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10/05/2021
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- A certified food protection manager course has not been completed for the facility.
Corrective action: A handout was provided with information.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-202.15 Package Integrity (Pf)
- Three dented cans of bamboo shoots were stored with wholesome cans on the shelving unit across from the three compartment sink.
Corrective action: The person in charge moved the dented cans to a separate area for return.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw chicken was stored above raw shelled eggs in the walk-in refrigerator.
Corrective action: The person in charge moved the raw chicken to the bottom shelf.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
- The dish machine measured less than 50 ppm chlorine residual upon of inspection.
Corrective action: The person in charge corrected the machine to measure 50-200 ppm chlorine.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
- A container of half and half in the reach-in refrigerator at the bar was not marked with the date it was opened.
Corrective action: The person in charge marked the product correctly. A handout was provided with guidance.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
- The bulk containers of flour and rice near the back door were not labeled as to their contents.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
6-202.15 Outer Openings, Protected (C)
- Gaps were present in the back door.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- The rice scoop near the rice cooker was stored in stagnant water (78°F).
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
- Numerous non-commercial grade containers were used for food storage throughout the facility.
Corrective action: Discussed using approved food grade containers for food storage with the person in charge.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The shelving unit to the right of the wok was soiled.
- The door gaskets on the cold-top reach-in refrigerator across from the wok were soiled.
- The door gaskets on the reach-in refrigerator across from the stove on the cook line were soiled.
- The exterior of the rice cooker was soiled.
- The shelving units in the walk-in refrigerator were soiled.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The hot handle on the hand sink near the cook line was leaking upon inspection.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The faucet on the hand sink near the cook line was soiled.
- The drain pipe below the three compartment sink was soiled.
- The faucet on the three compartment sink was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor below the hand sink near the cook line was soiled.
- The caulking on the hand sink near the cook line was soiled.
- The caulking on the preparation sink was soiled.
- The floor below the three compartment sink was soiled.
- The floor drain below the three compartment sink was soiled.
- The floor below the shelving units in the walk-in refrigerator was soiled.
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02/12/2020
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility staff did not have an employee with a certified food protection manager certificate.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Raw proteins were stored above hydrated noodles in the cold top refrigerator in the cook line area. Staff moved the noodles above the proteins in the cold top refrigerator.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Cooked brown rice measured 98°F in the rice cooker in the cook line area. Staff discarded the rice.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Fried tofu in the cold top refrigerator (58°F) and tofu (51°F) in the walk measured above 41°F in the kitchen area. Staff will store fried tofu in walk in refrigerator and not on top of the containers in the cold top refrigerator. Consumer foods will be placed in ice baths if stored outside of refrigerators during rush times.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Half and half and steamed dumplings were not date marked in the kitchen area. Staff date marked all required consumer foods.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) A chemical spray bottle was not labeled as to its contents in the bar area. Staff labeled the chemical spray bottle.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-203.14 Backflow Prevention Device, When Required (P) A shutoff valve and hose was installed downstream of the atmospheric vacuum breaker on the mop sink faucet. Staff will install a hose bib on the shut off valve.
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08/08/2019
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments: 2-102.11(A) Demonstration (Pf) The employee staff did not respond correctly to questions about specific
food temperatures and cross contamination. Staff will need food safety education from management or TCHD.
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility did not have a staff member with a certified food protection manager certificate. Staff will obtain the certificate to be in compliance with regulations.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) Facility staff did not have a procedure for vomit and diarrhea cleanup. TCHD provided a clean up procedure for vomit and diarrhea.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) The hand sink was blocked and had items in the basin in the cook line area. The hand sink had items stored in the basin in the bar area. Staff unblocked the sink and removed the items from both sinks.
6-301.14 Handwashing Signage (C) The bar area hand sink did not have the employee command hand washing signage.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Raw chicken was stored over ready to eat dumplings in the walk in refrigerator. Staff moved the chicken to a bottom shelf.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Hydrated flat noodles measured 80°F in the cook line area. Staff discarded the noodles. Bean sprouts measured 50°F in the cook line area. Staff moved the bean sprouts to the walk refrigerator. Dumpling chicken mix measured 47°F in the walk in refrigerator. Staff discarded the chicken mix.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Cooked rice and flat noodles were not date marked in the facility. Staff will date mark consumer items and TCHD left guidance on site.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.11 Frozen Food (C) Flat noodles and chicken mix were covered whilst cooling in the facility.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments: 4-203.11 Temperature Measuring Devices, Food-Accuracy (Pf) The facility staff did not have a food probe thermometer. TCHD left a thermometer on site.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: 6-202.15 Outer Openings, Protected (C) The back door curtain had gaps larger than 1/4 inch not protecting the facility from pest entry.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Wiping clothes were not stored in sanitizer buckets throughout the facility. The sanitizer buckets were stored on counters throughout the facility.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) An employee was observed drying equipment with a common towel in the ware wash area.
4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Utensils were stored right side up not protecting them from contamination throughout the facility.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) The gaskets were torn on the cold top refrigerator doors.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The interior of the ice machine was soiled in the ware wash area.
4-602.13 Nonfood Contact Surfaces (C) The surface under the grill was soiled in the cook line area.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) The floor under the soda machine was soiled in the cook line area.
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08/15/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored above to-go lids in the walk-in refrigerator.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed washing the gloves on his hands. A pitcher was present in the basin of the cook's line hand sink.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Tofu, bean sprouts, pineapple chunks, pumpkin, cooked potatoes, and young corn in the cold top reach-in refrigerator were 50°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not available at the cook's line hand sink. Soap was not available at the front hand sink.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Rodent droppings were present behind the top opening freezer next to the hand sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The doors to the reach-in refrigerators did not properly close.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The edges inside the ice machine were soiled.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Employee cigarettes were stored on a shelf above the cook's line.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back kitchen door to outside was propped open without a screen or air curtain.
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08/23/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw pork was stored above ready-top-eat chopped parsley in the short South cook like reach in refrigerator. Raw crab was stored on top of a bag of raw onions inside the walk-in refrigerator. Raw chicken was stored above raw beef in the walk-in refrigerator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Multiple unapproved employee beverages were stored in unapproved areas throughout the kitchen.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: An accurately calibrated probe-type thermometer (0-220°F) was not provided at the facility.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided at the hand sink at the front service area.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: An uncovered sterno container was stored directly above an uncovered metal pan containing an oil and fried garlic mixture. A spray bottle of burn spray (first aid) was stored above and with clean dishes on a shelf on the cook line.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The sanitizer was > 200 ppm residual chlorine in multiple sanitizer buckets throughout the facility.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Multiple unlabeled squirt bottles were present in the kitchen.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A drip pan catching water from the condenser inside the walk-in refrigerator was stored directly above food items.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Multiple non-commercial containers and plastic grocery bags were being used to store various food items throughout the facility. A wooden pestal was cracked and not smooth and easily cleanable and was present above the cook line cold-top refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A wooden pallet was present inside the walk-in refrigerator and was not smooth and easily cleanable. Aluminum foil was present lining various non-food contact surfaces throughout the kitchen including:
Multiple carts on the cook line, multiple shelves on the cook line, the catch pans underneath the ovens and flat-top grill, and covering fire sensor in the hood vent.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets were soiled with debris on the short reach-in refrigerator on the cook line.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Multiple damp cloth towels were present on the cook line cutting board and were not properly stored in a solution of sanitizer as required.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Multiple utensils were stored with their food contact surface facing up exposing them to potential contamination and were present at the wait station area. A scoop without a handle present was stored in a bag of MSG inside the walk-in refrigerator.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The ice sink at the front service area was draining onto the floor. The condenser unit of the walk-in refrigerator was leaking into a bucket.
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