- [2] Food protected during storage; preparation; display; service; transportation
FOUND NUMEROUS CONTAINERS OF FOOD IN REFRIGERATION UNIT UN-COVERED. MUST COVER ALL FOOD DURING STORAGE EXCEPT DURING THE COOLING PROCESS TO PREVENT ANY POSSIBLE CONTAMINATION. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 2/25/16ALL PREVIOUS VIOLATIONS NOTED HAVE BEEN CORRECTED.** WCHD IS REQUIRING FACILITY TO MAINTAIN COOLING LOGS TO ENSURE FOOD IS PROPERLY BEING COOLED DOWN. REVIEWED COOLING LOGS AND PROVIDED BETTER EDUCATION ON LOGS TO ENSURE THEY ARE BEING FILLED OUT CORRECTLY. CONTINUE WITH COOLING LOGS UNTIL NOTIFIED BY THE HEALTH AUTHORITY. COOLING LOGS MUST BE SENT TO BRENDA WICKMAN ON A WEEKLY BASIS. CAN EMAIL LOGS TO bwickman@washoecounty.us OR FAX THEM TO 775-328-2676** REFRIGERATION HANDLES HAVE BEEN CLEANED.** CEILING TILES HAVE BEEN CLEANED.** HANDINK IS PROPERLY DRAINING.** FLOORS HAVE BEEN CLEANED.*** DISCUSSED PROPER COOLING METHODS AGAIN; USE ICE WATER BATHS TO HELP FOODS COOL DOWN FASTER; ALSO STIR THE LIQUID PRODUCTS DURING THE COOLING PROCESS TO HELP FOOD COOL FASTER. RECOMMEND USING ICE WANDS FOR FASTER COOLING.ADDITIONAL CFPM INFORMATION IS ON ROUTINE INSPECTION REPORT.
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3/24/2016 | Routine Reinspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed cooked foods being improperly cooled including: Rice @75F >2hours old; Broth @ 105F approx. 2 hours old; Chicken @ 85F approx. 2 hours old; Pork @ 80F >2hours old; Spring roll mix @ 85F >2 hours old.Food all placed in shallow containers and placed in ice water baths to facilitate the cooling process. Foods need to be stirred during the cooling process to help cool faster. Foods must be cooled down to 41F.Food must be cooled from 135F to 70F within 2 hours and then 70F to 41F within 4 hours to remain safe. Food is not currently being cooled correctly. ** WCHD is requiring this facility to keep temperature logs of cooling food. Cooling logs must be maintained on a daily basis and be available for review by the Health Authority.
- [2] Food protected during storage; preparation; display; service; transportation
Observed food being stored unprotected; including pork cooling uncovered on top of meat slicing machine next to brooms and door. Food must be stored in a way that protects it from contamination. Observed food in dry storage being stored under chemical wipes. Keep chemical wipes with the rest of chemical storage to prevent contamination of food.Observed spring roll mix vegetables being pressed to remove water without protection. Mix is being pressed in large colander by several cardboard boxes full of product. Vegetable mix is not protected this way; and must be protected against contanmination.
- [1] Non-food contact surfaces of equipment and utensils clean
Refrigeration handles to all units are very dirty. Must clean and sanitize on a regular basis to avoid cross contamination to bare hands.
- [1] Wiping clothes: clean; use restricted
No sanitizer wiping cloths available or in use in either kitchen or boba prep area. Must provide sanitizer buckets and cloths to ensure clean food contact surfaces.
- [1] Installed; maintained
Observed clogged drain in handsink in kitchen. Repair and maintain to ensure proper handwashing occurs.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors dirty throughout the kitchen area. Must clean floors on a regular basis to remove all build-up.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed ceiling tiles dirty and showing grime build up. Clean and maintain ceiling cleanliness to prevent contamination of food; especailly that which is stored uncovered while cooling/ being prepped.
- General Comments that relate to this Inspection
Notes:Handsink properly stocked with soap and paper towels.Dishwasher good at 100ppm chlorine.Thermometers available in refrigeration units.Hot holding temps good @ 160FFinal cook temp of pork @ 145FGood cold holding temps between 35F-42FNo employee health issues.Did not observe any pest control issues.Discussed no bare hand contact with ready to eat foods. If foods are ready to eat or after they have been cooked they must not be touch by bare hands. Must use a barrier between bare hands and food such as gloves; tongs; utensils.Discussed proper cooling methods and ensure that food is cooled from 135F to 70F within 2 hours and then from 70F to 41F within an additional 4 hours.Additional CFPM's:Toan Loi M141095 exp 9/29/19Hin Loi M120328 exp. 4/30/17Sang Loi M141094 exp. 9/29/19Facility has not had anyone fail CFPM test within the last year.
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3/7/2016 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
Notes: The cold holding make up unit sited in the previous routine inspections has been fixed. Temperatures of all products in the make up unit were at or below 41F.-White onion 41F; Corn 39F; Chicken 38F; Beef 34F; Shrimp 32F.
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5/4/2015 | Routine Reinspection 3rd | 100 |
- [4] Facilities to maintain product temperature
-Thermometer in the left side of the cold holding make up unit was at 50F. On the top white onion at 51F; green onion at 54F. Chicken was at 43F. On the left side of the cold holding unit beef was at 38F; Shrimp at 37F; sprouts at 43F.*Operator moved chicken and onions to the left side of the cold holding unit. Operator is going to keep temperature logs for chicken; shrimp; sprouts; beef and onions. If items reach 43F-45F operator is going to move items to the large reach in fridge. If items reach 50F operator is going to discard the items.*Per operator; Cool Breeze was contacted this morning; but had not shown up. Cool Breeze was contacted during the inspection and said they would send someone out to the facility.*Inspector will check that the make up unit is keeping temperature at 41F or below in 48 hours; 05/04/15.
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5/1/2015 | Routine Reinspection 2nd | 96 |
- [4] Facilities to maintain product temperature
-Items in the left side of the cold holding make up unit were out of temperature. On the top; white onion at 52F; green onion at 50F. Chicken was at 41F and had just been placed in the make up unit from the reach in cooler. Item temperatures in the right side of the make up unit were ok. Beef at 41F; mushrooms at 40F; sprouts at 42. Shrimp was being stored in the bottom of the make up unit. Shrimp at 44F.*Operator moved onions to the right side of the make up unit. Shrimp and chicken were moved to the large reach in cooler.*Operator called Cool Breeze on 04/29/15 to look at the make up unit; but they did not show up. Operator called and left a message for Cool Breeze on the morning of 04/30/15. When health inspector showed up the operator called Cool Breeze and asked why they hadn't responded yet. Cool Breeze apologized and said they would send someone right away. Cool Breeze arrived during the inspection. Operator said they have had problems with the make up unit keeping temperatures in the past and have been having problems with Cool Breeze being able to repair the make up unit.*Health Inspector talked with Mike Courtney; Cool Breeze; during the inspection. Mr. Courtney cleaned the condensor on the make up unit and turned off the unit to allow ice to thaw from the coils. Per Mr. Courtney the make up unit will be operational in one hour and the operator can place food in the make up unit at 5:00 pm on 04/30/15. *Per Mr. Courtney; It is recommended the facility has routine maintenance done on the coolers twice a year. *Health Inspector will return on 05/01/15 to ensure the make up unit is working properly.
- General Comments that relate to this Inspection
Notes: Blenders used at the front of the restaurant were stored on the side of the handsink allowing access to the handsink. Good.
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4/30/2015 | Routine Reinspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Items in the cold holding make up unit were out of temperature. Shrimp at 52F; Onion at 51F; Sprouts at 48F. Thermometer in the unit was at 45F. Ensure cold holding food items are held at 41F or below to prevent the growth of harmful bacteria and toxins.*Items were voluntarily discarded and the temperature on the cold holding unit was turned down. This item will be checked in 48 hours; 04/30/15; to ensure food items are staying at 41F or below.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
-Observed hand sink in the front being used to wash blenders. Ensure handsink is only used for washing hands. Corrected during inpsection.
- General Comments that relate to this Inspection
Notes:-Discussed hand washing policy. Ensure employees wash hands frequently and do not touch ready to eat foods with bare hands.-Back room hand sink clean and properly stocked.-Make up unit by door temperatures good. Sprouts at 40F; Raw beef at 38F; Carrots 40F.-Large reach in cooler 38F. Mushrooms 40F; Chicken 38F.-Reach in freezer at 0F. All product frozen and stored well.-Hot holding Soup at 157F; Rice at 148F.-Cooked food temperatures good. Deep fried chicken previosly cooked at 150F. Egg Roll at 148F.-Reach in fridge by cook line temperature good. Tofu at 38F.-Reviewed cooling procedures. -Fried chicken at 3:00 pm at 120F; at 3:30 pm 70F; at 4:45 pm 38F. -Fried pork at 3:00 pm at 73F; at 3:30 pm 55F; at 4:45 pm 38F.-Dish washer at 100ppm Chlorine.-Ice machine clean and good scoop storage.
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4/28/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Ensure all refer units have working thermometers2. Provide cleaning of walls especially behind rice cooker and corner under hot water heater.3. Clean floor under 3 comp sink - also shelves and drain pipes4. Clean faucet on three comp sink5. Extend metal (stainless steel) backsplash by 3 comp sink6. Deep clean cart where meat slicer is stored. 7. Replace shelves on cart. Ensure shelves are sealed or painted to ensure smooth easily cleanable surface.8. Replace bare wood braces on prep table w/ painted sealed wood.9. Seal all wood shelves - dry storage; chemical area; shelf in tea cabinet10. Clean and organize cabinets in tea area - corrected11. Defrost/clean chest freezer 12. Clean all refer handles/dishwasher handles*Provide deep cleaning throughout entire facility*Discussed importance of handwashing*Discussed employee health. Ensure employees ill w/ GI symptoms (vomiting/diarrhea) are excluded for at least 48 hours after symptoms stop.
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10/24/2014 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
Corrections from 9/26/14 inspection have been made. Ok to issue permit to operate.Notes:Chest freezer will need to be replaced within the next year as it is starting to deteriorate.
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10/8/2014 | Opening Reinspection 1st | 100 |
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