1: Person in charge does not demonstrate knowledge.
6: Employee did not properly wash his hands before cooking.
I observed employee in back of kitchen moving boxes. Then he rinse hands at 3 compartment sink. I did not observe him using any soap.
Your hands must be washed with soap and water at handsink only.
6: Employee did not wash his hands after touching raw meat before touching green onions. I informed employee that he has to wash his hand,which he did. Instead of using paper towel to dry his hands he wiped his hands on aprons.
13: Raw chicken on a stick stored over cook chicken. Raw food can not be stored over ready to eat food.
Raw chicken on the stick stored over broccoli in walk in cooler. Raw battered chicken stored over broccoli and bell pepper in walk in cooler.
Boxes of raw eggs stored over onions in walk in cooler.
21: No date mark on shrimp egg rolls that were cooked on monday. Sweet and sour chicken (in sliding door cooler)was cooked on Saturday and did not have a date mark. Fried chicken wings (in sliding door cooler) was cooked yesterday and did not have a date mark.
26: Spray bottle that contain Windex Is not labeled. Powered grill cleaner was not labeled.
31: Improper cooling method. Person in charge stated chicken has been sitting out on counter since 9:30am. The chicken wings was placed in a plastic container. The boneless chicken was placed in metal strainers. Person in charge stated that they wait untill food is 50 degrees F before they place in walk in cooler. I did not observe anyone get a temperature of food during routine inspection. (Thermometer is present)
None of the chicken was covered. The bonless chicken was stored on a shelf that do have a shelf rack on top of it but the chicken wings did not have a shelf on top. Please keep food loosly cover if ther is not a shelf covering food while it is Cooling.
34: Thermometer was not in top freezer. (PIC put thermometer from drink cooler in freezer since they had two)
35: Unlabed container of baking soda stored on shelf.
Unlabeled container of broth,veggies,chicken,shrimp,onions,chicken
36: Back wood door was open and storm door was closed. There is space between the bottom of storm door and floor that can allow inects to enter. Please keep wood door closed.
37: Uncovered food in prep cooler under cold holding table. (Vegetable broth,Legunmes).
Uncovered chopped bell pepper,chopped onions,vegetables mix,green onions,lettuce,Broccoli and broth in walk in cooler
37: I observed employee put raw chicken in fryer with his bare hands then getting a few pieces of the fried chicken wings thats cool to put in fryer.
37: Food is stored directly in grocery bags. Please place food in food grade containers or plastic bags. (Pork, frozen egg rolls,frozen battered shrimp,frozen dumplings)
39: Wiping cloth stored on counter at grill. Please place wiping cloths in sanitizer bucket
41: Cooking spoons and spatulas I improperly stored. Please make sure handle is upwards and not the part that touches food.
41: To go bowl is stored in chopped onions in walk in cooler. To go bowl is stored in container of potato starc,all purpose. Please remove bowl from containers.
45: Top freezer has food debris on shelf. Please wash,rinse and sanitize.
46: Establishment has swimming pool test strips. Those strips are not food grade test strips to indicate the ppm is in sanitizer water.
47: Shelf (where employee microwave is strored )has grains of rice. Please sanitize shelf.
Grease build up on fryers.
52: Dumpster sliding door is open. Please keep closed.
53: Dust on ceiling in kitchen . One Light covering is missing in dinning area. Ceiling tiles have water damage in Dinning area
53: Floor tiles are damaged under 3 compartment sink. Floors need mopping.
Container of broccoli was sitting on counter. It is not being hot held nor cold held.
Spaghetti noodles in container was sitting on counter.
Person in charge asked chef how long the chicken that been cooling has been sitting out. She told me that he said 9:30 am.
There were too many containers of raw chicken that establishment was prepping at one time. One chef would go back and forth from cooking at the grill to prepping chicken.
Person in charge does not demonstrate knowledge. She does not know how to properly was dishes using the 3 compartment sink,nor the proper method to cool food.
I educated person in charge on the cooling method and the proper hygiene practices. I emailed A fact sheet on the cooling method and hygiene practices to person in charge.
Restaurant only had 3 workers 2 cooks and front cashier. When restaurant got busy cashier had to leave and go back to front to take order over the phone and in person. Once i tried to go over inspection customers were still coming ,which prolong my inspection There is also a language barrier and the cashier had to translate to chef whe. I had questions.
Missu530@aol.com