- [2] Food protected during storage; preparation; display; service; transportation
-Observed meats being prepared at the 3 compartment sink. Ensure the 3 compartment sink is ONLY used for washing dishes and the prep sink is used to prepare meats and vegetables. If the facility continues to prepare foods at the 3 comparment sink they may be required to install a bigger prep sink or an additional prep sink.*Corrected during the inspection. Cross contamination was discussed with the operator and the meats were moved to the prep sink. The 3 compartment sink was washed and sanitized after moving the meats.-Observed chicken in a plastic tub that was on the floor. Ensure all food is stored at least 6 inches off the floor to reduce the possibility of contamination.*Corrected during the inspection. The owner moved the tub of chicken to the walk in cooler
- General Comments that relate to this Inspection
-The facility was able to get stoppers for the 3 compartment sink and they were able to set the sink up properly. Sanitizer at 100 ppm Chlorine.*Ensure the 3 compartment sink is set up with wash; rinse and sanitize sections during all operating hours. Do NOT use the 3 comparment sink as a prep sink.
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11/6/2015 | Routine Reinspection 1st | 98 |
- [2] Potentially hazardous food properly thawed
-Observed meat being thawed in the 3 compartment sink. Ensure foods are thawed under running water; in the cooler or as part of the cooking process. *Corrected during the inspection. Meats were moved to the prep sink and thawed under running water.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
-Facility was using the 3 compartment sink for preparing and thawing meats. Owner was not clear on wash/rinse/sanitize procedures and no sanitizer was available in the facility.*Discussed using the prep sink for preparing meat and thawing and the 3 comparmtnet sink for washing dishes.*Corrected during the inspection. Owner went and bought bleach for the facility. -When the 3 compartment sink was set up the facility did not have stoppers for the sink and the water would not hold. Facility has 24 hours; 11/03/15; to provide stoppers for the 3 compartment sink. Facility does not have reusable customer utensils. Facility is going to use a large bin to sanitize equipment until 11/03/15.*If the faciltiy does not have the 3 compartment sink set up properly by 11/03/15 the permit may be suspended.*Ensure 3 compartment sink is set up properly during operating hours to reduce the spread of bacteria and viruses and to reduce cross contamination.
- [1] Wiping clothes: clean; use restricted
-Sanitizer bucket had no detectable sanitizer and facility had no sanitizer available. Ensure sanitizer bucket has 50 ppm - 100 ppm Chlorine to wipe down surfaces during operating hours. *Corrected during inspection. Sanitizer at 50 ppm Chlorine.
- General Comments that relate to this Inspection
Notes: Discussed the expiration of the owners CFPM certificate. The facility does have an individual with a current CFPM; but due to the observed violations it is recommended the owner have a current CFPM certificate.-Handsink clean and stocked.-Restroom clean and stocked.-Make up unit at 38F. Shrimp 39F; pork 37F; beef 39F; chicken 39F.-Hot holding temperatures good. Rice 143F.-Walk in cooler at 36F. Beef 43F; chicken 43F.-Cutting boards clean and smooth.-No signs of pests or vermin.In addition to the CFPM listed above the following individual has a CFPM certificate; but it is expired:Dun LiuM10063909/26/15Per owner no individuals have taken a CFPM exam and failed the exam within the past year.
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11/2/2015 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed two bags of rice sitting on ground. Store all food product at least 6 inches off floor to prevent potential cross contamination. Corrected on site.
- [1] Wiping clothes: clean; use restricted
Observed wet wiping cloths on cutting board. Store wiping cloths in sanitizer solution at all times to prevent cross contamination. Corrected on site.No measureable sanitizer in sanitizer bucket. Maintain sanitizer at 50 - 100 ppm chlorine. Recommend changing out at least every two hours or more often as needed. Corrected on site.
- [1] Installed; maintained
Observed faucet on three compartment sink leaking. Repair/replace faucet.Observed prep sink; handsink; and three compartment sink in need of recaulking. Recaulk to ensure emooth easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls in need of cleaning. Clean walls on a more regular basis.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing. Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomitng and/or diarrhea) are excluded for at least 48 hours after last symptom.Prep cooler at 38 f-chicken 38 f-beef 37 f-pork 41 fWalk-in cooler at 40 f-cooked chicken 41 f-noodles 40 fHot holding temps good-chow mein 144 f-fried rice 170 fDiscussed cooling procedures. Food must cool from 140 f to 40 f within 4 hours. Do not batch food together until it has reached 40 f.Observed facility keeping chicken out at room temperature. If facility wants to do this; facilty must log the amount of time food has been out. Food must not be out of temperature for more than 4 hours.Discussed wash; rinse; and sanitize procedures.Facility replaced floor under stove - goodFacility is now utilizing garlic and water mix instead of garlic and oil mix.
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11/13/2014 | Routine Inspection 1st | 95 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed cutting board on prep unit in need of repair or replacement. Cutting board has pits and deep grooves and is no longer easily cleanable. Resurface or replace cutting board to ensure smooth; easily cleanable surface.Observed several bus tubs chipped; melted; cracked. Replace bus tubs to ensure smooth; easily cleanable surface.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed meat slicer with build-up of dried meat. Wash; rinse; and sanitize meat slicer between each use.
- [1] Storage; handling of clean equipment / utensils
Observed knives and utensils stored between prep tables and walls/prep tables and prep unit/prep tables. Store knives in such a way to prevent cross contamination. Corrected on site.
- [1] Wiping clothes: clean; use restricted
No measurable sanitizer in sanitizer buckets. Maintain sanitizer at 50 - 100 ppm chlorine. Also do not store wet cloths on cutting board. Keep wiping cloths in sanitizer solution at all times. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 39 f-chicken 38 - 40 f-egg rolls 39 f-noodles 38 fPrep unit under 40 f (operator replaced inaccurate thermometer)-shrimp 38 f-beef 39 f-chicken 38 f-pot stickers 37 fHot holding temps good-soup 180 f-rice 151 fDiscussed cooling procedures - good. Per operator; food is cooled on sheet pans in small batches. Ensure food cools from 140 f to 40 f within 4 hours.*****Observed garlic and oil stored on cook line at 65 f. Discussed reasons why garlic and oil solution is potentially hazardous. Store garlic and oil in cooler at all times; stage very small batches at a time; or utilize garlic and water. Mixture was voluntarily discarded.Floor under cooking equipment is in bad shape. Start cleaning floor and replacing floor tiles. Make floor as smooth; easily cleanable; and non absorbant as possible. Work on this throughout the next year.Also work on areas wear sbase coving is unattached and seal hole by back door.Screen door will need to be replaced or rescreened prior to next summer to prevent entry of flys.
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11/26/2013 | Routine Inspection 1st | 94 |
- [1] In-use food; ice dispensing utensils properly stored
Observed rice and flour scoop stored in food product. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.* Corrected on site.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting board on top of makeup tablewith heavy visible soil and stains. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris. Cutting board shall be resurfaced or replaced. Discussed with operator that once cutting board develops deep grooves from repeated cutting; these grooves become areas that are hard to clean and where bacteria can live.
- General Comments that relate to this Inspection
2nd CFPM: Xiaoyan Liu.Hot holding temperatures recorded:White rice @ 149 F; chow mein noodles @ 149 F; sweet and sour soup @ 154 F.No food observed being cooked at time of inspection.Cold holding temperatures recorded:Shrimp @ 37 F; beef @ 38 F and chicken @ 41 F. Reviewed with operator two step cooling process:1) Food must be rapidly cooled from 140 F to 70 F within 2 hours. This first step must be met prior to proceeding with step:2) Food than can be cooled from 70 F to 40 F within 4 hours.Hot foods must rapidly cooled by using:1) Ice and water bath2) Ice paddle3) Reducing food to shallow pans and frequent stirring of hot product.Please conduct a cooling study on all food that is cooled for next day service. For example: white rice that is saved for next day to make fried rice and any meats that are partially cooked for next day service. Chlorine sanitizer is kept in a spray bottle that is properly stored and labeled. Do make sure that sanitizer is made fresh daily. All food contact surfaces must be washed and sanitized frequently throughout the day. Handsinks properly stocked with liquid soap and sanitary disposable towels. All cold holding units checked OK and food properly stored. No raw over ready to eat foods. Kitchen observed to be clean except for the floor underneath the cookline. Heatlh inspector discussed with operator to consider replacing the floor tiles that are in poor repair due to grease and uneven surfacing of floor underneath and behind cookline. The grease and food debris must be cleaned to prevent vermin attraction and to keep the kitchen in a sanitary condition. Operator is waiting for the resources to replace the broken and uneven floor around the cookline.
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10/9/2012 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed eggrolls prepared at restaurant stored directly on shelf of inside makeup table. Do store food in a proper container and covered when not in use. Reviewed with operator to cover all food when not in use. Except during cooling; all food products must be covered to prevent potential contamination.
- [1] In-use food; ice dispensing utensils properly stored
Restaurant shall store in use rice paddles in ice water bath to prevent bacteria growth. Do change icewater bath when water has become visibly dirty or when ice has melted.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded below 40 F. Restaurant uses time as a control for cut vegetables during the lunch and dinner hour. Cut vegetables are not stored longer than 2 hours at room temperature. Discussed with operator to time mark all cut produce to ensure proper time holding of produce out of temperature to be no longer than 4 hours.Garbage enclosure observed free of loose litter.Handsinks properly stocked with liquid soap and sanitary disposable towels. Observed good handwashing.Chemicals properly stored and labeled. Chlorine sanitizer recorded at 100 ppm.Fried rice temped at 152 F; and chow mein noodles at 153 F. This is a risk category 4 restaurant. Do have a second full time employee certified as a food protection manager within 60 days. At time of inspection; no food was being cooked and food protection manager was not present at initial inspection. Food protection manager did arrive on site during end of inspection. Food protection manager needs to be present during any food handling operations at restaurant. Do post Washoe County Food Protection Manager certificate on site.
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11/8/2011 | Routine Inspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Owner/operator has expired Certified Food Protection Manager certificate. Owner to aquire CFPM by 10/01/10. Do call health inspector when course is complete. Call Kim @ 328-2682.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed pass through window; handles to reach in makeup table; bathroom switch plate and back door handle dirty with food debris buildup. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Facility has made great improvements from last annual inspection 2009 in keeping restaurant clean and organized. Keep up the good work.
- [1] Installed; maintained
Observed faucet at prep sink broken. Observed prep sink with substantial water leaking. Repair faucet so that water can be turned on and off at handles at prep sink.
- [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.350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed floor under cookline in poor repair and dirty with grease and food debris buildup. Do clean by scrubbing and using a degreaser to colean floor. Seal all cracks and areas where floor tiles are missing.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Walk in @ 43 f; tofu @ 34 F; raw chicken @ 38 F; shrimp @ 43 F; beef slices @ 39 F and pork cubes @ 40 F.Makeup table @ 38 F. Do keep a thermometer inside unit at all times. Do aquire an additional thermometer for inside walk in reefer.Hot holding temps. recorded: Chow mein @ 152 F; rice @ 161 F. Do cover all food when not in use. Bleach sanitizer @ 50 PPM. Discussed with operator to keep spoons and ladels in ice water bath to prevent bacteria growth. Observed good handwashing.
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9/1/2010 | Routine Inspection 1st | 94 |
- [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.Discontinue using bowls for scoops. * This is a repeat violation.
- General Comments that relate to this Inspection
Notes:Facility shall maintain general cleanliness of both food and non food contact surfaces on a routine basis. Facility has made efforts to clean back kitchen. Do create a master cleaning schedule by next annual inspection to maintain cleanliness of facility on a routine/daily basis to prevent possible cross-contamination and repeat violations.
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7/14/2009 | Routine Reinspection 1st | 99 |
- [1] Original container; properly labeled
Facility shall label all dry ingrediant bins to its contents to prevent misuse. Do label all reused food containers to its contents.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed raw shrimp stored above raw vegetables. Observed eggrolls stored on shelf of reach in/makeup reefer. Observed fried noodles stored in cardboard box. Store all food in food grade 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.Discontinue using bowls for scoops.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall maintain general cleanliness of food contact surfaces. Observed cutting boards stored on floor of kitchen. Observed clean equipment stored on dirty shelving. Do increase sanitiation efforts to prevent possible food contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Discussed with operator to develop a routine cleaning schedule for facility. Back kitchen observed dirty due to food debris buildup on equipment such as handles to equipment and dry storage shelves.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no handsoap in back kitchen handsink. Observed no single service paper towels in employee unisex restroom. Acquire a covered trash can for both restrooms at facility.
- [5] Necessary toxic items properly stored; labeled; used
- General Comments that relate to this Inspection
Notes:All cold holding checked OK. Reach in makeup table/reefer recorded with food temps between 34-38 F. Hot holding temps. recorded: chow mein noodles @ 165 F; hot and spicy soup @ 189 F; egg drop soup @ 180 F.Reviewed with operator handwashing procedures.
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6/11/2009 | Routine Inspection 1st | 91 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Chlorine sanitizer in bucket for wiping rags had been used up. Monitor buckets with test strips to find out how often they must be changed out. Or use a plastic spray bottle with chlorine bleach at 50 - 100 ppm for cutting boards and maintaining food contact surfaces. Wipe surface with disposable paper towel which is then to be discarded.
- General Comments that relate to this Inspection
All other violations from 8/26/2008 have been corrected. Cold tabgle on cook line was serviced and now at 38 F. Temp. log forms to monitor refrigeration units given to operator.All cleaning completed. Recommended a cleaning schedule to operator to maintain a clean establishment.Discussed cooling racks for fried protein foods. Operator did not obtain moveable cooling racks as previously suggested by Health Department staff due to concerns about his employees bumping into the trays on a rack in the middle of the floor. Discussed the possibility of setting up a permanent rack at one side of tbhe kitchen. Operator agreed to consider this suggestion for cooling large amounts of fried food.
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8/28/2008 | Routine Reinspection 1st | 98 |
- [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.Cold table on cook line at 45 F. Have serviced to maintain temperatures at 40 F. or below.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
No sanitizer available to maintain cutting boards.
- [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.Food; grease build up on doors; meat cutter; door gaskrts on refrigerator units. Clean daily to maintain in a sanitary condition.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Clean containers stored in handsink in coo/prep area. Keep handsinks free and accessible at all times and available for handwashing.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [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.
- [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.
- General Comments that relate to this Inspection
Recommend moving the salt and sugar bins to a different location. Currently stored un er counter where raw meats art prepared. Even thoguhthey are covered; possible cross-contamination issue.Recommend breaking down meat slicer and wash; rinse and sanitizing meat slicer at end of shift in whoich it was used.
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8/26/2008 | Routine Inspection 1st | 84 |
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