- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Chow mein noodles prepared on previous day and cold holding in several different cold holding units temped between 37.0 F - 41.4 F. All scoops have been removed from dry ingrediant bins and stored in a separate clean container. All food containers holding food observed clean. Please continue to store food in smaller quantities and do not overstock cold holding units. Continue to monitor cold holding temps. to be at 41 F or lower.Discussed with operator to use "time as a public health control" for hot holding eggrolls. Eggrolls temped at 124-129 F. Eggrolls shall hot hold at 135 F or higher. Eggrolls can be stored in the temperature danger zone if time is used as a public health control and documented. The time the eggrolls are stored at 41 F - 135 F for less than 4 hours. Please document the time eggroll start at are discarded if time is used. ** Eggrolls are a high turnover food and only 4-6 are held hot under heat lamp.
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9/4/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed several large containers of cold holding chow mein with temperatures above 41 F. Temperatures ranged from 37.8 F - 45 F. Observed the reach in cold holding units overstocked with large containers of food; mostly chow mein noodles. The kitchen at this restaurant is small and contains many cold holding units that are working hard to maintain temperature do to the ambient air temperature from the small kithcen space. Overstocking the cold holding units does not allow for adequate air flow for the foods to cold hold properly. Recommend switching to metal pans to cold hold chow mein noodles. Discontinue overfilling plastic containers with noodles and overstocking cold holding units. All chow mein noodles must cold hold at 41 F or lower.** Regardless of the doors to cold holding units being opened and closed; the chow mein noodles must be cold held at 41 F or lower. Operator to monitor temperatures of noodles and divide quantity in half of noodles being stored in large plastic containers Cooling reviewed and operator has good woring procedure for cooling chow mein noodles using a speed rack and a cooling fan.
- [2] Handling of food; ice; minimized
All in use scoops shall be cleaned at least once every 4 hours using the wash; rinse and sanitize method.Observed several in use scoops with heavy food debris buildup.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace any plastic container that is in poor repair and visibly dirty. All food vessels and containers shall be clean and in good repair to minimize cross contamination from food debris buildup.
- General Comments that relate to this Inspection
This restaurant has a second food safety manager: Jiali Chen; M141039 exp. date: 09/23/19. No other employees are scheduled to take food safety exam for initial certification.Hot holding temps. recorded at hotline:Fried rice @ 174.4 F; chow mein noodles @ 173.5 F; beef broccoli @ 190 F; orange chicken @ 140 F; pepper beef @ 148 F; sesame chicken @ 172 F; potatoes @ 137.8 F; chicken drumsticks @ 138 F; egg rolls temped between 128- 133 F. ** Discussed with operator to store all eggrolls in front of heat lamp and monitor temperature of eggrolls to be hot holding at 135 F or higher. *** Eggrolls are high turnover and made every 20-30 minutes.A reinspection is required within 48 hours.
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9/3/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Health inspector met with operators and reviewed "Cooling Down Foods-Tracking Chart." Do continue to use the log at least once a month to verify that the bulk noodles and any other hot food in large quantaties is being coolded properly. Logs checked Okay by health inspector. Discussed with operator to accurately record temperatures on tracking chart. This is important to verify that the procedures for cooling are being done properly and the cooling parameters are being properly met. Please keep the cooling down foods-tracking chart on premise for review by health authority for at least 90 days.
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12/5/2014 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
All other violations have been corrected at time of follow up inspection for cooling. Observed noodles cooling in plastic food grade tubs with a recorded temperature between 80-90 F. Noodles are cooked daily at 2 PM. Noodles are cooled at room temperature and a fan is used to blow air across the boiled noodles. Noodles are drained after cooking and are not being cold rinsed. Reviewed "cooling down foods" tracking chart. Hot foods are being cooled properly and the cooling paramters are being met. Continue to use tracking charts for another month for noodles and for other hot foods that are cooked and cooled for later use.
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10/28/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed 4 containers of chow mein noodles in upright refrigerators with recorded temperatures between 50-68 F. The four black containers contained approx. 20 lbs of noodles that were cooked the day before. Health inspector discussed proper cooling of chow mein noodles. Do portion noodles into depths no more than 3-4 inches and rapidly cool hot noodles using ice water baths; ice wands or use a fan to blow air across noodles prior to storing them in black containers at depth of 8-10 inches. Do not cover noodles when they are cooling. Health inspector observed signs of condensation on plastic wrap covering noodles found out of temperature.030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less to prevent bacteria growth.* All four tubs of approx; 20 lbs. of noodles voluntarily discarded. Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw meat products stored above ready to eat vegetables in one door refrigerator. Observed raw meats stored above cooked foods such as egg foo young in upright freezer. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.** This is a repeat violation from 2013 **Observed several cut vegetables and prepared food items not covered in cold holding units. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.** This is a repeat violation from 2013 **
- [4] Number; convenient; accessible; designed; installed
Observed single handsink in kitchen blocked with metal speed rack and standup fan. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.* Discussed with operator to keep handsink unobstructed to promote handwashing. Health inspector was unable to locate handsink when inspection was conducted. Observed no liquid hand soap and handsink. Handsink must be properly stocked at all times with liquid soap and sanitary disposeable towels. ** Do repair slow draining handsinks in back and at front of kitchen. **
- [5] Necessary toxic items properly stored; labeled; used
Observed two spray bottles not labeled to its chemical contents. Label all containers of toxic chemicals with name of contents.Reviewed with operator to make bleach sanitizer in spray bottle fresh daily. Chlorine bleach will lose its effectiveness once stored in a clear bottle that is exposed to light. Do not mix bleach with any other chemical even dishsoap. This may cause toxic fumes to be created that are harmful to the lungs. Plain water must also be labeled in any spray bottle. * Operator emptied contents of two spray bottles. Corrected on site.
- General Comments that relate to this Inspection
Cold holding units checked OK and within regulations. Hot holding temperatures recorded:Beef gravy @ 165 F; white rice @ 156 F; chow mein @ 167 F; orange chicken @ 167 F; chicken wings @ 140 F; potato wedges @ 151 F; spicy chicken @ 177 F and kung pao chicken @ 168 F.Chlorine santizer recorded at 100 ppm. Thermometers present in cold holding units. Reviewed thawing process of frozen ham with food protection manager. Frozen foods must be thawed under running water; as part of the cooking process or under refrigeration. Do not allow food to thaw at room temperature. A reinspection is required to monitor for compliance for cooling.
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9/12/2014 | Routine Inspection 1st | 84 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed precooked noodles stored without proper temperature controls. Discussed with both food protection managers that noodles once cooked must be hot held at 140 F or higher or in refrigeration at 40 F or lower. Discontinue storing noodles in the temperature danger zone from 40-140 F. The food in restaurant is high turnover food. Hot foods on hot line or used or discarded within one hour.Observed containers of prepared vegetables; cut meats and other food not covered. Please cover all food in all cold holding units. Do repair the broken plastic inside lid to reach in freezer to prevent physical contaminant falling into food stored below that are not covered. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed raw meat products stored above ready to eat vegetables in upright freezer. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Please discontinue using the aluminum or tin cans to store food or sauces in next to cookline. Use only food grade containers. Please use only food grade storage bags to store raw meats and any other food item.
- [2] Handling of food; ice; minimized
Discontinue using metal bowl as a scoop for vegetables at reach in refer. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [1] Thermometers provided and conspicuous
Observed missing thermometers at the following units:1) Makeup table. Raw chicken temped @ 38 F.2) All reach in freezers. All food observed frozen. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Storage; handling of clean equipment / utensils
Observed plastic cutlery: plastic spoons and forks stored improperly. Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.* Corrected on site.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored improperly throughout front of kitchen. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.* Corrected o site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Please designate a separate area in reach in refers for storage of employee personal food and beverages. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.All employee drinks must be stored in a covered container with a straw provided. Do not allow employees to eat in kitchen. Employees must eat in designated front area of restaurant.
- General Comments that relate to this Inspection
Hot holding temperatures recorded on hot line: Chow mein noodles @ 179 F; rice @ 153 F; orange chicken @ 163 F; pork @ 154 F and potatoes @ 140 F. Cold holding temperatures recorded at makeup table/cold holding unit:Ham @ 39 F; chicken @ 38 F and bok choy @ 40 F. Chlorine sanitizer at sanitizer bucket recorded with high levels of chlorine concentration. Do lower the amount of chlorine used and monitor to be at levels between 50-100 ppm.Discussed with operators to create a cleaning schedule for kitchen. Handles to all reach in units were observed with heavy food debris buildup. Do conduct a deep cleaning of facility to maintain a clean and sanitary environment and to prevent possible cross contamination. Most employees observed wearing gloves when handling food. Employees must be monitored for proper handwashing and at appropriate times.
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12/5/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 03/05/2012; corrected.
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3/12/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed a rack of several cooked foods cooling near handsink. Move rack to another location to prevent cross-contamination from handsink or install splash guard.Cover all products in reach-in refrigeration units after cooling to help prevent possible cross-contamination.Observed several large plastic tubs being used to cool product in reach-in refrigeration units; use small stainless steel (shallow pans) to help cool products quickly.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize ice-machine; observed growth on deflector plate.Facility shall clean and sanitize can opener; observed build-up of food debris.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall fix broken handle on single door reach-in refrigeration system and remove tape. Order a new handle insert and avoid tape on all equipment to prevent microbial growth.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize reach-in refrigeration systems; freezer chest; gaskets; and handles; observed build-up of food debris and soil. Maintain all equipment clean to avoid possible cross-contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding on steam table checked good; fried rice checked at 146F; sweet and sour spareribs at 152F; kung pau chicken at 148F; sesame chicken at 154F; chow mein at 149F.Cold-holding checked good; raw beef at 34F; raw chicken at 36F; raw pork at 34F; ham at 37F.Handsinks checked with sanitary towels and soap; reviewed proper handwashing with staff.All refrigeration and freezer systems operating within regulation; make-up refrigeration checked good at approximately 33F.Sanitizer buckets available with proper chlorine concentration; three-compartment sanitization checked ok.Note: Use three-compartment sink for wash; rinse and sanitize and use the designated food preparation sink for thawing. Keep all utensils etc. out of handsink basins.
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3/5/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 03/07/2011 corrected.NOTE: Please keep facility on a routine master cleaning schedule and ensure frequent and effective handwashing. Signs provided to operator in Spanish and Mandarin.Ensure food products are thawed in the food preparation sink under cold-running water or under refrigeration or as part of the cooking process.
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3/11/2011 | Routine Reinspection 1st | 100 |
- [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.
- [2] Potentially hazardous food properly 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
Facility must clean and sanitize meat slicer; observed substantial build-up of food debris.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Front freezer observed with substantial cracks and rust; freezer is no longer cleanable and must be replaced.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility must clean and reach-in refrigeration systems; gaskets; shelves; and handles to avoid possible cross-contamination.
- [1] Wiping clothes: clean; use restricted
Facility must maintain a sanitizer bucket on cook line during all hours of operation; in addition; facility must not mix soap and bleach solutions together.
- [1] Installed; maintained
Facility must repair leaking hot-water valve at three-compartment sink.
- [4] Number; convenient; accessible; designed; installed
Handsink was observed blocked with a container of shrimp; facility must keep handsink clear at all times. ****Handsink is for handwashing only; no food products shall be kept in or around handsink**** Handsink areas have a high concentration of microorganisms.Front handsink on buffet line observed with a broken hot-water valve. Other handsinks available; however; this must be repaired immediately for effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; spareribs at 154 degrees; rice at 162 degrees; sesame chicken at 144 degrees; pork at 158 degrees.Cold-holding checked ok; raw chicken at 36 degrees; ham at 37 degrees; pork at 37 degrees.****Facility must perform a deep cleaning before the reinspection and maintain a regular cleaning schedule****Facility shall ensure handwashing for at least 20 seconds under warm water with soap.Front hot-water valve at handsink MUST be repaired immediately.Three-compartment sanitization procedures checked ok; however; facility must purchase drain plugs instead of using plastic wrap.Refrigeration and freezer temperatures checked within regulation.Failure to correct the above violations by 03/11/2011 may result in enforcement action by Washoe County Health District.
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3/7/2011 | Routine Inspection 1st | 86 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Two maintainence issue identified during reinspection: 1) hand sink has small leak in drain and 2) upright freezer has a lot of ice condensate build up at bottom. These items must be repaired/cleaned.
- [1] Non-food contact surfaces of equipment and utensils clean
Still many non-food contact surfaces that need more cleaning. Reviewed many of these items with operator. Continue cleaning. Recommend a minimum of deep cleaning once a week - each week the overall facility should improve.
- General Comments that relate to this Inspection
All other violations corrected:All cooled items 40F or belowEggs stored in refrigeratorFoods protected; no employee items comingled with customer foodThawing is being done in prep sink under running waterGasket on refrigerator repairedHand sink is clean and not being used for food and utensils*Operator has reduced amount of ordering to allow for refrigerator space
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3/24/2010 | Routine Reinspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Three pans cooled from yesterday found at 52F -rice; a veggie/meat mix; and noodles. All three items discarded. Reviewed proper cooling procedures with operator including ice baths and limiting thickness of rice and other dishes to speed cooling. Eggs stored at room temperature. These need to be placed into the walk in immediately upon arrival.These violations are recurring violations.
- [2] Food protected during storage; preparation; display; service; transportation
Numbrous instances of unprotected foods such as: employee food bowl stored in cooled noodles bin; frozen meats stored unwrapped in freezer; raw product stored over pre cooked chicken wings. Reviewed all proper storage procedures with operator.
- [2] Potentially hazardous food properly thawed
Numerous items being thawed at room temperature. Frozen items must be thawed under running water or under refrigeration. In addition; three compartment sink is being used for some thawing - without running water. Informed operator that prior to any dish washing; the sink must be completely cleaned and sanitized to prevent potential contamination of dishes.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Gasket on one upright refrigerator is hanging off pretty well. Replace gasket to ensure proper functioning of unit.
- [1] Non-food contact surfaces of equipment and utensils clean
Most surfaces; handles; doors; etc of all equipment have a lot of food debris build up. All surfaces need to be cleaned and sanitized to maintain sanitary conditions.
- [4] Number; convenient; accessible; designed; installed
Hand sink had wok basket stored in it with lots of food debris. In addition; unit was not draining properly and needed chemical cleaner to be added while inspector was on site. Hand sinks must be used exclusively for hand washing and maintained to ensure proper function.*Violation was corrected while on site*
- General Comments that relate to this Inspection
Restrooms stockedHot food holding is great-temps range 160F - 180FAll refrigeration units are 40F or belowSanitizer buckets in place - 100ppm chlorineFloors are reasonably cleanHand sinks stockedGarbage area cleanTwo CFMs on staff - one at facility at all times.**One of the biggest causes for many of the violations is the fact that the facility orders only once a week; which causes overloading of all units. This reduces the ability to thaw properly; cool items properly; and store foods safely. Recommend increasing order frequency to allow for safe food handling practices.**The temperature issues (eggs and lack of proper cooling) are recurring items from last year. Continued problems with safe food handling practices may result in more serious enforcement measures.
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3/16/2010 | Routine Inspection 1st | 85 |
- [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.Frtied rice covered in cold unit @ 101 F. internal temp. Corrected immediately by removing rice and cooling it in ice-water bath while stirring often. Rice reached 70 F in 1/2 hr. Put in reach in uncovered.Raw shell eggs found at room temp. Put eggs in cold unit immediately upon arrival.
- General Comments that relate to this Inspection
Cold units at 34 F to 38 F. Freezer at 6 F.Chlorine sanitizer in sink at 100 ppm.Cleaning schedule in place and restaurant is very clean.Remind food handlers to wash hands after handling money before returning to serving food.A CFPM must be present all the time because of risk four category of restaurant.
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6/16/2009 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean top of white freezer; clean top of dish washer; clean interior bottom of refrigerator where raw meats stored; clean door handles and exterior door surfaces of refrigerated equipment of splashes and encrusted debris. Clean above items on frequent basis to keep free of dirt or debris.Cleaning of items above to be completed within 24 hours per person in charge.
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Jia P. Chen; Owner
- General Comments that relate to this Inspection
Product temperatures taken in hot holding units: fried rice 155 F; kun pao chicken 155 F; broccoli beef 145 F; chicken wings 157; egg roll 151 F; steamed rice 158 F.Temperatures taken in cold storage: fried chicken 38 F; egg rolls 34 F.Cholrine concentration at 100 ppm in 3-compartment sink. dish washer's chlorine concentration at 50 ppm and temperature gauge at 145 F.Hand sinks were stocked and functioning properly.One pan of rice in refrigerator in about 5-inch layer at 90 F cooling for less than one hour; keep rice at 2 inch layers to ensure cooling within required timeframe; rice was split into two pans at this time.
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3/27/2008 | Routine Inspection 1st | 99 |
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