- General Comments that relate to this Inspection
The items pending for correction from the reinspection conducted on 2/5/2015 have now been corrected.
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2/11/2015 | Routine Reinspection 2nd | 100 |
- [4] Presence of vermin; outer openings protected; no prohibited animals
One dead mouse found on floor under two door refrigerator at back storage area by exterior rear door. No openings to the outside observed. Facility receives monthly pest control service and there has been no rodent activity noted per operator.Clean floor outside of exterior rear cdoor of grease build-up and check with property management to relocate the grease storage bin from this area to the trash enclosure to eliminate any attraction of vermin by rear door.Remove mouse and contact pest control company for follow-up.Service reports not found; provide the last three months' reports on next reinspection.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Cleaning of floor was done with steam cleaner under equipment. More detailed cleaning still needed at back corner under wok and under gas line to remove remaining grease; under table and adjacent upright refrigerator along wall base and under dry storage shelving rack and adjacent double door refrigertaror along wall bases and at back corner of shleving rack to remove dirt and debris there.
- General Comments that relate to this Inspection
All other items noted on the previous inspection conducted on 1/27/2015 have been corrected.Dishwasher checked at 100 ppm chlorine concentration and 130 F; ensure to check dishwasher twice daily with test strips to keep at proper chlorine concentrations.
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2/5/2015 | Routine Reinspection 1st | 95 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No chlorine registered in dish washer; technician came to serivce dish washer and chlorine tested at 100 ppm concentration at this time.Ensure to keep test strips always available and check dish washer twice daily to keep at required chlorine concentrations.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted two in-use knives stored in between two adjacent refrigerated units. Disconutinue stored knives this way as they may come in contact with unclean or contaminated surfaces. Keep knives on clean surface and clean and sanitze knives and surface throughout the day.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Chlorine test strips were not available at sart of inspection. Chlorine test strip were provided while on site. Ensure to keep test strips always available.
- [1] Non-food contact surfaces of equipment and utensils clean
Noted large amounts of grease in filters of both hoods; dust build-up on wall shelves for storage of clean utensils in kitchen and dish washing area; and grease build-up on sides of fryes and adjacent equipment.Noted refirgerator doors dirty in back storage area.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted floors dirty with grease; debris and trash build-up in all the following areas: under cooking equipment in kitchen; under dry storgae shelved at front and back areas of facility; under prep tables and refirgerators; in front of walk-in frezer and under adjacent shelving rack; in walk-in freezer under shelves and along perimeter of walls; in drain pan around water heater.Deep cleaning must be done on frequent scheduled basis to prevent build-up in all areas.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Noted dust and grease build-up on walls and ceiling around the two hoods in kitchen and on gas lines of cooking equipment.
- General Comments that relate to this Inspection
Sliced beef 39 F; tofu 37 F in prep refrigerator. cooked porked 40 F in other refrigerator in prep area. Cooked chicken 42 F in refrigerator in back storage area.Noted hand sinks stocked and functional in kitchen and bathroom.One employee observed rinsing hands with spray hose of 3-compartmet sink and drying hands on apron. Reviewed with operator proper hand washing requirements to train staff.Minced garlic is kept at room temperature; garlic is mixed with water and no oil; ok.Operator must incorporate deep cleaning of entire facility at a set frequency to prevent build-up in future and must produce a written cleaning schedule.
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1/27/2015 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 1/31/2014 have been corrected. DIsh washer chlorine sanitizer fixed during the previous inspection; chlorine concentration checked at 100 ppm at this time. Ensure to check dish washer dailty to maintain at proper chlorine concentrations at all times.Cleaning of hood is schedlued for later this week; hood filters have already been cleaned.
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2/5/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Cloth towel noted covering container of noodles; cloth towels may not be in direct contact with food as they may impart laundy chemicals to foods. Corrected at this time.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No chlorine sanitizer registered in dish washer. Dish washer serviced by service provider during inspection and chlorine sanitzer checked at 100 ppm concetration after. Ensure to check dish washer daily with test strips to keep always at 50 to 100 ppm chlorine concentration.
- [1] Non-food contact surfaces of equipment and utensils clean
Hood filters over wok noted to have brease build-up. Hood is due for scheduled cleaning. Call service company to have hood and filters cleaned.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor under deep fryers and behind wok noted to have grease and debris build-up. Clean floor more frequently under cooking equipment to keep it clean
- General Comments that relate to this Inspection
Product temperatures checked were ok in cold holding and hot holding equipment.Noted one pan of fried battered chicken kept at room temperature. Pan is kept out for lunch period for about 2.5 hours. Mark down pan with time when taken out to ensure that combined time when chicken left out plus time for cooling to 40 F if placed back under refrigeration does not exceed 4 hours; otherwise chicken must be discarded.Noted hand sinks in prep area and in restroom stocked and functional.
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1/31/2014 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All items noted on the previous routine inspection conducted on 4/11/2013 have been corrected.Ensure to clean kitchen and prep areas and equipment on more frequent scheduled basis from now on to prevent future grease and dirt build-up.Dishwasher observed at 145 F and 100 ppm chlorine concentration.
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4/18/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted cloth towels being used to cover broccoli and noodles in containers. Cloth towels may not be in direct conatct with foods as these may impart chemicasl from laundry to foods. Corrected while on site.
- [2] Handling of food; ice; minimized
Noted ice scoop handle covered with ice in ice maker. Must keep ice scoop handle always above ice level; recommend to keep ice scoop in a clean container off of ice maker.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No chlorine sanitizer registered with test strips in dish washer. Company called while on site to service dish washer; Tablleware and utensils must be sanitized in sanitizing solution in 3-compartment sink until dish washer is dispensing chlorine sanitizer at 100 ppm concentration.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted in-use rice spoon and sauce spoon stored in container in cloudy water; water being changed oince per day. The latter spoons and containers must be sanitized and water changed every two hours.
- [1] Non-food contact surfaces of equipment and utensils clean
Noted large amount of grease and debris build-up on all surfaces of fryer; stoves and stands for cooking equipment; hood filters and stainless steel wall below hood.Surfaces of prep unit interior and exterior; work table tops and shleves below; condiments cart and wall shelves noted to have dirt buhild-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted large amount of grease and debris build-up on floor under cooking equipment. Clean floor more frequently to prevent build-up.
- [1] Lighting provided as required; fixtures shielded
Noted light tubes in doughnut case without shields. Must provide light tubes with shields.
- General Comments that relate to this Inspection
Noted hand sinks in prep area and restroom stocked and functional.All refrigerators at below 40 F.
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4/11/2013 | Routine Inspection 1st | 87 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator has correctly organized raw foods with respect to other raw foods however the raw is still located over foods that may not be cooked or cooked to the degree that raw meat would (e.g. noodles; vegetables; sauces; etc.). Always located raw below any RTE food.
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 5/17/12) have been corrected except for those relisted above.Operator has scheduled additional employees for certification with Baritone Schools in July. Additional CFPM due by 6-17-12.
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5/21/2012 | Routine Reinspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
- Operator storing multiple liquid and moist type food products in open #10 cans throughout the facility (e.g. on cook line; dry storage; in walk-in freezer; reach in cooler; make table cooler; etc.). Once #10 cans and other size tin cans are opened to the atmosphere; the contents; if liquid; must be immediately used or transfered to a food grade container (plastic or stainless steel) to prevent the leeching of metals from the can into the food.- Operator storing raw above RTE (ready to eat) foods in the 2-door reach-in refrigeration unit and in the one door reach in refrigeration unit. Always store raw below RTE foods to prevent the potential for cross contamination (e.g. raw chicken/poultry on the very bottom; then pork; beef; seafood on top and all RTE foods above the seafood).
- [2] Handling of food; ice; minimized
Operator using bowls as scoops in the bulk food (rice). Use food grade scoops with handles so that you minimize operator hand contact with the food.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
The dish machine was not sanitizing correctly at the time of inspection. Tested 0ppm bleach residual. Attempted to prime the unit without success. Repair to achieve a rinse cycle residual of 50-100ppm chlorine. This is a mandatory 48 hour correction (by Monday 5-21-12).Until the unit is repaired; sanitizing of table ware must be performed in the 3-compartment sink. Advised operator on proper sanitization procedures when using the 3-compartment sink.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for the quat. ammonia based sanitizer (pre-mix abofe the mop sink) being used in the spray bottles to wipe down counter tops and food contact surfaces. Provide.
- General Comments that relate to this Inspection
OBSERVATIONS; RECOMMENDATIONS & REQUIREMENTS;- The CFPM (Certified Food Protection Manager) was not at the restaurant during the course of the inspection. Advised owner/operator that this facility permit is a risk category 4 and as such is required to have a CFPM on-site at all times during operation. Prior to inspection; owner has consulted with Baritone Schools to obtain another CFPM.- Product temperatures observed were at or near regulation (hot and sour soup 151F; egg drop soup 163F; fried rice 161F; steamed rice 158F; raw pork 41; raw chicken 42F; walk-in freezer -21F; 2-door reach in 44F).- Ensure that raw egg wash is not kept out of temperature for longer than 4 hours (operator advised out at 11am and discarded at 2pm).
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5/17/2012 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
The following facility deficiencies were observed at the time of inspection:- The silicone on the 3-compartment sink at the back wall appears to be moldy. Clean. If unable to clean then remove the silicone and replace with new food grade mold resistant type caulk.Operational notes:- Doughnuts are not baked at this facility. They are made at Doughnut Bistro at Pyramid and Greenbrae; delivered and sold retail from this establishment. Operator agreed to close to history the bakery permit and the doughnuts will be sold at retail under the restaurant. Advised operator that if baking operations are to resume in the future; a new bakery application will be required.- No raw or partially cooked food at this facility. No shellfish (clams or oysters). Consumer advisory not required.- Discussed the extensive menu and lack of space with operator. Advised that menu may need to be limited or additional space/refrigeration may need to be added if there are operational problems due to space limitations.- Discussed this facility's risk category and the requirement to have a Certified Food Protection Manager on site at all times during operation.- Discussed the proper use of the 3-compartment sink and the food preparation sink (e.g. wash; rinse and saintize between changing use - from thaw to washing; from meat thaw to veg. prep).OK TO ISSUE PERMIT TO OPERATE
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2/17/2012 | Opening Inspection | 100 |
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