Howard Wang's Uptown

Year by year

Inspections

1. Dec 15, 2022 Routine Score 88
   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

   • Not serious Core (1 points)

     Lockers to be used to store personal items

   • Not serious Core (1 points)

     Controlling pests. Eliminating harborage conditions

     Fruit flies in kitchen

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

   • Serious Priority (3 points)

     Food protected cross contamination separating types of raw animal food storage, preparation, hol

   • Serious Priority (3 points)

     Clean Sight and Touch

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

2. Jun 27, 2022 Routine Score 98
   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

     vent hood

   • Not serious Core (1 points)

     Hair Restraints effective

     prep and cook employees

3. Feb 8, 2022 Routine Score 70
   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     Damaged cans observed in kitchen

   • Serious Priority (3 points)

     Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

     Raw food next to and above cooked food in WIC

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Sanitizer bucket at 0 ppm

   • Serious Priority (3 points)

     When to wash hands

     No employees observed washing hands before handling RTE food

   • Serious Priority (3 points)

     Bare hands contact with ready-to-eat foods

     Employees handling RTE food with bare hands

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     Missing date marking on food items over 24 hrs in WIC

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     Restaurant unable to provide food thermometer

   • Not serious Priority Foundation (2 points)

     No soap at handsink

     No soap at bar hand washing sink

   • Not serious Priority Foundation (2 points)

     Warewashing machines not apply to pumped rinse

     Dish washer unable to pump sanitizer ( employees continued washing dishes in dish washer)

   • Not serious Core (1 points)

     Hair Restraints effective

     Employees missing hair restraint

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Wiping cloths left on line prep counter

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     Food stored on floor in WIC

   • Not serious Core (1 points)

     Thawing. under running water criteria -thawed RTE <41F

     Raw ground meat left on prep counter to defrost

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Cooler gaskets soiled at WIC

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     Air intake vents in kitchen soiled

   • Not serious Core (1 points)

     Handwashing signage

     Missing hand washing sign at bar hand sink

4. Sep 2, 2021 Routine Score 82
   • Serious Priority (3 points)

     Clean Sight and Touch

     BOTTOM SHELVES OF RIF & RIC UNITS WITH PRODUCT DEBRIS ACCUMULATION AND EXTERIOR NOT CLEAN TO THE TOUCH. INSIDE UPPER PANEL OF ICE MACHINE OBSERVED WITH PINK & BLACK MOLD-LIKE SUBSTANCE

   • Serious Priority (3 points)

     Water System Maintained

     REPAIR LEAK AT 3 COMPARTMENT SINK

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     PROVIDE PAPER TOWELS FOR HANDSINK ON COOK LINE

   • Serious Priority (3 points)

     Bare hands contact with ready-to-eat foods

     OBSERVED EMPLOYEE TOUCHING READY TO EAT VEGGIES WITH BAREHAND > USE GLOVES

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     REMOVE WOOD SHELF LINER FROM BOTTOM SHELF IN BACK PREP AREA; PEEL PROTECTIVE PLASTIC COVER FROM LEFT SIDE OF RIF; REMOVE CARDBOARD SHELF LINERS FROM DRY STORAGE SHELF - REPLACE W/APPROVED MATERIAL > NON-ABSORBANT THAT CAN BE CLEANED & SANITIZED

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     MAINTAIN MOIST WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE

   • Not serious Core (1 points)

     Equipment and Utensils Storage

     OBSERVED SCOOP STORED INSIDE ICE MACHINE

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     GASKETS OF WIC&RIC&RIF OBSERVED DIRTY/MOLDY; BLACK FAN IN PREP AREA & IN WIC PREP AREA OBSERVED W/DUST ACCUMULATION

   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

     REPLACE BROKEN LIGHT UNDER VENT HOOD

   • Not serious Core (1 points)

     Floor, wall, ceiling - Exposed material

     SEAL ALL STATIONARY EQUIPMENT TO THE WALL PROPERLY. PATCH HOLES IN FRP WALL THROUGHOUT WHERE NEEDED

5. Feb 26, 2021 Routine Score 86
   • Serious Priority (3 points)

     Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

     Store raw chicken separate from RTE foods

   • Serious Priority (3 points)

     Clean Sight and Touch

     Clean shelves in RIC

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     raw meats should me stored in an area that minimizes exposure to possible contamination

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

     Repair shelving base and RIC door handles

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean floors and equipment surfaces

   • Not serious Core (1 points)

     Storing the food where it is not exposed to splash, dust, or other contamination

     Cover foods in RIC

   • Not serious Core (1 points)

     Store equipment & utensils - avoid contamination

     Store tongs upright

6. Aug 8, 2020 Routine Score 86
   • Serious Priority (3 points)

     Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

     Observed raw eggs over RTE. Carrots stored under raw animal products

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Dish machine 0 ppm Cl, bucket 0 ppm QA.

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     label chemical spray bottles

   • Not serious Priority Foundation (2 points)

     Cooling method, criteria - smaller portions

     Cool food in smaller portions on ice

   • Not serious Core (1 points)

     Remove dead/trapped pests

     Observed dead cockroach nymphs

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     Observed carrots on floor.

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

     Observed scoop handles in food

7. Jan 17, 2020 Routine Score 80
   • Serious Priority (3 points)

     Time as PHC: 4 hours provide written procedures methods of compliance

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

   • Serious Priority (3 points)

     Clean Sight and Touch

     SODA GUNS

   • Serious Priority (3 points)

     Toxic items labeling-non original container

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

   • Not serious Core (1 points)

     Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

   • Not serious Core (1 points)

     Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

   • Not serious Core (1 points)

     Thawing. under running water criteria

8. Jul 17, 2019 Routine Score 85
   • Not serious Priority Foundation (2 points)

     Original cont. of RTE/PHF/Day1= day of opening

     DATE MARK CUT VEGETABLES AND OTHER ITEMS IN FOOD SAFE BAGS

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     RAW SOFT SHELL CRAB OVER RTE FOOD IN COOLER, WIC RAW BEEF OVER VEGETABLES -COS

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     AMBIENT TEMP 50+ DEGREE F

   • Not serious Priority Foundation (2 points)

     No soap at handsink

     AT ALL HAND SINKS- COOK LINE AND BAR

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     CEILING TILES- REPLACE

   • Not serious Core (1 points)

     Remove dead/trapped pests

     REMOVE FLY TRAPS FROM OVER FOOD PREP AREA- COS

   • Not serious Core (1 points)

     Handwashing signage

     AT ALL HAND SINKS- COOK LINE AND BAR

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     RAW CHICKEN 52 DEGREE F, COOKED CHICKEN 74 DEGREE F-COS

   • Not serious Core (1 points)

     Light 20 foot : Reach-in cooler

9. Jan 30, 2019 Routine Score 81
   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     LABEL SPRAY BOTTLES

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     EXPIRED, RE REGISTER

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     RAW SHRIMP 47, 44 DEGREE F, RAW BEEF 46 DEGREE F

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     NO TOWELS UNDER CUTTING BOARD

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

     RICE SCOOPS

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     RAW BEEF OVER GREEN ONIONS IN WIC

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     LABEL SPICES IN NON ORIGINAL CONTAINERS

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     LACK OF DATE MARKING

10. Jul 18, 2018 Routine Score 83
    • Serious Priority (3 points)

      Clean Sight and Touch

      CLEAN ICE GUARD AT ICE MACHINE

    • Not serious Core (1 points)

      Food storage containers, identified with common name of food.

      LABEL SPICES USED ON FOOD LINE

    • Not serious Core (1 points)

      Handwashing signage

      AT BAR AND AT KITCHEN

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      SHRIMP ON SERVER SIDE 56 DEGREE F

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

      LACK OF DATE MARKING IN WIC

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      RAW CHICKEN SITTING ON DRINK SYRUPS TO THAW, RAW CHICKEN OVER GREEN BEANS IN WIC, RAW EGGS OVER SAUCE IN RIC ON FOOD LINE

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

    • Not serious Core (1 points)

      In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

      RICE SCOOP WATER 100 DEGREE F

11. Jan 24, 2018 Routine Score 82
    • Serious Priority (3 points)

      Clean Sight and Touch

      INSIDE RIF, EXCESSIVE CONDENSATION IN RIC

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      CLEAN FLOORS TO BE FREE OF GREASE ACCULMULATION AND CLEAN STORAGE AREA BY GRILL

    • Not serious Core (1 points)

      Premises shall be maintained in good repair

      REPLACE MISSING CEILING TILE, REPLACE BROKEN FLOOR TILES

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      SHRIMP FOR SOUP 51 DEGREE F, CHICKEN FOR SOUP 50 DEGREE F

    • Not serious Core (1 points)

      Store all equipment & utensil covered or inverted

      TO GO CONTAINERS

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Not serious Core (1 points)

      Controlling pests. Eliminating harborage conditions

      OBSERVED ONE LIVE ROACH IN KITCHEN AREA BY COOK LINE

    • Serious Priority (3 points)

      Toxic items labeling-non original container

      LABEL SPRAY BOTTLES

    • Not serious Core (1 points)

      Handwashing signage

      AT HAND SINK BY GRILL

12. Sep 13, 2017 Routine Score 85
    • Not serious Core (1 points)

      Floor, wall, ceiling - Exposed material

      Ceiling tile missing about reach in cooler near kitchen exit. Unapproved ceiling tile (porous) above entrance to production area of kitchen, tile is sagging in the middle and providing exposure to construction above ceiling.

    • Not serious Core (1 points)

      In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

      Scoops for rice stored in standing warm water. Scoops should be stored on a clean surface of the counter, under running water with sufficient velocity to move particles off and away form utensils, in hot water at least 135°F, or in the food itself with the handle up and out of the food. Spatulas and tongs stored under griddle on surface dirty with food debris and grease. Corrected on site. Tongs stored on top of ready to eat salad.

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Raw shell eggs stored over sauces at end of production area of kitchen. Raw shell eggs stored adjacent to breaded and cooked product (possibly katsu pork or chicken) in walk in cooler.

    • Not serious Core (1 points)

      Ventilation hood-prevent grease dripping

      Vents missing from vent hood above active cooking area. Management indicated vents were store in degreaser to clean. Advise modifying opening and closing procedures to ensure all equipment is in proper adjustment and disposition.

    • Serious Priority (3 points)

      Q.A. PPM - follow manufacturer's direction

      Two sanitizer buckets tested at 0ppm Quaternary Ammonium.

    • Serious Priority (3 points)

      Food safe, good condition, unadulterated, and honestly presented

      Stainless steel containers of ingredients stored directly on top of other foods in open top reach in coolers. Please do not allow these surfaces (the bottom of containers) to come into contact with food.

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

      Employee observed rinsing off gloved hands in and wash sink, drying with cloth towel, and returning to work. Advise additional training to ensure employees are aware of the importance of proper hand washing and glove use.

13. Feb 9, 2017 Routine Score 96
    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      BEAN SPROUTS AT 53'F