8: 160 Observed employee handle dirty dishes @ 3 vat sink to wash & rinse. Employee then immediatly started preparing crab rangoon ingredients. Corrective Actions: Employee washed hands @ inspectors request. Wash hands after handling dirty dishes or other items that contaminate hands before conducting any food preparation or handling. Hands should be washed in hand washing sink only and be scrubbed for 10-15 seconds w/ warm water and soap, and then rinsed w/ warm water and dried w/ a paper towel.
10: 2310 Observed broccoli pieces and ice inside of front hand washing sink. When asked is employees are dumping broccoli and ice in hand sink, management stated that ice had been dumped in sink. Corrective Actions: Discontinue dumping food items in hand sink and clean. Hand sinks should be used for handwashing only.
15: 470 Observed raw fish stored over vegetables in walk in fridge. Observed bowls of vegetables stored in raw chicken boxes w/ chicken in walk in fridge. Observed raw steak stored over shrimp, noodles, and broccoli in single door fridge. Observed cut zuccini & onions sitting in a bowl on counter w/o lid or other covering or protective wrapping. Corrective Actions: Management restacked food items according to cooking temperature & covered unprotected items with lid. Inspector left educational flyer depicting correct storage of items to avoid correct contamination.
16: 1900 Observed food employee wash & rinse dirty dishes and then immediatly put away to air dry w/o sanitizing. Corrective Actions: Correct flow of wash/rinse/sanitize/handwash/remove to air dry was discussed w/ employee and sani water was made by management. Always sanitize dishes, equipment, and utensils that contact food before air drying. Correct sani solution level for chlorine used by establishment is 50-100ppm.
Additional Comments
Overall cleanliness of establishment was observed as very good. Management discussed deep cleaning schedule and daily maintainance cleaning routines.
Food Temperatures
Description
Temperature
State of Food
beef
157 °F
Hot Holding
white rice
177 °F
Cooking
veggies
136 °F
Hot Holding
crab rangoon, fried 30 min. prior
97 °F
Cooling
chicken, WIF
39 °F
Cold Holding
fried rice
167 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 vat sink
chemical
50
chlorine
No records found
Equipment Temperatures
Description
Temperature
single door fridge
37 °F
walk in fridge
37 °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
(0 points)
OUT
8 Hands clean & properly washed.
COSViolation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
