Dishwasher properly sanitizing dishes. Managed tested the sanitizer strength with his own test strips.
Ice level is good on the cold bar. Check the ice level often.
Discussed sushi on the bar. Two pans made in the morning, one placed on the bar at 11:00 am the other placed in the walk-in. The second tray is usually out between 1 and 2 pm. At 3 PM a second batch is prepared. With the described operation, time can be used as a control but only with a written plan.
No violation noted during this evaluation. | 02/08/2016 | Follow-up | |
Sanitizer still not coming thru properly for the dishwasher. Continue to manually sanitize items until the dishwasher is working properly.
No violation noted during this evaluation. | 02/05/2016 | Follow-up | |
Observed morning prep. Discussed prevention of barehand contact and handwashing.
Shrimp was thawed in a manner that allowed it to reach above 41°F. When thawing the methods are: under refrigeration or under cold running water. The methods need to keep food below 41°F.
Discussed sushi, good prevention of barehand contact observed. The sushi on the bar is replaced before 3 and on Friday and Saturday replaced before 7. Ice needs to be up to the bottom of the pan of sushi as well, though you could use time as the control as discussed previously.
Discussed items in grocery style bags that were on the freezer floor-these were going to be taken home by the owner and not going to be used by the restaurant. These should be clearly marked as so.
Use the three compartment sink to sanitize items until the ware washer is repaired.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination. Lemons and vegetables.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice was holding below 135°F in the warmer. The unit was not on before the rice was placed in the unit allowing it to cool.
Correction: Have the hot holding unit ready to hold food hot before placing food in the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Melons cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Keep ice up to the level of food in the desert cold bar.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Plates and utensils in the dishwasher.
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. Manually sanitize items until the dishwasher is repaired.
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01/29/2016 | Risk Factor | |
Soft serve machine, salad bar, and the make table refrigerator all much better.
No violation noted during this evaluation. | 10/02/2015 | Follow-up | |
Much more ice is needed at the salad bar.
Manager tried adjusting the soft serve machine, and the make table refrigerator. This did not work.
Use time control until the make table and soft serve machine can hold products at or below 41. Mgr. stated he would have a refrigeration repairman there on Tuesday. Will follow up on or about Thursday, October 1..
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Boiled eggs, cottage cheese, crab meat salad, and diced ham on the salad bar holding at improper temperatures.
Soft serve mix in the soft serve machine holding at imroper temperatures.
Correction: Items placed on the bar around 3:30 pm, At 7:30 pm, any of the foods mentioned above left over at 7:30 must be discarded. More ice is needed to maintain the required temperature of 41 degrees. Also, make sure these foods are good and cold (below 40 preferably) before they are placed on the bar. The ice beneath the pans must at lease be in contact with the bottom of the pans. Monitor soft serve machine after it was adjusted. Must hold at or below 41.
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09/28/2015 | Follow-up | |
The manager adjusted the soft serve machine to a colder temperature. The temperature controls for the hot bar have temperature control adjustments for each pair of holding trays. The temperatures on the two hot items on the bar were also adjusted, Make table refrigerator also adjusted. Monitor the temperature of the hot and cold items that were out of temperature with food probe thermometers. If your adjustments work on the hot bar, soft serve machine, and the food prep. refrigerator, then no other action is required. Place additional ice underneath the cold bar. Follow up inspection to be done on or around Monday, September 28.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Two items-pork/veggies and the moo goo gai pan were being held at improper temperatures,
Correction: Re-heat to 165, hold at 135 or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Boiled eggs, cottage cheese, crab meat salad, and diced ham on the salad bar holding at improper temperatures.
Soft serve mix in the soft serve machine holding at imroper temperatures.
Correction: Items placed on the bar around 3:30 pm, At 7:30 pm, any of the foods mentioned above left over at 7:30 must be discarded. More ice is needed to maintain the required temperature of 41 degrees. Also, make sure these foods are good and cold (below 40 preferably) before they are placed on the bar. The ice beneath the pans must at lease be in contact with the bottom of the pans. Monitor soft serve machine after it was adjusted. Must hold at or below 41.
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09/25/2015 | Risk Factor | |
Visited restaurant 8-25-15. Complainant stated her granddaughter became sick after eating at Asia Cafe. Report stated the patient had steak, chicken, shrimp, mushrooms, and zucchini from the Hibachi Grill on 8-7-15 around 5-6 pm. After eating there she had a headache but nothing else. The next morning she woke with flu like symptoms: fever, diarrhea, and headache.
I discussed the nature of the complaint with owner Jack Hu. Observed his employee prepare food on the Hibachi Grill. The chicken and other meats, shrimp, veggies, and rice are all cooked to around 180 to 200 degrees. The raw meats are not being touched or dispensed by hand Hand washing appeared adequate, and I observed no indication of cross contamination.
No violation noted during this evaluation. | 08/25/2015 | Complaint | |
No other violations observed.
You must remember to keep enough ice on the bar to keep you potentially hazardous foods at or below 41. This is a repeat violation.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Raw chicken and vegetables in the walk in refrigerator 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced ham, cottage cheese, boiled eggs being held at improper temperatures on the buffet bar.
Correction: Add enough additional ice beneath the holding pans. Chill foods in the walk in refrigerator or other refrigeration unit prior to placing them on the bar. Check holding temperatures with your food probe thermometer.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There was no properly working test kit provided to the dishwash employee for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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05/28/2015 | Routine | |
Extensive remodeling has been done in both the kitchen and the dining area.
Floors, walls repaired, tiles replaced, painting done in dining area.
Facility very clean.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils for sugar, rice stored in the food. Dispensers were plastic containers with no handles.
Correction: Dispensers stored in food products must have handles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Crab meat, ham, eggs holding at improper temperatures on the cold bar. Observed that the ice beneath the containers was not touching the containers.
Correction: Ice was added beneath the containers. As stated in your last inspection report in October, most hot items are replaced every 2 hours, and the cold items replaced every 4 hours.
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01/29/2015 | Routine | |
Had picture showing the piece of chicken that was complained about. Other chicken pieces checked during visit and they were fine. Discussed temperature check and stated they generally just check the largest on from the batch by cutting to the bone. Need a small diameter probe for checking cooking temperatures.
Also double checked the cold bar which did not have enough ice. Discussed the importance of assuring enough ice and this was corrected during inspection.
Discussed hot bar as well, assuring it is hot enough before food is placed on it.
No violation noted during this evaluation. | 01/05/2015 | Complaint | |
Ice level is much higher on the cold bars. Discussed assuring the level is adequate to hold the food cold. Make sure the ice is placed up to 1 inch below the top of the containers.
Also note the time that items are placed on the bar such as the sushi. This is on the bar by 11:00 and if it cannot be kept cold should be replaced by 3:00 PM.
No violation noted during this evaluation. | 10/17/2014 | Follow-up | |
Large batch of chicken was being prepared. the first tub was at about 115 and the second tub was at 125. The person in charge stated, they would be left out at about an hour before being placed into the walk-in. The person in charged moved these into the walk-in during the inspection. Recommend the use of a bi-metallic stem thermometer so that the temperature can be monitored and when it gets below 135°F it would immediately be placed under refrigeration. The goal is to go from 135°F to 70°F in 2 hours or less. Then get to 41°F within 6 hours or less after going below 135°F.
Discussed cleaning frequency, frequency appears adequate save for the two refrigerators near the grill. Also the person in charge stated that they have went throughout the building and repainted and sealed all exterior walls. With the increased cleaning frequency and regular visits by a pest control operator, this seems to have eliminated pests. No evidence was observed today.
Discussed the cold and hot bar and it is recommended that a log is kept of what time is placed on the bars. The person in charge stated that ideally hot items were replaced every 2 hours and cold items about every 4 items. Some times the frequency is much less. Ideally if hot food gets below 135°F, it is used or discarded within 4 hours and if cold food gets above 41°F, but doesn't reach 70°F, it should be used or discarded within 6 hours.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken was placed next to green peppers in the walk-in last night. This may have contaminated the green peppers.
Correction: Do not store raw food above or beside ready to eat food. This box of green peppers should only be used if they are cooked.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods on the salad bar are not being held below 41°. The ice level was below the bottom of the containers.
Correction: Ice was added to the unit up to the chill line of the containers(1 inch below top of containers). The food must be below 41°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The doors of the two refrigerators behind the grill have a layer of grease around the doors.
Correction: Clean these regularly to prevent a build up of grease and debris.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
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10/11/2014 | Routine | |
No hazards noted today. Facility in very clean condition. Sanitizing solutions within proper parameters. Very good hand washing procedure observed by several employees. Very good job today.
No violation noted during this evaluation. | 06/20/2014 | Risk Factor | |
Hazards corrected, the facility is now in good shape thank you. Maintain the facility and equipment clean with a regular cleaning schedule.
No violation noted during this evaluation. | 03/31/2014 | Follow-up | |
Cooking and holding temperatures of foods good. Good personal hygiene and proper hand washing observed. Facility and equipment cleaning schedule needs to be adjusted for more daily cleaning of equipment and facility.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was observed eating at kitchen prep. table while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wet wiping cloths improperly stored between use. several cloths on counter and table tops.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the prep table lower shelf in kitchen has cardboard for liner. This is not: nonabsorbent, cleanable and/or durable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove all cardboard liners. Storage of cardboard in facility can create an insect harborage condition.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Most equipment in kitchen has build-up of grease and food debris including tables(lower shelves), Front and sides of cookline equipment, the outer surfaces of warewashing machines, refr. units, walk-in doors and warewashing machine
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: There was no sanitizer in the sanitizing compartment of three compartment sink because there was not a third compartment being used for sanitizing. Only wash and rinse was occurring.
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. Demonstrated proper three compartment set-up and use with dishwasher. All items rewashed, rinsed and properly sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor and walls in kitchen and stock room, especially behind and under equipment, need cleaned, as well as the hood vent filters that also have build-up of grease.
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. Maintain a routine cleaning schedule.
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03/12/2014 | Routine | |
No risk factor violations observed. Good temperatures observed on the bar.
No violation noted during this evaluation. | 12/18/2013 | Risk Factor | |
Violations from previous inspection have all been corrected. Thank you.
No violation noted during this evaluation. | 11/15/2013 | Follow-up | |
Manager did not deny the presence of roaches. Has been working with pest control operator. All insects observed were dead.
The above items are related in protecting a facility from roaches.
Nightly cleaning of floors and inside of equipment is necessary to prevent easy access to a food supply for pests.
This would allow better ability to inspect these areas in the morning for evidence of pests as well.
Also preventing entry of pest is essential in a pest control program. Manager has a means of providing a seal to have the door be protected form the entry of pests.
Recommend an evaluation of the entire facility to look for means of access from pests so they can be eliminated.
Lots of card board boxes kept from deliveries. Card board can be a way for insects to get into the facility. Recommend acquiring storage containers and removing all card board boxes from the facility.
- Single-Service and Single-Use, Characteristics*
Observation: Observed use of grocery bags as a single-use/single-service food contact material. These grocery bags are not designed for direct food contact.
Correction: Discontinue use of the grocery as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside of the cabinets for the buffet units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The bottom of the back door is damaged and is not providing a tight seal that will prevent insects and rodents from entering the facility.
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 - Cleaning Frequency and Restrictions
Observation: The floor in the dry storage room, under the grill, and other areas in the kitchen were 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.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Rodent droppings found in dry storage. Dead insects found in cabinet of buffet units.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/07/2013 | Complaint | |
No other violations observed.
Check your cold holding temperatures on the cold bar closely. By ensuring the foods are at or below 41 when placed on the bar, along with keeping plenty of ice beneath the trays will help ensure the foods are at proper cold holding temperatures.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Several bags of food on the floor in the walk in freezer.
Correction: All foods must be stored at least 6 inches off of the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Crab meat, diced ham, cottage cheese holding at improper temperatures on the salad bar.
Correction: After discussing the issue with manager Jack Hu and employee Joseph, there was about 30 to 45 minutes after the items were prepared and when they were placed in cold holding on the buffet bar.. During this 30 to 45 minutes, the foods were not placed back in refrigeration. Once the cold bar foods are prepared, place them back in the walk in refrigerator. Keep plenty of ice in under the foods. This should eliminate the cold holding issues on this bar.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine at proper concentration of 50 to 100 parts per million and immerse or expose food contact surfaces to sanitizing solution for 7 seconds minimum..
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09/12/2013 | Routine | |
In the future, keep plenty of ice under the foods on the salad bar. On the bar with the raw fish, chicken, beef, turn the unit on well in advance of placing the raw foods on the bar. Use plenty of ice to ensure the foods are holding at proper temperatures. Use a metal stem food thermometer to check temperatures on the bars, both hot and cold. Check temperatures daily. Cold holding must be 41 or below, hot holding to be 135 or above.
Both cold holding violations corrected today during my inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Boiled eggs, ham, crabmeat salad on salad bar cold holding at improper temperatures.
Correction: More ice is needed beneath the foods on the salad bar. Place enough ice beneath the trays to hold the foods at 41 degrees or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken, raw steak on bar near Hibachi Grill holding at improper temperatures. The unit was not turned on.
Correction: The bar for the raw foods uses ice beneath the food food holding and refrigeration to keep the foods at proper temperatures. The unit is now on.
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06/10/2013 | Risk Factor | |
Violations from previous inspection corrected. Contract obtained with Lone Pine Exterminating. Establishment treated on 5-10-13. PCO is contracted to come once a month or as needed. No signs of roaches now.
No violation noted during this evaluation. | 05/17/2013 | Follow-up | |
Complaint inspection performed today. Complaint received 5-7-13. Person stated that they "saw roaches in the restaurant.
Obtain a contract with a professional pest control officer as soon as possible. Follow up to be done by next Monday, May 13.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Incoming shipments are not being inspected routinely
Correction: Routinely inspect incoming shipments. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests Several small, brown dead and dying roaches seen in the closed compartments underneath the salad and the hot bars.
Correction: Inspect premises on routine basis for the evidence of pests. Clean the dead roaches from underneath all of the self service bars.. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Manager stated that he is buying his own pesticides at Wal-Mart and applying them himself.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Critical: Toxics - Conditions of Use*
Observation: The pesticides are not being used in accordance with law or the manufacturer's use directions.
Correction: Dis-continue use of the pesiticides, an hire a professional exterminator for application of the pesticides. Pesticides must be approved for use in a food service restaurant.
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05/08/2013 | Complaint | |
Violations from previous inspections, except for 3170 above have been corrected. Violation 1890 corrected during inspection.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: A two step process (washing and sanitizing) was being used for the large pans.
Correction: A four step process is required. #1. Wash. #2. Rinse. #3. Sanitize. #4. Air dry. Be sure to use your chlorine test strips to ensure proper sanitizer strength. Chlorine should be between 50 and 100 parts per million (ppm). It takes at least seven seconds to sanitize when using chlorine.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall inside of 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.
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03/13/2013 | Follow-up | |
Follow up on the above violations to be on or around Wednesday of next week. All items to be corrected by 3-13-13.
Foods stored in the cardboard boxes discarded.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The kitchen employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers in the dry storage room.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses in dry storage room.
Correction: 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 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (50 -100 parts per million chlorine).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: On the salad bar, cottage cheese, boiled eggs, crab salad, diced ham being held at improper temperatures.
Correction: Ensure that the items placed on the cold bar are cold (at or below 41 degrees F.) before placing them on the bar. There is not near enough ice under the food containers to maintain proper temperatures. Check your bar food temperatures often with metal stem food thermometers to ensure they are held at proper temperatures.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the lower shelves of the metal tables in the kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Food particles noted in the sink. Also observed water obtained in buckets from the handsink on two occasions.
Correction: The handwash facility identified above is to be used for washing hands only. No other use of this sink is allowed.
- Distressed Merchandise, Segregation and Location
Observation: Observed eleven (11) cans of food in the dry storage room severely damaged on the rims of the cans. These products for credit, redemption, or return are not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- Physical Facilities in Good Repair
Observation: The wall inside of 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 in the area of the hot water heater was and the wall area near and around the dry storage room was 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.
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03/05/2013 | Routine | |
Cold bar/salad/ bar holding temps. good, plenty of ice, check ice level continuously throughout the day/evening, add ice when level drops below product containers. Remember, all utensils that do not go into the automatic dishwashing machine must be washed, rinsed and SANITIZED in the third compartment of the three compartment sink. Noted cleaning of facility frequency has improved, much better.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Several baking pans and a strainer. The third compartment of three compartment sink was not set-up for final sanitizing of utensils.
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. The sanitizing compartment of the three compartment sink wash washed, rinsed and sanitized then set-up with proper sanitizing solution level, checked with available test strips. The above mentioned items were rewashed and properly sanitized, this step is NOT AN OPTION THIS MUST ALWAYS BE DONE.
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12/12/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Asia Cafe, 750 Commonwealth Drive Ne, Norton, VA 24273 »