- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw shrimp in the walkin refrigerator is at an internal temperature of 41°Fand is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready to eat food that is located in the reachin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the food establishment are not stored in a manner to prevent contamination of the product. Knives are stored in between cracks of shelving and equipment. Ice scoop is not stored in a sanitary manner. The ice machine located in the kitchen has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The raw chicken and sauces are not covered during storage.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. The bottom shelf of the reachin freezer has food particles present.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean . Floors under shelving are not clean.
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Regular | 12/01/2015 | 85 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Observed rice in hand sink.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of purple chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the salt and MSG are not stored in a manner to prevent contamination of the product. The ice machine and soda machine located in the storage room has adhering foreign material. The small refrigerator located in the kitchen has adhering food or food particles.
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Regular | 09/02/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The noodles are at an internal temperature of 60 to 64 degrees F and are not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. The microwave oven and inside the freezer located in the kitchen has/have adhering food or food particles. The in-use utensils used for preparation or serving in the knives are not stored in a manner to prevent contamination of the product.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Garbage and Refuse Disposal - GRP
TFER 229.166(m)(1) - Page 98. Excess refuse in the back door is not being removed. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
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Regular | 06/01/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the raw shrimp at an internal temperature of 42 to 44 degrees F and is not maintained at 34 °F or below. The noodles is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The hot foods on the steam table at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by. Need to include month and day on label.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. The door handles, gaskets, and outside of refrigerators, shelves, and spice containers located in the kitchen has/have adhering food or food particles. The in-use utensils used for preparation or serving in the rice are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The containers of food is/are not stored in food storage areas. TFER 229.164(i)(1) - Page 38. The frozen chicken is/are not covered during storage.
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Regular | 03/02/2015 | 80 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The heads of cabbage is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by. Need to include month and day on label.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of containers of lye are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. The door handles, gaskets, and outside of refrigerators, shelves, and spice containers located in the kitchen has/have adhering food or food particles. The reachin cooler door gasket located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The open bags of food in dry storage is/are not covered during storage.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the grill area are not clean .
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Regular | 12/01/2014 | 86 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The sweet and sour chicken, orange chicken, chicken steaks, shrimp and chicken dumplings is in/on the steam table at a temperature of 121 to 129 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw chicken juices observed dripping from prep tables onto dry foods containers.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by. Need to include month and day on label.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Employee is dipping and quickly removing utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The large bowl located in the kitchen has/have adhering food or food particles. Bowl is too large to submerge in sink compartments. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Reusing oyster sauce cans and to go containers as scoops.
- Plumbing- GRP
Using saran instead of drain stoppers.
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Follow-up | 09/04/2014 | 81 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The sweet and sour chicken that was cooked at 12 pm per employee is in/on the cart at a temperature of 85 to 89 degrees F after cooling for 02 plus hours when temperature taken at 2:15pm.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The containers of cut cantaloupe and watermelon are in/on the reachin refrigerator at an internal temperature of 43 to 53 degrees F and is not being maintained at 41 °F or below. The fish/seafood is inside the food prep cooler at an internal temperature of 39 degrees F since 11 am and is not maintained at 34 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The sweet and sour chicken, shrimp and chicken dumplings is in/on the steam table at a temperature of 124 to 129 degrees F and 118°F, respectively, and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables are stored under the raw chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the warewash sink area is used for purposes other than handwashing. Observed soy sauce lid in handsink during inspection and then 20 to 30 minutes later a bowl was stored inside sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food service/dispensing area.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from food prep sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Reusing oyster sauce cans and to go containers as scoops. Thank you bags used to store food in the freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Wet towels underneath cutting boards. The in-use utensils used for preparation are not stored in a manner to prevent contamination of the product. Knife is stored between tables.
- Food Protection - GRP
Raw chicken is stored above raw shrimp in freezer.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Men's toilet room is not equipped with a tight fitting and self-closing door.
- Garbage and Refuse Disposal - GRP
TFER 229.166(m)(1) - Page 98. Excess refuse stored outside back door and in storage. Sauce containers in dry storage.
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Regular | 08/28/2014 | 68 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The meat is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below. The noodles is in/on the reachin refrigerator at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below. The cooked chicken on the counter is at an internal temperature of 115 to 119 degrees F and is not being maintained at 41 °F or below. The large amount of cooked noodles is at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables and raw beef is/are stored in contact with or under the raw chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the warewash sink area is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The kitchen does not have enough refrigeration storage. Observed several boxes of raw chicken that was delivered sitting on the floor. The walkin cooler was too full to up the chicken in it. Observed serval containers of chicken stacked on top of other containers of food and stacked on buckets on the floor.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the warewash sink area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The cans of Raid are present in the kitchen and are not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The drill and stirrer, thank you bags used to store food in the freezer, the microwave oven, chest freezer, food storage containers, and The Home Depot water cooler used to store tea used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The rusty shelf, the shelf in the dry storage and in the walkin refrigerator that is using a can to prop up the bottom shelf, and the cracked bus tubs storing food located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The bulk food storage containers, counters, shelves, door handles to the refrigerators and freezer, and inside the freezer located in the kitchen has/have adhering food or food particles. The in-use utensils used for preparation or serving in the ice are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
No splash guards on handsinks that are next to food/food related items. TFER 229.164(i)(1) - Page 38. The containers of food is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The containers of food is/are not stored in food storage areas.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris.
- Garbage and Refuse Disposal - GRP
TFER 229.166(m)(1) - Page 98. Excess refuse outside the kitchen back door and behind the freezer is not being removed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen and the walkin cooler are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the behind equipment and under shelves are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 04/18/2014 | 75 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken and dumplins is in/on the steam kettle at a temperature of 104 to 120 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the raw chicken and eggs, raw in shell.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee drinks stored in and around the food preparation area. The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Observed utensils stored in the hand sink located in the 3-compartment sink area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed 2 bottles of degreaser stored next to the rice and flour containers. Working containers of degreaser are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the prep-cooler area are not stored in a manner to prevent contamination of the product. Observed a knive stored in between both reachin refrigerators in the kitchen.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The shrimps and soy sauce is/are not stored in food storage areas. The shrimps and soy sauce are stored in the walkin refrigerator floor.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen next to the vent hood are not clean. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen next to the vent hood are not clean. TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment do not fit properly. Screen door has gaps around it.
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Regular | 04/17/2014 | 81 |
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