- General Comments that relate to this Inspection
No violations noted during inspection: Hand sinks clean and stocked.Resrooms clean and stocked. Make up unit @ 40F. All food 41F. Reach in freezer @ 0F. Walk in fridge @ 41F. Noodles @ 40F. Beef @ 37F. Good storage of raw meat in this unit. Proper scoop storage in dry goods. Defrosting raw meat in walk in and microwave only when needed for an immediate order. Hot holding good. White rice @ 155F. Fried rice @ 143F. Soup @ 156F. Slicer clean and good cleaning procedures. Discussed no bare hand contact requirements and no issues noted. Operator aware of requirements. Ice machine clean. Good scoop storage. Dishwasher dispensing 100 ppm Chlorine. Facility cleanliness is much improved from last year and operators continue to be very conscientious about all items noted last year.Left signs for handwash sinks with operator. CFPM (list all CFPMs in facility): No additional. Owner is on site during all open hours. Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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12/16/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations noted in previous inspections have been corrected: --Home style fridge has been removed from facility. --Doors and handles to freezer have been cleaned. Vent inside walk in has been cleaned. --Leak inside walk-in has been repaired. --Floors under make up unit and tables near wok have been cleaned. --Kitchen has been decluttered and is; overall; much cleaner. --Pots and pans under three comp sink have been removed.
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10/13/2014 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility is using a home-style refrigerator to store spring rolls and other appetizers. The unit is holding @ 40F today as compared to 47F on the original inspection. However; this unit is not meant to be used in a restaurant kitchen and must be replaced with a commercial unit no later than 10/6/14.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed numerous food contact surfaces dirty or being stored improperly. Potato peelers need to be thoroughly cleaned and sanitized or removed from facility if no longer needed. All pots and pans under the three compartment sink need to be deep cleaned to prevent attraction of pests and stored properly. Sheet pans near prep sink need to be cleaned and sanitized and stored 6" off the floor.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed doors and handles to freezer dirty with food build up. Also observed vent inside walk-in dirty with dust build up. These areas need a deep cleaning and need to be cleaned regularly to prevent cross contamination.
- [1] Installed; maintained
Observed walk-in fridge leaking from the vent area and facility using bus tubs to catch the dripping water. Operator states the unit leaks intermitently. This unit needs to be serviced and the leak repaired.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors under make up unit and tables across from wok dirty with food and grease build up. These floors need to be deep cleaned and cleaned routinely to prevent attraction of pests.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Numerous items remain in the kitchen that are not used in the daily operations. All items not used regularly must be removed from the facility. Items used occasionally must be cleaned and sanitized and stored 6" off the floor.
- General Comments that relate to this Inspection
The following items have been corrected since the previous inspection:- Ice machine has been cleaned. - Plastic wrap has been removed from bus tubs storing dishes. - Extension cord has been permanently attached to wall. - Engine oil is now being stored in back storage area.Operators have made progress since last inspection. However; numerous items still need to be deep cleaned and then kept clean to prevent attraction of insects and rodents.
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9/30/2014 | Routine Reinspection 1st | 92 |
- [4] Facilities to maintain product temperature
Observed home style fridge being used for storing spring rolls and other items. Internal thermometer stated 45F and pineapple temped @ 47F. Spring rolls temped @ 60F but according to operator had just been made. Spring rolls were placed in walk-in to cool down. This unit needs to be removed from facility as it's not a commercial grade unit.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed ice machine in need of a deep cleaning. Thoroughly clean unit inside and out; include under the lid.
- [1] Non-food contact surfaces of equipment and utensils clean
Entire kitchen is in need of a deep cleaning. This includes all shelves; floors under walk-in; bus tubs; microwave; soap dispensers; paper towel dispensers; rice cooker lids; vent inside walk-in fridge; etc.
- [1] Storage; handling of clean equipment / utensils
Observed utensils and dishes being stored inside bus tubs that are lined with plastic wrap. This plastic wrap is dirty and coated with grease. Remove this plastic wrap.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Numerous items in kitchen are no longer being used. Remove all items no longer used in daily operations from facility to prevent accidential misuse.Also observed extension cord draping across paper towel dispenser. Permanently attach this cord so it's not draping over paper towel dispenser.Also observed engine oil being stored under prep tables. Store this oil in back away from all food contact surfaces.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restroom clean and stocked. Dishwasher dispensing 50 ppm Chlorine. Test strips on site. *Recommend testing unit daily instead of weekly. Good scoop storage in all dry goods. Make up unit @ 36F. Batter @ 41F; shrimp @ 40F; Chicken @ 40F. Steamed rice @ 150F; fried rice @ 150F. Freezer @ 8F. Walk in @ 38F. Celery @ 39F. Breaded chicken @ 35F; cooked chicken @ 37F; noodles @ 37F; Beef @ 36F. Soup @ 160F.
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9/23/2014 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
**All violations corrected from original inspectionDishwasher @ 50ppm chlorine*Operator will test dailyRaw product stored correctlyStorage of clean utensils okFacility clean
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10/3/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored incorrectly in walk in. Store all raw products below ready to eat foods and in the proper order - from bottom to top - poultry; beef; pork; fish to prevent potential cross contamination.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing sanitizer. Repair unit to dispense proper sanitizer amount of 50-100ppm chlorine. **48 hours to correct violation. Until that time; 3 compartment sink must be used for all dish washing. Reviewed set up with operator. Test strips need to be replaced as old ones were not reading correctly during testing of dishwasher.**
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Knives stored in between equipment pieces that had a lot of build up. Tongs stored against front of fryers that had a lot of build up. Store all food contact utensils in a clean and sanitary fashion to prevent potential contamination. **Violation corrected while on site - alll items washed; rinsed; and sanitized on site.**
- [1] Non-food contact surfaces of equipment and utensils clean
Numerous non food contact surfaces require cleaning to prevent potential pest attraction and maintain sanitary conditions. These areas include floors under equipment; tops; sides and fronts of equipment; inside of refrigeration units; handles of equipment; knobs on equipment such as the slicer; etc. Clean thoroughly. *Walked through with operator to identify specific areas*
- General Comments that relate to this Inspection
Hand sinks stockedAll refrigeration @ 41F or belowSmall reefer - 41F-egg rolls @ 41FWalk in @ 41F-beef @ 41F-chx @ 40FUpright freezer okMake up unit @ 38F-beef @ 39F-chx @ 38FRestrooms clean and stockedNo sign of pests**Reminded operator that sanitizer buckets should be set up for all phases of operation and used for wipe down of areas to maintain cleanliness.
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9/27/2013 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedHandwashes clean and stockedBathroom clean and stockedAll fridges <=41FAll freezers <=0FDishwasher 100 ppm Cl
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11/16/2012 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Staff memeber has a current CFPM certification; need to bring Servsafe certification to Washoe County Health and register.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
The cement floor under the back door is broken and worn which does not allow for a tight seal on the back door. Need to repair the floor and replace the weather stripping on the back door to prevent the access by vermin or insects.Observed oil and grease build up on floor under deep fryer. Need to clean and clean often as to not allow excessive build up.
- General Comments that relate to this Inspection
Bathroom clean and stockedHandsink clean and stockedAll fridges <=41F with thermometersfreezer <=0F with thermometerIce scoop storage goodsteamed rice 160FDishwasher 100 ppm ClAll food storage good
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10/24/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Handsinks were fully stockedReach-in Refrig were all <40FWalk-in Refrig @37FTemps noted: Plated Chicken Chow Mein @193F; Sweet & Sour Pork @ 179F; Rice holding @177F; Raw beef strips @ 36F; Raw chicken pieces @ 36FAll Dry goods were 6" above floorSanitizer dishwasher used for utensils - tested - 100 ppm ClCustomer restroom was clean and stocked
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10/27/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 11/03/2010 corrected.(good job)*****
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11/10/2010 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize all reach-in refrigeration systems.Facility shall clean and sanitize all refrigeration handles to help prevent cross-contamination.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [4] Number; convenient; accessible; designed; installed
Handsink observed blocked at the time of inspection; facility must keep handsink clear at all times for effective handwashing. Handwashing shall occur under warm water with soap for at least (20) seconds.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; sweet sour checked at 154 degrees; egg flour soup checked at 147 degrees; hot sour sauce checked 167 degrees; rice at 182 degrees.Cold-holding checked good; pork at 38 degrees; beef at 37 degrees; egg yolks at 36 degrees.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization; please don't add soap to unit. Use only pre-mixed detergent and chlorine from the manufacturer.Handsinks stocked with sanitary towels and soap; however; handwashing shall increase and handsinks must remain clear.****Please keep facility on a routine cleaning schedule and ensure adequate cleaning under all equipment; handles; refrigeration units; shelves etc***Reinspection on 11/10/2010
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11/3/2010 | Routine Inspection 1st | 94 |
- [3] CFPM or person in charge present; certificates posted as required
Need to post WCHD CFPM certificate.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.**Note: Corrected immediately at time of insp.; Demonstrated to Dishwasher the correct procedure for washing utensils in 3-comp sink.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in refrig. @36FReach-in Frzr @-4FReach-in prep table @36FTemps noted: Fried Rice @192F; Hot Chicken Kung Pao @202F; Cold raw chicken strips @37F; Cold raw crystal shrimp @37FAll Dry goods stored 6" above floorDishwasher used for utensils - tested - 200 ppm ClSanitizer buckets used throughout - tested - 100 ppm Cl
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12/2/2009 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Remove cardboard from floor of Walk-In.Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- General Comments that relate to this Inspection
Notes:-All hand sinks properly stocked.-Alcohol advisory properly posted.-Ice machine clean.-Ice scoop properly stored.-Dish washer sanitizer at 100 ppm chlorine.-All chemicals properly labeled and stored.-All containers properly labeled.-Scoops being properly used.-Three compartment sink OK to wash; rinse; and sanitize.-All lights properly shielded.-Freezer 0F.-Restroom properly stoicked.-Walk-In 32F.-Mop sink OK.-Proper thawing observed.-Cold hoilding -Chicken 36F. -Beef 37F. -Shrimp 36F.-Hot holding -Fried rice 159F. -Steamed rice 160F. -Egg drop soup 180F.
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12/10/2008 | Routine Inspection 1st | 98 |
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