ROUTINE INSPECTION
Note : Facility packages cooked meat and cooked vegetables filled bao buns and dumplings using manual reduced air packaging (ROP) device. Packaged PHFs are held frozen for about a week according to the manager. Manager stated they had contacted FDB and were told verbally that they were HACCP exempt since they are a small business and they are only reducing oxygen and not completely vaccuum sealing. No written documentation of this exemption is available for review. PFR for packaging was available for review. Further follow up needed.
5 reported violations
- K23: No rodents, insects, birds, or animals
Numerous flies observed throughout the facility. [CA] Facility shall be kept free of flies.
- K01: Demonstration of knowledge; food safety certification
Food Safety Certificate is expired. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
- K40: Wiping cloths: properly used, stored
Wet used wiping cloths left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K30: Food storage: food storage containers identified
Inside the produce walk in : bagged food stored directly on the floor. Containers of broths left uncovered to cool directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K14: Food contact surfaces clean, sanitized
Moldy like substance buildup inside the ice machine. [CA] Clean and sanitize frequetly. Chlorine inside the dishwasher measured at 25PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.[COS] PIC adjusted chlorine level to 50PPM.