- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Noted improper cooling being done; teriyaky chciken cooling in 6 inch deep pan; fried battered chicken cooling in high piles on sheet pans and then placed in walk-in freezer in 8 inch pans. Must cool foods in shallow containers or layers to ensure that foods cool within required timeframes. Monitor and record temperatures on logs during cooling to verifty proper cooling times are met: from 135 F to 70 F whitin 2 hours and from 70 F to 41 F within 4 hours.Temperature of dry products like wontons; egg rolls and lemon chicken drop below 135 F on steam table due to dry condtion. Keep time log for these products to ensure they are sold within 2 hours and discard after two hours per store policy.All other foods were checked over 135 F on steam table.
- [1] Installed; maintained
Noted pre-rinse spray unit hanging below rim of 3-compartment sink. Must provide unit with support to keep always above the sink for required minimum one inch air gap
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted food debris along gap between tile base and wall next to fryer. Remove all debris and seal tile base to wall with grouting.Noted food debris on floor under the raised power metal box. clean floor frequently there to keep it clean.Noted dirt build-up at corners around rear legs of tables and at corner behind ice machine. Do detailed cleaning under equipment to keep floor clean.
- General Comments that relate to this Inspection
Noted hand sinks stocked and functional.Chlorine sanitizer checked at 100 ppm concentration in 3-compartment sink.Chlorine test strip are available on site.There are two CFPMs in this facility and meets coverage requirement. Both passed on first examination in 2015.
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3/25/2016 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/15/2015 have been corrected.Cooling of food products has been improved.Chlorine sanitizer checked at 100 ppm concentration in 3-compartment sink.Ensure that entire floor are in dry storage room and janitorial closet and under ice machine and food counters is spray washed periodically to eliminate any buiild-up.The CFPM is due to return from vacation in few days. Other employee will take a certification course within 30 days to provide adequate coverage.
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4/20/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Noted improper cooling practices; one 6-inch hotel pan overfilled with chicken cooling on prep table at 70 to 75 F for about one hour per staff; chicken transferred to shallow pans and placed in walk-in n cooler at this time.Several sheet pans of battered fried chicken on sheet pans piled high cooling at room temperature about one hour per staff and 3 pans of cooked chicken in sauce at 90 F to 103 F cooling for about half hour per staff. Sheet pans of battered chicken transferred to four 6-inch tubs and placed in walk-in freezer; temperature checked at 30 F to 42 in 3 pans and 48 F in one tub two hours later in walk-in freezer. Cooling rate of this product may be ok; just need to verify with monitoring. Must change cooling methods to cool all products in shallow layers for faster cooling at room temperature; do not place more than 4 inches of product in tubs. Monitor temperatures during cooling to verify that all foods cool from 140 F to 40 F within 6 hours and from 140 F to 70 F within first 2 hours of cooling.
- [1] Thermometers provided and conspicuous
Provide thermometer for noodle prep refrigerator.Stemmed thermometer is broken. Provide a new stemmed thermometer.Walk-in cooler themrometer not accurate; provide one accurate thermometer inside walk-in cooler.
- [5] Hands washed and cleaned; good hygienic practices
Observed employes not washing hands after handling raw chicken; employees washed hands when requested to wash. Must train all staff on proper hand washing to prevent cross-conatmination with hands.
- [3] CFPM or person in charge present; certificates posted as required
CFPM has been absent for months and not known if CFPM will be returning any time in the future per staff. Facility must obtain one CFPM who has completed and approved certification course by 5/13/2015
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No chlorine registered in sanitizer in 3-compartment sink. Sanitizer changed and checked at 100 ppm concentration at this time. Ensure to set up sanitzer always at proper concentration and change every 4 hours or more often as needed.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed employee place tubs on floor to transfer chicken from sheet pans into tubs and then place tubs on top of cutting board on prep refirgerator. Do not place tubs on floor and do not place on cutting board as bottom of pans will contaminate the cutting board. Cutting board was removed to clean and sanitize in 3-compartmenr sink. Place tubs on a clean table or cart instead of on the floor when filling with them chicken from sheet pans.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean interior of prep refrigerator in kitchen of sauce spillage build-up.
- [1] Installed; maintained
Clean mop sink basin of dirt build-up.Pre-rinse spray nozzle noted hanging inside 3-compartment sink. Replace spring to provide one inch air gap above the 3-compartment sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor of debris and dirt build-up under ice machine around rear legs and at wall base.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Noted two open employees' drink cups on shelves above prep tables. Must keep cups covered with lids and place bleow prep tables to prevent potential contamination from drink spillage.
- General Comments that relate to this Inspection
Walk-in cooler at 40 F.Walk-in freezer at 0 F.Noted hand sinks stocked and functional.Froed rice 140 F; mango chicken 171 F; beef 171 F; curry chicken 190 F; bbq chicken 127 F on top to 140 F in center; do not overfill pan and stir product to keep temperature at 140 F or more throughout pan.Failure to correct all items and improve food safety practices will result in progressive enforcement actions and assessment of reinspection fees and may eventually result in permit suspension or revocation.
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4/13/2015 | Routine Inspection 1st | 76 |
- General Comments that relate to this Inspection
Manager has obtained speed rack and sheets pans for faster cooling of cooked foods. Proper cooling time and temperatures observed on temperature logs being filled out.Toilet was removed and drain sealed off in the dry storage room.
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5/8/2014 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/24/2014 have been corrected.Fried batter chicken being cooled within proper timeframes per logs now being filled out. Chicken being cooled on deep lexan pans. Manager will obtain a speed rack and sheet pans within two days to change cooling to sheet pans.The toilet that's not in use and kept covered up with plastic bag in the dry storage room will be removed and drain pipe sealed at floor level per manager within one week.
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5/1/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted knives stored between adajcent tables and between table and wall; dicontinue storing knives in this manner to prevent potential contact with unclean surfaces.
- [4] Number; convenient; accessible; designed; installed
Faucete for hand sink in kitchen is broken and not supplying water. Replace faucet to keep hand snk functioning with hot and cold water. The nearby prep sink will be used for hand washing in mean time and sink will be cleaned and sanitized prior to other uses.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Trash; food debris and standing water noted on floor under ice machine and adjacent counter. Food debris noted on floor along wall behind hot holding table and round rear legs of hot holding table. Hole on wall just above floor level behind ice machine still present since time of previous inspection.Seal hole on wall and clean all areas under equipment more frequently to keep clean and to prevent attraction and access to pests.Dry storage room has been freed up of unused items but is still too crowded; keep all items neatly stacked and remove some items for thorough cleaning of entire floor area at least once weekly.
- General Comments that relate to this Inspection
Eight large tubs of fried battered chicken being cooled at room temperature with temperatures from 73 F to 130 F; the first batch has been cooling for about one hour per manager. No monitoring of cooling being done. Monitor and record time and temperature every hour to verify that cooling takes place from 140 F to 70 F within 2 hours and therafter to 40 F within 4 hours.Fried rice 145 F; fried shrimp 175 F; grilled chicken 145 F. lemon chicken155 F; curry chicken 175 F; chicken broth 141 F; steamed rice 166 F in hot holding equipment.Walk-in cooler at 34 F. Noted hand sink stocked and functional at front area.
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4/24/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The Store manager who has a current WCHD certificate has being re-assigned to this restaurant of restaurant chain and will be staying to manage this location full time; therefore facility is now found to be in compliance with the CFPM requirement.Also; the assistant manager of this location will be taking a certification class soon.
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9/26/2013 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
A new CFPM must be obtained as noted on the 7/17/13 inspection. Facility must be in compliance with this requirement by 8/23/2013
- General Comments that relate to this Inspection
Other items noted on the previous routine inspection conducted on 7/17/2013 have been corrected.
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7/23/2013 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted several cans of sauces and one can of baby corn being kept in original containers several days. Enusre that when food cans are opened; the contenst are emptied into a reusable food grade container within 24 hours from opening.
- [3] CFPM or person in charge present; certificates posted as required
Noted a valid WCHD certificate in establishment; however; the Certified Food Protection Manger manages several other restaurants of same owner and is not present in this restaurant on full time basis. CFPM is currently out of the area and is away for week at a time. Facility must have one Certified Food Protection Manger who is full time solely for this facility by 9/17/2013
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No quats tesp strips available for quats sanitzer used in 3-compartment sink. Only chlorine test strips are available. Must provide quats test strips for moniotring of quats sanitizer as for proper concnetrations of 200 ppm.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Noted back room used for dry storage filled up with many boxes of different articles including disposable cups; bottled water and drinks. aroom cluttered up and floor not easy to clean and to momitor for pest activity; there appears to be few dried-up mice droppings on floor. Organize room and have floor cleaned.
- General Comments that relate to this Inspection
Tempeartures taken on hot holding table: bbq chciken 168 F; mandarin chicken 163 F; chow mein 163 F; tofu vegetables 168 F; lemon chicken 115 F to 125 F; fried shrimp 110 F to 130 F; fried rice 143 F. Most product temperatures are above 140 F; few temperatures drop below 140 F due to no liquids in pans; however; these items are kept in small amount to use up in not more that 2 hours.Quats sanitizer was under 200 ppm and sanitizer water was cloudy in 3-compartment sink. Sink was not in use at this time. Ensure to have water in all compartments changed frequently to keep at proper temperature and the sanitzer at proper concentation. It's ok to drain sink's compartments and keep emplty and clean when not in use.All refrigeration equipment at proper ambient tempeartures at below 40 F.Noted hand sinks stocked and functional.Facility floors noted to be kept very clean in all areas under equipment.
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7/17/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Required corrections have been made.Notes:Floor set to be redone after holidaysZoe Feng is signed up for ServeSafe Computer Course. Compliance deadline of 1/20/13 set.
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12/21/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed cooked chicken and cooked rice sitting out at room (55-70 f) temperature. Per operator; rice and chicken are staged and reheated as needed for service. If operator is going to use time instead of temperature to prevent bacterial growth; then a system needs to be in place that demonstrates how long the product has been out. Either use logs or stickers that show what time the product was set out. Product cannot be out for more than 4 hours. Facility unable to show documentation on how long food was out. Also recommend staging small amounts of food at a time to increase product turnover. Product voluntarily discarded.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw chicken being cut next to cooked chicken. Ensure raw meats and cooked product are prepared in seperate areas or at different times after the prep surface has been cleaned and sanitized. Corrected on site. Cooked chicken was voluntarily discarded.Also observed cut chicken stored on floor in bus tubs. Ensure food is stored at least 6 inches off floor.
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop and bulk food scoops stored with handles touching product. Store scoops so that handle does not come into contact with food product in order to prevent cross contamination. Corrected.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed handles of back reach in cooler dirty. Clean handles to prevent cross contamination.
- [1] Wiping clothes: clean; use restricted
Observed dirty cloths on food prep surfaces. Wiping cloths must be kept in sanitizer solution.
- [4] Number; convenient; accessible; designed; installed
Observed back handsink blocked by mop bucket and garbage can. Ensure handsink is kept accessible at all times for proper handwashing - corrected.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at back handsink. Ensure handsinks are properly stocked for handwashing at all times. Corrected.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors in need of repair. Seams are coming apart in middle of kitchen and floor is damaged under prep cooler in back. Repair floor to ensure smooth cleanable surface. Floors; especially under equipment; in need of cleaning. Clean on a routine basis.Also; clean walls; especially above three compartment sink.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee drinks stored on shelves with customer food. Ensure that employee food/drinks are stored away from customer product. Corrected.
- General Comments that relate to this Inspection
Notes:Front handsink properly stocked. Discussed importance of handwashing. Discussed 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 40 f-chicken 41 f-noodles 39 fReach in cooler at 35 f-shrimp 38 fFrom reach in cooler at 36 f-crab 36 fHot holding temps good-sweet and sour chicken 155 f-yellow curry 147 f-rice 153 f-soup 164 fDiscussed cooling procedures. Suspect that procedures are not effective. Food must cool from 140 f to 40 f within 4 hours. Ensure product is portioned into shallow containers at a level of no more than 2 inches and cooled uncovered in walkin cooler. It is ok to batch product back together after product has cooled. Please note that product has been cooked and cooled must be reheated to 165 f for 15 seconds minimum.CFPM for facility is not at facility on a regular basis. Facility must have a CFPM at facility on a regular basis to ensure that facility is following proper food handling procedures. A list of instructors will be provided to facility.
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11/14/2012 | Routine Inspection 1st | 82 |
- General Comments that relate to this Inspection
Notes:No violations noted. Focused on items noted on 10/19/11 routine inspection. Great improvement was observed. -Handsinks stocked and accessible. Observed employee handwashing.-Temperatures found within proper ranges-Reviewed temp/cooling logs - good-Facility only staging small amounts of food at a time-Personal items stored in designated areas-Overall facility cleanliness improvedGood Job.
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11/10/2011 | Routine Inspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed cooked chicken with a final cook temp of 140 - 155 f. Ensure chicken reaches final cook temp of 165 f. Cook returned chicken to grill.Observed multiple tubs of raw chicken sitting out for prep. Chicken temped at 50 - 57 f and per operator had been out for about one half hour. Only stage small amounts of product for prep at a time. Chicken returned to walk-in cooler.
- [1] Thermometers provided and conspicuous
No thermometer in front make-up unit. Provide a thermometer to help ensure unit maintains 40 f or below.
- [4] Number; convenient; accessible; designed; installed
Back handsink blocked with dishes and unaccessible for handwashing. Ensure handsink is accessible for handwashing at all times. Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap or paper towels at back handsink. Ensure handsinks are properly stocked for handwashing at all times. Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed multiple personal items (shoes; hats; drinks; coats) stored on shelves with food items. Designate an area for personal items. Corrected on site.
- General Comments that relate to this Inspection
Notes:Front handsink properly stocked. Discussed importance of handwashing.Discussed 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 36 fReach-in cooler at 39 fHot holding temps 140 f -170 fDiscussed cooling procedures for food product. Per operator; product is cooled using an ice bath. Ensure food cools from 140 f to 70 f within 2 hours and 70 f to 40 f within an additional 4 hours. Do not batch product back together in tubs until cooled to 40 f or below.Sanitizer bucket at about 200 ppm chlorine. Reduce to 50 -100 ppm chlorine. Also provide test strips to verify sanitizer concentration. Set up sanitizer buckets in back prep areas as well.Facility needs to focus on handwashing/hygiene as well as temperature control/monitoring. Recommend putting SOP's/logs in place for handwashing/hygiene; cooking/holding temps; sanitation; etc.
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10/19/2011 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitAll construction okDrains okRefrigeration workingHand sinks okRestroom stocked*Facility is a risk category 3. A minimum of one full time certified food manager is required on staff at all times. Facility has 60 days to obtain. List of instructors provided.
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1/31/2011 | Opening Inspection | 100 |
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