31: Improper cooling method. According to PIC broccoli was sitting on counter on ice for 20 minutes,then they put in walk in cooler. Fried rice was cooked an hour ago and then place in walk in cooler. They go back in cooler to get rice per customer order. Shrimp, chicken and egg rolls were cooked 1 hour ago and then after 5 minutes they places in cooler.
36: Back wood door is open but screen door is closed. There is and opening at top of screeen door which makes it easy for insects to enter kitchen.
37: Uncovered food in deep freezer (inside of walk in cooler) please keep food covered.
47: Grease build up on fryers,
49: Drain under commercial dish washer is stopped up. I observe water flowing to another drain in the kitchen.
53: I observed a spiderweb coming from ceiling the to the soy sauce on top shelf. (Shelf is over cold holding tables)
53: Walls and ceiling are stained. There is a piece of the ceilng tile missing from water damage.(stain is present around the hole in ceiling. Hole in wall on the right dife of hand sink in kitchen. (Pipes are visible)
Ceiling tiles are stained and ceiling tile is missing in mop sink area.( Insulation is visible. )
54: No light shield on far left light builb. There are filters missing under ventilation hood. Grease build up under ventilation hood.
56: Most recent inspection is not posted. Establishment has not posted inspection since 2018
Additional Comments
Violation #21 was corrected. Violation #4 was corrected. Violation #6 was corrected. Violation #8 was corrected. Violation #11 was corrected.
I went over each violation with owner. I informed him that he will be receiving a letter for a repeat critical. If he has the same violations next routine we will come up with a risk control paln together. I recommend him to allow some of his employees to come to our food safety classes. He said they do mog speak good english at the whitten location but he may have some employees at popular that may be able to understand better. He also asked if there may be a Chinese translator otherwise he will have to translate for his staff atthe whitten location.
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
IN
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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
