|
07/28/2021
Inspection, Re-Inspection
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.15 Where to Wash (Pf)
An employee was observed washing their hands in the preparation sink.
Corrective action: Educated employee that they should only be using a hand washing sink for washing their hands.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Cold water was not provided at the hand washing sink by the three compartment sink.
Corrective action: The person in charge provided cold water to the hand washing sink immediately.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Bean sprouts (60°F) and cooked noodles (46-47°F) were stored above 41°F in the cold top reach in refrigerators on the cook line.
Corrective action: The person in charge discarded the time/temperature controlled food that was stored out of the temperature for longer than 4 hours. See voluntary condemnation.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
The facility did not have a date marking system.
Corrective action: Educated the person in charge on what food items require a date mark and what do not.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Single soy sauce containers were being reused to store food product in the walk in refrigerator.
Corrective action: The facility has purchased appropriate food safe containers that can be reused and washed frequently.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The shelves in the cold top reach in refrigerators on the cook line were rusting.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The interior of the cold top reach in refrigerators on the cook line were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall behind the three compartment sink was soiled.
|
|
07/22/2021
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not provided at the hand washing sink near the ice machine.
Corrective action: The person in charge provided hand soap.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Ice cubes were observed in the hand washing sink at the bar.
Corrective action: Educated the person in charge that hand washing sinks must be used for hand washing only.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
Six dented cans of pineapple juice were stored with wholesome cans on the dry storage rack.
One bulging can of thick soy sauce was stored with wholesome cans on the dry storage rack.
Corrective action: The damaged cans were moved by the person in charge to be returned back to their food vendor.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw beef was stored over raw shrimp in the walk in refrigerator.
Raw beef was stored over vegetables in the walk in refrigerator.
Corrective action: The person in charged moved the raw animal products for correct storage to prevent contamination.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The food contact surface of the ice deflector shield was soiled with mold.
The food contact surface of the soda gun at the bar was soiled.
Corrective action: Discussed proper cleaning frequencies for food contact surfaces with the person in charge.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Bean sprouts (71°F) were stored above 41° F in the walk in refrigerator.
Cut cabbage (53°F), raw chicken (52° F), raw pork (47°F), raw scallops (60°F), raw beef (53°F), raw shrimp (61°F), cut lettuce (61°F), cooked chicken (61°F) were stored above 41° F in the three door reach in refrigerators on the cook line.
Corrective action: The person in charge moved the time/temperature controlled food to another cooling unit to be cooled down to at least 41°F.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
The facility did not have a date marking system.
Corrective action: Provided handout on date marking to the person in charge.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle was unlabeled as to its contents in the ware washing area.
Corrective action: The person in charge labeled the chemical spray bottle as to its contents immediately.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Multiple sanitizer cloths were not stored fully submerged in sanitizer throughout the kitchen.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Multiple utensils were stored in room temperature water by the rice warmers.
The handle of the scoop was stored in contact with the ice in the ice chest at the bar.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Single use soy sauce containers were being reused throughout the facility.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The shelves in the cold top reach in refrigerators on the cook line were rusting.
The bottom shelf of the preparation table in front of the ware washing area was rusting.
|
| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
|
Inspector Comments: 5-103.12 Pressure (Pf)
Cold water was not provided at the three compartment sink at the bar.
Corrective action: The person in charge has order the replacement part and will install it immediately when it arrives.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The three compartment sink in the kitchen was leaking upon inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The walls surrounding the mop sink were soiled.
The seal on the pre-rinse side of the dish machine was soiled.
|
|
02/04/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The facility did not have a certified food protection manager.
Corrective action: The person in charge stated that the facility is working on obtaining a certified food protection manager certification.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee meal was stored on top on consumer food in the three door reach in refrigerator on the
cook line.
Multiple employee beverages were stored on or above food preparation surfaces throughout the facility.
Corrective action: The person in charge moved the employee meal and employee beverages for proper storage.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw eggs were stored over cooked noodles in the walk in refrigerator.
Raw chicken was stored over ready-to-eat chicken in the walk in refrigerator.
Raw quail eggs were stored over ready-to-eat chicken in the walk in refrigerator.
Corrective action: The person in charge moved the raw animal products for proper storage to prevent cross contamination.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Bean sprouts (51° F) were stored above 41° F in the three door reach in refrigerators on the cook line.
Corrective action: The person in charge moved the bean sprouts to the walk in refrigerator.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf)
Cooked chicken wings (111-133° F) were improperly cooling at room temperature on the cooling rack by the cook line.
Corrective action: Discussed proper cooling methods with the person in charge.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Multiple containers of food in re-used soy sauce containers were stored on the floor of the walk in
refrigerator.
Dry noodles were stored on the floor of the cook line.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Multiple sanitizer cloths were not stored fully submerged in sanitizer throughout the kitchen.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Single use soy sauce containers were being reused throughout the facility.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The door gaskets on both three door reach in refrigerators on the cook line were soiled.
The interior of the three door reach in refrigerators on the cook line were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
A large hole was present in the wall underneath the three compartment sink.
|
|
01/28/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The facility did not have a certified food protection manager.
Corrective action: Provided handout on obtaining a certified food protection manager certification.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee meal was stored on top on consumer food in the three door reach in refrigerator on the cook line.
Corrective action: The person in charge moved the employee meal for proper storage.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.15 Where to Wash (Pf)
An employee was observed washing their hands in the preparation sink.
Corrective action: Educated the person in charge that a preparation sink cannot be used for hand washing.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not provided at the hand washing sink by the rice cookers.
Corrective action: Provide soap.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
Six dented cans of pineapple juice and one dented can of oyster flavored sauce were stored with wholesome cans in the dry storage area.
Corrective action: The person in charge moved the dented cans for returned service.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw eggs were stored over cooked noodles in the walk in refrigerator.
Raw beef was stored over raw shrimp in the walk in refrigerator.
Raw chicken was stored over ready-to-eat soy sauce on the floor by the cook line.
Corrective action: Discussed proper storage with the person in charge to prevent cross contamination.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items were stored below 41° F in the three door reach in refrigerators on the cook line: cooked rice noodles (49° F), shredded lettuce (46-48° F), fried tofu (52° F), cooked chicken wings (46-48° F), raw beef (46-47° F), raw shallots (46° F).
Corrective action: Discussed proper cold holding temperatures with the person in charge.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle was unlabeled as to its contents in the ware washing area.
Corrective action: Label the chemical spray bottle as to its contents.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf)
Broth (110-113° F) was improperly cooling at room temperature on the floor by the cook line.
Corrective action: Discussed proper cooling methods with the person in charge.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Multiple containers of food in re-used soy sauce containers were stored on the floor of the walk in refrigerator.
Dry noodles were stored on the floor of the cook line.
Multiple containers of broth were stored on the floor by the cook line.
The ice bin in the bar area was left uncovered while not in use.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
The sanitizer buckets in the ware washing area and bar were stored on the floor.
Multiple sanitizer cloths were not stored fully submerged in sanitizer throughout the kitchen.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Multiple utensils were stored in ice by the rice cookers.
The handle of the scoop was in contact with the food in the following bulk containers: sugar, flour, and corn starch.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Multiple pairs of tongs were stored on the handle of the oven on the cook line.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Single use soy sauce containers were being reused throughout the facility.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
Cardboard, that is not smooth and easily cleanable, was present on the screen door and vent hood.
Tin foil, that is not smooth and easily cleanable, was present on the spice shelf on the cook line.
Cloth and adhesive tape, which is not smooth and easily cleanable, was present on a handle of a fryer basket.
Cloth and adhesive tape, which is not smooth and easily cleanable, was present on the in-place mixer.
Plastic wrap, which is not smooth and easily cleanable, was present on a shelf storing spices on the cook line.
Pours wood shelving was present below the three compartment sink and in the dry storage area.
The bottom shelves of the preparation tables by the ware washing area were rusting.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Multiple door gaskets on the three door reach in refrigerator on the cook line were torn.
4-501.12 Cutting Surfaces (C)
The cutting boards on the cook line were scored.
4-202.16 Nonfood-Contact Surfaces (C)
The fan guards on the three door reach in refrigerators on the cook line were in disrepair.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The exterior screen door was soiled.
The shelf storing the microwaves was soiled.
The cutting boards on the cook line were stained.
The door gaskets on both three door reach in refrigerators on the cook line were soiled.
The dish racks were soiled.
The can opener blade was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The floors throughout the kitchen were soiled.
The walls throughout the kitchen were soiled.
The seal on the mop sink was soiled.
The ceiling vent in the womens restroom was soiled with dust.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 4-202.18 Ventilation Hood Systems, Filters (C)
The vent hood filters on the cook line were soiled with grease.
|
|
10/04/2019
Inspection, Follow-Up
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: Repeat violation: The person in charge did not have a system in place to routinely monitor temperatures throughout the day.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Repeat violation: Raw beef (46° F), cooked chicken (47-50° F), cooked noodles (51° F), raw pork (50° F), and pooled eggs (50° F) were stored above 41° F in the cold top reach in refrigerator on the cook line.
Corrective action: The manager discarded 1 lbs of raw beef, 1 lbs of cooked chicken, and 1 lbs of raw pork. Follow up to occur.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Repeat violation: A date marking system was not employed at the time of the follow up inspection.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: Repeat violation: Chlorine testing strips were not provided at the time of the follow up inspection.
|
|
09/24/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: 2-103.11(I) Person-In-Charge-Duties (Pf)
The person in charge did not have a system in place to routinely monitor temperatures throughout the day.
Corrective action: Provided temperature logs to the person in charge.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage was stored above a food preparation surface on the cook line.
An employee meal was stored on top of consumer food in the cold top reach in refrigerator on the cook line.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf)
Hot water was not provided at the hand washing sink near the ice machine.
Hot and cold water was not provided at the hand washing sink near the walk in refrigerator.
Corrective action: Correct immediately.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hand washing sink near the ice machine was blocked.
Corrective action: Correct immediately.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
Six dented cans of water chestnuts and one dented can of diced pineapples were stored with wholesome cans in the dry storage area.
Corrective action: Discussed dented can policy with the person in charge.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
Sanitizer buckets in the kitchen and bar area tested over 200ppm chlorine residual at the time of the inspection.
Corrective action: Discussed proper sanitizer concentration with the person in charge.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items measured above 41°F in the cold top reach in refrigerators on the cook line: fried chicken (46-60°F), raw chicken (49-51° F), raw beef (49°F), cut lettuce (49° F), and fried tofu (46° F).
Cut tomatoes (67° F) were stored above 41° F on a food preparation surface.
Corrective action: All potentially hazardous items were moved to an operating refrigeration unit. The person in charge discarded the fried chicken.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
A date marking system was not employed at the time of inspection.
Corrective Action: Discussed proper date marking with the person in charge.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle was unlabeled as to its contents in the ware washing area.
Corrective action: Label the chemical spray bottle.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Numerous containers of white spices on the cook line were unlabeled as to their contents.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Raw chicken was stored on the floor underneath the cook line.
Multiple food containers were stored on the floor of the walk in refrigerator and freezer.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Sanitizer buckets were stored on the floor throughout the facility.
4-101.16 Sponges Use Limitation (C)
The person in charge stated that sponges were used on the food contact surface of dishes.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Utensils were stored in ice by the rice cookers.
The handle of the scoop was stored in contact with the rice in the dry storage area.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Single use containers were being reused throughout the facility.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Multiple door gaskets were torn on the cold top reach in refrigerators on the cook line.
The door gasket on the walk in refrigerator was torn.
4-101.19 Nonfood-Contact Surfaces (C)
Tin foil was used to line multiple shelves throughout the kitchen.
Cardboard was observed on the back screen door.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking on the vent hood on the cook line was peeling.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Chlorine testing strips were not provided.
Corrective action: Provide chlorine testing strips.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The floor fan by the rice cookers was soiled with dust.
|
|
03/18/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
Facility could not provide a certified food protection managers certificate. Provided guidance on obtaining certified food protection managers certificate.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hand washing sink next to the ice machine was blocked by multiple rice cookers. Correct immediately.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
Two dented cans of bamboo shoots were stored with wholesome cans on the dry storage shelves. Correct immediately.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The can opener blade and can opener base was soiled with food debris at the end of the make line.
The ice deflector on the ice machine was soiled with mold.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
A bucket of chicken(63°F) next to the mop sink was stored above 41°F. Chicken was moved to the cook line to be immediately cooked.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-302.12 Food Temperature Measuring Devices (Pf)
A thermometer was not readily accessible in the Leader cold top refrigerator on the cook line.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Wet wiping cloths were stored outside of sanitizer buckets on various surfaces throughout the kitchen.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
A scoop without a handle was stored in a container of chicken on the top portion of the Leader cold top refrigerator.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Bulk single service soy sauce containers were being re-used to store sesame seeds.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The gaskets on the doors of the Leader cold top refrigerator were torn.
The gaskets on the doors of the cold top refrigerator next to the sauces were torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The bulk container storing rice next to the dry storage shelf was soiled with food debris.
The shelf storing cans was soiled with food debris.
The interior of the cold top refrigerators on the cook line were soiled with food debris.
The shelves inside both cold top refrigerators on the cook line were soiled with food debris.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall behind the back door was soiled with dust accumulation.
The seal on the mop sink was soiled.
The wall behind the mop sink was soiled.
The floor drain underneath the rice cooker on the cook line was soiled.
The shelf underneath the table storing the rice cooker was soiled.
The floor underneath the cold top refrigerators and microwaves on the cook line was soiled.
The coving underneath the map at the end of the cook line was soiled.
The seal behind the sprayer at the dish area was soiled.
6-101.11 Surface Characteristics-Indoor Areas (C)
The shelf underneath the preparation table at the center of the kitchen was rusty.
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03/29/2018
Inspection, Routine
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Bean sprouts measured 51°F in the bucket on the preparation table across the three compartment sink in the preparation area. Bean sprouts were iced in the bucket. Egg rolls measured 51°F and sliced cooked beef measured 47°F in the left cold top refrigerator in the cook line area. Egg rolls were moved into the walk in refrigerator and the sliced beef was discarded. Noodles, raw beef, and bean sprouts measured 48°F in the right cold top refrigerator in the cook line area. Bean sprouts were discarded and the beef and noodles were iced in the cold top refrigerator.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: Sanitizer solution for required manual sanitizing was not present in the facility. Staff made and measured a bucket of chlorine sanitizer.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: The hand sink was not readily accessible next to the ice machine in the preparation area. Staff unblocked the hand sink.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: Spray can insecticide was stored under the three compartment sink in the ware wash area. Staff discarded the insecticide.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Several boxes and buckets of consumer food were stored on the ground in the walk in refrigerator and walk in freezer in the back kitchen area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Cardboard was attached on the ventilation hood in the cook line area. The ventilation fan door was broken on the right cold top refrigerator in the cook line area.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The can opener blade was soiled on the sauce table across from the cook line in the preparation area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking along the three compartment sink and utility sink was soiled in the ware wash area. Cooling rack was soiled next to the walk in refrigerator in the back kitchen area.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A wiping cloth was not stored in the sanitizer bucket on the sauce table in the preparation area.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored on the oven handles across from the cold top refrigerator in cook line area.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Several single service containers were reused throughout the facility.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall and floor was soiled around the mop sink in the back kitchen area.
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10/02/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of bean paste was present on the can rack with wholesome cans.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed washing their hands for fewer than 15 seconds. An employee was observed changing tasks without washing their hands in between.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A lid was present in the hand sink next to the ice machine.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was present next to the cook line cold top refrigerator next to food items and equipment. Employee food was stored next to customer items in the bar refrigerator.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Fried chicken (54°) and egg rolls (58°) were above 41°F in the cook line cold top refrigerator. Ground beef in the walk-in refrigerator was 46°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not provided at the hand sink next to the preparation sink. Cold water was not provided at the bar hand sink.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: Food was being prepared in the dining room without and accessible hand sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Wonton strips were uncovered and unprotected from contamination on the back side of the cook line. Frozen chicken was thawing improperly in buckets at room temperature.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Metal dishes on the cook line were dented and not smooth and easily cleanable on the cook line.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The condenser covers on the cook line cold top refrigerators and ice machine were in disrepair. The shelf under the three compartment sink was wood and not smooth and easily cleanable.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the cold top refrigerators were soiled with food debris. The walk-in refrigerator was soiled with food. The cook line hood was soiled with grease and dust.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored on the oven handle unprotected from contamination. Scoops in the bulk bins of sugar and flour were stored with their handle in contact with the product.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall on the cook line was soiled with food debris. The ceiling and ventilation covers were soiled with dust.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The toilets in the restrooms were not sealed to the floor.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee involved in food preparation was wearing a bracelet.
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10/17/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Dented cans of ketchup, water chestnuts, bean sauce and coconut milk were present on the can rack with other wholesome cans. A bottle of tequila at the bar was adulterated with a fruit fly.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A wire sponge was present in the basin of the ware washing hand sink. An employee was observed washing dishes in the ware washing hand sink.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: The following items in the cold top were above 41°F: fried chicken (53), fried pork (52), bean sprouts (60), lettuce (50), egg rolls (53), wontons (48), pooled eggs (53), noodles (53) and cooked chicken (49). Fried pork sitting out on the preparation table was 76-82°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not present at the hand sink next to the ice machine.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A bag of carrots was stored on the floor next to the preparation table.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the cold top refrigerator were in disrepair. The condenser covers were missing from the cold top refrigerators, The caulking on the hood was torn. The foil lining the spice tray was not smooth or easily cleanable. Packing tape on the inside of the cold top refrigerator doors was not smooth or easily cleanable.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interiors of the cook line cold top refrigerators was soiled with food debris. The hood was soiled with grease and dust.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The sanitizer bucket at the bar was less than 50 ppm chlorine.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored hanging from the oven handle and unprotected from contamination. The scoops in the bulk bins of rice were stored with the handle in contact with the product.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lids were stored open.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling throughout the kitchen was soiled with dust. The wall by the three compartment sink drain was in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light on the interior of the right cook line cold top refrigerator was not shielded.
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05/13/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Several raw eggs in the walk-in refrigerator were cracked.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A bag of ready-to-eat spinach was stored on top of and below raw eggs in the walk-in refrigerator.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: The following items were above 41ºF in the cold-top refrigerator: crab ragoon (49ºF), steak (45ºF), raw chicken (64ºF), cut lettuce (48ºF) and teriyaki chicken (53ºF).
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not available at the bar hand sink and the hand sink by the food preparation sink.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not available at the hand sink by the ice machine.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Listerine was stored next to open containers of food below the soup hot holding units.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Several spices were stored uncovered on the cart next to the cook line grill. Several containers of food were stored on the floor in the walk-in freezer.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several food containers throughout the kitchen were non-NSF approved. . Several unapproved plastic bags were used to store food throughout the kitchen. Several cutting boards throughout the kitchen were scored. The tin foil lining the spice cart by the cook line grill was not smooth and easily cleanable.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The particle board lining the shelves throughout the kitchen were not smooth and easily cleanable. The cardboard lining the shelves throughout the kitchen were not smooth and easily cleanable.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The can opener blade was soiled with food debris. Several cutting board throughout the kitchen were stained. The interior of several reach-in refrigerators were soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The dry storage shelves by the ice machine were soiled with dust. The caulking on the food preparation sink was soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several dishes were stacked wet by the dish machine.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The sanitizer bucket in the bar area contained greater than 200ppm chlorine residual.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Utensils were stored in 70ºF water by the rice hot holding unit. Several scoop handles were stored in contact with food thoughout the kitchen. A knife was stored between the crack of the cold-top refrigerators.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several single service article throughout the kitchen were being reused.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink was soiled with debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling throughout the kitchen was soiled with dust. The floor under and behind equipment throughout the kitchen was soiled with food debris. Several walls throughout the kitchen were soiled.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light above the food preparation area was not functioning.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: A food preparation employee was observed wearing a watch at the time of inspection.
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11/25/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A severely dented can of water chestnuts was stored with wholesome ones in the dry storage area.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Egg rolls were 49ºF in the cold-top refrigerator across from the cook line. Cooked chicken was 45ºF in the cold-top refrigerator across from the cook line.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not available at the hand sink by the ice machine.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The ice bin in the bar area was uncovered and not protected from contamination. Several spices by the cook line grill were uncovered and not protected from contamination. Several boxes of food were stored on the floor in the walk-in freezer.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cold-top refrigerator cutting board across from the cook line was scored. Several containers throughout the kitchen were non NSF approved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A rice hot holding unit by the ice machine was repaired with duct tape.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cold-top refrigerator cutting board across from the cook line was stained.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the food preparation sink was soiled. The caulking on the mop sink was soiled with debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Several knives were stored between the cracks of the cold-top refrigerator.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet on the bar hand sink was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the mop sink was soiled.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light on the cook line grill hood was not functioning.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Employee food was stored with customer food through out the restaurant.
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12/11/2013
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of water chestnuts, at the end seam, was stored with wholesome cans on the dry storage shelf. A dented can of corn, at the end seam, was stored with wholesome cans on the dry storage shelf. Raw chicken was stored above raw beef in the walk-in refrigerator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved beverage was stored on top of the dish machine.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Cooked chicken was 61°F on pans stored at room temperature in the back by the walk-in refrigerator. Rice was 115°F stored at room temperature in the rice service station. Raw chicken was 45°F in the cook line cold-top refrigerator. Beef was 46°F in the cook line cold-top refrigerator. Chopped cabbage was 47°F in a bucket at the end of the cook line.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not present at the front service station hand sink or the hand sink next to the preparation sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Several chemical spray bottles in a plastic bucket under the dish machine were not labeled.
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