|
07/16/2019
Inspection, Routine
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Bean Sprouts stored in the walk in produce refrigerator were 54°F. The ambient temperature of the walk in produce refrigerator was 54-55°F. A pallet of bean sprouts (50°F) that was stored at room temperature in the back storage area were above 41°F.
CORRECTIVE ACTION: Inspector had employees move all items that measured above 41°F to refrigeration units to be held below 41°F.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: A spray bottle of glass cleaner was stored next to produce bags in the back produce preparation area.
CORRECTIVE ACTION: Inspector had an employee move all chemicals to an approved location.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: A label was not provided on the bulk cinnamon sugar container in the storage hallway.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: Rodent droppings were observed on top of bags of bakers flour in the large back side storage area.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: Several door gaskets in the deli area were soiled with food debris. Tongs were stored on the oven handle of the deli area oven. Knives and other utensils were stored in the gap between the preparation table and wall in the back produce area by the ice machine.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: Particle board was used as a preparation table above the preparation sink across from the walk in refrigerator in the back produce area. The walk in refrigerator condenser unit was leaking in the seafood area.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The hood vent panels in the deli area above the stove were soiled with grease. The peking duck fan was soiled with dust. The fan vent covers in the back produce walk in refrigerator were soiled with dust.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: Several faucets in the seafood area were leaking.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The wall next to the peking duck fan was soiled with dust.
|
|
01/17/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf): The hand sink located in the international market womens restroom was not supplied with running water.
|
| 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): Several ready to eat food items that require refrigeration were not date marked at the facility to indicate a 7 day discard date. Corrective actions: Inspector educated management on proper date marking requirements and provided management with an informational hand out on date marking.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: Containers of fish were thawed in vacuum sealed bags.
3-501.13 Thawing (C)
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): A knife located in the deli area near the rice cooker was stored in the gap between the knife rack and preparation table. Tongs were stored on the oven handle in the deli area.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.12 Cutting Surfaces (C): Several cutting boards located in the seafood area were heavily scored.
4-402.12 Fixed Equipment, Elevation or Sealing (C): The caulking on the preparation sinks located in the seafood area and deli were torn.
4-202.16 Nonfood-Contact Surfaces (C): The door gasket located on the sushi area reach in tall refrigerator was cracked.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): The hood vent panels located in the seafood area were soiled with grease. The fan vent covers located in the walk in shellfish refrigerator were soiled with dust. The fan used to dry the ducks in the side deli area was soiled with dust.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: The faucets for the deli prep sink, meat department three-compartment sink, and seafood three-compartment sink were leaking.
5-205.15 System Maintained in Good Repair (P)
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C): The wall located behind the fryer in the seafood area was soiled with grease.
|
|
04/10/2018
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Packages of raw ground pork were stored above intact pork in the meat display refrigerator by the meat department.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: The following potentially hazardous food items were measured below 135°F at the deli steam table: chicken wings 98°F, cooked green beans 126°F, marinated chicken and tofu mix 126°F to 130°F, cooked broccoli mix 126°F, and cooked cauliflower mix was 128°F. The following potentially hazardous food items were held under time as a public health control without a time tag or time record keeping upon inspection: fried Chinese cake 86°F, Pateso pastry cake 109°F, and fried banana cake 100°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked pork and ham measured 47°F, cooked chicken was 52°F, and cooked pate was 48°F in the deli cold top refrigerator next to the steam table.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The meat department hand sink, located on the east side of the department, was not accessible for hand washing as it was blocked by a rolling cart full of large boxes and a trash can.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: A live cockroach was observed crawling on the bakery goods display case in the deli department. Several rodent droppings were observed in the following areas: next to the walk-in freezer in the deli department by the bread cutting machine, along the base of the wall between the deli and produce department, in a large box of palleted winter melon in the back area, above a large pallet of onions, inside a pallet of shrink-wrapped jasmine rice, on and next to pallets of paprika in the back storage area. Several live cockroaches were observed behind the sheet tray storage racks across from the deli walk-in refrigerator.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of bleach was stored directly next to boxed food on a pallet in the back storage room across from the ice machine.
|
|
01/03/2018
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Raw live crabs were available for customer self service near the seafood department. Salmon, intended for use in sushi, was not treated for parasites or indicated as being both farm raised and fed a parasite free diet.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw turkey wings were inappropriately stored above raw beef in the Meat department walk-in refrigerator. Raw beef was inappropriately stored above raw pork in the Meat department walk-in refrigerator. An employee in the fish department, who was wearing large rubber gloves, was observed handling raw fish and then proceeding to handle clean utensils and other clean items.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory was not provided at the point of sale for raw sushi products.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the deli was observed coughing onto their food service gloves and continuing to handle food and clean equipment without first removing their gloves and washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the deli was observed coughing near exposed food without covering their mouth.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut cabbage (44°F) was stored above 41°F in the BBQ department, cold-top refrigerator. Various cheeses and chorizo in the refrigerator near the carniceria were held at 65-68°F.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: A significant amount of rodent droppings were observed underneath pallets and on top of cardboard boxes in the back storage room.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Two containers labeled for ammonia carbonate were reused to store custard and liver pate in the Deli department, cold-top refrigerator.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of glass cleaner was unlabeled as to its contents underneath the Deli department steam table.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of food were being stored directly on the floor inside the walk-in freezers at the facility.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards, in the meat and seafood preparation room, were in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A heavy ice build-up was observed on the condenser unit in the walk-in refrigerator in the produce department. A shelf in the bakery was lined with plastic wrap. The top of the bakery dough sheeter was lined with plastic wrap.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The meat and seafood department three-compartment sink caulking was in disrepair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The deli/ bakery walk-in refrigerator fan guard covers were heavily soiled with dust. Various fan guards in refrigeration units throughout the establishment were dusty. The door gaskets in the BBQ department, reach-in refrigerator were soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Quaternary ammonia sanitizer stored in buckets underneath the Bakery preparation sink measured less than 100 ppm on the test strip.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Boxes of single service articles were stored on the floor in the deli.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Observed single service articles being reused for food storage throughout the facility.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet on the hand sink in the mens restroom was in disrepair. The hand sink in the produce department was soiled. The hand sink at the Carniceria department did not adequately drain.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The deli walk-in freezer floor was soiled. The floor beneath equipment, in the bakery, was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Light bulbs throughout the deli and bakery areas were not operational.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Several employee coats were stored with boxes of food service gloves inside the deli storage cabinet across from the three-compartment sink (next to the dish machine).
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: There was a gap greater than 1/4 inch between the base of the receiving door and floor near the beverage display refrigerator adjacent to the carniceria.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee wearing a bracelet was engaged in food preparation at the Deli department.
|
|
09/13/2017
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Containers of raw chicken and raw beef were stored in direct contact of raw pork containers on a cart in the Meat department walk-in refrigerator. A box of raw chicken paws was stored above a container of raw beef tripe, and both boxes were stored above raw pork snout on a cart in the Meat department hallway. A container of raw fish was stored above packages of fully cooked imitation crab in sushi department reach-in refrigerator.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked pork belly (58-62°F) failed to meet the required cooling parameters after being left in the BBQ department walk-in refrigerator for over twelve hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Dumplings with cooked mushrooms and white pork were stored on the customer tables in the Deli department but were not labeled with the discard time per the establishment's time as a public health control policy. Raw chicken paws (58°F) were stored above 41°F out of temperature control on a speed rack in the meat department hallway. Cooked ham and cheese buns were 68°F and were stored stored above 41°F out of temperature control in the bread display case in the bakery department.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Numerous fruit flies were observed on boxes of cassava and bananas in the hallway leading to the Produce department. Numerous fruit flies were observed in the Produce department adjacent to the ice machine. Numerous fruit flies were observed on the half wall between the bakery department and the deli department. Numerous flies were observed on and around the bags of onions near the ice machine in the back storage room.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of employee medicine and a packet of pills were stored on a speed rack next to single-use bags in the Bakery department.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two chemical spray bottles containing chemicals were unlabeled as to their contents on the bottom shelf of the east side preparation table in the BBQ department.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The sanitizer concentration in a bucket of chlorine sanitizer at the Sushi department had a residual that exceeded 200 ppm on the test strip.
|
|
06/02/2017
Inspection, Critical Item
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: The shellfish tags for the clams in the seafood department display case had the date that the shellfish were taken out of the original package for sale instead of the empty date.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef was inappropriately stored on top of raw pork in the To-Go department's walk-in refrigerator.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The maximum hot water temperature at the sushi area, mens' restroom handsink was 86°F (rather than 100°F). The maximum hot water temperature of the handsinks in the front mens' restroom was 84-94°F (rather than 100°F).
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed underneath various pallets and boxes in the back storage room. Several rodent droppings were observed underneath the To-Go department steam table. Three dead mice were observed in a rodent trap underneath a pallet in the back storage area.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Scented bleach was being used for cleaning food preparation surfaces at the coffee bar.
|
|
02/06/2017
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of black bean garlic sauce was stored with wholesome cans in the hallway adjacent to the produce department.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A plastic bowl and a styrofoam tray were inappropriately stored in the basin of the produce department handsink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Fried tofu (47-50°F), stored on a table in front of the To-Go department, was not labeled with a discard time per the establishment's time as a public health control policy. Cooked ham and cheese buns (64°F) and cooked green onion buns (62°F) were stored above 41°F for more than four hours in the bakery department display case. Chopped cabbage (59°F) was stored above 41°F in the BBQ department, cold-top refrigerator. Raw, shelled eggs (62°F) were stored above 41°F in the BBQ department, cold-top refrigerator for an undetermined length of time.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The quaternary ammonia sanitizer concentration in the basin of the meat department three-compartment sink was less than 100 ppm while ware washing was taking place.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine in the bakery department failed to meet or exceed the minimum hot water sanitizing temperature of 160°F after multiple uses.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided to the front meat department handsink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Frozen, raw shrimp was observed thawing in a container of water on the drainboard of the To-Go department's three-compartment sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards to the right of the BBQ department preparation sink were deeply grooved and scored. The cutting boards in the back room of the meat department were deeply grooved and scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Tape was used to repair the corner panel of the bakery display case. The sliding doors on the bakery preparation table cabinet were loose. Plastic was used to line the preparation table underneath the BBQ department's meat cutting board. Scoops without handles were stored in various containers along the hallway in between the BBQ and produce departments. A door gasket was torn in the sushi department, reach-in refrigerator. Cardboard was used to line shelves in the bakery department walk-in refrigerator. Cardboard was used to line the dry storage shelf adjacent to the BBQ department hallway. The meat department preparation sink was loose and not firmly attached to the wall.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A refrigerator thermometer was not provided for the fish department reach-in refrigerator.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Chlorine sanitizer test strips were not readily available at the sushi department.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Oven mitts stored in the BBQ department were soiled. The interiors of bulk food containers stored along the BBQ department hallway were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door tracks of the bakery display cases were soiled. The side of the preparation table in the bakery department was soiled with food debris. The sides of the bakery fryer were soiled with food debris. The ventilation hood panels above the BBQ department woks were soiled with grease. The door gaskets in the BBQ department cold-top refrigerator were soiled with food debris. The fan guards in the produce department walk-in refrigerator were soiled. The ventilation panels above the seafood department fryer were soiled with grease. A door gasket was soiled in the bakery department walk-in refrigerator.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A bucket of chlorine sanitizer in the produce department failed to meet or exceed 50 ppm on the test strip.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A knife was stored in a cardboard holster at the To-Go department cold-top refrigerator.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single-use, plastic containers of duck sauce were reused throughout the bakery and To-Go departments to store food and equipment.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A ceiling tile was moved above the back hallway adjacent to the carniceria department. Several wall tiles were chipped above the three-compartment sink in the coffee bar. The floor of the pig walk-in freezer was soiled with food debris. The wall behind the fryer at the seafood department was soiled with grease.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Two lights were not operational above the BBQ department woks and above the BBQ department fryers. A light was not operational above the dish machine.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Several jackets were stored next to single foam dishes adjacent to the meat department. A book was stored on top of food containers on a preparation table in the BBQ department.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee was observed wearing a large watch while engaged in food preparation in the produce department.
|
|
10/12/2016
Inspection, Routine (Enforcement)
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shellfish tags for oysters and clams in the seafood department were not stored chronologically and lacked the empty date each tag. The clams in the seafood department reach-in refrigerator did not have an accompanying shellfish tag.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the seafood department was observed entering the department and proceeded to don a pair of gloves without washing their hands first.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked pork and egg were 121-124°F in the To-Go department steam table. Cooked pork was 107°F in a large pot at the BBQ department stove (out of temperature control). Pork ribs and cooked duck (102°F) in the BBQ department display case were not labeled with a discard time as mandated by the time as a public health control policy.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Liver pate (115-121°F) was stored out of temperature control on the counter top next to the To-Go department's cold-top refrigerator. Cooked Chinese sausage buns (71°F) and cooked green onion bun (68°F) were stored out of temperature control in a To-Go department display case. Sliced watermelon (50-51°F) was stored out of temperature control in a display shelf in the produce department. Mini tiramasu (45°F) and berry cheesecake (45°F) were stored above 41°F in the To-Go department refrigerated display case. Raw chicken (44°F), tofu (52°F) and raw shelled egg (52°F) were stored in the BBQ department cold-top refrigerator. Rice powder with cooked meats was 64°F in a plastic bag adjacent to the To-Go department.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the middle faucet at the produce department three-compartment sink. The three-compartment sink and the handsink in the meat department had a maximum hot water temperature of 58°F (rather than 100°F for the handsink and 110°F for the three-compartment sink).
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: A dead mouse was observed on a glue trap in the fire sprinkler room adjacent to the dry milk cans. A significant number of fruit flies were observed in the fire sprinkler room surrounding the dry milk cans.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A caulking gun was inappropriately stored on top of single-use, plastic food bags in the hallway adjacent to the produce department.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of degreaser was not labeled as to its contents on a low shelf adjacent to the BBQ department preparation sink. A chemical spray bottle of window cleaner in the meat department was not labeled as to its contents.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: A bucket of chlorine sanitizer stored in the meat department had a chlorine residual that exceeded 200 ppm on the test strip.
|
|
08/29/2016
Inspection, Follow-Up
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: The following eggs which were placed under embargo on August 18, 2016 were purchased from an unapproved source and stored in the walk-in refrigerator adjacent to the carniceria: raw, shell ducks eggs, raw, salted duck eggs, raw shell balut eggs, and raw, quail eggs.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Numerous, unapproved, twist-top and pop-top employee beverages were observed on the shelf above the BBQ department's preparation sink. Numerous employee drinks were inappropriately stored next to customer food items in the low shelf of the To-Go department, reach-in refrigerator underneath the refrigerated pastry case.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked pork (93°F) and cooked duck (72°F) were not stored at or above 135°F in the BBQ department display case adjacent to the duck station.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Buns with cooked hot dog (76°F) and a mini pizza bun with cooked hot dog, cheese, and vegetables (76°F) were stored above 41°F in the Bakery, display case.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The high heat sanitizing dish machine in the To-Go department failed to meet the minimum heat sanitizing temperature of 160°F after being run multiple times.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed in the cabinet underneath the To-Go department steam table. Rodent droppings were observed on the floor underneath various pallets in the dry storage room.
|
|
08/18/2016
Inspection, Critical Item
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: The following foods were purchased from an unapproved source and stored in the egg display, reach-in refrigerator: raw, shell duck eggs, raw, salted duck eggs, raw shell balut eggs, and raw, quail eggs.
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of hoison sauce was stored with wholesome cans in the can racks in the hallway between the BBQ department and Produce Department. Thirteen raw, shell duck eggs were made unwholesome by fecal matter and feathers in the egg display, reach-in refrigerator. Several dented cans of luncheon meat were stored with wholesome foods in the shelf beneath the To-Go department's reach-in cake refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the To-Go department failed to wash their hands before donning a new pair of gloves.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the Seafood department was observed picking up a soiled utensil off of the ground and proceeded to rinse it before reuse rather than washing it in the three-compartment sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, twist-top employee beverage was observed in the bottom of the Bakery department reach-in refrigerator. An employee drink was inappropriately stored next to and above customer foods in the Bakery department walk-in refrigerator. An unapproved, twist-top employee beverage was observed on a shelf above the BBQ department preparation sink.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked pork ribs (70-72°F) were not stored at 135°F or higher in the heated duck display case in the BBQ station.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Buns with cooked hot dog (78°F) and a mini pizza bun with cooked hot dog, cheese, and vegetables (78°F) were stored above 41°F for more than four hours on a shelf in the Cafe.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The high heat sanitizing dish machine in the To-Go department failed to meet the minimum heat sanitizing temperature of 160°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided at the Produce department handsink. The three-compartment sink at the International Market meat station had a maximum hot water temperature of 72°F (rather than 110°F).
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed in the cabinets underneath the To-Go department steam table. Numerous flies were observed throughout the establishment. Fruit flies were observed on and around produce items in the hallway in between the BBQ and Produce departments. Fruit flies were observed on and around bags of yellow onions in the dry storage room. Rodent droppings were observed on the floor of the dry storage room underneath sugar and coffee boxes.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of nasal decongestant were stored next to yogurt and other foods items in the bottom of the Bakery Department reach-in refrigerator. Several containers of WD-40 were mixed among open boxes of gloves in the Bakery department metal pull drawers. A spray bottle of glass cleaner was inappropriately stored with food and gloves in a cupboard of the Produce Department. A bottle of acetone was inappropriately stored next to vinegar and baking soda on the preparation table adjacent to the three-compartment sink in the BBQ department.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The chlorine sanitizer residual in a wiping cloth bucket adjacent to the duck station in the BBQ department measured above 200 ppm on the test strip.
|
|
04/11/2016
Inspection, Critical Item
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shellfish tags for oysters and clams in the Seafood department were not available in the establishment.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the To-Go department's bakery area failed to wash their hands before donning a new pair of gloves. Corrected on-site.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut cabbage was 57-58°F in the Meat department's cold-top refrigerator. Corrected on-site.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine in the To-Go department failed to reach a minimum temperature of 160°F during the hot water sanitizing cycle.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Numerous winged, flying insects were observed on boxes of fruits and vegetables along the hallway leading to the Produce department from the Meat Department. Over ten winged, flying insects were observed in the Produce department, on equipment and boxes of produce.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: A spray bottle of chlorine sanitizer on the drainboard at the Sushi department's three-compartment sink had a chlorine residual that exceeded 200 ppm on the test strip. Corrected on-site.
|
|
01/04/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Three dented cans of bamboo shoots and water chesnuts were stored with wholesome cans in the BBQ area. Corrected on-site.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the Produce Department failed to wash their hands before donning a new pair of gloves. An employee in the Sushi area failed to wash their hands before donning a new pair of gloves. Corrected on-site.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, open-top employee beverage was observed on the counter of the Cafe. An unapproved, twist-top employee beverage was stored on a shelf in the Produce Department. An unapproved, twist-top employee beverage was observed next to produce in the walk-in vegetable refrigerator. An unapproved, twist-top employee beverage was observed in a cabinet in the Deli.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Egg drop soup (126°F), pork buoy (128°F) and catfish with vegetables (126°F) were stored below 135°F on the To-Go department steam table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following potentially hazardous foods in the To-Go area were stored without temperature control and with an incorrect time stamp: chicken feet (62°F), xoi gac (73°F), xoi vio (71°F), xoi la dua (70°F) and spring rolls (69°F). Cooked pork was 55°F in the Deli walk-in refrigerator. Raw chicken was 49°F in the Deli cold-top refrigerator.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not available at the middle faucet in the Produce Department's three-compartment sink. Hot and cold water were not available at the right faucet of the BBQ three-compartment sink.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with an attached spray nozzle was connected to the Produce Department mop sink faucet which allowed the integral AVB to be left under continuous pressure. Corrected on-site.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several bags of soy bean flour in the back storage area were adulterated with rodent droppings.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several unlabeled containers of food including flour and spices were observed near the Deli fryers and on shelves in the BBQ area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A large bag of rice was stored on the floor adjacent to the back loading docks.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards in the Meat Department were deeply scored. The cutting boards throughout the BBQ area were deeply grooved. The cutting board for the Deli cold-top refrigerator was scored. The ice machine in the back storage area was leaking.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The glass door of the duck and pig display case was in disrepair. An excessive amount of ice was observed on the condenser in the To-Go department's walk-in freezer. An excessive amount of ice build-up was observed on the condenser in the Produce department walk-in refrigerator. The door gasket in the Sushi department reach-in refrigerator was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The refrigerator thermometer for the walk-in vegetable refrigerator was not operational.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: A bulk container of sugar in the BBQ department was heavily soiled. Several cutting boards in the BBQ department were heavily soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The handles of the pig and duck display case in the BBQ department were soiled with food debris. Several storage shelves in the Deli and To-Go departments were soiled. The fan guards in the BBQ walk-in refrigerator were soiled with dust. The top of the Deli cold-top refrigerator was soiled. The top of the ice machine in the Produce department was dusty. The door of the Produce department walk-in refrigerator was soiled and sticky. The ventilation hood in the Meat and Seafood department was greasy.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Hard water stains were observed on the faucet of the Cafe's three-compartment sink.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Numerous damp wiping cloths were stored out of contact with sanitizer in the To-Go and BBQ departments.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several single-use soy sauce containers were reused to store food in the To-Go and BBQ departments. A single-use container of orange flavoring was reused to store raw tuna in the Sushi department.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Tape was observed on the mop sink in the Produce department.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor of the BBQ department walk-in freezer was soiled with food debris. The floor drain beneath the BBQ department's three-compartment sink was soiled with grime. A hole was observed in the wall in the hallway between the back storage area and the Meat Department.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights were not operational in the back storage area.
|
|
09/28/2015
Inspection, Critical Item
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Fried bananas were 103°F in the To-Go Department steam table. Cooked duck was 120°F in the Deli Department display case. Corrected on-site.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Imitation crab was 55-56°F in the Sushi Department. Corrected on-site.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The two west-side handsinks in the Seafood Department has maximum hot water temperatures of 80°F and 75°F (100°F minimum required).
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not readily available at the Seafood Department handsink across from the Seafood display case. Corrected on-site.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Dead beatles were observed on the floor adjacent to the Produce Department ice machine. A significant number of flies were observed by the employee entrance into the Seafood Department. A live cockroach was observed on the handsink in the Deli Department.
|
|
06/15/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Seven dented cans of lotus seed were stored with wholesome food items in the lower cabinet at the Kitchen Department cook line. A dented can of tomato paste was stored with wholesome cans on the back storage racks of the Kitchen Department.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A significant amount of fish scales were observed in the basin of the Seafood Department handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, open-top employee beverage was observed on a preparation table in the Kitchen. An unapproved employee beverage was stored with wholesome cans on the back storage racks of the Kitchen Department.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked egg rolls (90-101°F) were less than 135°F when placed on a time as a public health control policy at the front counter of the To-Go Department.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle stored adjacent to the Seafood Department handsink was unlabeled as to its contents.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: A chlorine sanitizer spray bottle at the Sushi Department had a chlorine residual that exceeded 200 ppm on the test strip.
|
|
03/31/2015
Inspection, Follow-Up
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: The empty date was not provided for oyster shellfish tags in the Seafood Department.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, twist-top employee beverage was observed in the Deli Department cook line.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: The following food items were not stored at 135°F or higher in the To-Go Department steam table: bahn hai (100°F), shui mai (98°F), beef & broccoli (105°F), chicken & broccoli (125°F), and sesame chicken (82°F). Hot 'n sour soup (126°F) was stored in the Deli Department.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A ladle of cooked egg noodles (52°F) were stored out of temperature control on the counter of the Deli Department.
|
|
03/12/2015
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Dead, raw mussels were observed for sale with their shells broken in the Seafood Department. Mussels from different pack and ship dates were commingled in the Seafood Department display reach-in cooler.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above raw pork in the meat department walk-in cooler.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the Meat Department was observed touching their face while wearing gloves and did not change gloves or wash their hands before going to prepare food. Multiple employees in the To-Go area failed to wash their hands before putting on gloves.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, twist-top employee beverage was observed on the front prep table in the Produce Department.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: The person-in-charge and employees failed to demonstrate a working knowledge of food safety topics, including: cooling, shellfish organization, and food temperatures.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: The following potentially hazardous food items were not 135°F or higher in the To-Go hot holding case: cooked chicken (122°F), egg roll (117°F), won tons (110°F) and duck and vegetable medley (99°F).
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following food items were observed above 41°F: shrimp spring rolls (70°F), cooked rice patties (69°F), cooked chicken (48°F) sesame bean balls (68°F) and chopped gai choy (70°F), all items were at the prepared foods counter. Raw pork (57°F) was thawing in a tub of water in the Meat Department.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was observed in the produce department next to the prep sink. An unlabeled chemical spray bottle was observed in the Deli Department.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Vegetable boxes were stored on the floor in the Produce Department prep area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A cutting board stored next to the 3-compartment sink in the Meat Department was deeply grooved and scored. The cutting board of the Meat Department cold-top refrigerator was deeply grooved. Unapproved, non food-grade plastic bags were used to store food in the Meat Department walk-in cooler.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A cloth oven mitt stored near the Meat Department ovens was torn and no longer easily cleanable. The plastic wrapping station block in the Produce Department prep area was torn and not easily cleanable.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The ventilation hood above the Meat Department fryers was heavily soiled with grease. The fan guards in the Produce Department walk-in refrigerator were dusty.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A soft sponge was used to wash dishes and other food-contact surfaces in the Meat Department warewashing area. A final chlorine residual of 50-200 parts per million (ppm) was not detected for a bucket of bleach solution in the Meat Department. A cloth towel was stored out of contact with sanitizer adjacent to the duck processing station in the Meat Department.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single-use duck sauce containers were reused for other food items in the To-Go Department.
|
