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05/03/2022
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
An employee was observed rinsing a soiled glove instead of removing the gloves, washing hands, and obtaining new glove.
Corrected through education.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored above raw beef and ready to eat broccoli in the walk-in refrigerator.
Corrected through education, manager rearranged foods based on internal cooking temperatures.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: 3-501.14 Cooling (P)
Cooked 5lbs of cooked fried rice prepared 12hours prior to inspection measured 80*F. Corrected through education, see condemnation.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Various temperature control for safety foods stored at the facility for more than 24hrs were not marked with a preparation or discard date.
Corrected through education.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C)
Raw shrimp was observed thawing at room temperature.
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08/22/2019
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
2-103.11(H) Person-In-Charge-Duties (Pf)
The manager does not ensure employees are monitoring foods that are in the cooling process are cooling fast enough. Corrective action: Cooling logs were recommended.
2-103.11(I) Person-In-Charge-Duties (Pf)
The manager does not ensure employees are monitoring cold holding temperatures. Corrective action: Cold holding logs were recommended.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.14 When to Wash (P)
An employee handled raw meat and then continued to cook food and handle utensils without removing gloves and washing hands. Corrective action: Education was provided on appropriate times to wash hands.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Handwashing sinks in the kitchen were blocked by buckets of water and containers of fryer oil. Corrective action: Keep all handwashing sinks accessible at all times.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw shell eggs were stored above raw produce in the walk in cooler. Corrective action: Store foods based on minimum save internal cooking temperature.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
3-501.14 Cooling (P)
Cooked lo mien noodles (70-76°F) bing cooled in deep bus tubs covered with plastic film in the walk in cooler were not cooled to 70°F within the first two hours of cooling. The noodles were discarded, see voluntary condemnation. Corrective action: Rapidly cool foods from 135°F-70°F within two hours and from 70°F-41°F within an addition 4 hours.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following foods stored in the walk in cooler measured above 41°F: raw chicken 48-58°F, raw beef 58°F, raw shrimp 48°F, cooked chicken 46-63°F, raw chicken wings 62°F, cream cheese crab filling 48°F, shredded cabbage 49°F, raw mushrooms stored in a used raw chicken box 50°F, wonton wrappers 50°F, cream jelly rolls 48°F, silken tofu 48°F, hydrated rice noodles 48F, raw shell eggs 48°F. The facility had experienced a refrigeration failure earlier in the day and the ambient air temperature of the walk in cooler was 52°F on the inspector's thermometer. All items were discarded, see voluntary condemnation. Corrective action: Maintain all cold held foods at or below 41°F. Do not store any TCS foods in the walk in cooler until the temperature is at or below 41°F.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Ready to eat items held longer than 24 hours that require date marking were not marked with a preparation or discard date (cooked chicken, sauces, cooked noodles). Corrective action: Label all required items with an opened, prepared, or discard date and ensure the items are used or disposed of within seven days. Guidance on proper date marking was provided.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
3-501.15 Cooling Methods (C)
Cooked chicken was being cooled in deep containers in the walk in freezer. The chicken was transfered to sheet trays to facilitate rapid cooling.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
6-501.111 Controlling Pests (Pf)
Mouse dropping were present in the mop room storage closet and under dry storage shelves next to the back door. Corrective action: Clean all rodent droppings and institute a pest control program if problem persists. Baited rodent traps were observed in a cardboard box behind the dumpster area.
Flies were present in the kitchen. Sticky fly strips hanging by the back door were not changed when covered with dead flies.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Unwrapped food was stored under heavily soiled shelving in the walk in cooler and freezer. Containers of food were stored on the floor in the kitchen, walk in cooler, and walk in freezer.
3-307.11 Miscellaneous Sources of Contamination (C)
Scoops without handles were used to dispense ready to eat sesame seeds and various bulk ingredients.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
4-101.16 Sponges Use Limitation (C)
Wiping cloths used on the buffet line were not stored in sanitizer between uses.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments:
4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Raw mushrooms and broccoli were stored in boxes previously used to store raw chicken. To go containers were stored with their food contact surfaces face up on the buffet line.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Gaskets on the cooks line cold top refrigerators were torn . Shelves were lined with cardboard in the walk in cooler and sauce cart on the cooks line.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-602.13 Nonfood Contact Surfaces (C)
The following areas were heavily soiled with food debris: All shelving throughout the kitchen and walk in cooler and freezer, sides to cooking equipment, surfaces around the warewashing area, the exterior to bulk ingredient bins, food preparation table legs and shelves, and the cook's line sauce cart. Discussed cleaning compliance agreement with facility's manager.
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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)
Walls, floors, and ceilings throughout the kitchen and buffet area were soiled with food debris or dusty.
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02/06/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
A Certified Food Protection Manager certificate was not present at the time of inspection. Corrective action: The operator provided proof of registration to obtain a CFPM and will provide the certificate once complete.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
A proper clean-up procedure for vomiting and diarrheal events was not in place at the facility. Corrective action: The inspector provided a vomit and diarrheal clean-up procedure to the facility.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Eggs were stored over carrots and raw shrimp and chicken was stored over cooked chicken in the walk-in refrigerator. Corrective action: The items in the walk-in refrigerator were re-arranged to prevent cross contamination.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
Dishes and utensils were observed to be rinsed in the three compartment sink but not washed and sanitized. Corrective action: Provided education and handout on manual ware washing.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items were above 41°F sitting out on the cook line: sliced cabbage (58°), cooked chicken (58°), garlic in oil (68°) and noodles (60°). Corrective action: the items were moved to refrigeration and proper cold holding was discussed.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (Pf)
Tempura chicken was cooling in large, deep bus tubs while sitting out at room temperature. Corrective action: Education was provided on proper cooling methods.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Wiping cloths were stored out of sanitizer in between use on the cook line and front service line.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Single service articles were re-used to store seasoning and oil on the cook line.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C)
Shelves were lined with cardboard on the cook line.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The gasket on the left cold top refrigerator on the cook line was torn.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The following fixtures were not sealed to the wall: ware washing hand sink, cook line hand sink, service line hand sink, mens restroom hand sink, men's restroom urinal.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C)
The following non-food contact surfaces were soiled with food debris in the kitchen: cook line microwave, cook line refrigerator door gaskets, the handles of utensils hanging from the cold top refrigerator, the side of the left cold top refrigerator.
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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 floor in the walk-in refrigerator and freezer were soiled with food debris. The ceiling vent above the back preparation table was soiled with dust.
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08/31/2018
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Eggs were stored over peppers and green onions in the walk-in refrigerator. The inspector had the operator move the eggs to prevent cross contamination.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees were observed washing their hands for fewer than 20 seconds after returning to the food preparation areas. Hand washing was discussed with the staff.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: A tub of fried chicken was 48°F after cooling for over 6 hours while tightly covered. The operator discarded the chicken and the inspector discussed cooling methods.
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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: Items governed by a time as a public health control plan in the steam table were not accurately labeled with discard times. The inspector discussed proper record keeping for items governed by the plan.
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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 was 80°F and 92°F sitting out on the cook line. The items were moved to the walk-in refrigerator to cool.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: Dishes were not being washed, rinsed and sanitized as observed and stated by employee. The inspector discussed setting up the three compartment sink for manual ware washing.
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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. The operator will label the spray bottle.
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01/31/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Three cans of oyster sauce, one can of water chestnuts, and one can of soy sauce were dented on their seam and were found to be unwholesome on the dry storage shelf. Operator moved cans to dented can morgue to be returned.
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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 less than 20 seconds at the front service area. Educated operator on proper hand washing methods and times. An employee was observed donning a pair of gloves then proceeded to prepare food without first washing their hands. Educated operator on required hand washing times.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed rinsing their gloved hands with the dish sprayer then proceeded to prepare food on the cook line. Educated operator on proper hygienic practices, and ensuring single use gloves are only used for one task.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Multiple unapproved employee beverages were stored in unapproved locations on the cook line above the cold top refrigerators and on the cutting board. Operator moved employee beverages to approved storage locations; educated operator on approved employee beverage containers.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Lo mein noodles (44-45°F) were present in deep containers covered with plastic inside the walk in refrigerator, and were not properly cooled to 41°F within the 6 hour time limit. Operator voluntarily discarded the product into the dumpster.
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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: Cut cabbage (59-63°F) and a garlic and oil mixture (63°F) were present stored at room temperature on the cook line for more than four hours. Operator voluntarily discarded the product into the garbage.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The sanitizer in the three compartment sink was tested greater than 200 ppm residual chlorine. Operator diluted solution to achieve 50-200 ppm residual chlorine.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Multiple large bulk storage bins containing flour, starch, msg, and sugar were not properly labeled as to their contents in the kitchen.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Multiple boxes of shrimp and chicken were stored on the ground in the walk in freezer. Barbecue chicken (70-78°F) was present inside the bbq oven and was not actively cooling. Sesame chicken (99-101°F) was present in various plastic containers on the cook line, and was not actively cooling.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Multiple cutting boards were deeply grooved in the back preparation area. Food was being stored in non-commercial grade containers throughout the facility. Multiple colanders were in disrepair above the three compartment sink. Multiple cleaver knives had blades that were in disrepair.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets were ripped on the East cook line cold top refrigerator doors (center and right side). Cardboard was lining the shelves on a cart on the cook line. Unfinished wood was present inside the walk in refrigerator. The paint was peeling on the shelves inside the walk in refrigerator.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Multiple cleaver knives were soiled with food debris and stored as clean on the magnetic strip above the three compartment sink. Multiple cutting boards in the back preparation area were severely stained.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets were soiled with debris on the West cook line cold top refrigerator. The top of the bbq oven was soiled with debris. The back of the fryer was severely soiled with grease and debris. The hood vent above the fryer was soiled with grease and debris. The cracks between the preparation table and both cook line cold top refrigerators were severely soiled with food and debris. The exterior of the cook line microwave was soiled with debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Multiple plastic pans were stacked and stored wet above the three compartment sink. The dish sprayer next to the abandoned dish machine was soiled with debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Multiple damp cloth towels were present on preparation surfaces, and not properly stored in s solution of sanitizer as required.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Serving spoons were stored in 58°F water next to the rice cookers in the back preparation area. The handle to various scoops in bulk food bins were stored with their handles touching the food product.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single use containers were being reused to store various food items in throughout the facility.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet on the hand sink in the Women's restroom was loose.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lid was open.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor underneath the Chinese range, and the cook line cold top refrigerators was soiled with debris. The walk in refrigerator was not properly sealed to the floor in various locations. The wall behind the rice cooking station next to the three compartment sink was soiled with food debris. The floor underneath the shelves in the walk in refrigerator was soiled with debris. The floor in the walk in refrigerator was soiled with debris.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Employee personal belongings were stored with customer food above the West cook line cold top refrigerator and inside the walk in refrigerator.
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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 observed wearing a bracelet.
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