- General Comments that relate to this Inspection
No problems noted at time of inspectionHandsinks available and stocked3 compartment sink available / Sanitizer test strips availableSanitizer buckets 300 ppm quatHot holding chicken (wings; boneless; baked; fried)/mashed potatoes/ macaroni and cheese/fried rice/chow mein/mongolian beef/egg rolls/kung pao chicken 147-200 FWalk in freezer 10 F / All items frozenWalk in refrigerator 35 F Chicken/beef 39 FProper storage and labeling of itemsHandled scoop available and properly storedFood grade gloves and hats worn by personnel for service and prepNo failed CFPM test
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9/25/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No problems noted at time of inspectionHandsinks available and stockedPrep and 3 compartment sinks availableSanitizer bucket 200 ppm Quat / Strips availableProper storage and labeling of product and binsHandled scoops available / Properly storedWalk in 30 F Pork 40 F Chicken 30 FSushi case good 31 F Salmon 40 FHot holding good rice/chow mein/chicken 140 F +Freezer good 0 FFood grade gloves worn by prep people
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11/25/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHot holding temps ok-stir fry @ 140F-rice @ 140FSushi display @ 40FMake up unit @ 38F-chow mein @ 38FLogs kept for all control points - temp; pH-pH recordings @ 3;9-All temps within safe zoneWalk in @ 40F-cooled pot stickers @ 37F-cooled rice @ 37FMost product is discarded after 4 hours hot holdingSushi is discarded if not sold by next daySanitizer @ 200ppm quat3 compartment sink @ 200ppm quat*Discussed the importance of cleaning handles of equipment and other often overlooked areas.*Discussed small amount of frozen condensate on freezer ceiling. Suggested that if not possible to repair the unit; scraping the condensate will prevent it from defrosting and raining on food product.Additional Certified Food Manager is - Tinghui Wu; M120773; 11/20/17
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3/20/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All handwashes clean and stcokedReach in fridge <41FSushi rice made correctly Food storage goodAll surfaces clean and in good conditionGeneral cleanliness goodNote: Ensure all fridge and freezer units had thermometers even if they have external digital thermometers
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4/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink fully stockedWalk-in Frzr @-2FWalk-in Refrig @35FTemps noted: Broccoli Beef @143F; BBQ Pork @151F; Chicken Chow Mein @148F; Sweet and Sour Pork @154F; Raw Chicken Breasts @35FHi-Temp dishwaher used for ware washing - observed Final RInse Temp of 184F
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3/30/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink fully stockedWalk-in Frzr @-3FWalk-in REfrig. @34FTemps noted: Fried Rice @158F; Beef with Green Beans @169F; Sweet and Sour @188F; Raw chicken Breasts @33FAll utensils cleaned in Hi-temp dishwasher
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3/18/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink fully stockedWalk-in refrig. @35FFrzr @ -5FTemps noted:Orange Chicken@177F; Sesame Chicken @163F; Sweet & Sour Beef @171FAll utensils cleaned in Deli Dept.'s Hi-temp dishwasher
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3/18/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Dish washer final rinse at 190F.-Walk-In 39F.-Freezer -10F.-Hand sinks properly stocked.-Reach-In 34F.-All items stored at least 6" off the ground.-All lights properly shielded.
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4/8/2008 | Routine Inspection 1st | 100 |
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