Chen's Chinese Restaurant, 600 - 7610 Left Flank Rd., Mechanicsville, VA - Restaurant inspection findings and violations

May 11, 2009 (Risk Factor Assessment)

Violation: 0820 A 1 - Corrected During Inspection Critical Brown rice hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
Comments:
All violations were discussed with manager.

November 06, 2008 (Follow-up)

Violations:

• 1570 - Repeat The weather-stripping at the back door was observed in a state of disrepair and damaged.
  Repair the weather-stripping 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 weather-stripping, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: faucet at three compartment sink .
  Maintain nonfood-contact surfaces of equipment clean.

Comments:
All violations were discussed with manager.

October 22, 2008 (Routine)

Violations:

• 1510 - Corrected During Inspection 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.
• 0610 - Corrected During Inspection 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Container that silverware is stored in and the weather-stripping at the back door was observed in a state of disrepair and damaged.
  Repair the container that silverware is stored in and the weather-stripping 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 containers and weather-stripping, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gaskets in reach-in coolers, faucet at three compartment sink,under prep table, inside walk-in cooler and freezer .
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Floors throughout the facility are noted in need of cleaning.
  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.
• 3080 - Corrected During Inspection Less than 50 foot candles of light was noted in the cook/prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3080 - Corrected During Inspection Less than 20 foot candles of light was noted in the wait station.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

Comments:
All violations were discussed with manager. EHSS discussed sick employees and cooling.

June 20, 2008 (Follow-up)

Comments:
All violations were corrected.

June 03, 2008 (Risk Factor Assessment)

Violations:

• 0470 - Critical Unwrapped or uncovered food in the reach-in coolers and walk-in coolers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, food containers and microwave.
  Clean and sanitize these surfaces for food contact.
• 0820 A 2 - Critical Noodles and egg rolls cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

Comments:
All violations were discussed with the manager. EHSS observed the reach-in cooler was not holding proper temperature. Food was relocated to the walk-in cooler.The service call was placed at time of inspection. EHSS discussed risk control plans and the new inspection form.

December 18, 2007 (Follow-up)

Comments:
All violations were corrected.

October 16, 2007 (Routine)

Violations:

• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  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 140F.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Egg rolls hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
  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 41F 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.
• 0960 2 - The food contact surface of the cardboard is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the cardboard to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - Corrected During Inspection Containers that veggies are stored in were observed in a state of disrepair and damaged.
  Repair the containers 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 containers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving, containers that utensils are stored in, inside and outside of dishmachine, floor drains and gaskets on all refrigerator units.
  Maintain nonfood-contact surfaces of equipment clean.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the waitress area.
  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
• 3180 - Floors, walls and ceilings throughout the facility are noted in need of detailed cleaning.
  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.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
All violations were discussed with manager. EHSS will check cleaning of hood at follow-up inspection. EHSS discussed nutrition information, sick policy, closure information, and hot holding.

April 24, 2007 (Critical Procedures)

Violation: 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: knives and spatulas.
Clean and sanitize these surfaces for food contact.
Comments:
EHSS recommended a detailed cleaning throughout the facility. EHSS provided information in Chinese on cooling, sick employee policy, hot and cold holding, how to use an thermometer, not eating, drinking, smoking, safe cooking temperatures, three compartment sink, and handwashing.

November 29, 2006 (Follow-up)

Violation: 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
Comments:
All violations were discussed with manager.

November 02, 2006 (Routine)

Violations:

• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  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.
• 0470 - Critical Unwrapped or uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Corrected During Inspection Unlabeled food containers.
  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.
• 0610 - Corrected During Inspection 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.
• 0960 2 - The food contact surface of the cardboard is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the cardboard to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  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.
• 1570 - Corrected During Inspection Utensils was observed in a state of disrepair and damaged.
  Repair the utensils 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 utensils, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knives, cutting board, slicer, knives stored in between equipment and can opener.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving throughout the facility needs cleaning, container that cups are stored in needs cleaning, sprayer located beside dishmachine needs cleaning, container that utensils are stored in and cleaning is needed in the reach-in cooler and freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Floors, walls and ceilings throughout the facility is noted in need of cleaning.
  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.
• 3290 - Corrected During Inspection Maintenance items noted to be stored in such a way that it is contaminating equipment.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
A dual check valve is needed at the mopsink area if the hose will be used. Manager passed the demonstration of knowledge test. EHS provided information on the sick policy, storage of food in the refrigerator and person in charge infomation was provided.

May 01, 2006 (Follow-up)

Comments:
All violations were corrected since last inspection.

April 17, 2006 (Critical Procedures)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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 Ribs were observed uncovered in the prep table refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Critical All prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1700 - Critical Chlorine sanitizing solution used in the dishmachine was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: mixer, can opener (corrected during inspection) and container with chips stored in it.
  Clean and sanitize these surfaces for food contact.

Comments:
All violations were discussed with manager.

October 28, 2005 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered raw chicken in the walk-in-cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 A 4 - Corrected During Inspection Observed eggs stored over ready-to-eat foods in walk-in-cooler.
  Store potentially hazardous foods so as to prevent possible 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 - beverage syrup boxes stored on the floor or stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - The temperature measuring device located in the True reach in cooler was not in working condition.
  Replace the 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.
• 1510 - Corrected During Inspection 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: -Floor drain under 3-c sink in bar area.-Food debris in microwave.-Hood fliters over wok area heavily soiled.-Grease and soil/food debris accumulation under deep fryer.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Food contact surfaces of the strainers, squre dish pans used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the floor behind the sugar bins/flour bins has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Utensils for cooking were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Single service items(cups on bar area) observed unprotected from contamination.
  Store single service items in its original protective sleeve packaging or inverted in an approved dispenser.
• 2350 - Critical Plumbing system components of the 3-compartment food prep sink found to be leaking and is not in accordance with law.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 2650 - Observed dumpster being stored not inside of enclosure and over capacity.
  Store dumpster in enclosure to prevent pest harborage
• 2690 - There are no refuse containers for the storage of soiled hand towels at the coffee bar and food prep handsinks.
  Provide waste handling containers for the storage of soiled hand towels in a sanitary manner.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2930 - Outer door opening in rest room area of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents. 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.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3140 - Observed unprotected employee beverage in coffe bar area.
  Provide employee with beverage container that has a tight fitting cover and straw and locate it away from food area.
• 3380 - Corrected During Inspection Critical Chlorine Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Concentration found to be over the required 50-100ppm.
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 3500 1 - Containers of sterno fuel for food prep are not separated by spacing or partitioning.
  Containers of sterno fuel must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

December 10, 2004 (Pre-Opening)

Violation: 1570 - The small Beverage Air prep cooler in the kitchen was observed incapable of maintaining adequate cold holding temperature. Temperature was measured at 76*F.
Repair the cooler 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. Service technician was onsite at time of inspection and has ordered new part. Unit is not to be used until service technician verifies repairs are adequate.
Comments:
No other violation noted at time of inspection. Permit issued.