15: 0470 (A 3-8) Observed containers of sauces and other food items in prep unit uncovered. Corrective Actions: Owner covered with plastic wrap. Ensure all food items are covered during storage to protect from contamination.
16: 1770 (A) Observed meat grinder to have food debris on it. Corrective Actions: Wash, rinse, and sanitize after each use.
Additional Comments
Discussed cleaning items such as flour on tray rack, inside of prep unit lid, dunnage racks under cabbage in walk in cooler, built up grease and debris on wok line. Remove any personal items, old boxes, buckets, etc. that are unnecessary to the operation of the establishment. This will allow cleaning to be easier. These items will be checked during next routine inspection. Hood system was just cleaned on 5/15/2024. Next scheduled for Nov 2024. CVHD Inspection sign posted next to lobby restroom.
Food Temperatures
Description
Temperature
State of Food
egg drop soup (WI)
41 °F
Cold Holding
chicken (WI)
41 °F
Cold Holding
wonton mix (WI)
41 °F
Cold Holding
shrimp (prep)
38 °F
Cold Holding
fried rice
160 °F
Hot Holding
chicken (white fridge)
41 °F
Cold Holding
white rice
170 °F
Hot Holding
carrot (prep)
41 °F
Cold Holding
lo mein (bottom of prep)
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
sanitizer bucket
chemical
50
chlorine
No records found
Equipment Temperatures
Description
Temperature
white fridge
37 °F
standing chest freezer
32 °F
walk in cooler
42 °F
large chest freezer
3.5 °F
chest freezer
16.5 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
