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Restaurant: Asia Cafe
Address: 13981 Hull Street Road, Midlothian, Virginia
Total inspections: 8
Last inspection: Sep 21, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 0470 A 4 - Multiple food items in the bottom of the sandwich cooler were found stored in uncovered containers.
- 0550 - Dispensing utensils improperly stored between uses. The rice scoop was found stored so that the hand contact surface was in the food.
- 0560 - Napkins were being used to cover pieces of cooked chicken in the walk-in cooler.
- 0570 - Repeat Wet wiping cloths improperly stored between use. Wet cloths found stored on the cook line.
- 1060 - The cardboard used as flooring in the walk-in cooler is not appropriate for use in the facility. The material is not corrosion resistant, nonabsorbent, and/or smooth.
- 1570 - Repeat The door to the walk-in freezer will not close properly. Employees are using a wooden beam to prop the door closed. Also, a pipe which brings water to the steam table is leaking. This water was found leaking into a pot of soup at the time of inspection. The operator is attempting to reroute the water using a piece of plastic piping.
- 1700 - Corrected During Inspection Critical The concentration of chlorine sanitizer in the wiping bucket on the cook line was too low )< 10 ppm). The operator added bleach to adjust the concentration.
- 1770 C - Multiple nonfood contact surfaces of equipment were noted in need of cleaning. The sandwich cooler had spilled food on its surface and several door handles to equipment were noted to have accumulations of grease and food debris.
- 2810 - The floor of the walk-in cooler is not smooth and easily cleanable. Cardboard and mismatched pieces of flooring are being used as floor coverings.
- 3180 - Repeat There were general accumulations of dirt, debris, and food spill in the facility. Areas under shelving units and around equipment were noted to have the heaviest build-ups.
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September 21, 2009 | Routine | 1 | 9 | Details / Comments |
- 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
- 0820 A 2 - Corrected During Inspection Critical Repeat Foods in beverage cooler cold holding at improper temperatures
- 1570 - Corrected During Inspection Beverage cooler incapable of cold holding foods at proper temperature.
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July 01, 2009 | Follow-up | 1 | 2 | Details / Comments |
- 0160 - Critical Repeat Handwashing was not observed taking place.
- 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
- 0820 A 2 - Critical Raw meats in make-up cooler, egg rolls in beverage cooler, and chicken dumplings in colander left in kitchen near stove are held at unsafe temperatures.
- 1320 - There was no temperature measuring device located in several refrigeration units. Probe food thermometers were used in two units, but were inaccurate by 6 and 8 degrees respectively.
- 1570 - Repeat Equipment was observed in a state of disrepair and damaged. Water faucet over hot line leaks/drips into soup tureen. Cut plastic bottle was rigged as a trough to drain water into holding tank, but unsuccessful and consistently dropped into soup. Walk in freezer door does not close.
- 1890 - Critical No sanitizer is in use for manual washing or sanitizing equipment and surfaces in place. No stoppers available to hold water in sinks for manual washing and sanitizing.
- 2890 - Fluorescent light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
- 3030 - No disposable towels were provided at the hand washing lavatory in the men's room
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (rest rooms)
- 3180 - Repeat Floors under cookline equipment have heavy build-up of soiled and grease along wall. Dump sink at back door cluttered and dirty, not in service.
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June 03, 2009 | Routine | 4 | 7 | Details / Comments |
- 0160 - Critical All employees entered the establishment and went directly to food handling and work duties without adequate hand-washing.
- 0470 - Critical Repeat Numerous raw food items were observed stored above the non-raw foods in the walk-in cooler.
- 0570 - Repeat Wiping cloths improperly stored between use.
- 0610 - Repeat Several food items were observed stored on the floor.
- 0810 - The methods used for cooling were not adequate. A large container of rice was found in the walk-in cooler at 57F.
- 0820 A 1 - Critical Repeat The following foods were found in the temperature danger zone: eggs 64F, beef 53F and 56F, chicken 53F and 55F and rice at 57F.
- 1570 - The refrigerator was holding at 48F. The walk-in cooler door does not close properly.
- 1800 - Repeat Debris build-up on the non-food contact surfaces of equipment.
- 3020 - Corrected During Inspection Repeat Soap was not provided at the kitchen hand-sink.
- 3180 - Repeat Grease and debris build-up on the floor and wall areas of the kitchen.
- 3270 - Several baby roaches were found in the kitchen.
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October 28, 2008 | Routine | 3 | 8 | Details / Comments |
- 0470 - Corrected During Inspection Critical Repeat Several raw food items were observed stored above non-raw items in the walk-in cooler.
- 0570 - Wiping cloths improperly stored between use.
- 0610 - Corrected During Inspection Bags of rice were observed stored below the kitchen hand-sink.
- 0820 A 1 - Critical Too many whole chickens were out on the preparation table at one time.
- 1800 - Repeat Debris build-up on the non-food contact areas of equipment.
- 3180 - Repeat Debris build-up on the floor under and around equipment.
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April 21, 2008 | Routine | 2 | 4 | Details / Comments |
- 0060 - Critical Employees were observed entering the establishment and going directly to food preparation and food handling without adequate hand-washing.
- 1570 - Corrected During Inspection Two refrigerators were holding at 43F.
- 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration in the dish machine sanitizing cycle.
- 2020 - Corrected During Inspection Unwrapped knives, forks, and spoons were not stored with the handles up.
- 3020 - Corrected During Inspection Soap was not provided at the kitchen hand-sink.
- 3180 - Repeat Debris build-up on the floor under the equipment.
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December 05, 2007 | Routine | 2 | 4 | Details / Comments |
- 0470 - Corrected During Inspection Critical Raw food products were observed stored directly over vegetables.
- 1600 - Debris build-up on the three vat sink.
- 1700 - Corrected During Inspection Critical Chlorine sanitizing solution in the dish machine was not at an acceptable concentration.
- 1800 - Ice build-up in the walk-in freezer.
- 3030 - Corrected During Inspection No paper towels were provided at the kitchen hand-sink.
- 3180 - Debris build-up on the walk-in cooler floor.
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July 30, 2007 | Routine | 2 | 4 | Details / Comments |
- 1510 - The person in charge could not provide a food temperature measuring device.
- 1770 A - Critical Food debris build-up on the walk-in cooler storage racks.
- 2260 - Critical The ice bin did not have an adequate air break.
- 2930 - Corrected During Inspection The rear door was upon arrival.
- 3030 - Corrected During Inspection No paper towels were provided at the bar hand-sink.
- 3180 - Debris build-up on the kitchen floor.
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February 21, 2007 | Routine | 2 | 4 | Details / Comments |
September 21, 2009 (Routine)
Violations: - 0470 A 4 - Multiple food items in the bottom of the sandwich cooler were found stored in uncovered containers.
Store food in packages, covered containers, or wrappings.
- 0550 - Dispensing utensils improperly stored between uses. The rice scoop was found stored so that the hand contact surface was in the food.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
- 0560 - Napkins were being used to cover pieces of cooked chicken in the walk-in cooler.
Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- 0570 - Repeat Wet wiping cloths improperly stored between use. Wet cloths found stored on the cook line.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 1060 - The cardboard used as flooring in the walk-in cooler is not appropriate for use in the facility. The material is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 1570 - Repeat The door to the walk-in freezer will not close properly. Employees are using a wooden beam to prop the door closed. Also, a pipe which brings water to the steam table is leaking. This water was found leaking into a pot of soup at the time of inspection. The operator is attempting to reroute the water using a piece of plastic piping.
Have walk-in freezer door repaired and fix leak at the steam table so that water no longer drips into the food items.
- 1700 - Corrected During Inspection Critical The concentration of chlorine sanitizer in the wiping bucket on the cook line was too low )< 10 ppm). The operator added bleach to adjust the concentration.
Ensure that sanitizer concentration in the wiping buckets is between 50-100 ppm chlorine at all times of use. Remake sanitizer whenever the concentration is inadequate of when excess dirt and debris accumulate in the solution. Use test kits to monitor the chlorine concentration.
- 1770 C - Multiple nonfood contact surfaces of equipment were noted in need of cleaning. The sandwich cooler had spilled food on its surface and several door handles to equipment were noted to have accumulations of grease and food debris.
Maintain nonfood-contact surfaces of equipment clean.
- 2810 - The floor of the walk-in cooler is not smooth and easily cleanable. Cardboard and mismatched pieces of flooring are being used as floor coverings.
Repair or replace floor or floor covering to make it smooth and easily cleanable.
- 3180 - Repeat There were general accumulations of dirt, debris, and food spill in the facility. Areas under shelving units and around equipment were noted to have the heaviest build-ups.
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.
Comments:
Discussed handwashing with operator. Operator is still unsure about the proper method for manually cleaning utensils and equipment in the 3 compartment sink.
July 01, 2009 (Follow-up)
Violations: - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0820 A 2 - Corrected During Inspection Critical Repeat Foods in beverage cooler cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 1570 - Corrected During Inspection Beverage cooler incapable of cold holding foods at proper temperature.
Repair or replace. Refrigerator was taken out of service.
June 03, 2009 (Routine)
Violations: - 0160 - Critical Repeat Handwashing was not observed taking place.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food such as vegetables, and cooked RTE food.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0820 A 2 - Critical Raw meats in make-up cooler, egg rolls in beverage cooler, and chicken dumplings in colander left in kitchen near stove are held at unsafe temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
- 1320 - There was no temperature measuring device located in several refrigeration units. Probe food thermometers were used in two units, but were inaccurate by 6 and 8 degrees respectively.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 1570 - Repeat Equipment was observed in a state of disrepair and damaged. Water faucet over hot line leaks/drips into soup tureen. Cut plastic bottle was rigged as a trough to drain water into holding tank, but unsuccessful and consistently dropped into soup. Walk in freezer door does not close.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Move soup to next opening away from faucet in the interim and dispose of home-made plastic bottle trough.
- 1890 - Critical No sanitizer is in use for manual washing or sanitizing equipment and surfaces in place. No stoppers available to hold water in sinks for manual washing and sanitizing.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discussed procedures; management purchased bleach and stoppers; 3-vat system explained and set-up; informational flyer and adhesive instructional sticker provided. Assisted with translation services by Chinese speaking salesman on site per manager's agreement.
- 2890 - Fluorescent light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb.
- 3030 - No disposable towels were provided at the hand washing lavatory in the men's room
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (rest rooms)
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- 3180 - Repeat Floors under cookline equipment have heavy build-up of soiled and grease along wall. Dump sink at back door cluttered and dirty, not in service.
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.
Comments:
Additional food temperatures: Cooked Rice (cooling) 58-60, chicken dumplings 80 degrees.
October 28, 2008 (Routine)
Violations: - 0160 - Critical All employees entered the establishment and went directly to food handling and work duties without adequate hand-washing.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Management must monitor a strict hand-washing program.
- 0470 - Critical Repeat Numerous raw food items were observed stored above the non-raw foods in the walk-in cooler.
Store all raw items below all other items in order to prevent cross contamination.
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0610 - Repeat Several food items were observed stored on the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0810 - The methods used for cooling were not adequate. A large container of rice was found in the walk-in cooler at 57F.
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.
- 0820 A 1 - Critical Repeat The following foods were found in the temperature danger zone: eggs 64F, beef 53F and 56F, chicken 53F and 55F and rice at 57F.
All cold holding items must be held at 41F or below at all times. All hot holding items must be maintained at 135F or hotter at all times.
- 1570 - The refrigerator was holding at 48F. The walk-in cooler door does not close properly.
Repair or replace the refrigerator so that a holding temperature of 41F or below can be maintained. Repair the freezer door so the door closes properly.
- 1800 - Repeat Debris build-up on the non-food contact surfaces of equipment.
Provide a detailed equipment cleaning as needed.
- 3020 - Corrected During Inspection Repeat Soap was not provided at the kitchen hand-sink.
Hand soap must be provided at all hand-sinks at all times.
- 3180 - Repeat Grease and debris build-up on the floor and wall areas of the kitchen.
Provide a detailed floor and wall cleaning as needed.
- 3270 - Several baby roaches were found in the kitchen.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Provide a professional pest control service to the establishment and maintain the service statement for the health department.
Comments:
Management must monitor the three major layers of protection: 1. Employee hand-washing. 2. Time and temperature of foods. 3. Cleaning and sanitizing.
April 21, 2008 (Routine)
Violations: - 0470 - Corrected During Inspection Critical Repeat Several raw food items were observed stored above non-raw items in the walk-in cooler.
Store all raw items below all other items in order to prevent cross contamination.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0610 - Corrected During Inspection Bags of rice were observed stored below the kitchen hand-sink.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- 0820 A 1 - Critical Too many whole chickens were out on the preparation table at one time.
Limit the number of chickens out at one time during preparation so that 41F or below can be maintained.
- 1800 - Repeat Debris build-up on the non-food contact areas of equipment.
Clean the equipment as needed.
- 3180 - Repeat Debris build-up on the floor under and around equipment.
Provide a detailed floor cleaning as needed.
Comments:
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate concentration of chlorine in the sanitizing cycle.
December 05, 2007 (Routine)
Violations: - 0060 - Critical Employees were observed entering the establishment and going directly to food preparation and food handling without adequate hand-washing.
Ensure the designated person in charge (PIC) is knowledgeable about proper hand-washing procedures. All employees must wash hands prior to food handling. Management must monitor a strict hand-washing program.
- 1570 - Corrected During Inspection Two refrigerators were holding at 43F.
All cold holding units must maintain product temperatures at 41F or below at all times. Units were adjusted during the inspection and now are holding at 39F.
- 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration in the dish machine sanitizing cycle.
Dish machine was primed and now has an adequate concentration of chlorine in the sanitizing cycle. (trained employees on how to monitor chlorine levels with the use of a chlorine test kit)
- 2020 - Corrected During Inspection Unwrapped knives, forks, and spoons were not stored with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- 3020 - Corrected During Inspection Soap was not provided at the kitchen hand-sink.
Hand soap must be provided at all hand-sinks at all times.
- 3180 - Repeat Debris build-up on the floor under the equipment.
Provide a detailed floor cleaning as needed.
Comments:
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate concentration of chlorine in the sanitizing cycle.
July 30, 2007 (Routine)
Violations: - 0470 - Corrected During Inspection Critical Raw food products were observed stored directly over vegetables.
Store all raw items below all other items in order to prevent cross contamination.
- 1600 - Debris build-up on the three vat sink.
Clean the sink as needed.
- 1700 - Corrected During Inspection Critical Chlorine sanitizing solution in the dish machine was not at an acceptable concentration.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. (Prime control switch was activated and now an adequate concentration of chlorine is in the machine)
- 1800 - Ice build-up in the walk-in freezer.
Defrost the freezer as needed.
- 3030 - Corrected During Inspection No paper towels were provided at the kitchen hand-sink.
Must provide paper towels at all hand-sinks at all times.
- 3180 - Debris build-up on the walk-in cooler floor.
Provide a detailed walk-in cooler floor cleaning.
Comments:
Establishment with an adequate metal food stem thermometer and chlorine test kit.
February 21, 2007 (Routine)
Violations: - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. (0F-220F range)
- 1770 A - Critical Food debris build-up on the walk-in cooler storage racks.
Clean and sanitize the walk-in cooler storage racks.
- 2260 - Critical The ice bin did not have an adequate air break.
Provide the ice bin with an adequate air break as shown.
- 2930 - Corrected During Inspection The rear door was upon arrival.
The rear door must remain closed at all times.
- 3030 - Corrected During Inspection No paper towels were provided at the bar hand-sink.
Must supply paper towels at all hand-sinks at all times.
- 3180 - Debris build-up on the kitchen floor.
Provide a detailed floor cleaning as needed.
Comments:
Establishment with an adequate chlorine test kit. The dish machine had an adequate concentration of chlorine in the sanitizing cycle.
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