- General Comments that relate to this Inspection
All violations from previous inspections have been corrected: - Product is being date labeled in walk in. - Steamed rice is labeled when placed in tubs. - Cutting board has been replaced. - Non food contact surfaces throughout have been deep cleaned. *Ensure all areas are cleaned regularly. - Faucet at prep sink has been repaired.
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12/11/2015 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Some improvement made but facility needs to continue to work on labeling all food in walk in with prep dates to ensure it is rotated properly. Per operator all prepped items are used within every 24 HRS so prep dates are allowed at this time instead of use by dates. This allowance may be rescinded if labeling system is not maintained properly. Steamed rice needs to be labeled with use by time- not time removed from cooker. This time should be 4 hours from time removed from cooker.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Cutting board still needs replaced. Operator has ordered a new board and should receive it in approx 10 days.
- [1] Non-food contact surfaces of equipment and utensils clean
Various other non food contact surfaces observed today that are coated with dirt and grease. These areas were pointed out to operator and need to be thoroughly cleaned. This includes; but is not limited to; faucets to prep sink; faucets to hand sink; shelves above 3 comp sink and prep table; slicer handles; white dry storage containers; area around door handle leading to back hallway. All these areas shall be deep cleaned and remained clean at all times to prevent cross contamination.
- [1] Installed; maintained
Faucet at prep sink still leaking. Operator plans to fix in next couple days.
- General Comments that relate to this Inspection
The following items have been addressed: - Steamed rice is being labeled with time once placed in bus tub. - Raw animal products are being stored properly in walk in. *Large stack of egg cartons should eventually be permantely stored on bottom shelf of walk in away from boxes of vegetables. Operator had just purchased a large amount so was still arranging all items. - Items in walk in are covered. - Rice scoop being stored properly in dry storage area. - Facility has been logging sanitizer in 3 comp sink each time used. This shall continue with concentration of Chlorine listed each time instead of amount added until further notice. - Wall near hand sink and walls behind three compartment sink have been cleaned and painted.
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11/19/2015 | Routine Reinspection 1st | 94 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed steamed rice being removed from rice cooker when it's time for a new batch to be cooked and placed in a bus tub. No system exists for ensuring rice is used within a specific time frame and rice temped from 125-155F. Facility must keep the steamed rice in a rice warmer or label it will the time transferred and then discard or cool it to 40F within 4 hours. Facility stated they will start labeling tub. This item will be reinspected in 48 HRS.
- [2] Food protected during storage; preparation; display; service; transportation
Obsereved raw product stored incorrectly in walk in fridge. Eggs were being stored above containers of steamed rice. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. This item corrected on site. Observed numerous items in walk in fridge and make up unit not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed no labeling system in facility at all. All items must be labled to ensure items are being rotated properly.
- [1] In-use food; ice dispensing utensils properly stored
Observed rice scoop lying inside bin in dry storage. Also observed plate being stored on top of steamed rice that would cause the rice to be contaminated once served. 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
Facility utilizes three compartment sink to prep food and sanitize dishes with Chlorine. No Chlorine on site during entire inspection. Staff had to go next door to purchase some. Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization. Facility will be required to maintain sanitzer logs every time three compartment sink is used to wash dishes until further notice. Sanitizer logs left with owner.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting board and main make up unit with deep grooves and stains. Replace this cutting board to prevent cross contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed wall near hand sink and walls behind three compartment sink in kitchen dirty. Thoroughly clean these walls and ensure they remain clean. If walls continue to be dirty addtional FRP will be required to be installed.
- [1] Installed; maintained
Observed faucet at prep sink leaking and plastic wrapped around faucet to keep it from overspraying. Repair leak and do not attach plastic to faucet as it could contaminate food.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Make up unit @ 40F. All food at 39F or below. Hot holding of soup; fried rice and Chow mein good. All at 155F-170F. Walk in @ 40F. All food temped @ 40F or below. Walk in freezer @ 10F. Restroom clean and stocked. Chlorine Test strips on site. See above for list of CFPM's. Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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11/17/2015 | Routine Inspection 1st | 84 |
- [2] Handling of food; ice; minimized
Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Ice machine clean.-Ice scoops properly stored.-All items stored at least 6" off the ground.-All lights properly shielded.-Walk-In 38F.-Freezer -10F.-Three compartment sink ok.-Test stripes available.-Proper cooling observed.-Proper thawing observed.-Hot holding-Rice 178F.-Fried rice 165F.-Chow mien 162F.-Cold holding-Chicken 34F.-Pork 35F.-BBQ pork 34F.-Shrimp 35F.
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11/3/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes-All violations from previous inspection have been completed.-Door seal repaired.-All units units have thermometers.-Nothing was being stored in ice machine.-Fan guards in walk-In clean.-All items now being stored at least 6" off the ground.
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11/27/2013 | Routine Reinspection 1st | 100 |
- [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.Using bowls as scoops. Only use approved scoops for handing food to ensure safety of food served to customers.
- [2] Handling of food; ice; minimized
Food containers being stored in Ice machine. Do not store any food containers in the ice machine.
- [1] Thermometers provided and conspicuous
Reach-In unit missing thermometer. Replace thermometer to ensure unit is holding at the proper tempature.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Deflector plate of ice machine has mold build up on it. Discard ice and clean out ice machine to ensure safety of ice served to customers.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Door seals of reach-In broken. Replace door seals to ensure unit is holding at proper temperature.
- [1] Non-food contact surfaces of equipment and utensils clean
Fan guards of walk-In cooler have lint buildup on them. Clean fan guards to ensure safety of food held in the walk-In cooler.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Walk-In 39F.-Freezer 15F.-Hot holding-Rice 153F.-Sause 175F.-Cold holding-Chicken 38F.-Pork 37F.Shrimp 35F.-Beef 36F.-Three compartment sink ok.-Test stripes available.-All lights properly shielded.-Chemicals properly stored.
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11/4/2013 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Re-Inspection from 11/2/2012Very well done very clean keep up on it so does not get out of control. Remember for the sink it is wash rinse and sinitize and try and use the prep sink for thawing.They are prepping smalleer portions to keep from sitting out at room temperature.Trash in restroom has cover.Good Job!!!!
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11/13/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
50) Had a bowl of raw chicken out being cut temp was 68-72 degree F; put back in refer advised to not take out so much so not out at room temp very long. Corrected on Site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Using three comp sink to thaw not properly sanitizing in between; if do this must completely sanitize all three compartments in between with bleach and "must" wash rinse sanitize dishes. 7 Days
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Trash in restroom must have a lid on it die to unisex. 7 days.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors in restuarant must be cleaned especially underneath equipment large build-up. 7 daysThe floor in the walkin freezer had about a half inch buildup of unknown; must remove and clean this nightly to prevent the bacteria build-up. 7 days
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Refer at 41 degree F storage ok raw was on bottom.2) Freezer at -5 degree F all meat properly stored and forzen.3) 3 comp sink must utilize the prep sink first and the nwash rinse sanitize can not just use one bay;4) Dry storage ok5) Handsinks ok need to see more of it alot of workers did not see one wah hands.6) CFPM must be on staff at all times.Re-Inspection in 7 days.
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11/5/2012 | Routine Inspection 1st | 91 |
- [2] Food protected during storage; preparation; display; service; transportation
1) Had two cans of different veggies in prep refer; must transfer to food grade immediately once open to prevent metal leaching.2) Thawing 3 different meats; steak 41 degree F; chicken 41-46 degree F; shrimp at 42 degree F; only shrimp and one of two bowls of beef was under running water. When thawing must maintain under running water.3) Pork at 56-58 degree F (cooked) were cutting while onsite; cooling was just out of range so will reheat to 165 degree F and cool properly.
- [3] CFPM or person in charge present; certificates posted as required
Risk category 4 no one on staff at time was CFPM. Must have someone on staff certified and present during hazarous operations. ALot going on three different meats thawing and prepping and no one certified. Also no certificates are posted must have certificates posted.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Alot going on so floors were very wet and slipperry (not from being cleaned); maintain cleanliness; disinfect on a regular basis.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Walkin refer at 40 degree F all product properly stored.2) Walking freezer at 10 degree F all product frozen and properly stored.3) Ice machine/soda area clean and ok4) Nothing hot held cook to order.5) Prep refer at 41 degree F all product at 40 or below.6) Thermometers and test strips available.7) ALot going on for a small area make sure to watch temperatures and storage; nothing stored directly on ground.8) Restroom and mop area ok9) All handsinks stocked and hot water.10) Sick policy in place.11) Remember cooling temps. 12) CFPM are expiring next year remember to recert.
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12/5/2011 | Routine Inspection 1st | 94 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Cooling noodles in the three compartment sink; soon as they got hte noodles out they started wahong dishes in the same water; the operator voluntarially threw out the noodles. They were advised to use there prep sink not three compartment.
- [2] Food protected during storage; preparation; display; service; transportation
1) Cook was preping chicken and tossing cut chicken into bus tubs that were on the ground tried to hide under station. Must be at least 6 inches off ground to prevent contamination. (Corrected on site) 2) Had an open can of tomato paste in refer; must transfer immediately after opening into food grade container to prevent metal leaching. (Corrected on site)3) Three white bins unmarked with three different white powder substances with no lids; must mark and cover during storage to prevent contamination. (Corrected on site).4) Open bag of rice right under employee clothes hanging rack; must move to prevent contamination of product. (Corrected on site)5) Were thawing chicken; beef; and shrip only one was under running water. WHen thaw must be under a continuous stream of cold running water. Thaw one thing at a time.
- [1] Single service: articles; storage; dispensing; used
Utilizing plastic spoons in the three dry products and kept in them.240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall back by prep table was dirty alot of prep of hazardous food occuring. Must put a piece of FRP or easily cleanable material behind wall to prevent contamination growth.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Handsinks stocked and hot/cold water2) Restrooms stocked and clean3) THermometers and test strips available.4) Steamed and white rice at 176 degree F5) Prep Table Temps: Refer 40 degree F.Storage was goodChicken in 37 degree F; Pork in 38 degree F; Shrimp 41 degree FThree bins at cook station breaded product chicken 53 degree F; Pork 56 degree F; and shrimp 33 degree F. Should put this on ice if not going to use especially since by grill.6) Main refer; 40 degree F:Raw egg 37 degree F; Cicken 38 degree F; Cooked chicken/pork breaded 39 degree F.7) No time temp logs; should utilize cooking and cooling alot of product; cooking then cooling on 1 inch pans spread out so should be ok. 8) Freezer; all product frozen 10 degree F.Storage good.9) Make sure to sanitize the prep sink after thawing any raw product before switch to another product or task.10) Keep up on cleaning on the floor to prevent slips trips and falls.11) SIck policy in place12) No pest control advised to get one in place.13) Refuse area ok14) Not alot of room need to slow down and minimize the amount of product out especially potentially hazardous product.
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12/3/2010 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 11/23/09 have been corrected.CFPM has been doing monitoring of temperatures during cooling; foods being cooled within required timeframes per his records.CFPM present during inspection. CFPM coverage also provided by other certified staff member who is assigned to other facility. Staff member from this facilty to get registered for next certification class available.Ensure that employees eat only in designated areas away from food prep areas and to keep employees' drink cups on bottom shelf of shelving unit below food containers.
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11/30/2009 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Two large bowls of cooked beef and chicken found cooling at room temperature for about half hour; temperature of beef at 98 F; one tub of steamed rice in walk-in cooler at 133 F. All products were placed on ice and to be stirred frequently for faster cooling. fried foods being cooled in large tubs and left covered in walk-in cooler. Operator to monito and record temperatures during cooling to ensure that foods are cooled within required timeframe. All foods must cool from 140 F to 40 F within six hours and from 140 F to 70 F within the first 2 hours of cooling process; otherwise; foods must be cooled from 140 F to 40 F within 4 hours only.
- [2] Food protected during storage; preparation; display; service; transportation
Food tin cans noted being re-used to store other foods in when they are emptied. Food cans must be discarded as they are emptied. Must be kept stored in approved pots or pans only.
- [1] Installed; maintained
Repair leak in hand sink's drain pipe.Raise ice machine's drain pipe at floor sink to provide one inch air gap.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean wall of dust build-up in kitchen area.
- General Comments that relate to this Inspection
Product temperatures taken in regrigerated prep unit: poork 40 F; chicken wing 38 F; chicken 37 F; beef 36 F; won ton 40 F. Fried rice at 151 F and soups at 157 F and 163 F in hot holding equipment.Bags of precooked chicken and beef at 37 F and 38 F; tubs of fried food items at 37 F to 39 F inn walk-inn cooler.Fried food items being left out for 2 hours at room temperature for cooking of orders. Temperature of products were 52 F to 62 F. Operator to keep foods in small containers half-full to reduce at room temperature and so that product will cool faster if returned to walk-in cooler.Certified Food Protection Manager was present during inspection. Other staff person planned to register for certification class shortly to ensure that CFPM covered is provided all hours of food operations.Ensure to keep dumpster covered at all times.
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11/23/2009 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All items noted on the previous inspection on 12/16/08 have been corrected.Ok to issue permit to operate.Clean/sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep.Risk category 4 assigned. One CFPM on staff at this time. Qing Duan #M070722 exp 9/18/2012. Additional CFPM to be obtained by 2/18/2009 to ascertain that required CFPM coverage is provided for risk category 4.Must post CFPM certificate issued by WCHD.plans to open by 12/20/08.
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12/19/2008 | Opening Inspection | 100 |
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