31: After establishment finished cooking chicken,they put chicken on trey and then on rack to cool. Chicken is on cooling rack for about 45 minutes then they place in cooler to finish cooling. Establishment did not use thermometer while cooling their food. Probe Thermometer is present. They could not explain the proper way to cool food.
34: No thermometers in all deep freezers
35: cornstarch is in a soy sauce container,salt is in a soysauce container,duck sauce is in a soy sauce container. Corn starch is in a Can(written in Chinese) that does not say corn starch. Container of onion,bell pepper,lettuce,mushrooms,rice,cooked chicken. , Etc is not labeled.
37: Uncovered sliced bell peppers, sliced onions, mushrooms,planko. Uncovered wontons in deep freezer and reach in freezer. Uncovered dumplings in reach in freezer.
41: Plastic bowl inside of flour containers and salt container. Please remove.
45: Grease build up on cooking equipment. Fryers and stir fry area.
52: Dumpster sliding doors are open. Please keep closed to prevent rodents .
54: Grease build up under ventilation hood. Please clean ASAP. i can see a string of grease hanging from ventilation hood.
Additional Comments
Violation #26 was corrected. Violation #21 was corrected. Violation #13 was corrected Violation #8 was corrected
I went over entire routine inspection with the owner. I informed him of all the changes they need to make and recommend somethings they need to implement. I told him they need ice packs to help cool food since they do not have an ice machine. I recommend metal pans and to use smaller portion. I told owner that they muat use their thermometer when cooling and not just feel pan to seeif its cooled enough.
I emailed owner (Mr Wang) the food safety classes for himto come because his employees donot speak English well. This will allow him to educate his employees
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
