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07/27/2022
Inspection, Re-Inspection
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
An employee did not change his gloves after handling raw egg and before touching clean equipment and a single service article. Raw shell eggs in the right cold-top refrigerator were stored above ready-to-eat vegetables.
Corrective action: The employee discarded his gloves and washed his hands. The eggs were moved to the bottom shelf.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
Cut bok choy, cooked scallops, and cooked bamboo shoots (45°F) in the right cold-top refrigerator were greater than 41°F.
Corrective action: The inspector discussed monitoring temperatures of foods and servicing the unit.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
The following foods were not cooled using an effective method: (in the two-door reach-in freezer) sesame beef (75-85°F, in a covered metal container), and (in the back white reach-in freezer) chicken (44-51°F, in several covered metal containers).
Corrective action: The person in charge removed the covers on the containers to make them cool faster.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
The walk-in refrigerator condenser was dripping fluid onto the outside of food containers. Three bins of beef/shrimp in the walk-in refrigerator were stored on the floor.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
Two wiping cloths at the grill line cutting boards were not stored in sanitizer solution between uses.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
Three rice scoops to the left of the grill area were stored in 111°F water (less than 135°F).
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07/18/2022
Inspection, Routine
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| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
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Inspector Comments:
The restaurant did not have a verifiable, for example written, employee foodborne illness policy.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
A scrub brush and a bucket were stored on the grill line hand sink. A pot was stored on the back hand sink basin.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
Barbecue pork in the cold-top refrigerator and in the walk-in refrigerator contained artificial red food coloring, thus meeting the definition of adulterated food, as defined in the Colorado Pure Food and Drug Law, section 25-5-410 (m).
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
Cooked chicken on a side storage shelf was stored directly in a cardboard box previously used to store raw chicken. Soiled linens were touching chicken in the walk-in refrigerator and egg rolls in the left cold-top refrigerator. Raw shell eggs and raw pooled eggs in the right grill line cold-top refrigerator were stored above open containers of vegetables. An employee cleaned his gloves at the back hand sink on two occasions.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
Chicken (76-94°F) in four containers on a side storage shelf was cooling from 135°F to 70°F for over two hours.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
Cooked peas and carrots (45°F) in the right grill line cold-top refrigerator and cooked noodles (45°F) in the left grill line cold-top refrigerator were greater than 41°F. Raw shell eggs in the right grill line cold-top refrigerator were stored in ambient temperature (48-51°F) that was greater than 45°F.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
The following refrigerated, ready-to-eat, time/temperature control for safety foods were not marked with the date when opened/prepared to be used or discarded within 7 days: (in both grill line cold-top refrigerators) cooked chicken, cooked shrimp, cut cabbage, cooked noodles, (in the walk-in refrigerator) cooked chicken, and cooked shrimp.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
The concentration of sanitizer in a bucket prepared during the inspection was greater than 200 ppm chlorine (acceptable range 50-200 ppm). Employee eye drop medication in the back dry storage area was stored next to a knife.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
The following foods were not rapidly cooled using an effective method: (in the walk-in refrigerator) noodles (46-50°F, in a covered plastic container), sweet and sour chicken (64-73°F, in covered 6-inch deep metal containers), (in the right grill line cold-top refrigerator) barbecue pork (45°F, above the fill line), and cut bok choy (45°F).
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
Two wiping cloths on the grill line cold-top refrigerator cutting boards were not held in sanitizer solution between uses.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
Two rice scoops next to the grill area were stored in 82°F ambient temperature water (less than 135°F).
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
Sanitizer solution was not prepared during operating hours.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
The mop sink was not provided backflow protection, for example in the form of a hose bib atmospheric vacuum breaker.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
Two pairs of employee shoes in the back dry storage area were stored on top of food and utensil storage containers.
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01/22/2020
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: Facility does not have a certified food protection manager.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Cooked pork (45°F) and cooked noodles (48°F) were above 41°F at the cold top refrigerator. Pooled eggs (68°F) was above 41°F at the cookline cart. Corrective Action: Proper cold holding temperature and methods were discussed with operator.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Multiple items throughout the facility were not properly date marked per regulation requirements. Corrective Action: Operator stated that they ran out of date marking label stickers. Utilizing alternative labeling methods was discussed with operator.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: Rice scoops and various in-use utensils were stored in 68°F stagnant water by the rice station.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: Multiple cook line area reach-in refrigerator door gaskets were soiled with food debris. The interior of the cook line reach-in refrigerator was soiled with food debris. The cook line cart was severely soiled with food debris and grease. The cook line wok station side was soiled with grease. Various shelving and counter surfaces in the dry storage room was soiled with white powder.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The floor corner between the wok station and the hand sink was soiled with grease and food debris. The floors of the dry storage closet was soiled with flour. The concrete floor throughout the facility was not smooth and easily cleanable in multiple areas throughout the kitchen.
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07/29/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: Facility does not have a certified food protection manager.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: Facility does not have a vomit and diarrhea cleanup procedure. Corrective Action: Written procedure was discussed with the facility operator and a copy was left on site at the facility.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: An employee beverage container was observed stored above customer food items in the dry storage area.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Signs reminding employee to wash hands were not available at hand wash sinks throughout the facility.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Cooked noodles (56°F), fried chicken pieces (56-61°F) were stacked higher than the pans in the cook line cold-top refrigerator. Proper storage of food items in the cold-top refrigerator and the affected food items were moved to the walk-in refrigerator.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Facility is not following proper date marking guidelines as per regulation requirements. Proper date marking procedure was discussed with facility operator.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: A fly strip was hanging above a rice cooker in the rear preparation area. Corrective Action: Proper use and location of fly strips was discussed with facility operator and the fly strip was removed immediately.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The storage rack to the left inside the walk-in refrigerator was severely rusted.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: The caulking to the three compartment sink was in disrepair and moldy.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The interior of the cook line chest freezer was severely frosted. The sides of the fryer station were severely soiled with food debris and grease.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The walls around the rear preparation area were soiled with splattered food debris.
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07/27/2018
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Noodles were observed being prepared in the 3-compartment sink mingled with soiled dishes rather than in the dedicated preparation sink. Discussed importance of designated sinks with employees.
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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: Egg rolls by the fryer were 126°F. Product was moved to hot holding unit to hold at 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: Cooked chicken was 55°F in the left grill line cold-top cooler. Product was adjusted to be below cold level line of container to properly hold at 41°F and below.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several bulk food items throughout the facility were unlabeled as to their contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Noodles in the walk-in cooler were observed cooling while tightly covered.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several cutting boards throughout the facility were grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The cardboard lining the storage racks by the grill line was not smooth and easily cleanable. The caulking on the ventilation hood was torn. The storage racks in the walk-in cooler were rusted.
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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 grill line reach-in coolers were soiled with food debris. The ventilation hood was soiled with grease. The interior of the standing reach-in freezer was soiled with food debris. Ice build-up was observed in the standing reach-in freezer. The dry storage shelves were soiled with food debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling above the grill line was soiled with dust.
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08/16/2017
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee on the grill line was observed putting on a pair of gloves and failed to wash their hands beforehand.
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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 food preparation sink. Chicken was observed being prepared in the three compartment sink. Food was observed in the basin of the grill line handsink as evident of its use as a dump sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several employees were observed eating in the main kitchen food preparation areas.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Several live flies were observed throughout the kitchen.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The grill line cutting board was pitted. Several food items in the kitchen was being stored in non commercial grade containers.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Raw wood shelves were present in the dry storage area. The metal racks in the walk in cooler were rusted. Cardboard was observed lining the shelves near the grill line.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The north grill line reach in cooler was not provided with a thermometer.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: An ice build up was present in the standing single door reach in freezer. The interior of the grill line reach in coolers were soiled with food debris. The ventilation hood area was soiled with grease.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lids were left open to pest entrance.
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08/15/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken in the walk in cooler was stored next to bags of cooked noodles. Raw beef in the walk in cooler was stored next to vegetables.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Employee food was stored in the basin of the warewashing area handsink. An employee in the warewashing area was observed using the food preparation sink to fill a sanitizer bucket. Raw chicken was thawing in the basin of the the three compartment sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle under the warewashing area handsink was unlabeled as to its contents.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The facility was using an unapproved splash-less bleach as their sanitizer for warewashing.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Raw chicken in the three compartment sink was thawing in standing water.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards near the three compartment sink were scored and stained. The cutting board at the grill line was scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Three shelves on the left side of the walk in cooler were rusted. Cardboard was observed lining several shelves throughout the kitchen. The exterior keypad on the grill line microwave was melted.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several handsink faucets were soiled with grime. The ventilation hood was soiled with grease. The metal chefs cart on the grill line was soiled with food residue. The door gaskets on the south grill line reach in cooler were soiled with food residue.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Clean dishes above the three compartment sink were stacked wet nested.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Two rice scoops were being stored in room temperature standing water near the North grill line rice cookers. A scoop handle was stored in contact with bulk flour in the rear storage room. Several knives were stored in between the egg roll preparation table and the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Ceiling vents throughout the kitchen were soiled with dust. The floor near the three compartment sink was chipped.
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