Routine Reinspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed white rice at temp. 72 F; pooled eggs @ 67 F and chow mein noodles 127 F. Discussed with owner to hold pooled eggs in a ice water bath; corrected on site. White rice or leftover rice must be hot held at 140 F and higher or cold held at 40 F or lower. Corrected on site. Chow mein noodles voluntarily discarded. Owner will be purchasing a new hot holding unit on 04/26/10.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Facility shall shield light in walk in reefer.
- General Comments that relate to this Inspection
Walk in reefer @ 40 F; walk in freezer @ 10 F. Handsinks properly stocked with liquid soap and sanitary disposable towels. Dumpster area clean and organized.Notes:Restaurant has 3 certified food protection managers. One is present at all times.Xianguang TanM060868 09/13/2011Ying C YuM070723 09/18/2012Facility has made great efforts in keeping facility clean - thank you. All surfaces observed clean and no food debris buildup. Reviewed handwashing procedures and employee sick policy. Reviewed with owner 2 tier cooling process: 1st step is to rapidly cool foods from 140 F to 70 F within 2 HOURS.2nd step: Foods than must be cooled from 70 F to 40 F within 2 hours. Potentially hazardous foods must not be kept out of temperature. Do use your bimetallic stem thermometers to verify hot holding of foods. Discussed with owner to consider painting kitchen area by 2012. Back of kitchen is in need of general need of remodel.Action items that facility shall correct by 05/26/101) Caulk behind 3 compartment sink.2) Paint shelf in back kitchen to be smooth; non absorbent and easily cleanable. 3) Chain carbon dioxide tanks to wall.A reinspection will be conducted.
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4/26/2010 | Routine Inspection 1st | 94 |
- [5] Source sound condition; no spoilage
- [5] Source sound condition; no spoilage
- [1] Original container; properly labeled
- [1] Original container; properly labeled
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
- [4] Facilities to maintain product temperature
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Handling of food; ice; minimized
- [2] Handling of food; ice; minimized
- [2] Potentially hazardous food properly thawed
- [2] Potentially hazardous food properly thawed
- [1] Thermometers provided and conspicuous
- [1] Thermometers provided and conspicuous
- [1] In-use food; ice dispensing utensils properly stored
- [1] In-use food; ice dispensing utensils properly stored
- [5] Personnel with infections restricted
- [5] Personnel with infections restricted
- [5] Hands washed and cleaned; good hygienic practices
- [5] Hands washed and cleaned; good hygienic practices
- [1] Clean clothes; hair restraints
- [1] Clean clothes; hair restraints
- [3] CFPM or person in charge present; certificates posted as required
- [3] CFPM or person in charge present; certificates posted as required
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [2] No re-use of single service articles
- [2] No re-use of single service articles
- [2] Wash; rinse water: clean; proper temperature
- [2] Wash; rinse water: clean; proper temperature
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Storage; handling of clean equipment / utensils
- [1] Storage; handling of clean equipment / utensils
- [1] Single service: articles; storage; dispensing; used
- [1] Single service: articles; storage; dispensing; used
- [1] Wiping clothes: clean; use restricted
- [1] Wiping clothes: clean; use restricted
- [5] Water sources: safe; hot & cold under pressure
- [5] Water sources: safe; hot & cold under pressure
- [5] Sewage and waste water disposal
- [5] Sewage and waste water disposal
- [5] Cross connection; back siphonage; backflow
- [5] Cross connection; back siphonage; backflow
- [1] Installed; maintained
- [1] Installed; maintained
- [4] Number; convenient; accessible; designed; installed
- [4] Number; convenient; accessible; designed; installed
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
- [4] Presence of vermin; outer openings protected; no prohibited animals
- [4] Presence of vermin; outer openings protected; no prohibited animals
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- [1] Lighting provided as required; fixtures shielded
- [1] Lighting provided as required; fixtures shielded
- [1] Rooms and equipment - vented as required
- [1] Rooms and equipment - vented as required
- [1] Rooms clean; lockers provided; facilities clean; properly located
- [1] Rooms clean; lockers provided; facilities clean; properly located
- [5] Necessary toxic items properly stored; labeled; used
- [5] Necessary toxic items properly stored; labeled; used
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- [1] Clean; soiled linen properly stored
- [1] Clean; soiled linen properly stored
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
All items from previous inspections have been corrected.Procedures from last inspcection are being followed during this inspection.
- General Comments that relate to this Inspection
All items from previous inspections have been corrected.Procedures from last inspcection are being followed during this inspection.
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4/8/2009 | Opening Reinspection 2nd | 100 |
- [2] Handling of food; ice; minimized
Observed ice tea container stored in ice machine bin.Do not store anything inside ice machine bin other than icescoop to prevent possible cross contamination.
- [1] Wiping clothes: clean; use restricted
Observed no recordable bleach sanitizer in both sanitizer buckets. Reviewed with operators proper makeup of bleach sanitizer. Do test for proper concentration between 50-100 ppm. This is a repeat violation.250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Installed; maintained
Repair leak at 3 compartment sink. This is repeat violation.
- General Comments that relate to this Inspection
Notes:2nd CFPM: Ying Chuan Yu M060868 exp. 09/13/2011Reviewed with operator/owner cooling process of chicken observed cooling in walk-in. Cooling is a two step process: 1) From 170 F to 70 F w/in two hours and than from 2) 70 F - 40 F w/in 4 hours. Reviewed makeup of bleach sanitizer at 3 compartment sink. Do change the icewater baths frequently for rice and noodle scoops. Change the icewater bath when water is visbily dirty and or ice is absent.
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2/23/2009 | Routine Reinspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination. Facility will cover all food stored in reach in cooler; walk-in cooler; walk-in freezer and sauces/oil on dry storage shelves.Facility shall not store ANY food in tin cans to avoid cross contamination from oxidation.050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed several boxes of raw meat stored on floor of walk-in freezer. All food shall be stored 6 inches off floor at all times.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.Observed no sanitizer at 3 compartment sink. * Corrected on site.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Facility shall keep all wet wiping cloths in sanitizer bucket. Reviewed with operator proper makeup of bleach sanitizer between 50-100 ppm.
- [1] Installed; maintained
Repair leak at front handsink and at 3 compartment sink.
- General Comments that relate to this Inspection
Notes:2nd CFPM: M070723 Ying C Yu exp: 09/18/2012. Discussed with owner to have another employee trained in CFPM; Certified Food Protection Manager.Cold holding temps. recorded: walk-in reefer @ 40 F; walk-in freezer @ 0 F; reach in/makeup table @ 40 F; raw beef @ 40.4 f; raw pooled eggs @ 40.9 F; precooked chicken @ 38.2 F; and precooked shrimp @ 37.5 F. All cold holding checked OK.Hot holding temps. recorded:Final cook temp. of fried rice @ 159 F; and chow mein @ 156 F.Observed good handwahsing.Reviewed with operator and employees handwashing procedures. Discussed employee sick policy.
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2/11/2009 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations from 2/14/2008 corrected.Please ensure facility stays on a routine master cleaning schedule; in addition; management shall ensure kitchen staff observe proper thawing practices.
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2/21/2008 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw egg product stored over ready-to-eat foods.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Facility shall discontinue using grocery bags and use only food grade containers for food storage.Observed containers of food product stored in ice machine. Ice is considered a food product and shall be protected against possible cross-contamination.
- [2] Potentially hazardous food properly thawed
Observed serveral large buckets of beef; pork; and chicken improperly thawed.070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed main cutting board on cook line with deep cracks and heavily worn. Shall replace/re-sand cutting board to provide a clean easily cleanable surface.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall perform a complete deep cleaning. All shelves with food debris need to be cleaned and sanitized; in addition; clean all reach-in refrigeration units; contact handles and warewashing equipment.Facility shall remove cardboard from all shelves and floors.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsink in rear kitchen without soap.310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair damaged dry wall in rear kitchen next to the back door; in addition; the screen door shall be repaired to prevent vermin entry.
- General Comments that relate to this Inspection
Faciltiy shall correct all of the above violations in one week.Thawing practices shall be corrected immediately.Hot-holding good; beef cooking at 174 degrees; chow mein at 142 degrees;Main refrigeration at 38 degrees; all other refrigeration temperatures operating below 40 degrees.Note: Please ensure all staff use proper dishwashing procedures. Staff must ensure they use the wash; rinse; sanitize method with proper concentrations of chorine.Please maintain facility on a strict master cleaning schedule.Mandatory reinspection on 2/21/2008
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2/14/2008 | Routine Inspection 1st | 89 |
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