Several areas noted in need of cleaning during today's inspection.
Overall, observed significant improvement since facility's previous inspection.
Continue working on items listed above.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored above and immediately adjacent to raw cabbage and raw carrots in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed cooked lo mein noodles stored on the bottom shelf of a prep table with an internal temperature of 49'F. PIC moved lo mein noodles to the walk in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sushi rice, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove or re-position the refrigerator preventing its use.
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03/22/2016 | Risk Factor | |
Discussed the following with the employee:
1) Provided several handouts for employees
2) Asked to provide parasite destruction records for the health department
3) Follow-up will be conducted in approximately 10 days
Abbreviations: WIC- walk-in cooler, WIF- walk-in freezer, ST- surface temperature, IT- internal temperature, RIC- reach-in cooler, PIC- person in charge.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: There was no person in charge available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge (corrected on site)
Observation: Observed the 3-compartment sink set up so that the sanitizer section was directly next to the wash section. The dishes were being washed, sanitized, and then rinsed off. Discussed with employee how to properly set-up a 3-compartment sink.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken stored over ready-to-eat foods in the WIC. Observed raw fish stored over ready-to-eat veggies in the WIC. Observed shell eggs stored over cooked chicken in the WIC. Employee rearranged the items so that they were stored properly.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location
Observation: Observed the following food stored in a location where it is subject to splash, dust or other contamination: 1) large bag of sugar stored on ground in dry storage area 2) packages of napkins stored on floor in mop sink area 3) bags of meat stored of floor in WIF 4) bowl of cucumbers uncovered in the WIC.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked raw fish.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed raw beef (50'F) and raw chicken (49'F) in the prep cooler cold holding at improper temperatures. Employee relocated the foods to the WIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed cooked noodles and cooked chicken in the WIC that were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed a pot of sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Employee voluntarily discarded the sushi rice.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food - Honestly Presented
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site) (repeated violation)
Observation: Observed various food items stored in grocery store-style bags: 1) raw beef in the WIF 2) raw chicken in the WIF 3) egg rolls in the WIF.
Correction: Repair or replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard is not corrosion resistant, nonabsorbent, and/or smooth. Observed cardboard being used a shelf lining above the WIC and below the prep table by the 3-compartment sink. Employee removed all the cardboard.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Observed tempura breading mix stored in a cardboard box. Employee transferred tempura breading into a plastic food container.
Correction: Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being disassembled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed two metal mixing bowls in the mop sink area that were soiled to sight and touch. Employee took the bowls to the 3-compartment sink to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) shelves in the dry storage area 2) exterior of the can opener 3) exterior of the microwave
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed two large metal pans stored on the ground behind the prep table near the 3-compartment sink. Employee took the pans to the 3-compartment sink to be washed and stored properly.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Sewage - Conveying Sewage*
Observation: Sewage is being dumped on the ground surface. Observed employee rinsing out a large wok pan outside the facility.
Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door of the facility was observed open at beginning of the inspection. Employee closed the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The wall coving in the dry storage area is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor drain near the wok station is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed the wiping cloth bucket bleach concentration that exceeded 200 ppm chlorine. Employee diluted chlorine solution to 100 ppm.
Correction: Utilize a sanitizing concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/19/2015 | Routine | |
Inspection conducted due to a recent change in ownership.
After corrections were made on several observations, facility is within substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued.
Ensure permit is posted somewhere where it can easily be seen by the public.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the three compartment sink. EHS instructed the employee to use the hand sink for washing his hands.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored above sauces in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Fried Rice noted not being adequately cooled to prevent the growth of harmful bacteria. Fried rice, cooked at 8:30 PM last night, had an internal temperature of 44'F in the walk in cooler this morning. Per conversation with Person in Charge, the rice is cooked, left out at room temperature for a short period of time, and then placed in the walk in cooler. Person in Charge stated the rice would be discarded. Left handout covering proper cooling procedures.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Fried rice was placed in large, plastic, covered containers in the walk in cooler to cool overnight.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the plastic grocery bags used for food storage is not safe.
Correction: Repair or replace the bags with a food grade material to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment such as ladels and bowls were not observed sanitized during inspection. Observed employees wash equipment, dip in sanitizer solution, and immediately rinse the equipment. Discussed proper order and procedures for cleaning equipment. Hand out was left with the Person in Charge.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities in Good Repair
Observation: Several light bulbs noted as being burnt out throughout the facility. One was noted under the exhaust hood, and several over food preparation and warewashing areas in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/12/2014 | Routine | |
Restaurant representatives - add corrected or new information about Red Bowl, 9833 Courthouse Road, Spotsylvania, VA 22553 »