Health Report #107578

Establishment Name: Szechuan West
Report Date: 02/23/2010
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 Observed beef and chicken in the top of the cook line prep top cooler to have an odor and a temperature of 54f. Corrected by discarding these foods
Critical Safe/Unadult./Honestly Present Food N/A Not safe, Adulterated/contaminated 1) observed a medium sized plastic container in the bottom of the prep cooler to have diced red peppers that had gone bad (mold growth starting on the top). Corrected by discarding
Critical Sanitizers Sanitizer(s) N/A Do not comply with law Observed several off-brand chlorine bleach sanitizer containers (household laundry use) in the facility that don't have sanitizing directions or epa registration). Corrected by purchasing chlorox chlorine sanitizer meeting the above requirements
Critical Frequency Before Use After Cle Clean utensil(s) and food-contact surface(s) N/A Not sanitized Observed the dish washing machine to not be sanitizing. The sanitizer hose from the pump to the dish washing compartment was disconnected causing the sanitizer to leak onto the top of the dish washing machine. No sanitizer was provided after the hose was reconnected due to the tubing being plugged at the discharge point. As a temporary measure employees will need to manually sanitize dishes in a basin of the three compartment sink. A call was placed to eco-lab for a repair visit
Critical When to Wash Employee(s) N/A Did not wash hands after handling soiled equipment, surfaces, utensils, Did not wash hands During food prep to prevent cross contamination Upon arrival, right behind the first two kitchen employees, observed no hand washing happen before starting their kitchen duties (the only kitchen hand washing sink basin was dry). Also, observed a server not wash her hands before placing cooked food on a serving tray and in food containers after bussing dirty dishes to the dirty dish drain board. These concerns were discussed with staff. The manager will follow-up with the employees interpreting the information as needed and keep watch over the employee actions providing hand washing reminders as needed
Normal Equipment, Cleaning Frequency Warewashing equipment N/A Not cleaned At least every 24 hours Observed multiple interior surfaces of the dish washing machine, the food trap screen on the dish washing machine drain and the drain pan for the food trap screen. Please clean these areas now and on a daily basis in the future to prevent food residue accumulation that can be a food source or breeding ground for pests
Normal System Maintained in Good Repa Plumbing system Drain line(s) N/A Not maintained Observed: 1) a wastewater drain pipe connection for the kitchen hand washing sink to be leaking, and 2) the bracket to be loose that is holding up the walk in cooler drain line. This last item was corrected by re-securing the drain line bracket.
Normal Where to Wash Employee washed/rinsed hands N/A In prep sink Observed a cook wash/rinse his hands off in the kitchen food prep sink. Corrected by having the employee use the hand washing sink
Normal Storing Equip./Uten./Lin./Sing Clean equipment/utensil(s) N/A Stored with food-contact portion exposed Metal kitchen bowls and pans. Corrected by turning upside-down
Normal Wiping Cloths, Use Limitation Wiping cloth(s) N/A Stored in Less than 50-100 ppm chlorine Observed a wiping cloth bucket in the kitchen without any sanitize in it. Corrected by providing 100 ppm chlorine
Normal Controlling Pests Routine inspections of premises for evidence of pests N/A Not performed Observed some mouse feces in the following locations: 1) on the floor and on several small ledges in the dry food storage room, and 2) on some vacuum cleaner bags in the coat closet/storage room located at the front entry area. Please perform frequent inspections looking for the presence of pests. These areas should be cleaned to remove the feces and then wiped down with a bleach solution
Normal Hair Restraint Effectiveness Hair restraint N/A Not worn on head/hair Observed the two cooks without hats or hair nets. Additionally, observed a single hair that had fallen out of one of the cooks and landed on the top edge of a pan containing a sauce at the cook line. The hair was removed from the top of the container, and the cooks will provide hats to wear tomorrow
Normal Miscellaneous Sources Food N/A Not protected From contamination Observed multiple foods stored uncovered over night on the wheeled cart at the cook line (nuts, sugar, salt, msg, etc. ). At the end of the night these foods must be protected from misc. Contamination/insects by individually covering them with plastic wrap or aluminum foil
Normal Removing Dead or Trapped Pests Dead/trapped pest(s) rodents mice N/A Not removed from facility Observed a dead mouse caught in a snap trap located in a storage closet by the back delivery door. Remove this old mouse asap
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors N/A Soiled Observed the walk in cooler floor to be in need of cleaning, and several of the floor sinks/floor drains (at the bar by the ice bin, at the dish washing machine drain, and at the back delivery door). Clean these areas now and on a regular basis in the future
Normal Cooling, Heating, and Holding Equipment cold holding N/A Inadequate The top rail of the cook line prep cooler was not operating at 41f or colder. The cook indicated he frequently has to adjust the thermostat for the top of this cooler because it freezes food on top. In the future ensure the thermostat is not turned to a setting that is too warm again. Utilize on a daily basis the provided metal stem thermometer to verify proper food temperatures
Normal Light Bulbs, Protective Shield Light shielding N/A Not provided Two separate light fixtures in the kitchen (four bulbs total) are missing the bulb tube end caps. Provide the end caps to contain and glass shards should the bulbs break
Normal Thawing Frozen food(s) for thawing N/A Stored above 41 degrees F thawed or partially thawed Upon my arrival a cook took a large plastic tub of prepped chicken that had been thawing on the counter overnight to the walk in cooler. This container of chicken was still below 32f in the center and around 41/42f at the outside of the container. Potentially hazardous foods may not be thawed at room temperature, especially not out over night. Ensure employees discontinue this process
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) N/A Soiled Observed 1) the cook line exhaust hood to be dripping oil in multiple locations (the filter sections themselves look clean). Schedule your next hood cleaning as soon as possible (the tag on the hood shows the hood not due again until sometime in april. 2) the walk in cooler shelving is due for cleaning to remove spilled food and some mold growth
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) shelving under prep table(s) N/A Not easily cleanable Observed cardboard being used in several locations in the kitchen as a shelf liner. Do not utilize cardboard as it absorbs moisture, is not cleanable and small insects like to hide in the corrugations. Correct by removing the cardboard and using something such as plastic wrap or aluminum foil to cover the metal--change the wrap/foil as it becomes soiled or damaged
Normal Determining Chem.San.Concentra Sanitizer test kit N/A Not used Clearly the dish washing staff are not checking for the required amount of sanitizer residual in the rinse water of the machine. Ensure staff are utilizing the provided test strips in the office to verify 50 to 200 ppm of chlorine