Happy Tasty Full

Inspector's notes

Observed soiled surfaces or food debris throughout kitchen including residue on the sides of the prep refrigerator, equipment handles and the exterior of rice cookers, etc. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. Consecutive repeat: 2nd.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Consecutive repeat: 2nd.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Consecutive repeat: 2nd.

Inspector's notes

Observed water chestnuts 45*F, cooked shrimp 44*F, liquid egg 47*F, previously frozen peas/ carrots 49*F, cut cabbage 44*F in the prep table at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per employee, prep table temperatures were verified two hours prior to the time of inspection. Instructed PIC to relocate TCS foods improperly cold held to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The facility does not have a probing food thermometer; and not readily accessible at the time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/1.

Inspector's notes

Observed rice scoops stored in standing water/ 107°F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. Also observed between use knife stored between equipment at the time of inspection. If utensils are stored in food, the handles must be stored above the surface of the food. Instructed PIC to properly store in-use utensils at the time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat: 2nd.

Inspector's notes

Observed soiled surfaces or food debris throughout kitchen including residue on the sides of the prep refrigerator, equipment handles and the exterior of rice cookers, etc. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. Consecutive repeat: 2nd.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the chef batter raw chicken in flour with gloved hands near the fryer. Observed the chef remove their gloves, and then without first washing their hands observed the chef put the chicken in the fryer, handle spatulas, and touch a clean plate.

Inspector's notes

Observed a can of Raid below the counter near the kitchen entrance.

Inspector's notes

Observed raw garlic and oil/63°F mixture held at room temperature on a cart near the wok range. Observed cooked shrimp/106°F held in the upper section of the prep refrigerator. After discussion with the person in charge it was determined all TCS foods were prepared around 11AM.

Inspector's notes

Observed a live roach below the table where the rice cookers are held.

Inspector's notes

Observed rice scoops stored in standing water/ 77°F.

Inspector's notes

Observed soiled surfaces or food debris throughout kitchen including residue on the sides of the prep refrigerator and the exterior of rice cookers, etc.

Inspector's notes

Observed a significant amount of food debris below the prep refrigerators, the wok range, and fryers.