|
05/03/2022
Inspection, Routine
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
A dented can of bamboo shoots and a dented can of straw mushrooms were stored with wholesome cans in the dry storage area.
Corrective action: The person in charge moved the dented cans to a different area for return service back to their vendor for credit.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw shelled eggs were stored over cooked chicken and pork in the walk in refrigerator.
Corrective action: The person in charge rearrange the shelves to prevent cross contamination.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Raw shelled eggs on the cook line were not stored in an ambient temperature of 45° F or less.
Corrective action: The person was educated that raw shelled eggs should be kept under refrigeration and
the eggs were moved into refrigeration immediately.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
The back door was propped open upon inspection.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Raw chicken and raw pork were stored on the floor of the walk in refrigerator.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
A scoop without a handle for used for cooked rice.
The utensils to scoop cooked rice were stored in water that measured (90°F) at the time of inspection.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
The facility was reusing single use soy sauce containers throughout the facility for food storage.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-202.11 Food-Contact Surfaces-Cleanability (Pf)
Noncommercial grade containers were used for food storage throughout the facility.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking on the hand washing sinks in the restrooms were cracking.
The caulking on the hand washing sink by the entrance of the kitchen was cracking.
4-101.19 Nonfood-Contact Surfaces (C)
Shelves were lined with cardboard, that is not smooth and easily cleanable, in the dry storage area.
Shelves and equipment were lined with tin foil, that is not smooth and easily cleanable, on the cook line.
Tape, that is not smooth and easily cleanable, was present on the door gasket of the two door reach in refrigerator.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Door gaskets were torn on cold holding units throughout the facility.
|
| 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 door gaskets on the cold top reach in refrigerator on the cook line were soiled.
The vent hood was soiled.
The shelving units throughout the facility were soiled.
Door gaskets on cold holding units throughout the facility were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Paint on the floor of the kitchen was chipping.
6-501.12 Cleaning, Frequency and Restrictions (C)
The caulking on the toilet in the restrooms were soiled.
The caulking on the food preparation sink was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
A light in the vent hood on the cook line was not functioning.
6-501.110 Using Dressing Rooms and Lockers (C)
Employee belongings were stored on the shelf above the microwave in the dry storage area.
|
|
05/25/2021
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
- Numerous unapproved employee beverages were stored on the preparation table during active food preparation.
Corrective action: The person in charge moved the beverages to an approved location.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
- An employee was observed picking up food debris from the floor with gloved hands then going back to food preparation without a glove change and hand wash.
Corrective action: The employee was educated on when to wash their hands.
2-301.15 Where to Wash (Pf)
- An employee was observed washing their hand in the three compartment sink without soap and without drying with a paper towel.
Corrective action: The employee was educated on where to wash their hands and the process of hand washing.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Coconut milk (79°F) measured greater than 41°F in an ice bath to the left of the cook line.
Corrective action: The person in charge moved the coconut milk to the walk-in refrigerator.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-201.11 Separation-Storage (P)
- A gallon of hand sanitizer was stored above clean linens, spring roll wrappers, and dried red peppers in the dry storage area.
- A gallon of hand sanitizer was stored above napkins and paper towels on a storage rack near the restrooms.
Corrective action: The person in charge moved the hand sanitizer containers to an approved location.
7-102.11 Common Name-Working Containers (Pf)
- The chemical spray bottle near the menus in the dining room was not labeled as to its contents.
Corrective action: The person in charge labeled the bottle correctly.
7-204.11 Sanitizers, Criteria-Chemicals (P)
- The solution in the chemical spray bottle near the menus in the dining room measured greater than 200 ppm chlorine.
Corrective action: The person in charge diluted the solution to measure 50-200 ppm chlorine.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
- Raw pork was observed thawing at room temperature in a container on the floor below the preparation table.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
- The back door was propped open upon inspection.
6-501.111 Controlling Pests (Pf)
- Numerous flying insects were observed on the floor below the hand sink near the preparation sink.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
- A container of raw pork was stored on the floor below the preparation table.
- A box of raw pork was stored on the floor near the three compartment sink.
- Boxes of noodles, bags of onions, and boxes of soy sauce were all stored on the floor in the dry storage room.
- A box of raw pork was stored on the floor in the walk-in refrigerator.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-201.11 Equipment and Utensils-Durability and Strength (C)
- Non-commercial grade containers were used for food storage throughout the facility.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- Paint was chipped on the floor throughout the kitchen.
|
|
03/30/2021
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
- Numerous unapproved employee beverages were stored on the preparation table during active food preparation.
- An unapproved employee beverage was stored on a shelf above food storage containers to the left of the three compartment sink.
Corrective action: The person in charge moved the beverages to an approved location.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not available at the hand sink near the preparation sink.
Corrective action: The person in charge provided paper towels.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-202.15 Package Integrity (Pf)
- Two dented cans of soy sauce and three dented cans of bamboo shoots were stored with wholesome cans on the bottom shelf in the dry storage area.
Corrective action: The person in charge moved the dented cans to a separate area for return.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Coconut milk (64°F) measured greater than 41°F in an ice back to the left of the cook line.
Corrective action: The person in charge moved the coconut milk to the walk-in refrigerator.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
- Numerous containers of powdered cooking ingredients throughout the facility were not labeled as to their contents.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
- Bags of onions were stored on the floor in the dry storage area.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- The wiping cloth bucket at the bar was stored on the floor.
- The wiping cloth bucket to the left of the three compartment sink was stored on the floor.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
- Tongs were stored at knee level on the oven handles on the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking under the vent hood above the cook line was torn.
4-202.16 Nonfood-Contact Surfaces (C)
- Plastic wrap was lining the drain pipe below the wash basin of the three compartment sink.
4-201.11 Equipment and Utensils-Durability and Strength (C)
- Non-commercial grade containers were used to store food throughout the facility.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The vent hood above the cook line was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- The paint on the floor throughout the kitchen was chipped.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
- A light below the vent hood was non-functioning upon inspection.
|
|
12/18/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: 2-102.11(C)(6) Demonstration (Pf)
The person in charge did not properly state internal cooking temperatures for chicken, beef, and pork.
Corrective Action: Follow up to occur
2-102.11(C)(11) Demonstration (Pf)
The person in charge stated that food contact surfaces were not washed rinsed and sanitized.
Corrective Action: Follow up to occur
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection manger certification from an accredited program.
Corrective Action: Follow up to occur
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The facility did not have a procedure in place to clean up vomit and diarrheal events.
Corrective Action: Follow up to occur
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage was stored on the shelf above the preparation sink.
An employee beverage was stored on the shelf above the microwaves and dry storage items.
Corrective Action: Follow up to occur
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.12 Cleaning Procedure (P)
An employee was observed washing their hands with cold water only.
Corrective Action: Follow up to occur
2-301.14 When to Wash (P)
An employee was observed not washing their hands after handling raw chicken and then moving clean wok pans to the cook line.
An employee was observed not washing their hands after handling raw shrimp and then moving to handling the green cabbage.
Corrective Action: Follow up to occur
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P)
An employee was observed handling green cabbage with their bare hands.
Corrective Action: Follow up to occur
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.12 Hand Drying Provision (Pf)
Towels were not readily available at the hand sink next to the cook line.
Corrective Action: Follow up to occur
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A container of green onions were observed being stored in the hand sink next to the cook line.
Corrective Action: Follow up to occur
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
A dented can of tomato ketchup was stored with wholesome cans in the dry storage area.
Corrective Action: Follow up to occur
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored above sliced onions in the walk in refrigerator.
Raw shrimp was stored above tofu in the walk in refrigerator.
Corrective Action: Follow up to occur
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
The person in charge stated the in-use utensils are rotated once a day, not every 4 hours.
Food contact surfaces of equipment were not being washed, rinsed, and sanitized.
The preparation sink was not being washed, rinsed, and sanitized prior to washing vegetables.
Corrective Action: Follow up to occur
4-702.11 Before Use After Cleaning (P)
Dishes were not being washed and sanitized in the three compartment sink before use.
Corrective Action: Follow up to occur
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Eggs (59°F) were stored above 41°F on the cart by the cook line.
Sprouts (47°F) were stored above 41°F in an ice bath on the preparation table across form the cook line.
Corrective Action: Follow up to occur
|
| 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)
A date making system was not consistently employed at the time of inspection.
Corrective Action: Follow up to occur
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf)
Tofu (116°F) was cooling at room temperature across from the cook line.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C)
Shrimp was thawing at room temperature next to the three compartment sink.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
The spices next to the stove on the cook line were not labeled as to their contents.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
A green sauce was stored cooling on the floor across from the preparation sink.
Blackey peas and onions were stored on the floor in the dry storage area.
Raw shrimp and eggs were stored on the floor in the walk in refrigerator.
The ice bin at the bar area was left uncovered.
|
| 40 - Good Retail Practices |
| Personal cleanliness |
|
Inspector Comments: 2-402.11 Effectiveness-Hair Restraints (C)
All food employees did not wear hair restraints.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
The sanitizer bucket was stored on the floor in the bar area.
3-304.14 Wiping Cloths, Use Limitation (C)
Common towels were used throughout the facility for hand wiping.
Common towels were not stored in sanitizer throughout the kitchen area.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Utensils were stored in ice water next to the rice cookers across from the three compartment sink.
A single service cup without a handle was used as a scoop in the bulk rice storage across from the microwaves.
|
| 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)
Tongs were stored hanging from the stove at knee level on the cook line.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Single use containers were reused to store other food products throughout the kitchen area.
4-904.11 Kitchenware and Tableware-Preventing Contamination (C)
Single service items were stored with their food contact surfaces exposed next to the stove on the cook line.
Single service items were stored with their food contact surfaces exposed above the cold top reach in refrigerator across from the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The stove, wok stations, and the pipes on the cook line were lined with foil.
Cardboard was being used to line the shelves near the microwaves.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Ice accumulation was present in the chest freezer.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulk on the ventilation hood was peeling in areas.
The hand sink in the bar area was not properly sealed to the wall.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The paper towel dispenser at the hand sink next to the cook line was soiled.
The can opener on the preparation table across from the microwaves was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The preparation sink had multiple plastic bags duck tapped to the drain pipes.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The caulk on the hand sink next to the fryer on the cook line was soiled.
The ceiling above the fryer was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
One light on the ventilation hood was not functioning.
|
|
07/31/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- Facility could not provide a Certified Food Protection Managers certificate.
Provided guidance on obtaining a Certified Food Protection Managers certificate with management.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
- A written employee wellness policy was not in place at the facility.
Correct immediately
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
- The facility did not have a policy or procedure set in place for a vomiting or diarrheal event.
Discussed proper clean-up practices with management.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
- An unapproved employee beverage container was stored next to to-go containers on the counter at the bar.
- Numerous unapproved employee beverages were stored on the preparation table in the kitchen.
Corrective action: Discussed approved employee beverage containers and storage practices with management.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.15 Where to Wash (Pf)
- An employee was observed washing their hands in the preparation sink.
2-301.14 When to Wash (P)
- An employee was observed changing tasks from soiled to clean dishes without a proper hand wash in between.
- An employee was observed donning gloves without first washing their hands.
Corrective action: The employees were educated on proper hand washing.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
- Numerous employees were observed handling ready to eat food with their bare hands.
Corrective action: The employees were educated on proper glove use.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
- Numerous containers and sponges were stored in the basin of the hand sink on the cook line.
Corrective action: An employee removed the items from the basin of the hand sink.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw chicken was stored directly on top of raw shrimp in the two-door reach-in refrigerator.
- Raw chicken was stored above cut lettuce in the two-door reach-in refrigerator.
Corrective action: Correct immediately
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
- The soda gun nozzle at the bar was soiled with mold.
Wash, rinse, and sanitize food contact surface.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- The following items were stored above 41°F in the cold top refrigerator on the cook line: cooked chicken(44°F-46°F), raw shrimp (47°F), green curry(56°F), bean sprouts(47°F), red curry(45°F), roasted eggplant (84°F) vegetable pot stickers(46°F-48°F), coconut milk(63°F), and spinach paste(44°F).
- Fried tofu (47°F) and shredded cabbage (57°F) were stored out of temperature control on the preparation table across from the cook line.
- Paneage curry paste (47°F), green curry paste (48°F), and yellow curry paste (55°F) were stored above 41°F on a table near the cook line.
- Fried tofu (47°F), raw chicken (47°F), crab and cream cheese mixture (50°F), cabbage rolls (46°F), and brown rice (47°F) measured greater than 41°F in the walk-in refrigerator.
- The following food product measured greater than 41°F in the two-door reach-in refrigerator near the back door: par-cooked pork (50°F), bamboo shoots (51°F), crab wontons (56°F), raw chicken saute (51°F), cut lettuce (50°F), par-cooked chicken (51°F), baby corn (50°F), raw shelled eggs (65°F), par-cooked beef (51°F), raw chicken (60°F), raw shrimp (54°F), raw pork (54°F), red curry paste (51°F), shredded cabbage rolls (57°F), and lettuce rolls (58°F).
Corrective action: See voluntary condemnation for discarded food product.
|
| 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)
- Date marking was not utilized throughout the facility for time/temperature control for safety foods.
Corrective action: The inspector provided a handout with guidance.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-201.11 Separation-Storage (P)
- Chemicals were stored next to cans of oyster flavored sauce and ketchup on a bottom shelf in the dry storage area.
Discussed proper storage practices of chemicals with management.
|
| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
|
Inspector Comments:
3-502.11 Variance Requirement (Pf)
- The facility was partially cooking pork, chicken, and beef without the proper approved procedures in place.
Corrective action: Cease partially cooking meats until the proper paperwork has been completed.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (Pf)
- The facility was cooling product in tightly covered containers.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
- The back door was propped open upon inspection.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
- Single service containers were stored on the floor at the dry storage area.
- Boxes of canned food items were stored on the floor in the dry storage area.
- The ice bin at the bar was open while not in use.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- The ice scoop handle at the bar was stored with the handle extending into the ice.
- The rice scoop near the rice makers was stored in stagnant water (75°F).
- The scoop in the rice bulk storage container below the preparation table in the kitchen were not equipped with a handle.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-904.11 Kitchenware and Tableware-Preventing Contamination (C)
- Tongs were stored at knee level on the oven handle on the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-101.19 Nonfood-Contact Surfaces (C)
- Cardboard was lining the shelves in the dry storage area.
- The caulking under the vent hood above the cook line was torn.
- Non-commercial containers were used to store food product throughout the facility.
- Ice accumulation was present in the white chest freezer near the ice machine.
- Ice accumulation was present in the walk-in freezer.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The soap dispenser near the hand sink on the cook line was soiled.
- The paper towel dispenser near the hand sink on the cook line was soiled.
- The shelf above the preparation sink was soiled.
- The vent hood above the cook line was soiled.
- The ansel system under the vent hood above the cook line was soiled.
- The interior and exterior of the microwaves was soiled.
- The interior and exterior of the ice machine was soiled.
- The exterior of the white chest freezer was soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The faucet on the hand sink near the cook line was soiled.
- The basin of the mop sink was soiled.
- The sprayer nozzle on the three compartment sink was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The seals around the bottom of the toilets in the men and womens restrooms were soiled.
- The wall behind the preparation sink was soiled.
- The caulking on the hand sink near the cook line was soiled.
- The caulking on the preparation sink was soiled.
- The coving throughout the facility was soiled.
- The caulking on the three compartment sink was soiled.
- The wall behind the three compartment sink was soiled.
- The floor drain below the dish machine was soiled.
- The wall near the mop sink was soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- Paint was chipped on the floor throughout the kitchen
|
|
08/09/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shell eggs were stored above ready to eat food in the two door reach in refrigerator in the back of the kitchen. Discussed proper food storage levels with the manager.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sprouts were 65°F on the food preparation table to the left of the cold top reach in refrigerator on the cook line. The sprouts were iced and moved to the refrigerator. Rice noodles were 51°F on the push cart to the right of the saute oven. The rice noodles were iced down. Discussed proper cold holding temperatures with the manager.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Several chemical bottles were stored on the rack above the clean dishes side of the dish washing machine. The manager moved the chemicals underneath the dish washing machine.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Foil was used to line the pipes behind the cook line equipment.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The hood was soiled above the cook line. The shelf was dusty above the food preparation sink. There was ice accumulation in the chest freezer.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored on the handle of the saute oven.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The seal was separated from the wall on the hand sink to the left of the food preparation sink.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: A cell phone was present on the cook line.
|
