- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) FLOOR MUST BE CLEANED NIGHTLY TO PREVENT THE BUILD UP OF GREASE ESPECIALLY ALONG COVING AND UNDER EQUIPMENT. 7 DAYS
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) MUST CLEAN WALLS NIGHTLY AND IN TIGHT AREAS TO PREVENT GREASE BUILD UP. 7 DAYS
- General Comments that relate to this Inspection
NOTES:TRUCK OK NEWERHAND SINK OK MECHANICAL3 COMP SINKMAIN REFER 37 DEGREE F NO PRODUCTPREP REFER 38 DEGREE F NO PRODUCTNO SUSHIDEPOT OK MUST CLEAN TRUCK NIGHTLY ESPECIALLY GREASEMUST STAY CONFINED TO TRUCKIF CHANGE INFO MUST NOTIFY HEALTHNO OTHER CFPM NO FAILS
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11/23/2015 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
A significant amount of grease build up is noted in the hood above the cooking area. Grease build up creates the potential for drip contamination of food and is also a potential fire hazard creation. Ensure the hood is maintained on a regular basis
- [1] Non-food contact surfaces of equipment and utensils clean
Handles throughout the kitchen area have food/debris build up and are in need of cleaning. This is an area for potential contaminant growth that can be transferred to hands during operations. Clean handles throughout to prevent/reduce a contamination source.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors and shelves in the dry/rear storage area have a significant food and debris build up. These surfaces should be maintained in a clean condition at all times. Clean this area by the dur date.
- General Comments that relate to this Inspection
Notes:Handsinks stocked and availableDishwasher and sanitizer buckets measured at 100ppm bleach throughout; test strips availableAll food and equipment temperatures measured within proper range -thermometers available as necessary**Focus Area - Many items are stored in the walk-in refer; ensure that the unit temperature and cooling processes are closely monitored to verify that product is held below 40. Excessive item storage can decrease the performance of the refer unitRaw foods stored below other foods; produce stored away from rawEnsure that general cleaning is performed on a regular basis to prevent build up
- General Comments that relate to this Inspection
**No violations noted at the time of inspection**Notes:Operator notes that the bar is rarely used; but permit is being kept open for possible expanded future useHandsink is stocked and availableSmall refer unit dedicated for personal storage located in barBar area is cleanRestrooms are clean; stocked; and available
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6/10/2015 | Routine Inspection 1st | 97 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) NEED TO CLEAN WALLS GETTING GREASE BUILD-UP 7 DAYS
- General Comments that relate to this Inspection
NOTES:TRUCK OKHANDSINK OK3 COMP SINKDEPO OK ALL PREP AT DEPO ALONG WITH DISHESREFER PREP 37 DEGREE F PRODUCT OKCOOK TO ORDERMUST STAY CONFINED TO TRAILER IF CHANGE INFO NOTIFY HEALTH
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11/25/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All items from the previous inspection (6/5/14) have been correctedSoups on the warmer unit measured between 175-185The prep refer unit handle has been repairedA selection of product temperatures were also taken in the walk-in refer; all measured product was in the range of 40-42 -continue to ensure that not too much product is stored in the unitPlease ensure that the kitchen is thoroughly cleaned on a regular basis; focus should be paid to surfaces that are contacted often (i.e. handles; prep units; floors; etc.)No additional issues noted
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6/12/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Two containers of soup on warmer were measured between 110-120. Breaker for unit had dripped and unit was off. Hot held food product must be maintained above 140. Product was reheated on grill at this time.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Repair handle on prep refer unit by the dishwasher. Handle nearly came off when the unit was opened. Refer handles and doors throughout the kitchen could also use some cleaning.
- General Comments that relate to this Inspection
Operator indicates that the bar is used very rarely -permit to remain openHandsink is stocked and available -hot water is available; but pressure is low; increase hot water pressureAlcohol advisory is postedRestrooms okArea is clean
- General Comments that relate to this Inspection
Handsinks available and stockedDishwasher sanitizing @ ~100 ppm chlorine; sanitizer bucket measured @ 100-200ppm chlorineIce machine and other scoops okRice 155-165; chicken (in foil) 145All product in walk-in freezer frozen solid (lots of product in unit)Many products were measured ~45 in walk-in unit @ 1415 (operators notes product was previously out for lunch rush) -products re-temped @ 1505 and measured at 42-43 -walk-in thermometer fluctuated between 28-35 over this time -lots of product in unit; try to minimize traffic in unit and recommend keeping food product in smaller portions
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6/6/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
NOTES:TRUCK CLEAN BRAND NEW3 COMP SINKHANDSINK OKREFER OKPREP REFER OKHOT WOKALL PREP DONE AT REST.MUST STAY CONFINED TO TRUCK ANY CHANGES IN INFO MUST NOTIFY HEALTHOK TO ISSUE PERMIT AND STICKER
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1/2/2014 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
Notes:Violations noted from 6/24 inspection have been corrected.Notes:Facility much cleaner - good job. Recommend utilizing a regular cleaning schedule; especially for hard to reach areas.Hot water in employee restroom still not functional. Per operator; the restroom is mostly used as a changing room and employees use the other restroom. Seal off toilet and post signs that room is to be used for changing only.
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7/11/2013 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
One rice cooker has broken handle and in uncleanable. Replace rice cooker so that it is smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed several refrigeration door handles in need of cleaning. Clean on a more frequent basis to prevent contamination of hands.Observed several faucet handles (hansinks; bathroom handsinks; two compartment sink) in need of cleaning. Clean on a more frequent basis.Observed ice machine (especially filter) in need of cleaning. Clean on a more frequent basis.
- [1] Wiping clothes: clean; use restricted
Observed several wiping cloths set upon prep surfaces. Ensure wiping cloths are stored inside sanitizer solution to prevent bacterial growth/cross contamination.
- [1] Installed; maintained
Observed leak in walk-in cooler condenser that is being contained by a bus tub. Repair walk-in cooler so condenser is not leaking.Observed several sinks that need to be recaulked (handsinks; restroom handsink; two compartment sink). Recaulk to ensure smooth cleanable surface.Hot water in employee restroom not working. Repair. Ensure employees use alternate bathroom until repaired.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed wall and light swith in mop/laundry room in need of cleaning. Clean on a more frequent basis.Observed wall and light switch in employee restroom in need of cleaning. Clean on a more frequent basis.
- General Comments that relate to this Inspection
Bar currently not in operation. Contact Krista at 328-6164 if you wish to close the permit.
- General Comments that relate to this Inspection
Notes:Handsinks 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 30 f-beef 36 f-shrimp 35 fPrep unit at 35 f-beef 41 f-scallops 40 fHot holding temps good-egg flower soup 160 f-hot and sour soup 151 f-steamed rice 180 fDiscussed cooling procedures. Per operator; very little product is cooled. Facility uses ice bath when cooling.Dishwasher at 50 ppm chlorineSanitizer buckets at 100 ppm chlorineTest strips on site.Facility to really work on cleaning of hard to reach areas such as shelves; racks; under table shleves; etc)
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6/26/2013 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted one bowl of raw chicken placed over other pans with cooked or ready to eat foods in front line refrigerated unit; one pan of partially cooked chicken over cooked foods in back line refrigerated unit and one tub of raw chicken over tubs of cooked foods on shelves in walk-in cooler. All raw meat or undercooked meat products must be stored below cooked or ready to eat foods. Raw meats must be stored below other raw meats that require a lower final cooking temperature. Corrections made while on site
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Noted hand sink in bar and restrooms stocked and functional.Noted alcohol warning sign posted as required.
- General Comments that relate to this Inspection
Fried battered chicken 29 F; fried battered pork 30 F; barbecued ribs 30 F; cooked sliced beef 33 F in back line refrigerated unit.Steamed rice 173 F; fried rice 170 F in rice warmers. Egg flower soup 185 F in soup warmer well.Walk-in cooler at 38 F. Tub of battered fried pork 48 F; tub of battered fried chicken 47 F; tubs observed less than half full and products cooling for less than 3 hours. Ensure that proper cooling procedures are always followed to cool from 140 F to 40 F within 6 hours and from 140 F to 70 F within the first two hours of cooling.One-gallon tub of bean sprouts and one-gallon tub of cooked noodles observed at room temperature on prep table; must keep these items under refrigeration at 40 F or less.Noted hand sinks in prep areas and in all restrooms stocked and functional.Dish washer checked at 120 F and 100 ppm chlorine concentration.Noted 3 matresses left behind dumpster in dumpster enclosure which were illegaly dropped by unknown trespassers recently. Ensure to have matresses removed promptly by maintenance staff of mall.
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3/28/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
More thorough cleaning and removal of build-up under prep station in kitchen has been done.Owner to do deep clenaning of floors and equipment on frequent scheduled basis to prevent any future build-up.
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3/10/2011 | Routine Reinspection 2nd | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor was cleaned but some caked-on debris build-up still remaining on floor under prep station in kitchen. More scrubbing and scraping of floor will continue to be done until all build-up is removed.
- General Comments that relate to this Inspection
All other items noted on the previous routine inspection conducted on 2/25/2011 have been corrected;
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 2/25/2011 have been corrected.
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3/3/2011 | Routine Reinspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Grease and debris build-up noted on shelves above cook line's prep station and in door gaskets of some refrigerated prep units. Clean all surfaces frequently to prevent build-up.
- [1] Non-food contact surfaces of equipment and utensils clean
Bar counter under rubber matts for glassware storage was dusty.Clean counter frequntly to prevent dust build-up
- [1] Wiping clothes: clean; use restricted
Noted many moist wiping cloths on prep counters; not being kept in sanitizer; some cloths did not look clean. Keep sanitizer buckets distributed in areas where cloths are being used to keep cloths in sanitizer when not being used.
- [1] Installed; maintained
Noted floor sinks under dish washer and inside cabinet in service station dirty. Clean floor sinks frequently to prevent dirt and slime build-up
- [1] Installed; maintained
Noted build-up of dirt and slime in floor sink under bar sink. Clean floor sink frequently to prevent build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted build-up of grease and debris on floor under wok station and fryers and tables in cook line. Clean floors more frequently to prevent build-up.
- General Comments that relate to this Inspection
Ambient temperature of walk-in cooler and other refrigerated equipment was below 40 F.Soup at 170 In soup warmer. Steamed rice at 156 F and fried rice at 146 F in rice warmers.Pans of battered fried chicken at below 40 F in refrigerated prep unit.Garlic mixed with water at 60 F on top of pan; ice in conatct with bottom of garlic pan only. Keep garlic in smaller amounts to keep at colder temperature and to use up within shorter time.Noted one cutting board on top of crate in front of kitchen hand sink; one employee was about to start doing food prep on cutting board. Discountinue placing cutting board in front of hand sink so that hand sink is accessible at all times. Moreover; food prepared on cutting board may receive contamination by being placed at low elevation above the floor. All food prep must take place at prep table level.Dish washer checked at 120 F and 100 ppm chlorine concentration.Noted refuse which was illegally dumped recently by unknown passer by in dumpster enclosure. Remove refuse from enclosure.
- General Comments that relate to this Inspection
Noted alcohol warning sign posted as required.Noted designated bar hand sink stocked and functional.
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2/25/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The item noted on the routine inspection conducted on 4/20/2010 has been corrected.
- General Comments that relate to this Inspection
All items noted on the routine inspection conducted on 4/20/2010 have been corrected.
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4/27/2010 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted cloth towels being used to cover containers of pot stickers in one refrigertaed prep unit and in walk-in cooler. Do not use towels to cover food items as these may impart chemicals from laundry process to foods. corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Debris build-up noted on door gaskets of refrigerated prep units. Clean door gaskets.Clean wall shleves above prep tables in west side prep area.Clean dish washer interior to rid of scale build-up.
- [1] Non-food contact surfaces of equipment and utensils clean
Rubberr matts for glassware storage sticking to counter. Clean counter under matts. To be corrected this day per owner.
- [1] Wiping clothes: clean; use restricted
Chlorine concentration checked too high in sanitizer bucket with wiping cloth; keep concentration at 100 ppm to 200 ppm; corrected on site.
- [1] Installed; maintained
Greas build-up noted in floor sink under wok range and drain pipes draining into this floor sink; clean frequently to prevent grease build-up.Clean floor sink and floor are behind floor sink of grease and debris build-up under/between tables for rice cookers.
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.Refrigerator with milk product at 38 F.Noted alcohol warning sign posted as required.
- General Comments that relate to this Inspection
Product temperatures taken in refrigerated prep units: battered pork 38 F; battered chicken 33 F; bbq pork 38 F. Soup at 165 F in soup warmer. Steamed rice at 161 F and fried rice at 165 F in rice warmers.Walk-in cooler at 37 F.Dish washer checked at 120 F and 100 ppm chlorine concentration.Noted hand sinks in prep areas and restrooms stocked and functional.garlic water mixture being kept at room temperature; keep garlic container inserted in ice to keep at temperature of 40 F or below.
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4/20/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
CFPM Jason Jia has obtained WCHD's certificate; facility is now in compliance with required CFPM coverage for risk category 4.All other items noted on the routine inspection on 5/7/09 remain corrected.
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6/29/2009 | Routine Reinspection 2nd | 100 |
- [1] Storage; handling of clean equipment / utensils
Cleaning of most equipment surfaces was completed; yet some equipment surfaces mus tbe more thoroughly cleaned; plans to have deep cleaning completed within two days.
- General Comments that relate to this Inspection
Items noted on the previous inspection conducted on 5 12/09 were corrected.
- General Comments that relate to this Inspection
Dish washer' temperature at 130 F and chlorine concentration at 100 ppm.Prep cooler was seviced; thermometer at 34 F; product temperatures on top of unit at 39 F.CFPM Jason Jia currently attending certification wchich ends on 5/10/09.Employee Shi Lin Nan is currently attending certification class which ends on 5/19/09.Follow-up on CFPM requirement to be conducted by 6/14/09 to verify CFPM coverage is provided as required.Keep WCHD's certificate for Shiwei Jia posted on site.
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5/14/2009 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
Temperature of foods in pans in prep cooler at front cook line at 50 F; thermometer inside unit at 50 F. Service this unit to keep product temperatures at 40 F or below
- [1] Thermometers provided and conspicuous
Thermometer of prep cooler in cook line found broken; replace thermometer.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean thoroughly all surfaces of equipment in ktchen and food prep areas incliduicing coolers' door gaskets; coolers' doors; wall shelving; prep table's shelf; side surfaces in between of adjoining equipment
- [1] Wiping clothes: clean; use restricted
Many moist wiping cloths noted sitting on prep tables and counters; not kept in sanitizer. Must provide buckets of sanitizer to keep cloths stored in when not in use
- [1] Installed; maintained
Floor sink under wok range noted to have build-up of grease and dirt and standing liquid. Other floor sinks in kitchen area and inside beverage cabinet noted to have build-up of dirt and debris as well. Must keep all floor sinks clean and draining properly
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels available at hand sink; must keep paper towels stocked at all times.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors noted to have buid-up of grease throughout kitchen and prep areas; especially underneath equipmernt. Build up of dirt and drebris noted in between kitchen floor tiles where grouting has worn off.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No alcohol/birth defect found posted. provided copy of sign to the operator. Must post and keep sign posted as required.
- General Comments that relate to this Inspection
Facility in need of deep cleaning of all areas in general.Walk-in cooler at 40 F.Hand sinks stocked and functional.One 6-inch plastic tub full of fried battered chicken strips with internal temperature between 110 F and 120 F found cooling at room temperatture; chicken had been cooling for half hour per staff. Must ensure that proper cooling practices are in cooling in mtal pans in no more than 2-inch layers on ice/water baths and keeping in same 2-inch layers uncoverd in walk-in cooler until internal tempoerrature falls tp 40 F or below. cooling must occur from 140 F to 40 within 6 hours and from 140 F to 70 F within the first 2 hours.Ensure to check dish washer's chlorine daily to keep at required concentration at all times; Chlorine tested below 50 ppm at first operation and 100 ppm on next operation.CFPM jason Jia's certification expired on 2/22/09; only one CFPM currently managing this facility; Must additional CFPM's to ensure required coverage for risk catgory 4 is provided.
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5/7/2009 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
Notes:All violations from previous inpection have been corrected.Using food safe freezer bags to store food products in Walk in.Handsinks accessible and are stocked properly.Sanitizer buckets are accesible on cook line and throughout facility.Floors and counters clean.Lights are operational in meat cutting and food prep area.Replaced light bulb and shiled in Walk inOil bottle and chemicals stored separatelyDishwasher has been repaired and shows no leaksGarbage disposal has been repaired no leaksKnive storage clean and sanitary. Discussed hand washing with food prep employee.Facility clean
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3/20/2008 | Routine Reinspection 1st | 100 |
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2/28/2008 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Bar is not in use at this time.
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2/27/2008 | Routine Inspection 1st | 100 |
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