2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties includes having employees wash their hands in the handwashing sink with soap; checking food temperature inside refrigerators, after cooking and during the cooling process and having food contact surfaces properly cleaned and sanitized. These person in charge duties are deficient today.
1.0
10.
5-205.11; Priority Foundation; Handwashing Sink is covered with a large cover. Keep handwashing sink available and used. Handwashing sink was also observed to be dry, indicating lack of use. Cover was removed and expectation for employee handwashing discussed.
1.0
16.
4-601.11 (A); Priority Foundation; Food Preparation Sinks and drainboards are not clean. Use detergent to clean the sinks after each use. After cleaning and rinsing, apply sanitizer and allow surfaces to air dry. . . Cutting Board is not clean and has an odor. Effectively clean and sanitize the cutting boards after each use. . . Red Rice Scoop is not clean with black build up. Effectively clean the rice scoop every 4 hours. . . Items were cleaned during today's inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walk in Cooler is holding food at 42F and 43F. Upright Refrigerator is holding food at 43.5F. Walk in cooler was adjusted to a colder setting during today's inspection. The upright refrigerator appears to not be circulating the cold effectively. Consider if fans are not moving the air from the top as needed. Food containers cover almost the entire shelves that must allow air to circulate through. Today containers were rearranged and smaller containers used to increase available space for air to move within the unit. Continue to store the raw chicken on the bottom.
1.5
39.
3-305.11; Core; Shelves inside the walk in cooler are not clean. Maintain food storage areas clean. . . Rice Warmers are not clean. Clean interior and exterior of rice warmers, including release handles and rims.
1.0
44.
4-903.11(A), (B) and (D); Core; Metal Rack for storing cutting boards is heavily soiled. Drainboard where cutting boards are stored is not clean. Utensils stored on the left side of the ware washing sink are exposed to unclean splash. Store wares and utensils in a clean and protected area.
0.5
45.
4-502.13; Core; There are cardboard boxes filled with plastic bags for re use. Plastic bags shall only be used once and discarded, not reused.
0.5
49.
4-601.11(B) and (C); Core; General cleaning of equipment is needed including shelves, rack, legs of equipment, etc. Maintain equipment clean.
0.5
53.
6-501.18; Core; Toilet room: handwashing sink, paper towel dispenser and light switch plate are heavily soiled. Increased and effective cleaning is needed to maintain items in the toilet room clean.
0.5
54.
5-501.16; Core; No trash can is available at the handwashing sink. Keep a trash can at the handwashing sink for employees to discard paper towels.
0.5
55.
6-501.12; Core; Electrical outlet near the table with the rice warmers is heavily soiled. Exterior of the walk in cooler is not clean. Maintain walls and attachments clean.
0.5
General Comments
Handwashing sink is dry and covered. Emphasize the importance of hand washing.
5-205.11; Priority Foundation; Large Bowl is stored in the handwashing sink. Keep handwashing sink free of storage and used only for handwashing. Bowl was removed and taken to the ware washing sink.
1.0
16.
4-602.11; Core; Lids on the soup and steam table items are soiled, not clean. Regular cleaning of covers are needed. Covers were cleaned during today's inspection
0.0
47.
4-502.11(A) and (C); Core; White plastic Scoop used for rice is not clean. Replacement is needed. Assure utensils can be maintained clean, including the handle. . Round Cutting Boards are black on one side. Entire cutting board shall be maintained clean and be cleanable. You may sand/refinish the cutting boards to remove black build up. Replace the round cutting boards if they cannot be effectively cleaned.
0.5
47.
4-501.11; Core; Refrigerator door on the right has a loose, ill fitting gasket that is preventing proper door closure. Replace refrigerator gasket.
0.0
49.
4-601.11(B) and (C); Core; Rice warmer exterior and rims are not clean. Increased cleaning of rice warmers is needed. . . . Shelves inside the walk in cooler are not clean. Increased cleaning is needed.
0.5
55.
6-501.12; Core; Wall at the 3 compartment sink is not clean, especially where the round cutting board is stored against it. Clean the kitchen walls. . . Floor around the chest freezer is not clean. Remove unused equipment. Assure that floor remains clean around stored items.
2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site at all hours of operation.
1.0
15.
3-302.11; Priority; A container of raw pork stored above sauces and RTE (ready-to-eat) vegetables in a prep cooler. Store raw food below RTE food to prevent cross contamination. CDI - Pork moved to the bottom of the prep cooler.
1.5
16.
4-601.11 (A); Priority Foundation; Various containers stored as clean soiled with food, debris and old date mark stickers. Stickers shall be removed prior to the cleaning process. Food contact surfaces shall be clean to sight and touch. CDI - Containers moved to be thoroughly cleaned.
1.5
21.
3-501.16(A)(1); Priority; Cooked broccoli and fried rice holding less than 135 F. Refer to temperature chart above. Hot foods shall maintain 135 F or above for safety. CDI - Rice and broccoli reheated in wok.
1.5
23.
3-501.17; Priority Foundation; A few TCS (Time/Temperature Control for Safety) foods observed with no date mark including a container of cut cabbage. Once cut past the harvest cut, cabbage shall be date marked within 24 hours of cutting, and it shall be held for a maximum of 7 days. All TCS foods shall be date marked on their prep/open date and shall be held for a maximum of 7 days. A few old date stickers present on containers. As mentioned above, ensure these are removed for cleanability AND to ensure foods are not held past 7 days. CDI - Dates known by PIC and added to foods.
0.0
28.
7-204.11; Priority; 'Bleach 101' is used by facility as a sanitizer. No EPA number found on product. No ingredients listed, and no instructions for use as a sanitizer on food contact surfaces. Product specifies it removes stains and brightens whites,
cleans and deodorizes and is for household use. This product is not approved. CDI - EHS showed PIC an approved bleach formula for sanitizing food contact surfaces. PIC ordered product during inspection.
1.0
33.
3-501.15; Priority Foundation; A few sheet trays of cooked eggrolls sitting on a prep surface for an extended period of time. Once cooked foods reach 135 F or less, active cooling shall begin. Food shall cool using rapid cooling equipment (walk-in cooler/freezer). CDI - Eggrolls moved to cool in the walk-in cooler.
0.0
39.
3-307.11; Core; Menus used as liners to soak up oil on sheet trays of eggrolls. Using colored store menus as liners may allow the migration of deleterious substances or impart colors, odors, or tastes to food. This is a potential source of contamination. EHS showed PIC approved food liners to use for this purpose.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with black accumulation. Prep cooler interiors and gaskets soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
2-301.14; Priority; PIC handled money at the cash register, donned gloves and began food preparation. The hands were not washed. The hands shall be washed to prevent cross contamination when changing tasks and before donning gloves for working with food. CDI - PIC educated and hands washed.
2.0
15.
3-302.11; Priority; One container of raw pork stored above sauces and RTE (ready-to-eat) vegetables in a prep cooler. Store raw food below RTE food to prevent cross contamination. CDI - Pork moved to the bottom of the prep cooler.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F including marinated chicken wings, eggrolls (two containers), and General Tso's chicken (one container). Refer to temperature chart above. TCS foods shall maintain 41 F or below, unless actively cooling. CDI - Wings spread out on a sheet tray and moved to cool in the walk-in cooler. Eggrolls and General Tso's chicken moved closer to reach-in cooler fans. Keep the reach-in cooler door closed as much as possible to maintain 41 F or below.
3.0
23.
3-501.17; Priority Foundation; Multiple TCS (Time/Temperature Control for Safety) foods not date marked including, but not limited to sweet & sour chicken (three containers), General Tso's chicken (one container), and eggrolls (4 containers). TCS foods shall be date marked within 24 hours of their prep/open date. If not used within 24 hours, TCS foods shall be date marked and held for a maximum of 7 days. Prep/open date + 6 days = 7- day maximum hold. CDI - Dates known and added.
1.5
35.
3-501.13; Priority Foundation; Previously frozen raw beef and frozen raw chicken breast (still in the thawing process) thawing at room temperature on a prep surface. Refer to temperature chart above. This is not an approved method of thawing. TCS foods shall be thawed in refrigeration, completely submerged under running water at 70 F or below with sufficient water velocity to agitate and float off loose particles in an overflow, or as a part of the cooking process. CDI - Preparation begun and foods moved to refrigeration.
0.0
45.
4-502.13; Core; White plastic spoons stored in various containers of dry foods used for portioning. Single-service/single-use articles may not be reused. One time use only.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler racks soiled with accumulation and debris. Walk-in freezer gasket soiled with accumulation. Prep cooler interiors soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
3-501.16 (A)(2) and (B); Priority; One container of eggrolls holding above 41 F. Refer to temperature chart above. CDI - Eggrolls moved to cool in the walk-in cooler.
1.5
56.
6-403.11; Core; Employee food stored above facility food in the walk-in cooler. Designated areas shall be provided for the storage of employee food. These areas shall be located so that facility food is protected from contamination. Employee food placed on sheet trays.
2-401.11; Core; Employee drink stored on a food prep table. Store employee drinks on the lowest possible non-work surface to prevent contamination. Drink moved.
0.0
18.
3-401.11; Priority; Raw shrimp cooked to a final cook temperature of 120-130 F. Raw shrimp shall be cooked to an internal temperature of 145 F or above for 15 seconds. CDI - Plate voluntarily discarded. Second batch cooked to 150-160 F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; General Tso's chicken holding above 41 F. Refer to temperature chart above. CDI - Chicken moved to cool in the walk-in cooler.
1.5
39.
3-305.11; Core; Chicken wings stored on the freezer floor. Store up off the floor (at least 6 inches) to prevent contamination.
0.0
45.
4-903.11(A) and (C); Core; Two boxes of single-use trays stored on the floor. Store up off the floor (at least 6 inches) to prevent contamination.
0.5
55.
6-501.12; Core; Floor underneath prep sink is heavily soiled. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-201.11 (A), (B), (C), and (E); Priority; No employee health policy available for review. Food and conditional employees shall be informed of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI - Employee health policy provided by EHS.
0.0
15.
3-302.11; Priority; Food stored improperly in multiple units. Raw chicken wings above various cooked, RTE (ready-to-eat) foods including eggrolls and cooked chicken in the reach in cooler. Raw shell eggs above various sauces in a prep cooler. Raw chicken above scallops in the walk-in cooler. Food shall be protected from cross contamination during storage and holding by separating raw animal foods so that one type cannot contaminate another of differing cook temperatures. Store according to final cook temperature. CDI - Food re-arranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Garlic in oil and eggrolls holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Garlic in oil prepared at 1:30 PM; to be discarded by 7:30 PM, so long as it doesn't exceed 70 F. PIC moved to the walk-in cooler.
2-401.11; Core; A box of cigarettes stored above the flip top cooler on the cook line. Bags of cookies and an opened employee water bottle stored on a prep table during active food preparation. Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils, linens and single-use articles cannot occur. Items moved.
0.0
16.
4-501.114; Priority; Bleach sanitizer in the 3-compartment sink registered less than 50 ppm. Bleach shall register 50-200 ppm to effectively sanitize. CDI - Additional capfuls of bleach added. 50-100 ppm reached.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Tall reach in cooler adjusted down; 36 F reached. EHS provided TPHC procedure for cut cabbage and garlic in oil.
1.5
28.
7-207.11; Priority; Acetaminophen stored on a prep surface above the flip top cooler on the cook line next to various spices and food contact surfaces. Employee medication shall be stored in designated areas where the contamination of food, equipment, utensils, and single-use articles is prevented. CDI - Medication re-located.
1.0
28.
7-209.11; Core; Pain relief patches stored on a prep surface above the flip top cooler on the cook line. Suitable facilities shall be provided for the storage of employee personal care items.
0.0
33.
3-501.15; Priority Foundation; Cooked noodles placed in large portions and wrapped tightly with plastic wrap to cool in the walk-in cooler. Cool foods by placing in shallow pans, loosely covering or leaving uncovered if no potential contamination overhead and using containers that facilitate heat transfer (such as metal trays or containers). CDI - Noodles spread out on sheet trays.
0.5
40.
2-402.11; Core; Food employees observed with no hair restraint. Food employees shall wear hair restraints that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment and utensils. Hair restraints include such as hats, hair coverings or nets.
0.0
43.
3-304.12; Core; Scoops without handles stored inside bulk food containers. Handles of scoops completely submerged in dry foods. Discontinue use of plastic containers for scoops as they do not have handles. Keep handles of scoops above food products during storage to prevent contamination.
0.5
56.
6-403.11; Core; Employee food stored above facility food in the walk-in cooler. Designated areas shall be provided for the storage of employee food. These areas shall be located so that facility food and equipment are protected from contamination.
3-302.11; Priority; Bag of raw pork stored in same storage bin as bag of raw chicken in walk in freezer. Food shall be protected from cross contamination during storage and holding by separating raw animal foods so that one type cannot contaminate another of differing cook temperatures. Corrected During Inspection - Person in charge rearranged these items for safer storage order.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety food items in one door reach in cooler and at cook line are not maintaining 41 F or less. Time/Temperature control for safety foods shall be maintained at a temperature of 41 F or less. Corrected During Inspection - Person in charge relocated these items to a location where 41 F or less can be maintained.
1.5
28.
7-204.11 ; Priority; Chlorine sanitizer spray bottle observed at a concentration that exceeds 200 ppm. Chemical sanitizers applied to food-contact surfaces shall meet the requirement of 50-200ppm for chlorine. Corrected During Inspection - Person in charge emptied and refilled spray bottle to 50 ppm.
1.0
28.
7-202.12; Priority; Unapproved pesticides (RAID) observed underneath prep table and on storage shelving at kitchen entrances. Poisonous or toxic materials shall have a manufacturer's label instructions that state that use is allowed in a food establishment. Corrected During Inspection - Person in charge discarded these containers at time of inspection.
0.0
33.
3-501.15; Priority Foundation; Cooked sesame chicken, cooked sweet and sour chicken, egg rolls, and noodles observed cooling in walk in cooler in large, deep and sealed containers that does not allow adequate air flow for rapid cooling. Cooling shall be accomplished by placing food in shallow pans, separating the food into smaller portions, loosely covering foods, and using containers that facilitate heat transfer. Corrected During Inspection - Person in charge transferred items from large covered containers into sheet pans for quicker cooling.
0.5
37.
3-302.12; Core; Foods that are not immediately recognizable were not properly labeled to identify contents of container. Food in working containers shall be identified with the common name of the food. Label containers that are not readily recognized if they have been removed from original packaging.
0.0
43.
3-304.12; Core; Scoops without handles stored inside bulk food containers. Handle of scoop observed completely submerged in dry food items. Utensils shall be stored in the food with their handles above the top of the food. Discontinue use of plastic containers for scoops as they do not have handles. Keep handles of scoops above food products during storage.
0.0
44.
4-901.11; Core; Clean dishes stored on drying rack directly above three compartment sink are stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air dried prior to stacking. Allow dishes to completely air dry before stacking.
