|
06/03/2022
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: The restaurant did not have a certified food protection manager.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: Four boxes of raw shell eggs in the walk-in refrigerator were stored above multiple cut vegetable items. Several ready-to-eat foods were not protected from cross-contamination.
Corrective Action: Staff moved all food items to approved locations based off cooking temperature/hierarchy.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: Long cutting boards and knives used on the cooks line were not cleaned and sanitized at least every four hours.
Corrective Action: Cleaning frequencies were discussed.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: Cooked sesame chicken in the walk-in refrigerator was 51°F after cooling for more than 6 hours.
Corrective action: Sesame chicken was re-heated to 220°F. Proper cooling methods were reviewed with the person in charge.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: Containers of food were stored on the floor in the preparation area.
Boxes of food were stored on the floor in the walk-in freezer.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: A knife was stored in the crevice between the cold top refrigerator and the table next to the wall at the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: Cardboard that was not smooth and easily cleanable was used to line shelves in the kitchen and the top of the chest freezer. A cutting board near the three compartment sink was scored and stained.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: The spray nozzle on the three compartment sink did not hang at least two inches above the flood rim.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The floor by the water heater was soiled with debris. The floor under the grill line was soiled with grease and food debris.
|
|
03/03/2020
Inspection, Re-Inspection
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
3-501.14 Cooling (P)
Cooked noodles (48°F) in the walk-in refrigerator were cooling from 135°F to 41°F for over 6 hours.
Corrective action: The noodles were voluntarily condemned, and proper cooling methods were reviewed with the person in charge.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The concentration of chlorine in the sanitizer bucket was approximately 0 ppm (acceptable range: 50-200 ppm).
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Three knives at the left cold-top refrigerator were stored in a soiled plastic container.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The left cold-top refrigerator door handles were soiled. The oven handle was soiled.
|
|
02/24/2020
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
2-101.11 Assignment (Pf)
Upon inspection, a person in charge was not appointed by the restaurant.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
The restaurant did not have a verifiable sick employee policy that was taught to employees.
Corrective action: The inspector gave the facility an educational handout on sick employees and had everyone read and sign the document.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
Several kitchen staff did not wash their hands after eating.
2-301.12 Cleaning Procedure (P)
An employee at the three-compartment sink cleaned his hands with the rinse sprayer.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-702.11 Before Use After Cleaning (P)
An employee at the three-compartment sink did not sanitize a blender, a pair of food tongs, and a knife after cleaning and before use.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
A single pair of tongs was provided for raw fish, raw beef and raw chicken in the right cold-top refrigerator.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
3-501.14 Cooling (P)
Five bins of sweet and sour chicken (89-125°F) in the back kitchen prep area did not cool from 135°F to 70°F within two hours. Cooked noodles (67-68°F) in the walk-in refrigerator and in the right cold-top refrigerator and cooked dumplings (50-52°F) in the white standing refrigerator were not cooling from 135°F to 41°F within 6 hours.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient (P)
A can of whipped cream in the wait station ice bin was stored touching ice for consumption.
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Several foods in the walk-in refrigerator were not covered. Several packaged foods in the walk-in freezer were stored on the floor.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The concentration of wiping cloth solution in the kitchen sanitizer bucket was 0 ppm chlorine (acceptable range: 0-200 ppm). Two wet wiping cloths on the grill line cutting boards were not stored in sanitizer solution between uses.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Two knives at the left cold-top refrigerator were stored in a soiled container. The ice bin scoop handle was stored touching the ice. Three tongs at the exposition line were stored in ice not for consumption.
|
| 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)
Two single-service containers were used for raw food touched by employees' bare hands and then cooked, ready-to-eat foods.
|
| 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)
The grill line cutting boards were stained.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The following non-food contact surfaces were soiled in the kitchen: the outside of the cold-top refrigerators and their handles, the oven handle, three dry storage scoop handles, and several shelves in the walk-in refrigerator.
|
| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments:
5-501.115 Maintaining Refuse Areas and Enclosures(C)
The outdoor dumpster area was littered with trash and debris.
|
|
10/11/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
2-102.11 Demonstration (Pf)
The person in charge did not know the safe cooking temperatures for raw animal foods or the time and temperature requirements for the safe cooling of foods. The person in charge did not state that the food preparation sink is sanitized after cleaning.
2-103.11 Person-In-Charge-Duties (Pf)
Per the person in charge, the kitchen staff were not monitoring temperatures of cooking, cooling, cold-holding, or hot-holding of foods with the use of a food probe thermometer.
Corrective action: The inspector educated the person in charge on these areas of knowledge and responsibilities to perform.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.15 Where to Wash (Pf)
An employee cleaned his hands at the three-compartment sink without soap before preparing food. Corrective action: The inspector educated the person in charge on proper places to clean hands and monitoring hand washing.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.14 Handwashing Signage (C)
The hand sinks in the kitchen, men's restroom, and women's restroom did not have signs that told employees to wash their hands.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-702.11 Before Use After Cleaning (P)
Three pots at the grill line were not sanitized after cleaning and before re-use.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The following food-contact surfaces were soiled to sight: four pairs of tongs on the oven door handle, three colanders at the woks, the nuts and spices containers on the grill cart, the tongs on the vegetable cart, several dry storage area spice scoops, and the chicken powder container in the dry storage area.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
A pair of tongs in the right cold-top refrigerator was not cleaned in between handling raw chicken and raw beef. The person in charge stated that the in-use grill line cutting boards are cleaned once per day rather than at least every four hours.
Corrective action: The inspector educated the person in charge on proper cleaning and sanitizing of food-contact surfaces.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
3-501.14 Cooling (P)
Three containers of cooked chicken (86-130°F) did not cool from 135°F to 70°F within two hours. Corrective action: These containers of chicken were rapidly cooled to 70°F by using ice baths.
|
| 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 following refrigerated, ready-to-eat foods were not date-marked once opened/prepared to be used or discarded within 7 days:(in the walk-in refrigerator) wonton cream cheese filling and (in the cashier's refrigerator) milk. Corrective action: The inspector educated the person in charge on date-marking requirements.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-304.13 Linens and Napkins, Use Limitations (C)
A soiled linen was covering and touching pancakes in the walk-in refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The concentration of wiping cloth solution in the kitchen sanitizer bucket was less than 50 ppm chlorine. Two wiping cloths at the wait station were not stored in sanitizer solution in between uses.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Three rice scoops at the wait station were stored in ice water. Two knives at the grill line were stored on soiled surfaces in between equipment.
|
| 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)
The three grill line cutting boards were scored and/or stained.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The following non-food contact surfaces were soiled to sight: the two cold-top refrigerators' exteriors, door gaskets, and door handles; surfaces on and in between equipment at the steam table; the right fryer; and the handles of several black and grey food containers under the back prep table.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
5-501.17 Toilet Room Receptacle, Covered (C)
The women's restroom did not have a covered trash receptacle for female sanitary products.
6-202.14 Toilet Rooms, Enclosed (C)
The men's and women's restroom doors were not self-closing.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The kitchen floor, the ceiling above the grill line, and the mop sink basin were soiled.
|
|
09/12/2018
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can was stored with wholesome cans on the can rack in the back of the kitchen. Inspector had an employee move the dented can to an approved location.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw scallops were stored above ready to eat vegetables in the cold top refrigerator near the food preparation sink in the cook line. Inspector had an employee move the raw scallops below the ready to eat vegetables.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed dumping ice water into the kitchen hand sink next to the entrance of the kitchen. Inspector educated an employee on proper hygienic practices.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee twist top beverage was stored on a dry storage rack in the kitchen next to the microwave. Inspector had employee move the employee beverage to an approved location.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Fried shrimp was stored between 45-50°F in the cold top refrigerator in the kitchen near the microwave. Wantons were stored at 54°F in an ice bath in the kitchen. Egg rolls were stored at 54°F in the large one door refrigerator in the kitchen. Sesame chicken was stored at 55°F in the walk in refrigerator. Inspector had employee cool the fried shrimp, wantons, egg rolls, and sesame chicken to 41°F or below in the walk in refrigerator.
|
|
02/21/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several dented cans were stored on the can storage rack. The facility removed the cans to a separate area for damaged goods.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Active food preparation and thawing was observed in the 3-compartment sink mingled with soiled dishes. Several employees were observed wiping their hands on the their aprons. An employee was observed rinsing tongs in the front wait station area handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several unapproved employee beverages were improperly stored throughout the kitchen. The employee beverages were relocated. Employee food was mingled with customer food in the back standing reach-in cooler. The food was separated to an approved area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Eggs rolls were 130°F on the steam table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw beef was 47°F, raw chicken was 47°F, and pooled eggs were 49°F in the cold-top cooler near the preparation sink. A container of chicken in the walk-in cooler was 69°F. Fried chicken was 58°F and crab cheese wantons were 72°F in the reach-in cooler near the 3-compartment sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A chemical bottle on the 3-compartment sink drainboard was stored directly next to food. Several personal medications were stored next to customer food throughout the kitchen.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Containers of food were stored on the floor in the preparation area. Boxes of food were stored on the floor in the walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Food was stored in non-food grade quality bags throughout the kitchen. Two domestic blenders were observed near the wait station area. Food throughout the facility was stored in non-commercial grade containers.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The cloth curtains to the kitchen entrance were severely soiled and in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the grill line were grooved.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guards in the walk-in cooler were soiled with dust. The interiors and exteriors of reach-in coolers and reach-in freezers throughout the facility were soiled with food debris. The ventilation hood was soiled with grease.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer bucket near the front kitchen handsink contained a concentration less than 50 ppm chlorine residual. A rag on the grill line cutting board was not stored in sanitizer.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs hanging off the chefs cart were not stored in a manner that protects them from contamination. A rice scoop was stored in standing room temperature water neat the rice cookers.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several food items were stored in reused single service buckets.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mopsink basin was soiled with debris. The faucet on the front wait station handsink was loose.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor by the water heater was soiled with debris. The ceiling in the mopsink closet was in disrepair. Several light shields throughout the facility were soiled with debris. The floor under the 3-compartment sink was soiled with debris. The wall above the blender station was soiled with dust. The floor under the grill line was soiled with grease and food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights throughout the facility were not functioning.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: A personal cell phone was mingled with clean customer dishes above the grill line cold-top cooler.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A gap greater than 1/4" was observed between the floor and the back screen door.
|
|
09/13/2017
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of bamboo shoots was stored with other wholesome cans in the dry storage area.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several unapproved employee beverages were stored throughout the facility.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A large container of cooked chicken was 62°F near the fryer. Raw beef was 46°F, raw chicken was 47°F, and pooled eggs were 52°F in the grill line cold-top cooler near the preparation sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several flies were observed throughout the facility.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Personal medications were stored next to food in the grill line cold-top cooler. Employee food was mingled with customer food in the walk-in cooler and left standing reach-in cooler. A plate of employee food was stored on the top of the grill line cold-top cooler.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Several chemical spray bottles in the utility room were unlabeled as to their contents.
|
|
06/28/2017
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken drippings were observed on a handle of a raw chicken bin in the walk-in refrigerator, this bin was stored above cabbage and sushi ginger, and the vegetables were not protected from cross-contamination. Two boxes of raw shell eggs in the walk-in refrigerator were stored above multiple cut vegetable items. Raw chicken was observed on plates in the right cold-top refrigerator, these plates were stored on top of bean sprouts and other cut vegetables, and the ready-to-eat foods were not protected from cross-contamination.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the wait station hand sink washed their hands without soap. An employee at the back hand sink washed their hands for less than 20 seconds before engaging in food preparation. An employee at the wait station hand sink washed their hands for less than 20 seconds. Multiple employees returned to the kitchen to conduct food preparation activities after taking breaks without washing their hands beforehand. An employee at the cooks' line handled a plate contaminated with raw chicken then handled cut vegetables from the cold-top refrigerator with their hands without washing their hands in between.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage with a twist top was observed on top of the microwave oven.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: The person in charge did not demonstrate knowledge in the following areas: describing the symptoms associated with the diseases that are transmissible through food and stating the required temperatures and times for the safe cooking, refrigerated storage, hot holding, and cooling of potentially hazardous food.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked panang sauce (47°F) in a covered, gallon-sized metal container in the dry storage area reach-in refrigerator was not going to meet the cooling requirements of cooling from 135°F to 41°F within six hours, as the food was in a refrigerator that was not functioning properly.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded cabbage was 72°F on the cart next to the cold-top refrigerator. Cooked noodles were 50°F, bean sprouts were 46°F, raw chicken was 48°F, raw shrimp was 47°F, raw pooled eggs were 53°F, cooked pork was 51°F, and tofu was 51°F in the right cold-top refrigerator. Fried chicken was 46°F, chicken wings were 51°F, egg rolls were 68°F, and cut lettuce was 64°F in the left cold-top refrigerator. Dumplings were 51°F, cooked rice was 51°F, fish was 46°F, and pot stickers were 67°F in the dry storage area reach-in refrigerator.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The food probe thermometer measured 28°F in a 32°F ice bath.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of oven cleaner under the food preparation sink was unlabeled as to its contents. An in-use bottle of detergent on the three-compartment sink dirty side drainboard was unlabeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Bare hand contact with exposed food that is not in a ready-to-eat form was not minimized at the grill line, as employees were using their bare hands to scoop cut vegetables from the cold-top refrigerator. A strand of hair was observed on the plastic bag in the container of sushi ginger in the walk-in refrigerator. Several boxes of food in the walk-in freezer were stored on the floor. Dried noodle containers in the dry storage area were stored uncovered on the floor. Several bulk spice and rice containers in the dry storage area were left open and unprotected from contamination.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards at the center food preparation area were scored. Two blenders at the wait station were labeled household use only. Breaded fish in the dry storage area reach-in freezer was stored in t-shirt bags.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cardboard was lining shelves near the ice machine.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards at the center food preparation area were stained brown.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The back hand sink paper towel dispenser handle was soiled with grime. The right-side shelves in the walk-in refrigerator were soiled with grime. The grill line cart handle was soiled with food residue. The left side ventilation hood filters were soiled with grease drippings. The catch trays within the grill line equipment were soiled with grime and grease. The underside of the shelf above the food preparation sink was soiled with grease. The sides of the ice machine were soiled with grease and dust. The ice machine door seal and gaskets were soiled with dust and grime. The top shelf of and the electrical wires at the center food preparation table were soiled with dust. The handles on all of the cold-top refrigerators doors where the finger pads touch were soiled with grease and grime. All the door gaskets in both cold-top refrigerators were soiled with food debris. The interior of the right cold-top refrigerator was soiled with pooled water. The interior top back panel of the dry storage area reach-in refrigerator was soiled with ice accumulation. The chemical shelves in the utility closet were soiled with grime and chemical deposits.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The concentration of wiping cloth solution in the sanitizer bucket at the wait station was less than 50 ppm chlorine residual.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor under the fryers was soiled with grime and food debris, and the floor under the cooks' line equipment was soiled with grime. The wall behind the ice machine was soiled with dust. The ceiling and ceiling vents above the center food preparation area was soiled with black dust. The floor under the hot water heater was soiled with grime. The floor under the soda machine was soiled with grime.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A tear was observed in the back screen door, and a gap of at least 1/4 inch was observed at the back screen door when closed.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The restroom doors were not self-closing.
|
|
01/21/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Ab unwholesome red bell pepper was stored with other wholesome produce in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed eating, then proceed to prepare food orders at the exposition line without washing hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee was observed eating a chicken wing in the kitchen.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chicken wings (44°F), cut napa (56°F) were above 41°F at the cook line.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Multiple chemical spray bottles were not properly labeled as to its content by the dish machine.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Multiple non-commercial containers were used to store food.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cook line cold-top cutting boards were soiled and stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cook line cold-top door gaskets were soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Rice scoops were stored in 76°F stagnant water.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The cook line ceiling were extremely soiled and dusty.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was out at the cook line ventilation hood.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back storage was cluttered with miscellaneous items. The walk-in freezer floor was cluttered with food and inaccessible.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The floors in the restroom were grimy.
|
|
01/28/2015
Inspection, Routine
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Vegetables were stored unprotected from contamination near the wok.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A cloth towel was used to cover food in the cold-top cooler and walk-in cooler. Plates and bowls along the food preparation line were not constructed of non-porous, food grade material.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Soiled cardboard was used to line the shelves on the moveable cart near the wok.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the cold-top coolers were stained with food debris. Various food pans, plates, and containers were soiled with food debris along the food preparation line. The back room food preparation table was soiled with raw poultry.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The racks in the walk-in cooler were soiled with food debris. The exterior of the cold-top coolers were soiled with grease and food debris. The exterior of food bins stored below the back food preparation table were soiled with food debris. The exterior of the reach-in cooler was soiled with food debris. The exterior of the microwave was soiled with grease. The moveable cart near the wok was soiled with food debris and grease.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs hanging on the oven door handle were not stored in a manner that protects them from contamination.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The kitchen ceiling was soiled with dust and grease.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: The ceiling vent in the kitchen was soiled with dust.
|
|
01/06/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Raw meat was stored above unprotected lettuce in the cold-top cooler across from the fryer. Raw meat was stored above a bowl of cream cheese in the walk-in cooler.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed wiping their hands on their apron.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored above the food preparation line.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Fried wontons were stored unprotected from contamination above the food steam table. Food was stored on the floor in the walk-in cooler.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Food was wrapped in single service grocery bags in the walk-in cooler. Food was wrapped in a trash bag in the cold-top cooler.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cloth towels were used to line the shelf above the food preparation line. Cloth towels were used to line the shelves on the movable cart near the wok.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided to the cold-top cooler across from the fryer.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the cold-top cooler were stained with food debris. The interior of the hot-holding unit near the fryer was soiled with food debris. The interior of the reach-in freezer was soiled with food debris. Large food bins were soiled with food debris below the food preparation table.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelf above the food preparation sink was soiled with debris. The exterior of the hot-holding unit near the wok was soiled with food debris and grease. The exterior of the cold-top coolers across from the wok and fryer were soiled with food debris. The racks in the walk-in cooler were soiled with food debris. The pre-rinse sprayer was soiled with food debris. The three-compartment sink caulking was soiled with mold. Storage racks throughout the kitchen area were soiled with debris and dust.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service containers near the cold-top cooler were stored with food contact surfaces exposed to contamination.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service plastic containers were being reused to stored food and spices the food preparation sink.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor and wall below the three-compartment sink was soiled with food debris.
|
