ROUTINE INSPECTION
** Note: Exemption for Chinese-style roast duck: Raw duck that otherwise would be readily perishable shall be exempt from Section 113996 for a period not to exceed two hours, if the duck will subsequently be cooked at or above a temperature of 350°F for at least 60minutes. (a) Whole Chinese-style roast duck shall be exempt from Section 113996 for a period not to exceed four hours after the duck is prepared, if the methods used to prepare the FOOD inhibit the growth of microorganisms that can cause FOOD infections or FOOD intoxications. Nothing in this section shall be construed to supersede any provisions of this part, except the provisions specified in this section. (b) For the purposes of this section, "Chinese-style roast duck" shall include, but not be limited to, Chinese-style barbecue duck, dry hung duck, and Peking duck. "Chinese-style roast duck" means duck which is prepared as follows: (1) The abdominal cavity is cleaned. (2) The duck is marinated. (3) The cavity is closed prior to cooking. (4) The duck is roasted at a temperature of 350°F or more for at least 60 minutes.
9 reported violations
- K22: Sewage and wastewater properly disposed
Floor sink in the middle of the kitchen underneath the the inoperable center island preparation refrigerator clogged and unable to drain. Observed waster water standing inside sink. All other sinks observed clear and draining properly. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Investigate cause and repair in an approved manner.
- K33: Nonfood contact surfaces clean
Heavy accumulation of food residues observed on gaskets and door on the inside of the two-door upright refrigerator. Heavy accumulation of grease and grime observed on the outside of cooking equipment along the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K06: Adequate handwash facilities supplied, accessible
Paper towels maintained outside of dispenser at the the hand sink between the ware wash area and kitchen. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
- K45: Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of food debris, debris, and/or grease observed on floors: - Underneath and around the preparation sinks where roast duck and pork hang to dry. - Underneath the ware washing area. - Underneath the cook line. - Around the grease collection bins. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
- K23: No rodents, insects, birds, or animals
One dead cockroach observed on top of a bucket of detergent underneath the two-compartment ware wash sink. 2+ dead cockroaches observed on floor underneath the drain board to the right of the mechanical dish machine. PIC stated that the facility is serviced by pest control, however, they were unsure of the frequency of the treatments. [CA] Clean and sanitize area of dead cockroaches or old droppings.
- K27: Food separated and protected
Observed numerous raw whole processed pigs maintained directly on shelves inside the walk-in freezer. [CA] All food shall be separated and protected from possible contamination. Maintain food in food grade containers, protected using food grade wraps and/or in a sanitary manner.
- K38: Adequate ventilation/lighting; designated areas, use
Observed walls, ventilation hood, and ventilation hood filters with heavy accumulation of soot and/or blackened grease. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Hot water faucet at the ware wash sink inoperable. [CA] Repair plumbing fixture and maintain in clean and good repair. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K36: Equipment, utensils, linens: Proper storage and use
Container of rice paddles maintained in water maintained next to the hand wash station in the middle of the kitchen. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. Relocate container of utensils.