|
08/24/2021
Inspection, Re-Inspection
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
A dented can of bamboo shoots and baby corn were stored with wholesome cans on the dry storage rack upstairs.
Corrective action: The person in charge moved the dented cans for returned service.
|
| 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)
Shredded lettuce (49°F) in the cold holding unit near the entrance of the kitchen was stored above 41° F.
Corrective action: The person in charge moved it to a functioning cold holding unit.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
Dishes were wet stacked above the three compartment sink.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The corner floor by the walk in refrigerator was soiled.
|
|
08/17/2021
Inspection, Routine
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
A dented can of pineapples and baby corn were stored with wholesome cans on the dry storage rack upstairs.
Corrective action: The person in charge moved the cans for return service to their food vendor.
|
| 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 time/temperature controlled foods were stored above 41° F in the cold top reach in refrigerator on the cook line: raw chicken (44-46° F), bean sprouts (46° F), raw beef (45-46° F), raw pork (46° F), raw eggs (45-46° F), cooked noodles (46° F), cooked tofu (44° F), raw tofu (44° F), and raw marinated chicken (46-48° F).
The following time/temperature controlled foods were stored above 41° F in the two door reach in refrigerator: chicken pot stickers (46-50° F) and cut tomatoes (50° F).
Bean sprouts (65° F) stored on the floor underneath the hand washing sink on the cook line were stored above 41° F.
Shredded lettuce (73° F) in the cold holding unit near the entrance of the kitchen was stored above 41° F.
Raw chicken (46-58° F) stored in the ice bath on the food preparation table on the cook line was stored above 41° F.
Corrective action: The time/temperature controlled foods that were stored above 41° F for longer than four hours were discarded by the person in charge and the other time/temperature controlled foods were moved to a working refrigeration unit.
|
| 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 in place.
Corrective action: Educated the person in charge on what requires a date mark.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
The back door was propped open upon inspection.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Bean sprouts were stored on the floor underneath a hand washing sink on the cook line.
Multiple bags of rice were stored on the floor by the water heater.
Multiple containers of raw vegetables were stored on the floor of the stairs.
Food was stored on the floor of the walk in refrigerator.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Rice scooping utensils were stored in room temperature water near the rice cooker on the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The wire shelves in the two door reach in refrigerator on the cook line were rusting.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The back of the cold top reach in refrigerator on the cook line was in disrepair.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket on the two door reach in refrigerator was 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)
Wire shelves throughout the facility were soiled.
The ceiling vent in the men's restroom was soiled with dust.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The cutting board on the cold top reach in refrigerator on the cook line was stained.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The corner floor near the walk in refrigerator was soiled.
The ceiling above the cook line was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
A light bulb was not functioning in the ventilation hood on the cook line.
|
|
08/12/2021
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
Multiple employee beverages were stored above the food preparation area at the end of the cook line.
Corrective action: Discussed proper employee beverage storage with the person in charge.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.12 Cleaning Procedure (P)
An employee was observed washing their hands for less than 20 seconds.
Corrective action: Educated the employee on proper hand washing procedures.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
The following dented cans were stored with wholesome cans on the dry storage rack upstairs: 1 can of pineapple, 5 cans of baby carrots, and 1 can of oyster sauce.
Corrective action: The person in charge moved the dented cans to the floor to be returned back to their food vendor for credit.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
The food contact surface of the can opener blade was soiled with debris.
Corrective action: Discussed cleaning frequency 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)
Shredded lettuce (49-51° F) in the cold holding unit near the entrance of the kitchen was stored above 41° F.
Raw chicken (48-52° F) in the ice bath on the food preparation table on the cook line was stored above 41° F.
The following time/temperature controlled foods were stored above 41°F in the cold top reach in refrigerator on the cook line: Raw beef (46-49° F), bean sprouts (44-45° F), raw chicken (48-49° F), marinated raw chicken (46-48° F), raw shrimp (45-48° F), cut tomatoes (44-47° F), cooked shrimp (48° F), raw pork (47-48° F), cooked rice noodles (53° F), raw egg yolks (44° F), cooked tofu (49° F), and raw tofu (44-50° F).
The following time/temperature controlled foods were stored above 41°F in the two door reach in refrigerator in front of the cook line: cooked vegetable egg rolls (50° F), chicken pot stickers (47-56° F)
Corrective action: The person in charge discarded all time/temperature controlled foods that were stored out of temperature for longer than 4 hours and the time/temperature controlled foods that were out of temperature for less than 4 hours were moved to a working refrigerated unit.
|
| 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 in place.
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 not labeled as to its contents in the ware washing area.
Corrective action: The person in charge labeled the chemical spray bottle as to its contents.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
The back door was propped open upon inspection.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Rice scooping utensils were stored in room temperature water near the rice cooker at the entrance of the kitchen.
Tongs were stored in ice water on the preparation table on the cook line.
Scoops without handles were present in the bulk containers of sugar and white rice.
|
| 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 back of the cold top reach in refrigerator on the cook line was in disrepair.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The facility could not provide chemical testings strips at the time of inspection.
Corrective action: Provided chemical testing strips to the person in charge.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C)
The shelves throughout the facility were soiled.
The ceiling vent in the men's restroom was soiled with dust.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The cutting board on the cold top reach in refrigerator on the cook line was stained.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
A hole was present in the wall by the first stair.
6-501.12 Cleaning, Frequency and Restrictions (C)
The wall behind the rice cooker near the entrance of the kitchen was soiled.
The corner floor near the walk in refrigerator was soiled.
The ceiling throughout the facility was soiled.
The floor of the stairs were soiled.
The caulking around the toilets in the men's and women's restrooms were soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 4-202.18 Ventilation Hood Systems, Filters (C)
The ventilation hood filters on the cook line were soiled.
6-303.11 Intensity-Lighting (C)
A light bulb was not functioning in the ventilation hood on the cook line.
|
|
01/29/2020
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
Multiple employee beverages were stored above consumer food in the stand-up two door reach in refrigerator.
Corrective action: Discussed proper employee beverage storage with the person in charge.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.12 Cleaning Procedure (P)
An employee was observed washing their hands without using a paper towel.
Corrective action: Discussed proper hand washing procedure with the person in charge.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Raw shelled eggs, that have not been treated to destroy all viable salmonella, were stored at room
temperature on the cook line.
Corrective action: Instructed the person in charge that all raw shelled eggs must be stored in a
refrigerated unit that maintains at least 45° F or below.
|
| 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 on the dry storage shelf storing cans.
Corrective action: Label all working containers of chemical spray bottles as to their contents.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C)
Egg rolls were improperly thawing at room temperature in the dry storage area.
|
| 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, soy sauce, and lettuce were stored on the floor of the walk in refrigerator.
A garlic and onion mixture was stored on the stairs of the kitchen.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
An employee was observed using a common towel on the cook line.
|
| 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 a cup with ice by the rice cooker.
A scoop without a handle was stored the bulk containers of white rice and sugar.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
Cups were stacked wet by the drink station.
|
| 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 door gasket on the stand-up reach in refrigerator was torn.
4-101.19 Nonfood-Contact Surfaces (C)
Cardboard, which is not smooth and easily cleanable, was lining the floor throughout the facility.
Cardboard, which is not smooth and easily cleanable, was lining the top of the microwave by the rice cooker.
Cardboard, which is not smooth and easily cleanable, was lining a shelf in the reach in freezer.
Tin foil, that is not smooth and easily cleanable, was lining the bottom shelf of a unit storing single use
items.
The shelves in the walk in refrigerator were rusting.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the preparation sink was missing.
The seal on the hand washing sink in the womens restroom was cracked.
|
| 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 shelves at the wait station were soiled with dust.
The fan guard in the walk in refrigerator was soiled with dust.
The interior of the reach in freezer was soiled.
The door gaskets on the reach in refrigerator were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The ceiling throughout the facility was soiled.
The walls throughout the facility were soiled.
The seal on the mens and womens toilets were soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 4-202.18 Ventilation Hood Systems, Filters (C)
The ventilation hood filters in the ventilation hood above the cook line were soiled.
|
|
01/27/2020
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
Employee beverages were stored on or above food preparation surfaces throughout the facility.
An employee beverage was stored above consumer food in the stand-up two door reach in refrigerator.
Corrective action: Discussed proper employee beverage storage with the person in charge.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P)
An employee was observed cracking a raw shelled egg and continuing food preparation again without first washing their hands.
Corrective action: Discussed when an employee should wash their hands to prevent cross contamination with the person in charge.
2-301.15 Where to Wash (Pf)
An employee was observed washing their hands in a preparation sink.
Corrective action: Discussed the proper use of a hand washing sink with the employee.
2-301.12 Cleaning Procedure (P)
An employee was observed washing their hands without using soap and a paper towel.
Corrective action: Discussed proper hand washing procedure with the person in charge.
|
| 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)
A silver pan was stored in the basin of the hand washing sink next to the stand-up freezer.
Food debris was present in the basin of the hand washing sink next to the stand-up freezer.
Corrective action: Discussed the proper use of a hand washing sink with the person in charge.
6-301.12 Hand Drying Provision (Pf)
Paper towels were not provided at the hand washing sink in the mens restroom.
Corrective action: Provide paper towels.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cooked white rice (121° F) was stored below 135° F in the rice cooker by the wait station.
Corrective action: Discussed proper hot holding temperatures 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 (60° F) were stored above 41° F next to the hand washing sink.
Shredded lettuce (54-57° F) was stored above 41° F in the cold top reach in next to the entrance of the kitchen.
Cut tomatoes (51° F) were stored above 41° F on the cutting board across from the three compartment sink.
Raw beef (60° F) was stored above 41° F in the preparation sink.
Half and half milk (47-51° F) was stored above 41° F on an ice bath at the wait station.
Corrective action: Discussed proper cold holding temperatures with the person in charge.
3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Raw shelled eggs, that have not been treated to destroy all viable salmonellae, were stored at room temperature on the cook line.
Corrective action: Instructed the person in charge that all raw shelled eggs must be stored in a refrigerated unit that maintains at least 45° F or below.
|
| 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 on the dry storage shelf storing cans.
Corrective action: Label all working containers of chemical spray bottles 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)
Multiple boxes of produce were stored on the floor throughout the facility.
Raw chicken and soy sauce were stored on the floor of the walk in refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
An employee was observed using a common towel on the cook line.
|
| 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 a cup with ice by the rice cooker.
|
| 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 unprotected from contamination on the handle of a cart storing pan lids.
|
| 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 door gasket on the stand-up reach in refrigerator was torn.
4-101.19 Nonfood-Contact Surfaces (C)
Cardboard, which is not smooth and easily cleanable, was lining the floor throughout the facility.
A chart storing pan lids was lined with newspaper, which is not smooth and easily cleanable.
Tin foil, that is not smooth and easily cleanable, was lining the bottom shelf of a unit storing single use items.
Paper towels, which are not smooth and easily cleanable, were lining the trays storing clean cups at the wait station.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the preparation sink was missing.
The seal on the hand washing sink in the womens restroom was cracked.
4-202.16 Nonfood-Contact Surfaces (C)
The ceiling vent in the womens restroom was 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 can opener blade was soiled.
The shelves at the wait station were soiled with dust.
The ceiling fan in the mens restroom was soiled with dust.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The floors throughout the facility were soiled.
The ceiling throughout the facility was soiled.
The walls throughout the facility were soiled.
The seal on the mens and womens toilets were soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 4-202.18 Ventilation Hood Systems, Filters (C)
The ventilation hood filters in the ventilation hood above the cook line were soiled.
|
|
09/20/2019
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: Discussed the use of temperature logs with the person in charge.
|
| 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.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The facility did not have a procedure to clean up vomit or fecal events.
Corrective action: Provided the person in charge with the vomit and fecal event clean up procedure handout.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
Employee beverages were stored throughout the kitchen on or above food preparation surfaces.
Corrective action: Provided the handout on proper employee beverage storage.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Employees must wash hands signage was not provided at hand washing sinks throughout the facility.
Corrective action: Provided hand washing signage to the person in charge.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
Three dented cans of bamboo shoots were stored with wholesome cans in the dry storage area.
Corrective action: Discussed dented can policy with the person in charge.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored over raw eggs and tofu in the walk in refrigerator.
Corrective action: Discussed proper storage to prevent cross contamination 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 (P)
Multiple sanitizer buckets throughout the facility tested over 200ppm of chlorine residual at the time of 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 were stored above 41° F in the cold top reach in refrigerator on the cook line: raw beef (46° F), bean sprouts (52° F), raw chicken (46° F), raw shrimp (50-70° F), spicy sauce (45° F), marinated raw chicken (45° F), and rice noodles (48-55° F).
Corrective action: The items were discarded by the person in charge.
|
| 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: Provided handout on date marking to the person in charge.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Bulk containers of rice in the dry storage area were not labeled as to their contents.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.13 Insect Control Devices, Design and Installation (C)
A fly strip was hung over a food preparation surface.
6-501.111 Controlling Pests (C)
Multiple winged insects were observed throughout the kitchen.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Bags of rice were stored on the floor in front of the water heater in the dry storage area.
|
| 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 and ice bath 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 containers were being re-used throughout the kitchen.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.11 Characteristics-Materials for Construction and Repair (C)
Cardboard was being used to line multiple shelves throughout the kitchen.
|
| 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 vent hoods on the cook line were soiled.
The fan guards in the walk in refrigerator were soiled.
The interior of the cabinet at the wait station was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The hand washing sink in the mens restroom was slow draining upon inspection.
|
| 52 - Good Retail Practices |
| Sewage & waste water properly disposed |
|
Inspector Comments: 5-403.11 Approved Sewage Disposal System (P)
An employee stated that mop water was disposed of using a storm drain outside of the restaurant.
Corrective action: Discussed proper disposal of mop water with the person in charge.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were present in the wall above the rice cooker.
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08/07/2018
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: Egg rolls and lettuce measured 56°F in the tall reach in refrigerator next to the tall freezer in the cook line. Staff moved the items into the walk in refrigerator and have called maintenance.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Three chemical spray bottles were not labeled as to their contents on the chemical shelf under the three compartment sink in the ware wash. Staff labeled all spray bottles.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Boxes of raw chicken and beef were stored on the ground in the walk in refrigerator in the kitchen.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chemical testing devices for measuring sanitizer concentration were not readily accessible in the kitchen.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The gaskets and handles were soiled on the cold top refrigerator doors across from the stoves in the cook line. The cabinets were soiled under the soda machine in the point of sale 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 not protected from contamination on cart and oven handles in the cook line.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling tiles were soiled above the ware wash area. A light shield was cracked above the three compartment sink in the ware wash.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The hand sink was separating from the wall in the women's restroom. The faucet was not fully sealed to the sink fixture in the women's restroom.
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07/20/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of bamboo shoots was stored on the dry storae rack with other wholesome cans.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: A used cigarette was stored on the ledge of the ice machine door.
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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: Tofu (55°) and shrimp (46°) was above 41°f in the cook line cold top refrigerator. The following items were above 41°F in the tall reach in refrigerator: assorted curries (47°), egg rolls (47°), and dumplings (49°).
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Several ants were observed on the ledge above the three compartment sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A spray bottle of water was not labeled as to its contents on the dry storage rack.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Food throughout the facility was stored in non- NSF approved grocery bags.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the tall reach-in refrigerator was torn. The fan cover on the ice machine was missing. Cardboard that was not smooth and easily cleanable was used to line the shelf below the preparation table and in the freezer.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chlorine sanitizer test strips were not present in the facility.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the cook line cold top refrigerator were soiled with food debris.
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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 vinegar bottles were being re-used for other purposes throughout the kitchen and walk-in refrigerator.
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01/20/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of bamboo shoots and a dented can of baby corn were present on the dry storage rack with wholesome cans. A bag of moldy garlic was present in the walk-in refrigerator.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A bag of raw beef was stored over raw eggs in the walk-in refrigerator. The same tongs were used for raw chicken and raw beef in the cook line cold top refrigerator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were present in the tall reach-in refrigerator above customer food. Employee food was present on a preparation table next to single-service articles.
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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 ground chicken was 50°F sitting out on the back preparation table. Egg roll stuffing was 60°F sitting out on the back preparation table.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: An employee was observed rinsing dirty dishes and placing them back onto the clean dish rack.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not present at the cook-line hand sink.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Mouse droppings were present behind the hot water heater. A sticky fly trap across from the cook line had a large accumulation of flies.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle below the three-compartment sink was not labeled as to its contents.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: There were several unlabeled bottles of oils and water on the cook line next to the fryers. A bulk bin of rice in the back preparation was unlabeled as to it contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Bags of rice and sugar were stored on the ground in the dry storage area. A box of zucchinis was stored on the ground in the walk-in refrigerator. Egg roll stuffing was being prepared in the first compartment of the three-compartment sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A noncommercial paint brush was being used to prepare food items.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: There were several pieces of cardboard that were not smooth and easily cleanable lining the cook line floor, lining the top of the microwave across from the cook line, and lining the shelves of the microwave cart across the cook line. The vent panel behind the cook line, cold top refrigerator was missing. The front panel of the ice machine was missing.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the tall reach in refrigerator across from the cook line was soiled with food.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The wall post across from the cook-line was heavily soiled with the sticky substance from the fly sticky trap. The door gaskets of the cook-line cold-top reach-in refrigerator were soiled with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored at knee length, unprotected from possible contamination, on the cook line oven handles and the handles of microwave cart across from the cook line.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service utensils stored on the counter across from the fryers were stored commingled with some of the food contact surfaces in contact with the handles .
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: There were several single-service containers being re-used throughout the facility.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cold water of the cook line hand sink was leaking when it was turned on.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling vent next to the cook line cold top refrigerator was soiled with dust. The cook line ventilation hood were heavily soiled with grease and dust. The wall next to the stairs in the dry storage area was in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light inside the tall reach in refrigerator was not functioning. A light shield in the dry storage area was soiled. A light above the three compartment sink was not functioning.
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09/23/2015
Inspection, Critical Item
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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 rinsing their hands and not washing with soap after handling raw chicken.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed washing their hands in the three compartment sink and not the hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open top employee beverage was present on the back preparation table next to a cutting board and raw chicken.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee was observed using their bare hands to add garnish to a dish.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Cooked rice (116-128°) in both of the domestic rice cookers was below 135°F.
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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: Eggs sitting out on the cook line were 78°F. Boxes of raw chicken on the floor, preparation sink and preparation table (47-58°F) were above 41°F.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The facility's food probe thermometer read 24°F when calibrated in ice water.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: An employee was observed washing and rinsing but not sanitizing dishes.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle below the three compartment sink was not labeled as to its contents.
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03/30/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two cans of pineapple chunks were severely dented and stored with wholesome cans in the dry storage area. A container of half and half was being stored in ice for consumption in the front service area ice bin.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Egg roll stuffing was being prepared in the first compartment of the three compartment sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored next to single service items above the cold-top refrigerator across from the cook line hand sink. An unapproved open top employee beverage was stored on a shelf 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: Cooked chicken (82ºF) on the preparation table across from the cook line and fish (108ºF) on the floor in the dry storage area were not 41ºF or below.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle stored below the three compartment sink was unlabeled as to its contents.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A container of white powder in the dry storage area was not labeled as to its contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A bag of onions by the three compartment sink were stored on the ground. A container of chicken was stored on the ground in the walk-in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A food container in the dry storage area was non NSF approved. The plastic grocery bags used to store meat in the reach-in freezer were not smooth and easily cleanable. Several rice cookers throughout the kitchen were not commercial grade. A container of tea in the front service area was non NSF approved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the food preparation sink was torn. The cardboard lining the shelves throughout the kitchen was not smooth and easily cleanable.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the reach-in freezer by the cook line hand sink was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Several door gaskets on the reach-in refrigerators throughout the kitchen were soiled with food debris. The shelf in the soda machine cabinet was soiled with liquid food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Several food scoops throughout the kitchen had no handles. Several tongs thought the kitchen were stored on oven handles and not protected from contamination.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several single-service containers throughout the facility were being reused.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling above the cold-top refrigerator was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light above the cold-top refrigerator was not functioning.
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03/25/2014
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several uncovered employee beverages were present throughout the facility.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: No cold water was present at the cook line hand sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Several boxes of food were present on the floor of the walk in refrigerator.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The inside of the cook line upright reach in freezer was soiled with food debris. Several racks in the cook line upright reach in refrigerator were soiled with grime.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets of the cook line reach in refrigerators were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The scoops in the bulk container of rice did not have handles.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling vent above the cook line cold top unit was soiled with dust.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights throughout the facility were not functioning properly.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The wall caulking of the hand sink in the womens restroom was in disrepair.
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08/13/2013
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The front hand sink was full of ice. A cup was being stored in the cook line hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several unapproved open top employee beverages were present throughout the facility.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chicken in the cook line cold top was 59F. Beef in the cook line cold top was 66°F. Bean sprouts in the cook line cold top were 55°F. Shell eggs on the cook line were 80°F.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: No food probe thermometer could be produced at the time of the inspection.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: No paper towels were available at the womens restroom hand sink.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A can of unapproved fly spray was present on the cook line.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The front panel of the ice machine was missing.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several shelves in the walk in refrigerator were soiled with food debris. The fan cover in the walk in refrigerator was soiled with dust. The door gaskets of the cook line reach in refrigerator were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A pair of tongs was being stored on a trash can on the cook line. Several clean dishes above the ware washing area were stacked wet.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A ceiling tile was missing near the walk in refrigerator. Several walls in the food preparation area were soiled with grime. The floor near the ware washing area was in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights were not functioning properly throughout the facility.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The ceiling vent in the mens restroom was soiled with dust. A roll of toilet paper was being stored on the back of the toilet in the mens restroom and was not wrapped.
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