- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 9/1/2015 have been corrected.Cooling practices have been improved; cooling time and temperatures recorded on cooling logs. Noted foods being cooled within required timeframes.Product temperatures were at 43 F in walk-in coler and ambient temperature of walk-in cooler at 43 F; thermostat was adjusted to 35 F to lower the product temperatures to keep them at 41 F or below.Dishwasher chlorine concentration checked at 100 ppm.
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9/9/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Pans of chicken and beef being cooled in deep pans in walk-in cooler; chicken cooked from previous day at 45 F; beef cooked about 3 hours ago at 64 F. Keep products in 2 inch layer until cooled to 41 F.Walk-in cooler at 41 F; lower temperature of cooler to cool food faster inside.Above products were split into two pans each and placed on ice/water bath inside cooler to cool and keep at 41 F or below.Pan of cooked chicken at 45 F and cooked pork at 45 F in refrigerated prep unit at service station; thermometer at 44 F; lower temperature of unit to keep product temperatures at 41 F or below.
- General Comments that relate to this Inspection
Bean sprouts 33 F; cooked chicken 37 F; cooked pork 37 F; cooked beef 34 F on top of refirgerated prep uniy in cook line. Cooked pork 41 F; cooked beef 41 F inside of unit.Noted hadn sinks stocked and functional in prep areas and in restrooms.Dish washer chlorine sanitizer not registered and checked at 100 ppm concentration after priming sanitizer line. chlorine had been checked at 100 ppm earlier per staff. Ensure to monitor sanitizer with test strips as for proper concentrations twice daily.Reviewed with operator procedures in place for hanlding of foods to prevent bare hand contact with ready to eat foods.Date mark all food containers that will be used after the day when prepared.There are 3 CFPM's employed in this facility and all took exam over one year ago.
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9/1/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
New wall in kitchen has been covered with sheet rock and painted as required on the previous inspection conducted on 9/30/2104
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11/7/2014 | Routine Reinspection 2nd | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Have exposed wall frame area in kitchen provied with smooth; nonabsorbent and easy cleanable finish by 11/7/2014.
- General Comments that relate to this Inspection
The items noted on the routine inspcetion conducted on 9/302014 have been corrected except for the ittem noted above.Proper cooling practices have been set up and foods are now being cooled with proper cooling time frames; cooling temperatures are being monitored and recorded.One new refrigerated prep unit was acquired and foods are now being kept at 40 F or less.The old refirgerated prep unit was retained and now being used to keep only fresh cut vegetables that do not have temperature requirement.
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10/7/2014 | Routine Reinspection 1st | 99 |
- [5] Source sound condition; no spoilage
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Pans of chicken; beef; shrimp and tofu at 55 F on top of refrigerated prep unit; one container of bean sprouts inside this unit checked at 56 F; all products were voluntatily discarded.One container of bean sprouts at 72 F on table; voluntarily discarded.One five fgallon container of cooked chicken strips at 72 F and one cointainer of abourt 5 lbs of cooked shrimp at 72 F being held at room temperature for 3 hours. One five gallon container full of cooked chicken strips checked at 74 F being cooled in walk-in cooler for 3 hours. Chicken and shrimp were immediately transferred into shallow layers and mixed with ice and placed in walk-in cooler to finish cooling to 40 F within one more hour for cooling from 140 F to 40 F within 4 hours.Set proper cooling practices in place to ensure that foods are cooled from 140 F with 40 F within 6 hours and from 140 F to 70 F within the first two hours of cooling. Cool at product depth of not more than 2 inches and use ice/water baths and monitotr temperature during cooling.
- [4] Facilities to maintain product temperature
Thermometer of refrigerated prep unit checked at 55 F; all TCS foods in this units were kept in small amounts and were voluntarily discarded.Owner turned thermostat to colder at this time; do not place any TCS foods in this unless it is capable of keeping the latter foods at 40 F or less. If temperature of unit does not drop; owner will either call for service by 10/1/14 or will replace it with a new unit by 10/10/2014.
- [1] Installed; maintained
Noted one container full of water in hand sink kitchen to contain leak in faucet. Container removed at this time. Fix leak in faucet and discontinue putting any items in hand sink as it must be used for and accessible for hand washing only
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap available at service station hand sink. Soap bottle provided at this time. A wall mounted soap dispenser should be provided to ensure soap is available at all times.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Noted new wall with exposed framing on south side of kitchen. Must provide sheet rock and either paint or install FRP panel on wall for smooth; nonabsorbent and easy cleananble surfaces.
- General Comments that relate to this Inspection
Walk-in cooler and other refrigerated prep unit checked at below 40 F;Walk-in freezer at 0 F.Dish washer checked at 120 F and 100 ppm chlorine concentration. Chlorine test strip are available.Reviewed with owner employee health policy as for symptoms that require employee exclusion from work and return to work time frame.
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9/30/2014 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 10/11/2013 have been corrected.Product temperatures in refrigrated prep unit at 40 F and below. Ambient temperature of unit at 35 F.Curry sauces now being precooled on ice/water baths.Dish washer's thermometer was calibrated and now reading 120 F.
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10/14/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Ambient temperature of refrigerated prep uniit north of kitchen at 49 F; cooked shrimpa at 50 F on tiop of unit. onfly few TCS foods and in small amounts kept in this unit; all were transferred to other refirigerated unit. Service company was called and will come later todaty to service this unit.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F; walk-in freezer at 0 F.Noted hand sinks in kitchen and in restrooms stocked and functional.Dish washer checked at 110 F and 100 ppm chlorine concentration; ensure that temperature reaches 120 F.Facility noted to be kept clean in general.Two containers of curry sauces noted being cooled at room temperature at 138 Fand 130 F. keep containers in ice/water bath and stir sauce frequently and check temperature during cooling to ensure that sauces are cooled from 140 F to 40 F within 6 hours and from 140 F to 70 F within first 2 hours.
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10/11/2013 | Routine Inspection 1st | 96 |
- [1] Original container; properly labeled
Observed three separate containers of unlabeled product not easily identified by sight (sugar (x2) and tapioca starch). Ensure all product is clearly labeled to prevent misuse. Corrected on-site.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Operator holding cooked garlic in oil mixture at room temperature. Cooked garlic in oil mixtures must be held hot (140F or higher) or cold (40F or below) to prevent botulism growth. Voluntarily discarded. Corrected on-site.
- [2] Food protected during storage; preparation; display; service; transportation
- Operator storing raw pork above ready to eat foods in the one door reach-in cooler. Always store raw below any ready to eat foods (which may not get cooked) in order to prevent cross contamination. Corrected on-site.- Prepare soak noodles in a food processing area rather than on the dish washing area table. Also keep covered to prevent contamination. Corrected on-site.- Obtain drinking water for customers from the food preparation sink faucet rather than the hand sink faucet in order to prevent contamination of customer drinking water. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS AND RECOMMENDATIONS:- Ensure that cut tomatoes and cut lettuce are refrigerated (held at 40F or less). Whole product does not require refrigeration.- Continue to change out water; scoops; spoons and containers (e.g. for scooping rice; etc.) with clean and sanitized utensils; containers and fresh water at least every couple of hours to prevent bacterial growth in an amount which may be dangerous to consumers.- Overall food and non-food contact surfaces in the kitchen were clean.- All sanitizers were observed at proper concentrations (dish machine tested 100ppm bleach residual and wipe down bucket water tested 50ppm bleach residual). 50-100ppm required for bleach.- Ensure that curry sauces are kept hot or cold. Do not store out of temperature control for longer than 4 hours. Discard any food product which has been out of temperature (between 40F-140F) for 4 hours or longer. Recommend using stainless steel containers rather than plastic for better cooling efficiency.- The following product and ambient temperatures were observed (curry sauce 132F (made ~30min prior); chest freezer -4F; raw beef 40F; display cooler 44F; tofu ginger soup 179F; white rice 148F; walk-in freezer 12F; walk-in cooler 44F).
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10/16/2012 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 4-5-2011) have been corrected.A temperature log has been created by the owner for monitoring 3x daily the hot holding temperatures of the curry sauces; the refrigeration and freezer temperatures. Other logs that may be of use include receiving logs for deliveries; sanitation logs to check sanitizer levels in the dish machine and wipe down buckets and cooling logs for any product that you cook and cool. Please keep logs for a minimum of 6 months.
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4/7/2011 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- There were a couple of cases of raw meat product stored on the floor of the walk-in freezer. Store all foods at least 6" off the floor for ease of cleaning and to prevent contamination.- Operator storing an open tin can of coconut paste in the reach-in cooler. Once tin cans are opened to the atmosphere; the contents must be immediately used or transferred to a food grade (stainless steel or plastic) container.
- [2] No re-use of single service articles
Operator was using tin cans to hold water and utensils for the ingredient bins at the cook line. Use only multi-use food grade containers (plastic and stainless steel) as tin cans must be discarded after opened to prevent the leaching of metals from the can into the foods.
- [4] Number; convenient; accessible; designed; installed
The single handsink in the kitchen was blocked with a large pitcher in the sink (used to serve customers water). Do not store or use the hand sink for any other purpose but hand washing. The water filter on the hand sink faucet must be removed and relocated to the food preparation sink. Use the food preparation sink to obtain water for customer use.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Remove the unused large two door reach-in refrigeration unit or find an alternate use for this piece of equipment (e.g. dry storage).
- General Comments that relate to this Inspection
Routine inspection performed in conjunction with FBI Investigation (FBI110102).OBSERVATIONS & RECOMMENDATIONS:- Ensure that when you do cool food that it is cooled rapidly and properly. All potentially hazardous foods must be cooled from 140F down to 40F within 4 hours or you can cool from 140F down to 70F within 2 hours and take an additional 4 hours to cool from 70F down to 40F for a total of 6 hours. Utilize methods to help aid cooling such as stainless steel containers (better conductors for heat transfer) instead of plastic; ice water baths; smaller portions (no more than 2" depth of product); ice wands and keep product uncovered to help allow the heat to be removed. Cover only when fully cooled.- It is easiest and best to thaw in a refrigeration unit. If you choose to thaw in the food preparation sink; ensure that the sink is first washed rinsed and sanitized; the product must be out of the package; fully sumberged under a constant flow of cold running water.
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4/5/2011 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Discussed employeed health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in freezer at 10 fTwo door stand-up cooler at 45 f (after lunch rush)-pork at 41 fMake-up cooler at 38 f-noodles 40 f-Make-up cooler at 40 f-pork 41 f; chicken 38 fHot holding temps good-rice 175 f; soup 180 f; yellow curry 150-200 f; green curry 140 fDishwasher sanitizing at 50 ppm chlorine.Facility clean and well keptDiscussed potentially hazardous foods. Cut vegetables are considered potentially hazardous. Ensure facility only sets out small batches of potentially hazardous foods to increase product turnover and prevent bacterial growth.Discussed cooling. Food must cool from 140 to 70 f within 2 hours and 70 to 40 f within 4 hours. Facility does not have adequate refrigeration to cool product in the refrigeration units. Facility must utilize either an ice bath or ice wand to ensure food cools down properly. Try to mimimize the amounts of foods each night that need to be cooled.All items noted on last years routine inspection have been corrected except facility still using cloths on bottoms of tables. Ensure cloths are changed frequently as they are not an easily cleanable surface. Continue to look for replacement tables.
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12/13/2010 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed tape being used to hold on cover of rice cooker. Tape is not a smooth; easily cleanable surface. Remove tape and clean cover of rice cooker. If rice cooker is not functional; facility will be required to replace it.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed cloth being used to secure spray wand to wall. Cloth is not a smooth cleanable surface. Remove cloth and replace with a cleanable surface.Observed bottoms of tables covered with plastic burlap type bags and secured with duct tape. Per owner; bags are changed frequently; however; duct tape/bag is not a cleanable surface. The purpose of covering is because table bottoms are starting to wear. Facility needs to start replacing worn tables.
- [1] Installed; maintained
Cold water side not working in women's restroom. Repair. Also; self-metering faucets need to stay on for at least 15 seconds.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed holes in wall in back room. Repair to ensure cleanable surface and to prevent entry of pests/rodents.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing. Also discussed sick leave policies and 48 hour exclusion requirement. Freezer at 10 degrees FTwo door reach in unit at 38 degrees F Chicken at 41 degrees FMake-up units at 37 degrees F and 39 degrees FTofu at 40 degrees F; chicken at 39 degrees FDiscussed proper cooling procedures. Facility only has small amount of refrigeration; so highly recommend only cooking for same day use.Dishwasher sanitizing at 100 ppm chlorine; sanitizer bucket at 50 ppm chlorine; test strips available. Facility clean and well kept.
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8/12/2009 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed pork being thawed improperly. Corrected on site. All PHF must be thawed by: 1) Under running cold water @ 70 F or lower. 2) As part of the cooking process or 3) in the reefer @ 40 or lower. * Corrected on site.Observed raw whole shell eggs stored above RTE; (ready to eat) foods in both walk in reefer and reach in make up table/reefer. * Corrected on site.Observed 2 boxes of food stored on floor of walk-in. All food must be stored 6 inches off floor.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed stainless steel prep tables with food debris buildup. Clean all food contact surfaces and sanitize at least once every four hours or as needed.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Replace broken thermometer at reach-in across from grill. Recorded thermocouple temp. of reefer @ 40 F.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed doors and handles to cold holding reach in units with food debris buildup.Observed handles to bathrooms dirty. Clean and disinfect to prevent possible cross contamination.
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed metal forks stored improperly. * Corrected on site.
- General Comments that relate to this Inspection
Notes:1) Cover the two holes next to the handsink in back kitchen;2) Remove all uneccesary equipment: reefer in back kitchen and equipment by the back door next to garbage area. Facility will have 45 days to correct.Recorded food temps. (cold holding): raw chicken pieces @ 38 - 42 F; raw pork 43.8 F; raw shrimp 44.2 F; raw beef 43.8; tofu 38. 6 F. Discussed with operator to lower thermostat in make up reach in unit to maintain cold holding @ 40 F or lower. Hot holding temp. of curry sauce @ 152.6. Employees in kitchen observed with proper hair restraints. All food properly labeled and covered. Bleach sanitizer @ 100 ppm. Discussed with owner handwashing monitoring and employee sick policy.
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5/28/2008 | Routine Inspection 1st | 91 |
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