Angela Zhao

Inspector's notes

Observed the establishment conducted vacuum packaging (reduced oxygen packaging) of ready-to-eat cooked duck products. A food establishment shall not package food using a reduced oxygen packaging method unless an approved HACCP plan is in place. Vacuum packaging of cooked poultry without an approved ROP plan presents a significant risk for anaerobic pathogen growth, including botulism. All vacuum packaged cooked duck products were removed from sale at the time of inspection and placed on embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried tofu packaged in the establishment without labeling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Manager could not provide food protection manager certificate at time of inspection.

Inspector's notes

Observed meat slicer stored on prep table as clean had an accumulation of food debris on the surface. Discussed proper disassembly and 3 step in-place wash, rinse and sanitize process. Staff member properly cleaned slicer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed processed and packaged meat products without label on the packages.