|
03/10/2020
Inspection, Re-Inspection
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: A Certified Food Protection Manager was not associated with the facility. (Core)
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: A dented can was stored with wholesome cans and directly next to an opened can of oyster sauce that was unprotected from contamination on a shelf under the food preparation table in the back kitchen. (Priority Foundation)
Corrective Action: The dented can was discarded and the sauce from the opened can was transferred into an enclosed container.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: Tongs soiled with food debris were stored directly in a container of bean sprouts in the cold top refrigerator next to the back food preparation table. Multiple knives were stored visibly soiled on the knife rack above the back food preparation table. (Priority Foundation)
Corrective Action: Education provided about storing utensils clean to sight and touch.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: Multiple raw, whole ducks measured between 58° and 65°F while thawing under running water in the three compartment sink. (Core)
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: A soiled cloth towel was observed lining the table next to the grill in the kitchen. Heavily soiled cardboard was observed lining the shelves throughout the front service area. (Core)
|
|
03/03/2020
Inspection, Re-Inspection
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: A Certified Food Protection Manager was not associated with the facility. (Core)
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee was observed returning to the kitchen after eating, donning a pair of gloves, and then touching cooking equipment and moving racks of cooked duck from the oven without first washing their hands. (Priority)
Corrective Action: Education provided about when to wash hands.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: A covered pan of cooked BBQ pork measured 51°F in the reach-in refrigerator in the side hallway that per the person-in-charge was cooked and cooled the day before. (Priority)
Corrective Action: The BBQ pork was discarded.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Cooked pork measured 46°F and bean sprouts measured 45°F in the cold top next to the back food preparation table. A bin of raw pork belly measured 61°F after completely thawing next to the three-compartment sink. (Priority)
Corrective Action: The items were moved to the refrigerator to rapidly cool to 41°F or below and education was provided about container fill lines and double-panning containers in the cold top.
Opened cans of ground bean sauce and spare rib sauce marked "refrigerate after opening" measured between 72°F and 75°F for more than 4 hours on a shelf next to the two-door freezer. (Priority)
Corrective Action: The sauces were discarded.
|
| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
|
Inspector Comments: A written Time as a Public Health Control (TAPHC) plan was in place at the facility for cooked whole ducks placed in the front glass case at 135°F and kept for a maximum of 4 hours but no formal documentation of the discard or start times was observed. (Priority)
Corrective Action: Documentation of the start and discard times was posted and education was provided about keeping documentation per the TAPHC plan in place.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: A pan of cooked pork intestinal pieces was cooling tightly covered, in a deep container, and in a large portion in the reach-in refrigerator in the side hallway. (Priority Foundation)
Corrective Action: The pan was uncovered and education was provided about proper cooling methods.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: A box of frozen pork intestine was observed thawing at room temperature next to the three-compartment sink. Pork ribs measuring 50°F on the surface were observed thawing on a rack in the ware washing area. (Core)
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Multiple damp, soiled wiping cloths were observed out of sanitizer solution throughout the facility. The front service line and back food preparation area sanitizer buckets measured below 50ppm chlorine residual. (Core)
|
|
02/20/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: A Certified Food Protection Manager was not associated with the facility. (Core)
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: The hand sink in the back food preparation area was blocked by several boxes and a large bucket. Paper towels were not available at the hand sink in the back food preparation area. (Priority Foundation)
Corrective Action: Items were moved to make hand sink accessible and paper towels were provided.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: Raw chicken and duck were stored directly over raw beef in the two-door refrigerator by the three-compartment sink. (Priority)
Corrective Action: The raw beef was moved to an approved location.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: Knives soiled with food debris were stored on a shelf under the food preparation table in the kitchen. Cutting boards in the food preparation area of the kitchen were heavily stained. (Priority Foundation)
Corrective Action: Education provided about keeping food contact surfaces clean to sight and touch.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: Two containers of cooked pork measured 118°F and 112°F in the front steam table. Whole cooked chickens, duck, and cooked pork and pork ribs measured between 65°F and 108°F in the front hot hold case. (Priority)
Corrective Action: All items were reheated to 165°F to be hot held at 135°F. The steam table and hot hold case were turned up.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Two raw whole chickens measured 71°F in a container next to the food preparation table in the kitchen. (Priority)
Corrective Action: The chickens were moved to the freezer to rapidly cool to 41°F or below.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: Two bottles of employee medication were stored directly next to dry goods and spices on a shelf above the food preparation table in the kitchen. (Priority)
Corrective Action: The medications were moved to an approved location.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: Two containers of cooked pork mixtures were cooling tightly covered on the food preparation table in the kitchen. (Priority Foundation)
Corrective Action: Containers were uncovered and moved to the freezer to rapidly cool to 41°F or below. Education provided on proper cooling methods.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: Raw whole chickens and ducks and raw chicken feet were thawing at room temperature in the three compartment sink. (Core)
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Several soiled wiping cloths were observed throughout the facility. Sanitizer buckets were stored directly on the floor throughout the facility. (Core)
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The caulking on the bathroom hand sink was torn, soiled and in disrepair. Cardboard was lining the shelf below the front meat cutting station. Raw wood was lining the dry storage shelves in the back hallway. (Core)
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The racks inside the two-door refrigerator next to the three compartment sink were soiled with food debris. The racks and interior walls of the two door freezer in the kitchen were soiled with food debris. The shelves above the food preparation table in the kitchen and the dry storage shelves in the hallway were soiled with dust and food debris. (Core)
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: A hose with a spray nozzle was directly attached to a threaded faucet on the hot water heater in the utility closet without a backflow prevention device. (Priority)
Corrective Action: The hose was removed from the hot water heater faucet. Education provided about using mop sink faucet to attach hose and sprayer with proper backflow prevention device.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: The restroom was not equipped with a self-closing door. (Core)
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The floors, walls, and ceilings throughout the kitchen were soiled with grease and food debris. (Core)
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: The vent hood above the stove and fryer was soiled with grease. (Core)
|
|
08/07/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: A certified food protection manager was not associated to this facility (Core).
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: Raw pooled eggs were stored above ready to eat vegetables such as bok choy and broccoli in the cold top refrigerator.
Corrective Action: All items were moved to an approved location. (Priority)
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: The following items in the hot holding unit were below 135°F: duck 89°F-102°F, and BBQ pork 80°F.
The following items in the steam table were below 135°F: pig ears 127°F, chicken liver 121°F, chicken feet 107°F, pork intestines 115°F, and beef tripe 126°F.
All items were reheated to 165°F on the stove top and the oven for hot holding. Re-inspection required. (Priority)
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Several items requiring date marking were not marked to be discarded within seven days. Examples included cooked rice, cooked pork, and cooked meats.
Corrective Action: Education and handout were provided. (Priority Foundation)
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: Several boxes of chicken were observed thawing at room temperature. (Core)
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Several soiled rags were stored outside of their sanitizer buckets throughout the facility. (Core)
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: A utensil was stored with its handle touching raw meat in the cold top refrigerator. (Core)
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: Several dishes were stacked while wet on a shelf above the three compartment sink. (Core)
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The caulking of the bathroom hand washing sink was in disrepair.
The cold top refrigerator cutting board was grooved. (Core)
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The ceiling tiles throughout the facility were in disrepair.
The cook line ventilation panels were soiled with grease. (Core)
|
|
06/06/2018
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored on a shelf above the food preparation table by the cold top refrigerator. Corrective action: The person in charge moved the beverage to an approved location.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: The following items were out of temperature control in the hot holding unit near the cook line: cooked chicken thighs (84°F), roast pork (79°F), BBQ pork (82°F), cooked whole duck (109°F). The following items were out of temperature control in the hot holding steam table across from the cash register: Pig ears (119°F), fried chicken feet (120°F), cooked beef tripe (130°F). Corrective action: All items were reheated to 165°F and the hot holding unit temperatures were increased.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not available at the hand sink in the ware washing area. Corrective action: An employee provided paper towels.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Personal medications were stored above the food preparation table next to the cold top refrigerator. Corrective action: The person in charge moved the medications to an approved location.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards throughout the facility were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A towel was lining a dry spice storage shelf to the left of the cook line. Door gaskets on the reach-in refrigerator in the hall were torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking at the preparation sink was soiled. The shelves in the reach-in refrigerator in the ware washing area was soiled. The shelves above the food preparation table near the cold-top refrigerator were soiled. The door gaskets to the cold top reach-in refrigerator were soiled. The storage shelves across from the cold top refrigerator were soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The caulking on the three compartment sink was soiled. Clean dishes were stacked wet above the three compartment sink.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths were stored outside of their sanitizer bucket on the stove at the cookline.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking to the hand sink in the restroom was cracked upon inspection.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls throughout the facility were soiled. The ceiling throughout the facility was soiled. Foil was lining the wall to the left of the cook line.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Multiple lights were non-functioning under the vent hood above the cook line.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The door to the restroom was not equipped with a self closing mechanism.
|
|
04/19/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the front counter failed to use soap while washing her hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee beverage was stored on the back preparation table.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Pork stomach and ribs at the front service counter were 118-122°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Marinating pork was 70°F while stored on the drying rack near the preparation area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Foods were stored unrestricted from customer access in the hallway near the restroom.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the four door reach-in refrigerator was torn. The caulking at the ware washing area was in disrepair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The storage rack near the preparation area was soiled with grease. The interior of the reach-in refrigerator was soiled with food debris. The storage shelf near the ware washing area was soiled with dust.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils were stored unrestricted from customer access in the hallway near the restroom.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Leaks were observed at the faucets of the preparation sink and three compartment sink.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls in the ware washing and preparation areas were damaged. The ceiling throughout the kitchen was soiled with dust. The ceiling tiles in the dry storage area were damaged.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The restroom door was not self closing.
|
|
04/29/2016
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored above the back preparation table.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Pork stomach on the steam table was 119°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Duck in the standing refrigerator was 68°F.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Frozen duck was thawing at room temperature in the back of the kitchen. Food was stored in the hallway leading to the bathrooms, and not protected from contamination.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board near the three compartment sink was in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The rice cooker was covered in tape. The preparation table was not sealed to the wall. The caulking at the three compartment sink was in disrepair.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet on the three compartment sink was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling throughout the kitchen was soiled with grease. The walls at the three compartment sink were in disrepair.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The restroom door was not self closing.
|
| 15b - Non-Critical |
| Other Operations: Linen properly stored |
|
Inspector Comments: Clean aprons were stored in the restroom.
|
|
10/13/2015
Inspection, Critical Item
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Duck, brisket and chicken were all 73-80°F in the hot holding display case and not marked with a discard time while held under 'Time as a Public Health Control'.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the reach-in refrigerator duck was 46°F and brisket was 75°F. Pork stomach in the preparation sink was 75°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the restroom hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: An ant hill with numerous ants was observed in the water heater room.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The sanitizer bucket in the kitchen measured greater than 200ppm chlorine residual.
|
|
07/30/2015
Inspection, Critical Item
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Duck eggs which came from an unapproved/un-inspected source were observed in the reach-in refrigerator.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw pork was stored above ready to eat food in the back two door reach-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the preparation area was observed washing his hands without soap.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed washing his hands in the preparation sink.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Pork belly on the steam table was 110°F. Written procedures for 'Time as a public health Control' were not available for items in the front hot display case.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Marinated pork under the storage rack in the preparation area was 73°F. A pot of soup in the four door reach-in refrigerator was 54°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the hand sink in the restroom.
|
|
05/06/2015
Inspection, Follow-Up
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw duck was stored above pork in the two door reach-in refrigerator at the back of the kitchen.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee was observed eating in the food preparation area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: In the hot display case at the front, chicken thighs, whole chicken, roasted duck, pork and racks of ribs were all between 72-82°F.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle under the ware washing area hand sink was unlabeled as to its contents.
|
|
04/24/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw duck was stored above cooked pork in the two door reach-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the service line was observed changing gloves and failed to wash hands in between.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored next to clean utensils in the ware washing area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: In the hot display case at the front service area pork was 114°F, barbecue ribs were 115°F, duck was 61°F, pork was 80°F, duck wings were 98°F and chicken was 113°F; all which were incorrectly marked using 'Time as a public Health Control'.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw duck in boxes next to the two door reach-in refrigerator was 52°F. Raw pork ribs were 50-55°F, chicharron was 55-72°F, beef was 47°F and cooked pork was 62°F in the two door reach-in refrigerator. Garlic in oil was 75°F next to the grill.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee was observed washing utensils with soap and a sponge and failed to perform a sanitizing step.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Sanitizing solution was stored in food containers throughout the facility.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle under the ware washing area hand sink was unlabeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food was thawing at room temperature throughout the back room.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-commercial food containers were used for the storage of potentially hazardous foods throughout the facility.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The rice cooker on the back preparation table was wrapped with tape. The back preparation table was not sealed to the wall. The storage shelf on the back preparation table was lined with foil. The shelves near the reach-in freezer were lined with cardboard.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The food containers stored below the back preparation table were soiled with food debris. Cooking utensils near the reach-in freezer were soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stacked wet near the ware washing area.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Clean sheet pans were stored directly on the floor near the ware washing area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The waste line of the hand sink near the ware washing area was leaking.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: Hair restraints were not being used by employees with long hair.
|
|
04/22/2014
Inspection, Routine
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Rice was 106°F sitting in the microwave. Pig intestines were 118-130°F in the steam table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pork was 100°F, thawing in the three-compartment sink. Sprouts were 62°F, eggs were 56°F, and cut bok choy was 78°F on the preparation table. Beef hanging outside of the standing refrigerator was 66°F.
Two whole chickens were not discarded by the marked discard time as per time as a public health control procedures.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly strip was hanging above the refrigerator where pots are stored.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board in front on the preparation table was stained and grooved.
A common towel was used to cover the rice.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the two-door standing freezer was soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The concentration of sanitizer in the wiping cloth buckets in the kitchen and in the ware-washing area was less than 50ppm chlorine.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Soy sauce buckets were being used throughout the facility to store food.
|
|
09/16/2013
Inspection, Routine
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: The following potentially hazardous foods in the steam table were less than 135°F: stomach was 109°, chicken feet were 90°F and intestine was 87°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chicken in the front display was held using time as a public health control and was not thrown out after 4 hours as marked by sticker.
Duck was 70°F hanging on wire rack in the preparation area.
Cut bok choy was 71°F on preparation table.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Mouse droppings were observed in the hot water heater room.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Duck thawing in the 3 compartment sink in temperature but without running cold water or unwrapped.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking between the preparation sink and the hand sink was moldy.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A bowl without a handle was used as a scoop in the rice pudding in the 4-door fridge outside of the kitchen.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet on the preparation sink was leaking while turned off.
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