- General Comments that relate to this Inspection
No violations noted at time of inspection. Great job. Reviewed facility's "Daily Temperature Log;" all checked OK and completed daily.This restaurant has one Washoe County CFPM.The following hot holding temps. were recorded:White rice @ 174 F; brown rice @ 149 F; chow mein @ 153 F; fried rice @ 148 F; eggplant/tofu @ 148 F; orange chicken @ 146 F; teriyaki chicken @ 143-153 F and potstickers @ 140 F. No leftover food is cooled for later re-use in premise.Cold holding temps. recorded:Shredded cabbage @ 41 F; chow mein @ 40.8 F; beef @ 32.9 F and chicken @ 35.7 F.Walk in ambient air temperature noted at 37.8 F with thermocoupler. Internal thermometer noted at 45 F in defrost cycle. Quat sanitizer at 3 compartment sink and at Quat sanitizer bucket noted at 200 ppm. Handsinks properly stocked. Observed good handwashing. Dumpster enclosure observed tidy. Chemicals properly stored and labeled. Bathrooms observed clean and stocked. Food properly stored; no raw over ready to eat foods.Reviewed with operator new regulatory changes to food regulations. Discussed no bare hand contact to ready to eat foods. Except for wasing fruits and vegetables. Food handlers must not touch ready to eat foods with their bare hands. Utensils such as tongs may be used or tissues to pick up baked goods.
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8/19/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Hot holding temps. recorded:Brown rice @ 155 F; white rice 151-178 F; chow mein noodles @ 149 F; fried rice @ 151 F; fried chicken @ 146 F; beef & brocolli @ 166 F; chicken & green beans @ 165 F; eggrolls @ 153 F; pot stickers @ 170 F and hot and sour soup @ 155 F. Food stored and displayed on hot line is hot held for no longer than 45 minutes. No food is cooled; all is discarded within 45 minutes on hot line. Quat sanitizer recorded at 400 ppm at 3 compartment sink and 200 ppm at sanitizer bucket. Wet wiping cloths stored in sanitizer bucket between uses. Walk in unit ambient air temped at 36 F with thermocouple. Walk in freezer noted at 0 F. All food properly stored off ground; covered and no raw meats over ready to eat foods. Observed good and consistent handwashing. Keep up the good work on prevention of illness by proper handwashing at appropriate times. Handsinks properly stocked with liquid soap and sanitary towels. Do keep in use equipment such as spoons; ladels; tongs etc. out of food product and wash; rinse and sanitize equipment at least once every 4 hours.Good storage of employee personal drinks in a designated area and all drinks observed covered.
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9/18/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you;Cold holding units checked OK and within regulations.Cold holding temps recorded:Pineaple slices at 41 F; raw beef 37-39 F; raw chicken @ 40 F and lettuce at 41 F. Hot holding temps recorded:Chow mein noodles @ 157-163 F; white rice @ 168 F; brown rice @ 176 F; chicken @ 152 F; shrimp @ 163 F; beef @ 161 F and hot and sour soup @ 154 F.Final cook temperature of chicken recorded at 169-173. All chicken is temped for verification of 165 F final cook temperature. Quat sanitizer recorded at 300 ppm.Handsinks properly stocked. Garbage dumpster adequately sized. Observed good handwashing. Observed good date coding being used.Food on hot line is turned over every 1 hour or less.In use utensils changed out once every 2 hours. Restaurant has working sick policy and protocols in place. Temperature logs reviewed and checked OK. Corrective action notated.Restaurant has good active managerial control.Discussed with operator Norovirus prevention and disinfection of a public vomiting incident. ** Please recaulk the junction between the handsink and the wall in the women's restroom**
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11/21/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding temperatures checked good; kung pao chicken at 163F; orange chicken at 156F; chow mein at 167F; fried rice at 154F; steamed rice at 169F. (steam table water temperature between 185-190F)Cold-holding checked good; raw beef at 35F; raw chicken at 38F; all raw meat products properly stored and separated from ready-to-eat foods.All thawing of potentially hazardous foods conducted under refrigeration only.Observed proper three-compartment sanitization procedures; quatinary ammonia checked at 200-400ppm; sanitizer bucket checked at 200-400ppm.Handsinks checked with sanitary towels and soap; observed handwashing. No bare hand contact with ready-to-eat foods.Walk-in refrigeration checked at 34F ambient temperature; walk-in freezer checked at -15F ambient temperature.Employee illness procedures checked good.
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4/23/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding temperatures checked good; general chicken at 154 degrees; chow mein at 146 degrees; sweet/sour pork at 148 degrees; fried rice at 156 degrees; chicken (mandarin) at 154 degrees.Cold-holding checked good; raw chicken at 37 degrees; raw beef at 36 degrees; raw pork at 38 degrees.Walk-in refrigeration holding at 34-35 degrees ambient temperature; all products properly stored and labeled.Observed handwashing in food preparation/food service area; all handsinks stocked with sanitary towels and soap.All food products dispensed with utensils; there is no contact with bare hands.Sanitization at three compartment sink checked good at >200ppm quatinary ammonia.Facility has regular monthly licensed pest control service.Restrooms stocked with sanitary towels and soap.
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4/11/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedHot food temps ok-noodles - 176F-chx - 165F-rice - 170+FNo cooling of cooked productAll thawing done in walk inWalk in - 40FReach in units 40F or below3 compartment sink @ 200 ppm quatTest strips on siteProduct stored correctly - raw stored safelyFacility clean**Discussed hand washing practices and the importance of washing hands after eating; smoking; cleaning; using the restroom; etc. Gonzalo will review discussion points with employees.
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3/8/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Hot holding internal temps. on foods at 140 F - 152 F.All refrigeration temps. @ 38 F. - 40 F. Freezers @ -15 F - 2 F.Quats sanitizer in wiping rag buckets and 3 compartment sink @ 200 ppm.Hot holding steamed rice @ 140 F.Noted that one food server failed to wash hands after eating anf drinking. Served a customer from steam table without washing hands. Strong warning given that in the future there will be a 5 point deduction for this.
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5/15/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Inspection:Mop Sink Area has been sealed and exposed area grouted. Handsinks accessible and operational.All floors and coving are sealed and clean.Bathrooms clean and exhaust fan covers installed. Before opening install garbage cans w/ lids in bathrooms.All reach in units @ 38 f & 0 f. Walk in cooler @ 38 f. Walk in freezer @ 0 f.Hot holding @ 145 f.Will be categorized Risk 3 facility.
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2/20/2009 | Opening Inspection | 100 |
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