- General Comments that relate to this Inspection
Violation from previous inspections has been corrected. All grease and debris has been cleaned from under the cook line.
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11/6/2015 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed a large amount of grease and debris build up on the floor under the cook line. Ensure floor under the cook line is deep cleaned by 11/06/15 or a reinspection fee will be charged and the permit may be suspended.
- General Comments that relate to this Inspection
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10/23/2015 | Routine Reinspection 1st | 99 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed a large amount of grease and debris build up on the floor under the cook line. Ensure floor under the cook line is deep cleaned and cleaned on a regular basis to reduce the attraction of pests and vermin.Facility has until 10/21/15 to clean the grease and debris from under the cook line.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Make up unit at 40F. Onion 40F; shrimp 42F; chicken 40F; beef 40F; egg roll 42F; raw beef 40F.-Hot holding temperature good. Rice 148F.-Cooked chicken temperature 189F.-Reach in freezer at 0F. All product frozen.-Walk in cooler at 40F. Onion 40F; beef40F; chicken 40F. All product stored properly. Lights properly shielded. Clean and organized.-Observed good chemical storage and good food storage.-Cutting boards clean; smooth and easily cleanable.-Utensils clean and stored properly.-Sanitizer at 100 ppm Chlorine.-3 compartment sink was not set up durring the inspection. Per manager the facility will set up the sink to do dishes after lunch.-Observed good glove use.Per manager no other individuals have a CFPM certificate.Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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10/7/2015 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw meat stored above cooked noodles. Store all raw foods below ready to eat foods to prevent cross contamination. Corrected on site.
- [2] Potentially hazardous food properly thawed
Observed shrimp thawing at room temperature. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth. Corrected on site.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Walls and ceilings need to be cleaned; especially around air vents. Clean on a more regular basis.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal illness (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-chicken 40 f-wontons 39 f-egg rolls 40 fPrep unit at 39 f-chicken 38 f-beef 38 f-egg rols 39 fHot holding temps good-fried rice 161 f-steamed rice 150 fDiscussed cooling procedures. Ensure product cools from 140 f to 40 f within 4 hours. Cool on shallow pans at a level of no more than two inches. Cool inside walk-in uncovered. Only ok to batch product back together after it has reached 40 f.Observed chicken being staged out of temperature. Food can only be out of temp for 4 hours. If facility wishes to use this process; facility must log how long product has been out. Product must be discarded after 4 hours.Sanitizer bucket at 100 ppm chlorine. Test strips available.Discussed wash; rinse; sanitize proceduresFacility now refrigerating garlic/oil mix - goodFlip or replace cutting board on prep unit.
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11/14/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Required corrections have been made. Observed garlic and oil mix in refer unit. Facility observed in much cleaner condition. New refer gaskets in place. Clean hard to reach areas on a more frequent schedule.
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1/10/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed garlic and oil mixture at 90 f. This is a repeat violation. Product voluntarily discarded. If operator wishes to keep product at room temperature; stage very small batches at a time and keep track of time product has been out of refrigeration. Recommend keeping several small batches in prep unit and pull one at a time when needed. Commercially acidified products that are shelf stable are also available.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed several areas in need of cleaning. Clean cart on cook line; refer gaskets (replace gaskets as needed); and other equipment in need of cleaning. Clean on a more frequent basis.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors in need of deep cleaning; especially under equipment. Clean on a more regular basis.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Walls and ceilings in need of cleaning. Ceilings have buildup of grease. Highly recommend checking with ventilation professional to ensure that ventilation is working properly.
- 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 38 f-chicken 39 f-potstickers 41 fReach in cooler at 36 f-egg rolls 38 f-chicken 39 fReach in freezer at 10 fSanitizer bucket at 200 ppm chlorine. Reduce to 50 - 100 ppm chlorine.Test strips on site.Discussed cooling procedures. Facility needs to portion down food into smaller batches when cooling. Recommend cooling at a level NOT TO EXCEED 2 inches. Product must cool from 140 f to 40 f within 4 hours or 140 f to 70 f within 2 hours and 70 f to 40 f within 4 hours.Also; remove old caulking and recaulk three compartment sink.Facility to focus on a deep cleaning of entire facility.
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11/22/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 6/1/2012 have been corrected.Product temperatures in walk-in cooler at 37 F to 39 F. Shallower tubs now being used to cool foods.Foods are being cooled within required time frames per cooling temperature log filled out after the previous inspection. Continue doing monitoring and recording of cooling temperatures on regular basis.
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6/7/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Noted one small pan of garlc in oil mixture on stand at wok station at 120 F. This product must be kept refrigerated or inmersed in ice to keep at product temperature of 40 F or below. Product discarded at this time.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Noted cutting board with excessive cuts and stains. Replace or resurface cutting board to provide for smooth surface of cutting board.
- [1] Wiping clothes: clean; use restricted
Noted no sanitizer bucket provided for moist wiping cloth. Must keep wiping cloths in sanitizing solution when not in use.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted grease and food debris build-up along wall base under wok and adjacent equipment located under hood; food debris build-up under refrigerated prep unit. Must clean floor more frequently in these areas to prevent build-up.l
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Noted dust and grease build-up on ceiling tiles and walls. Clean ceiling and walls more frequently to prevent build-up.
- General Comments that relate to this Inspection
Walk-in cooler at 40 F.6-inch plastic tubs full of fried battered chicken pieces at 43 F. 6-inch tub of cooked choppped chicken at 40 F. 6-inch tub of cooked beef pieces art 40 F. Sheet pans with fried battered chicken pieces piled at about 4-inch height cooling at room temperature for about one hour at 80 F. Cool all products in no more than 2 inches and monitor product temperatures during cooling to ensure that foods are cooled within required timeframes. Food must cool from 140 F to 40 F within 6 hours and from 140 F to 70 F within first 2 hours of cooling.Noted hand sinks in prep area and in restrooms stocked and functional.
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6/1/2012 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 5/17/2011 have been corrected.
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5/31/2011 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted some floor areas under wok; fryer and freezer to have build-up of grease and food debris. Do deep cleaning of floors frequently in these areas to prevent build-up.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Noted soil build-up on ceiling and wall around air difusser grill. Noted splashes on wall between prep sink and 3-compartment sink. Clean these items frequently to prevent build-up.
- General Comments that relate to this Inspection
Food temperatgures checked on top and inside of refrigerated unit at 40 F and below.Temperatue of fried battered chicken in tubs at 42 F to 40 F in walk-in cooler.Ensure to keep tubs uncoevered until foods have cooled down to 40 F.Noted hand sinks in kitchen and in both restrooms stocked and functional.Noted small pan with small amount of garlic in oil mixture left on cook's cart. Must keep garlic refrigerated or immersed in ice to keep at 40 F or below.
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5/17/2011 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Aluminum foil liner on wall shelves is dusty; remove foil and clean shelves.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean ceiling tiles and wall areas that are dusty.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Tubs of fried battered chicken at 42 F. tub of cooked beef at 42 F.Ensure to fill tubs only halfway when cooling food items and keep tubs uncovered to cool faster. Ensure foods are being cooled within required timeframes.Refrigertaed prep unit at 35 F. pan of cooked chicken at 35 F on prep unit.Ensure to wipe dry bottom of prep unit daily to rid of condensation build-up.Noted hand sinks in prep areas and in restrooms stocked and functional.
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6/8/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Staff Member; Ling Q. Zeng; has completed certification class and received WCHD's certificate. Certificate kept on file in the establishment. Facility now has two CFPM's to provide required CFPM coverage for assigned risk category.Operator keeping record of cooling temperatures for first 2 hours only to verify cooling to 70 F or below. Discussed with operator monitoring and recording of temperatures until foods reach 40 to verify that this occcurs in not more than 6 hours from start of cooling process.
- SECTION XVII: ABATEMENT DATE
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8/17/2009 | Routine Reinspection 3rd | 100 |
- General Comments that relate to this Inspection
Temperature of fried foods in tubs checked at 37 F and 38 F; cooked two days before.Operator now keeping temperature logs but only for cooling of foods to 70 F in less than 2 hours. Monitor temperatures and log time and temeperatures until food products reach 40 F.Ling Zeng completing certification class this day. Follow up to be conducted on 7/20/09 to verify complinace on CFPM requirement
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6/22/2009 | Routine Reinspection 2nd | 100 |
- [1] Thermometers provided and conspicuous
Stemmed thermometer checked for calibration and found to be off by 8 F. Thermometer calibrated on site. Check thermometer for accuracy periodically.
- [1] Wiping clothes: clean; use restricted
Sanitizer in one bucket with wiping cloth at 100 ppm. Other wiping cloths noted sitting on counters in kitchen not being kept in sanitizer; provide additional sanitizer buckets as needed to keep all moist wiping cloths in when not in use.
- General Comments that relate to this Inspection
No changes in cooling practices have been implemented since las inspection; no monitoring of temperatures during cooling has been done. One sheet pan of fried chicken at 69 F cooling for about 2 hours on food rack; other pans were 95 F to 106 F cooling for 1.5 hors or less. Chicken from all sheet pans placed in tubs half full and partially uncovered in walk-in cooler at this time. Temperatures to be monitored to verify required cooling time frames as indictaed on previous inspection.Follow-up reinspection to be conducted on 6/22/09 to review cooling practices and temperature logs for cooling of foods.Operator to contact Certified Food Instructor for next class available to sign up another staff person.CFPM was present from start of inspection this day and is present almost all hours of operations daily.
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6/2/2009 | Routine Reinspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Two pans with raw meats noted stored on shelves over pans of cooked foods in walk-in cooler; must keeep always reaw meats stored below cooked or ready to eat foods.
- [3] CFPM or person in charge present; certificates posted as required
CFPM was away from the establishment at time of inspection; CFPM was located by phone. This facility must have one CFPM all hours when food operations are taking place. Other staff person must sign up for certification class by 6/26/2009
- [1] Wiping clothes: clean; use restricted
Provide bucket of sanitizer to keep moist wiping cloths in when not in use; chlorine concentration of sanitizer must be checked between 100 and 200 PPM.
- [4] Number; convenient; accessible; designed; installed
Stack of clean plates and utensils noted stored in hand sink. Hand sink must be kept unobstructed so as to be accessible for hand washing at all times. Clean utensils must be cleaned and sanitized in 3-compartment sink instead of in hand sink. Clean plates must not be placed in hand sink to prevent contamination of plates; corrected.
- General Comments that relate to this Inspection
Temperatures in prep cooler: chicken 44 ; bbq ribs 45 F; won ton 44 F; keep temperatures at 40 F or below.Walk-in cooler at 35 F; tubs of fried battered chicken at 37 F; pans of cooked beef and chicken at 35 F.Cooking and cooling of large fried chicken in 6 inch plastic tubs wich are kept covered; chicken is first left ou about 2 hours on sheet pans in rack; operator must do monitoring of temperatures during cooling process to ensure that cooling occurs within required time frames; from 140 F to 40 F within 6 hours and from 140 F to 70 F within the first 2 hours of cooling.Kitchen's hand sink and restrooms' hand sinks found stocked and functional.
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5/26/2009 | Routine Inspection 1st | 90 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed food being stored in grocery bags. This is a repeat violation. Use food grade containers and bags for food storage.
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded: Lemon sauce @ 167 F; sweet n sour sauce @ 180 F. Cold holding temps. recorded:Raw liquid eggs @ 39 F; cooked pork @ 36 F; cooked shrimp @ 36 F. Reach in reefer @ 35 F; walk-in reefer @ 30 F. All cold holding units with accurate thermometers. Reviewed with operator to maintain Standard Operating Procedures (SOP's) to maintain facility cleanliness. Repeat violations concerning cleaning may result in office hearing. Owner to acquire WC CFPM by 10/17/08 and post certificate as required.All other violations corrected at time of reinpsection-Thank you.
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10/14/2008 | Routine Reinspection 1st | 98 |
- [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 raw egg mixture (not pasturized) with a recorded temp. of 45.9 F. Operator was unable to determine when egg mixture has been out of temperature. Egg mixture voluntarily discarded. Precooked chicken recorded @ 40.8 on same cold holding make up unit along with pork @ 42.9 F. Ambient temp. of make up unit recorded with thermocouple @ 40.5 F. Operator lowered thermostat at time of inspection. * Corrected on site.Observed sweet and sour sauce and lemon sauce hot holding at 128 -130 F. Operator returned both sauces to stove to reheat to 165 F for 15 seconds and hot holding unit thermostat turned on high. Operator to monitor sauce for hot holding at 140 F or higher. * Corrected on site.
- [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 chicken stored above ready to eat foods in walk-in reefer. Observed raw beef stored above cooked beef in walk-in reefer.Observed food stored in grocery bags in walk-in reefer. Use only food grade containers and bags to store food.Observed one opened can of sauce stored in walk-in reefer. Do not store opened cans of food in walk-in to prevent possible oxidizing of can into food product. * Corrected on site.Observed several containers of soy sauce stored uncovered in back kitchen.
- [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.Observed soda fountain nozzles with bicarbonate buildup. Clean nozzles daily to prevent cross contamination.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Provide accurate thermometers in make-up unit and reach in freezer. Make up unit bi metallic thermometer read 28 F; Thermocouple recording of 40.5 F. Reach in freezer external thermometer recorded at 20 F. All food in freezer observed frozen.
- [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.Observed gaskets to make-up table with food debris buildup. Clean on a routine basis to prevent possible cross-contamination.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wiping cloths stored wet on top of counters in back kitchen. Operator made up sanitzer bucket at 100 + ppm bleach. Reviewed with operator mak-up of bleach sanitizer and use. Change sanitizer bucket at least once every four hours or more frequently as needed. *Corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floor around perimeter of back kitchen with food debris buildup. Clean on a routine basis. Observed floor base coving in need of repair in dining area. Repair ripped coving. Replace or repair missing tiles from floor at back door.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed walls in back kitchen with heavy food debris buildup. Clean walls on a routine basis.
- General Comments that relate to this Inspection
Notes:Walk-in reefer 30 F. Final cook temp. of chicken 177-180 F. Discussed with operator cooling procedures of food. No rice is kept leftover. All handsinks properly stocked. Dumpster area clean. All chemicals stored properly and labeled. No leftover items are kept at end of operational day. Operator to bring Serv Safe test results; picture ID; and $20.00 to Health dept. located at 1001 East Ninth Street; Building B (upstairs) to acquire Washoe County CFPM. Discussed with operator to acquire a second CFPM for facility. Reviewed with operator employee sick policy and handwashing procedures. Items to consider that are not violations:1) Reorganize dry storage room. Remove all items from floor to prevent vermin harborage. 2) Remove all cardboard stored in facility to prevent vermin harborage.3) Provide a covered trash can in the women's bathroom.4) Clean the light switches in the restrooms.
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10/13/2008 | Routine Inspection 1st | 85 |
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