- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Ice machine has been cleaned. - Duct tape has been removed from knives. - Handle for hand sink has been repaired and it working properly. - Kitchen is much cleaner. - Numerous items not used have been removed from kitchen area. - Food contact surfaces have been cleaned.
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12/30/2015 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed food contact utensils (vegetables peelers and graters) being stored with significant dried food debris on them. These items needs to be washed; rinsed and sanitized after each use.Observed mold and mildew build up inside ice machine. Operator states it is cleaned every 7-10 days but was not able to verbalize how. This unit must be professionally cleaned and a copy of the receipt presented to health inspector as proof of cleaning. Unit then must be cleaned regularly thereafter.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed knives with duct tape around handles. Remove all duct tape as it harbors bacteria and is not cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed numerous areas of non food contact surfaces dirty. This includes handle to hand sink; tubs for stored equipment on shelves; shelves; floors; etc. Entire kitchen needs a deep cleaning.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed hot water to hand sink turned off at valve below sink. Turned on during inspection. This sink must have hot water at all times. Observed handle to turn on water at hand sink not working properly. This handle must be repaired or replaced with one that works properly.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Numerous items in kitchen that are not used in daily business. Remove all items not used regualrly or ensure it is cleaned and stored properly.
- General Comments that relate to this Inspection
Hand sink stocked. Restrooms clean and stocked. Hot holding good. Fried rice @ 150F.Make up unit @ 40F. Top @ 39F. Bottom @ 40F. Noodles just pulled from fridge @ 36F. Kept out for approx 30 minutes until used completely; per operator. Reach in fridge @ 40F. Chicken & Pork @ 39F. Reach in freezer @ 9F. Walk in fridge @ 40F. Veggies & sauce 41F. Reach in fridge #2 @ 40F. Potstickers @ 40F. Three compartment @ 100ppm Chlorine.* Staff must be instructed to wash hands at hand sink; not three compartment sink. * Discussed no bare hand contact with ready to eat foods. Ensure system is in place to ensure no bare hand contact with food after cooked or with food that is not cooked.CFPM (list all CFPMs in facility): No additional Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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12/14/2015 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor in need of repair. Repair the all of the cracked and broken floor tiles to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Hot holding -Rice 160F.-Fried Rice 158F.-Cold holding-Beef 38F.-Chicken 39F.-Shrimp 38F.-Reach-In 38F.-Reach-In 39F.-Reach-In 38F.-Walk-In 39F.-Freezer -3F.-Proper thawing observed.-Proper cooling observed.-Date labeling observed.-All lights properly shielded.-Ice machine clean.-Ice scoop properly stored.-Three compartment sink ok.-Test stripes available.-Wiping cloth sanitizer at 100 ppm chlorine.-Bathroom properly stocked.
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11/18/2014 | Routine Inspection 1st | 97 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold build up in ice machine. Clean ice machine to ensure safety of ice served to customers.
- [1] Wiping clothes: clean; use restricted
No sanitizer in wiping cloth solution. Make sure sanitizer is at the correct levels to ensure sanitizing is occuring when wiping tables or other surfaces.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked.-Reach-In 30F.-Freezer -5F.-Reach-In 30F.-Walk-In 39F.-Hot holding-Fried rice 158F.-White rice 160F.-Chow mein 159F.-Sauce 145F.-Cold holding-Shrimp 39F.-Chicken 38F.-Pork 39F.-All items stored at least 6" off the ground.-All lights properly shielded.-Three compartment sink ok.-Test stripes available.-Bathroom properly stocked.
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12/10/2013 | Routine Inspection 1st | 97 |
- [4] Presence of vermin; outer openings protected; no prohibited animals
Cockroaches still present in kitchen. Pest control operator has not changed operation at all - once a month service. This level of service is not handling the issue. Operator must change service and obtain full scale reduction plan with different PCO. *New PCO must contact inspector within 48 hours to review new plan*
- General Comments that relate to this Inspection
Follow up to pest issue from December inspection. Problem still exists - discussed issue with operator. Monthly service will not be adequate while problem is at current level. Major eradication program is necessary.
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2/12/2013 | Routine Reinspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Noodles (cooked) stored in wash compartment of 3 compartment sink. Sink compartment was not clean. Store food only in clean areas. *Reviewed proper procedure for prep sink - wash; rinse; and sanitize after use and before changing product types*
- [4] Number; convenient; accessible; designed; installed
Clean pots stored in hand sink. Keep hand sink clear to allow access for hand washing. *Corrected on site*
- [4] Presence of vermin; outer openings protected; no prohibited animals
Cockroaches observed. Facility has Northern Nevada Pest Control setting traps. Spoke with PCO who was aware of the problem but last two visits no poisons had been applied. He will increase applications. Informed operator that if current PCO could not control issue; new PCO must be obtained. *Monthly reports must be turned into Health Inspector for monitoring.*
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
General cleaning needed. In particular; under line equipment; side of fryer; floors; handles of equipment; etc. Clean thoroughly to prevent pest attraction.
- General Comments that relate to this Inspection
Hand sink stockedAll refrigeration @ 40F or belowCooled product (pot stickers) @ 38FChemical storage okAll food product stored off floorRestrooms stockedLighting okIce machine okOutside garbage cleanMop sink ok
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12/20/2012 | Routine Inspection 1st | 89 |
- [3] CFPM or person in charge present; certificates posted as required
Expired 10/31/2011 left list need to recertify 30 days.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors were ok but need attentiobn behind equipment.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Walls dirty behind equipment especially behind three comp sink; need to maintain.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Resturant ok and organized.2) No hot holding rice only and were cooking at time of inspection.3) Prep refer at 38 degree F all product properly stored and top temps. Beef 37; chicken 36; shrimp 33; all degree F.4) Nothing thawing in sinks.5) Three comp sink wash rinse sanitize.6) Test strips and thermometers present.7) Back freezer at 6 degree F all product frozen.8) Back refer at 37 degree F all product properly stored.9) Walk in at 39 degree F everything ok.10) Handsinks stocked ok.11) Mop must be stored upside down; and must change out mop water; water was filthy.
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12/12/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Routine Reinspection:(Original Routine Reinspection completed on Washoe County Health District Hard Copy)Violations from 11/08/2010 corrected.***Please continue to monitor all refrigeration units on a daily basis for cold-holding of < or equal to 40 degrees***
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11/9/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Refrigeration unit near microwave (beer cooler style) checked at approximately 48 degrees ambient temperature. Facility shall repair/ or adjust unit to maintain 40 degrees or below. Product immediately moved to walk-in refrigeration unit.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; white rice at 176 degrees; chow mein at 162 degrees; shrimp cooking at 182 degrees; general chicken cooking at 202 degrees.Three-compartment sanitization checked ok at 50-100ppm chlorine.Handsinks and restrooms checked with sanitary towels and soap.Walk-in refrigeration ambient temperature checked at 42 degrees (keep all products at least six inches off the floor)General sanitation checked good (fairly good cleaning practices) (good job)Reinspection on 11/09/2010*****
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11/8/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Walk-in refrig. @35FReach-in Frzr.'s were both <0FTemps noted: Raw Pork @35F; Raw chicken @36F; Raw shrimp @38F; Cooked Broccoli chicken @194F3-comp sink used to wash utensils - tested - 100 ppm ClSanitizer bucket used for wiping surfaces - tested - 100 ppm ClAll Dry Goods stored 6" above floorAll handsles and scoops stored correctlyCustomer restroom clean and stockedKitchen area being kept very clean - Great Job !!!
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12/2/2009 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed homestyle refrigeration unit storing eggrolls and pot stickers. Discontinue storing potentially hazardous foods in this unit or replace with an NSF approved commercial style refrigerator unit. Ok to store non-potentially hazardous foods in homestyle unit (ie sodas; soy sauce; etc.)
- General Comments that relate to this Inspection
Notes:Handsink and restrooms properly stockedWalk-in cooler at 37 degrees FReach in cooler at 38 degrees FCooked chicken at 40 degrees F; raw chicken at 41 degrees FRice hot holding at 160 degrees FChicken chow mein 188 degrees F - final cook temperatureSanitzer at 100 ppm chlorine; test strips availableFacility overall clean and well-keptDiscussed proper cooling procedures. Food product must cool from 140 degrees F to 40 degrees F within 4 hours. Cool product on shallow pan at a level of no more than 2 inches. Do not bag food until cooling is complete.
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12/3/2008 | Routine Inspection 1st | 99 |
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