Health Report #107618

Establishment Name: San Fu Oriental Cuisine
Report Date: 03/21/2012
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hot and cold holding Cold food item(s) N/A Stored above 41 degrees F Found time/temperature control for safety (tcs) food, a container of fried chicken 60°F, and a container of crab rangoon 70°F, sitting on top of containers on the top portion of the 2 door prep top cooler. Pic corrected by discarding chicken and crab rangoon, and has been instructed to store tcs food in the cooler at 41°F and not on top of other containers.
Critical Cleaning Freq.,Food Contact Su N/A N/A N/A Found a heavily soiled cutting board and cleaver not cleaned since opening today. Found metal bowls used to hold meats for cooking heavily soiled and not cleaned since opening. Pic corrected by having employee clean and sanitize metal bowls, cutting board and cleaver. Pic has been instructed to monitor and train employees to clean food contacts surfaces at least every 4 hours.
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors cooking/preparation area floor With accumulation of debris Found the floor under the cooking line equipment soiled with heavy accumulation of debris and greasy build up. To correct thoroughly clean floor and keep clean.
Normal Storing Equip./Uten./Lin./Sing Laundered linen(s) Back kitchen area hot water heater Exposed to dust, splash, or other contaminates Found cleaned wiping cloths hanging on a wood stick across the hot water heater. To correct hang wiping cloths on a nonabsorbent surface.
Normal Lighting, Intensity Lighting intensity at work levels cooking area hood Less than 50 foot candles Found 2 lights not working on the cooking line hood. Found the lights above the 3 compartment sink not working. To correct repair/replace lights.
Normal Outer Openings, Protected Outer opening(s) N/A Not sealed to prevent pest entry Found front door propped open. Pic corrected by closing door, and was reminded to keep door closed.
Normal Repairing Physical facilities Wall(s) cooking/preparation area wall In poor repair Found the drywall at the end of the cooking line damaged with dents and uneven spots. Found the coving tile thorough out facility damaged and loose. To correct repair/replace wall and coving.
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet prep area counter Not completely submerged in sanitizing solution Found several wiping cloths stored on the counter top on the cooking line. To correct store wiping cloths completely submerged under sanitizer.
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) cooking area hood Soiled Found the hood filters and edges of the cooking hood soiled with heavy greasy build up. Found the door gaskets and bottoms of coolers and freezers soiled with accumulation. Found the walk in cooler shelves soiled with accumulation. To correct clean noted areas and clean on a schedule to preclude accumulation.
Normal Equipment and Utensils Equipment and utensil(s) walk in cooler shelf Not durable Found various food stored in plastic grocery bags. To correct store food in food grade storage bags.
Normal Good Repair and Proper Adjustm Equipment cooking area hood In poor repair Found the cooking hood missing hood filter. Found the interior panel of the microwave rusty. Found the spray head nozzle in the 3 compartment sink wrapped in plastic. To correct repair/replace hood filter, microwave, and spray head nozzle.
Normal Single-Ser./Use Art., Use Limi Single-service/single-use items cooking/preparation area counter Reused Found a cut plastic gallon shaped as a scoop being used as a scoop/utensil. To correct discard this utensil and replace with one that is durable, smooth, and easy to clean. Found #10 cans which previously held food being used to hold sauce and gravy. To correct discontinue using cans to hold food and replace with commercial food grade containers.