- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility was clean and organized.-Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after smptoms have stopped.-Handsinks clean and stocked.-Observed good hand washing.-Restrooms clean and stocked.-Reach in freezer at -10F. All prduct frozen.-Make up unit on the cook line temperatures good. Pineapple at 40F; mushrooms 41F; peppers 39F; beef 39F; chicken 38F. Observed good food storage/chicken stored on bottom.-Hot holding temperatures good. Rice 158F; noodles 161F; shrimp 153F; chicken 168F; pot stickers 159F; egg roll 160F.-Walk in cooler at 30F. Pineapple 36F; peppers 36F; beef 37F; chicken 37F. Cooler was clean and organized. Lights properly shielded. Observed proper food storage: vegetables stored separately; chicken on the bottom shelf. Observed proper thawing.-Walk in freezer at 0F. All product frozen; neat and organized. Lights properly shielded.-Ice machine clean. Observed good scoop storage.-Observed good food storage at least 6 inches from the floor.-Observed clean and organized utensil storage.-Customer utensils stored correctly.-Observed good chemical storage.-3 compartment sink set up properly. Sanitizer at 300 ppm Quat.-Sanitizer buckets at 300 ppm Quat.-Mop area clean and organized.-No signs of pests or vermin.-In addition to the CFPM listed above the following individuals also have CFPM certificates:Diorella MaganitoServ Safe - 981455302/27/18Tharika PhansumdaengServ Safe - 1114437906/02/19Per manager; no individuals have taken the CFPM exam and failed the test within the past year.
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7/28/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stockedDiscussed importance of handwashing. Handwashing observed.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after last bout.Hot holding temps good ----> beef & broccoli 146 f; orange chicken 152 f; steamed rice 148 f; chow mein 145 f; soup 142 f; fried rice 151 fWalk-in cooler at 33 f -- chicken 36 fPrep unit at 44 f after lunch rush. Temp logs show that unit was at 38 f at 11 am. Product also temped at 44 f. Monitor cooler to ensure temp drops rapidly and can maintain food product at 40 f or below.Sanitizer in 3 comp sink at 200 ppm quatSanitizer bucket at 400 ppm quatFacility clean and well kept
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7/31/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Observed good employee handwashingDiscussed 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 30 f-beef 38 f-chicken 38 fPrep cooler at 39 f-beef 40 f-chicken 38 fHot holding temps good-steamed rice 150 f-chow mein 167 f-fried rice 160 f-chicken & green beans 162 f-shrimp 154 fLine checks conducted three times dailyObserved good food storageQuat sanitizer buckets at 200 ppmSanitizer in three compartment sink at 300 ppm quatDiscussed sanitation procedures - goodFacility very clean and well kept
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7/29/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Manager has completed an approved certification course and been issued the WCHD's CFPM certifcate. Manager pending to receive certificate in the mail. Manager will post certificate in establishment upon receipt.
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4/24/2012 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
CFPM was unable to find out who the instructor was for the class she took in april of 2011 and not know if the instructor is approved by WCHD. CFPM has signed up for a certification class with an approved instructor to take place on March 14 and 21.Follow-up on this requirment to be conducted by 4/25/2012 to verify that compliance is achieved.
- General Comments that relate to this Inspection
Cleaning of floor under hot food table and under deep fryers has been done.Temperature of orange chicken at 145 F to 162 F on hot food table.
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3/2/2012 | Routine Reinspection 1st | 97 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted some grease and debris build-up on floor under deep fryersNote some food debris on floor at wall corner with hot food table under wells for rice and noodles.Clean floor in these areas more frequently to prevent build-up.
- General Comments that relate to this Inspection
Temperatrures taken on hot holding units: fried rice 145 F; fried battered shrimp 152 F; mandarin chicken 178 F; egg roll 157 F; steamed rice 155 F.Walk-in cooler at 36 F. Walk-in freezer at 0 F.Refrigerated prep unit at 45 F; keep below 40 F.Quats sanitizer checked at 200 ppm concentration in sanitizing solution in 3-compartment sink.Noted hand sink in prep areas and in restrooms stocked and functional.CFPM has ServSafe certificate issued on 4/16/2011 from approved instructor. CFPM has not applied for WCHD's certificate; must apply by 3/1/2012Reviewed employee health policy with manager; advised of symptoms which require exclusion from work and exclusion time period requirement before returning to work. Facility has policy in place per manager.
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2/24/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Temperatures taken in hot holding equipment: Orange chicken 142 F; mandarin chicken 172 F; fried rice 163 F; egg roll 145 F. steamed rice 154 F.Temperatures taken in refrigerted equipment: bean sprouts 37 F; pot stickers 33 F.Walk-in cooler at 34 F. walk-in freezer at -10 F.Noted Hand sinks in prep areas and restrooms stocked and functional.Quats sanitizer tested at 200 ppm in 3 compartment sink.
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2/9/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 3/17/2010 have been corrected.Note: Per corporate's HACCP plan kept on site; garlic oil mixture has pH of 4.0 or less and therefore deemed a non-potentially hazardous food product. As an addtional barrier; pan of garlic is replaced every 4 hours per corporate's policy.Quality Assurance Department (626) 372-8056
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3/24/2010 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Pans of raw meat noted stored above boxes of botted beverages in walk-in cooler. Keep raw meat products stored below cooked or ready to eat foods always. Corrected on site.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Build-up of grease spills and some trash noted in dumpster enclosure. Clean eclosure frequently to keep free of trash and grease spills.
- General Comments that relate to this Inspection
Product temperatures in hot table: rice 156 F; noodles 153 F; shrimp 150 F; egg roll 162 F; general chicken 144 F; mandarin chicken 150 F; barbecued pork 148 F.Steamed rice at 152 F in steamer unit.Walk-in cooler at 38 F; walk-in freezer at -6 F;Refrigerated prep units at below 40 F.Quats sanitizer tested at 200 ppm in 3-compartment sink and in sanitizer bucket with wiping cloths.Note al hand sinks in prep areas and in restrrooms stocked and functional.Note: pan of garlic-oil mixture must be kept under refrigeration or inserted ice which to keep temperature of mixture at 40 F or below.
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3/17/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Items noted on the previous inspection of 2/18/2009 have been corrected.CFPM: Euis L. Gidden's certification expires on 6/10/2009. Euis has completed recertification course and awaiting to obtain certificate from WCHD within 2 to 3 weeks.Wesleyu Turner completed a certification course and awaiting to receive certificate from WCHD within 2 to 3 weeks as well.
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3/10/2009 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Mop sink's faucet leaking from vacuum breaker; fix leak in faucet.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Build up of trash noted inside trash enclosure. Trash enclosure shared with other tenants. Clean trash enclosure.
- General Comments that relate to this Inspection
Food temperatures taken on hot table: vegetables 157 F; mandarin chicken 160 F; egg roll 134 F; general chicken 135 F. rice in rice warmer at 157 F.Pan of rice in hot holding unit at 158 F.Foods on hot table are kept not more than one hour. Food temperatures are monitored and logged 3 times per day.Walk-in cooler at 38 F. Walk-in freezer at below 0 F.Refrigerated units were below 40 F.Quats sanitizer at 200 ppm in 3-compartment sink.All hand sinks found stocked and operational.Facilty found very clean and well organized.
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2/18/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:Handsinks Stocked Properly w/ p-towels; soapFloors and counters clean.Quat sanitizer bucket @ 300ppmSanitizer in 3comp @ 300ppmSanitizer buckets changed 3 times a day.Ice machine clean scoop stored properlyDumpster area clean Chicken Thawing under running water make sure all food product of chicken is submerged under water. Chicken temp @ 40 FWalk in freezer -10 f; all food frozen.Walk in reefer 38 fRaw shrimp 35 f; raw chicken 39 fIn wok shrimp at 135 fMake up unit 38 fpineapples; cucumbers; onions all at 38 fRice cooker @ 163 fHot holding:mixed veggies 156 f; kung poa chicken 150 f; orange chicken 140 f; mandarin chicken 156 f; pot stickers 150 f; pork ribs 160 f.All food on line is discarded after 45 minutes. **Recommendations make sure to change gloves in between duties****Make sure to clean all handles and door handles in facility****Blanca has recieved her WCCFPM will look it up at the office***
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3/10/2008 | Routine Inspection 1st | 100 |
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