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03/11/2022
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:
There was no person in charge at the time of the inspection.
Corrective action: an employee was designated person in charge for the time of inspection.
The designated person in charge lacked food safety knowledge in the following areas: cooking temperature parameters for raw animal foods, holding temperatures for hot and cold foods, sanitizing of food contact surfaces, and date marking requirements.
Corrective action: the inspector educated the staff on the above items and provided guidance to the operator via email.
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
The restaurant did not have a certified food protection manager.
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| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
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Inspector Comments:
The facility did not have a verifiable employee illness policy that educated employees on what to do when they are sick with a foodborne illness.
Corrective action: the inspector provided an illness policy handout to the operator via email.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
An employee was observed going from soiled dishes to handling clean dishes with the same gloves on.
Corrective action: the inspector educated the employee on changing gloves and washing hands when there is contamination.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
An employee was observed washing and rinsing a large broth pot in the 3-compartment sink without utilizing a sanitizer solution as the last step of the washing procedure.
Corrective action: the employee made a batch of sanitizer solution and sanitized the large pot.
An employee dropped a spatula from the cook line on the floor and returned it to the grill.
Corrective action: the inspector instructed the employee to wash, rinse, and sanitize the spatula.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
The following items measured greater than 41° F: (on the counter across from the fryers) cooked rice noddles (109°-120° F), cooked chicken (75° F), cooked thin sliced beef (69° F), (in the left reach-in refrigerator of the cook line) and cooked rice (46° F).
Corrective action: the above items were moved to the walk-in refrigerator to rapidly cool.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
A date marking system was not implemented for ready-to-eat foods in the facility.
Corrective action: guidance was provided to employees during the inspection and a hand out was provided to the operator via email.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
Beef broth was observed cooling at room temperature in large plastic, covered buckets.
Corrective action: the inspector educated the employees on proper cooling methods like leaving the pots uncovered, using metal pans, and using ice wands to rapidly cool.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
Raw meat was observed thawing in room temperature on the counter across from the 3 compartment sink.
Corrective action: the meat was moved to the walk-in refrigerator.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
The facility was not equipped with a food probe thermometer.
Corrective action: the employee agreed to inform the store owner to purchase a thermometer.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
A mouse trap was observed over a bucket of soy sauce towards the back area of the restaurant. Rodent poop was also observed in this area. The employees stated the facility was not working with a professional pest company.
Corrective action: the inspector informed the employees that it is required they utilize a professional pest service for this issue.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
The vent hood was visibly soiled with grease and food derbis.
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12/28/2021
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: Facility does not have a certified food protection manager.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: A container of raw beef was stored with ready-to-eat chicken in the reach-in refrigerator by the grill line.
Corrective Action: Staff moved all food items to approved locations based off cooking temperature/hierarchy.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: An employee did not follow the three step procedure of wash, rinse and sanitize for cleaning their strainer basket.
Corrective Action: Dishwasher washed, rinsed and sanitized the strainer basket.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: The following food items in the buffet line were stored above 41°F: Bean sprouts (49°F) and cooked shaved carrots (46°F)
Corrective Action: Employees were educated to keep cold foods at 41°F or below.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Date marking was not being used for required foods in the walk in refrigerator.
Corrective Action: Date marking was extensively discussed with operator.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: Multiple single service food containers were reused throughout the kitchen.
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12/16/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: Facility does not have a certified food protection manager.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: Facility does not have a fecal and vomit cleanup procedure available.
Corrective Action: The written procedure was provided via email and the policy was discussed with facility operator.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments: Employee was observed handling ready to eat food with bare hands. Employees were not washing their hands before using new gloves.
Corrective Action: Employees were coached on proper hand washing procedures.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: A spoon and a lime wedge were observed in the hand sink next to the grill line.
Corrective action: Employee removed spoon and lime wedge and was instructed that hand sinks are for hand washing only.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The final sanitization of the kitchen dish machine was less than 50ppm residual chlorine.
Corrective Action: The facility was able to contact service company and the technician fixed the machine promptly while inspectors were still on-site, inspector later verified that the machine read 100ppm residual chlorine.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: Grilled chicken was held at 74°F, fried egg rolls at 85°F, and rice noodles at 65°F.
Corrective Action: Employees were educated to keep hot food at 135° or above.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Soap was being stored in a container with no label.
Corrective Action: The container was labeled with permanent marker as to its contents.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: Beef was observed being thawed at room temperature on the prep sink in the kitchen.
Corrective Action: Proper thawing procedures was discussed with employees.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Multiple wiping cloths were not being stored in sanitizer. A sanitizer container was stored on the floor next to the cook line.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: Door gaskets on the reach in refrigerator were soiled with food debris. Caulking at dish sink had mold/dirt crusted on it.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: Upper half of Sriracha bottle was being used as a sprayer attachment.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Dirt and grime was observed on the wall underneath the 3 compartment sink. Dust was observed on the wall above the drink station.
The interior of the reach in refrigerator under the drink station was soiled. Grease was buildup on the pipelines at the grill line. The crevice between the flat top and the fryer was soiled with grease. The cover paneling on the drink machine was not installed.
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05/22/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: Facility does not have a certified food protection manager certificate.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments: An employee was observed handling ready-to-eat lettuce with their bare hands. Corrective Action: Proper handling of ready-to-eat products was discussed with employee.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Signs to remind employees to wash hands were not available at hand wash sinks throughout the facility.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: A bag of rice noodles was 61°F at the cook line microwave. Lettuce leaves were 60°F at the cook line.Corrective Action: Proper cold holding temperature or use of Time as a Public Health Control Plan was discussed with employee.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Multiple chemical spray bottles throughout the facility were not properly labeled as to its content. Corrective Action: Labeling of the spray bottles was discussed with employees and the bottles were identified with its content.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: Boxes of single use cups were stored unprotected in the dry storage room area.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: The ware wash sink sprayer was constructed with a plastic sriracha bottle head.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The ventilation hood above the wok station was severely soiled with grease. Oven mitts at the wok station were severely soiled. The cook line cold-top reach in refrigerator door gaskets were soiled with food debris and grime. The floor drain underneath the ware wash sink was severely soiled with grime. Mold was observed along the caulking to the three compartment sink. The drink station ice machine spout was soiled with grime.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The floor area underneath and around the cook line station were soiled with food debris. The floors to the walk-in refrigerator was severely soiled with food debris, sauces and mold.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: A light at the cook line ventilation hood was not in operational order.
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05/22/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Several moldy green peppers in the walk-in cooler were stored with other wholesome peppers. The moldy peppers were discarded.
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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: Raw meat in the middle cold-top cooler was 46°F. The product was placed below the container cold hold level line to properly hold at 41°F and below.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Food in the walk-in freezer was observed stored in plastic grocery bags. Food throughout the facility was observed stored in non-commercial grade quality containers.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation hood was soiled with grease. The table under the stove on the grill line was soiled with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Knives placed between the cold-top coolers on the grill line were not stored in a manner to prevent contamination.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor in the walk-in freezer was soiled with food debris.
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10/03/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken and beef were being stored together in the grill line reach in cooler closest to the walk in refrigerator.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee on the grill line was observed putting on a pair of disposable gloves and failed to wash their hands first. An employee was observed washing their gloved hands in the handsink near the grill line.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed washing their hands in the three compartment sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: A open plate of employee food was observed on the food preparation table near the walk in cooler. Several unapproved employee beverage containers were observed throughout the kitchen.
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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: Bean sprouts stored in the glass two door reach in cooler in the kitchen were 61°F.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Personal medications were being stored next to and above customer food items on the speed rack near the glass two door reach in cooler.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Raw meat was observed thawing in standing water in the food preparation sink. Food items were stored on the floor in the walk in cooler. Cooked rice noodles were observed cooling in a bowl at room temperature on the metal rack near the three compartment sink. Carrots were being prepared in a bowl on the floor near the walk in cooler.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A domestic toaster oven and rice cooker were in use in the kitchen area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation hood filters were soiled with grease.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Clean spoons were being stored with their food contact surface upright in a container near the three compartment sink.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single service buckets were being reused for food storage in the kitchen.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor under the grill was soiled with food debris.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee involved in food preparation in the kitchen was observed wearing open toed shoes.
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