Chen's, 73 Callohill Drive, Lovingston, VA - Restaurant inspection findings and violations

October 09, 2009 (Routine)

• 0080 - Critical Repeat Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
• 0470 - Corrected During Inspection Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs stored over produce
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Repeat Unwrapped or uncovered food in the walkin and in dry storage.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 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.
• 0960 2 - The food contact surface of tthe food storgae bags is not durable, nonabsorbent, easily cleanable, resistant to pitting. Using to go bags to store food.
  Replace the food bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 2930 - Corrected During Inspection Repeat 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.
• 3180 - Outside of equipment, under equipment, and floors in the kitchen 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.

February 18, 2009 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0470 - Critical Repeat Raw food of animal origin [shell eggs, raw chicken, raw shrimp, raw beef and raw pork stored over ready to eat foods] holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Observed food tha twas stored without being in packages, in covered containers, or wrapped in the reach-in and walk-in refrigerator :
  Store food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers throughout the kitchen.
  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 - Repeat Food stored on the floor [cooling in 5 gallon buckets on the floor and produce on the floor of the walk-in cooler] or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0800 - Critical Restaurant prepared sauces noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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.
• 0810 - The methods used for cooling were not adequate.
  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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration units are 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.
• 1010 - Repeat Sponges are being used to wipe down food contact surface at the 3 compartment sink.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1960 - Food storage containers 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.
• 2310 - Critical The handwashing facility located at the front counter is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the chair preventing its use.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 2930 - Repeat 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.

May 30, 2008 (Routine)

• 0470 - Critical Repeat Raw food of animal origin (ckicken, shell eggs, shrimp) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - 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 135F.
• 0610 - Food stored on the floor or food stored less than 6" above the floor in both walk-ins.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 1 - Critical Fried chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0830 - Critical The prepared ready-to-eat (RTE) food 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.
• 1010 - Sponges are being used at three compartment sink..
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the reach-in is not accurate.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1750 - Manufacturer containers were observed reused for the storage of steel cans..
  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: utensils.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of grease on hood baffeles
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

April 05, 2007 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation. Employee observed conducting a 5 second rinse of the fingers without using soap.
  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. Employees must understand the importance of conducting a 20 second handwash with soap and then using disposable paper towels to dry the hands.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken and beef observed wrapped only in plastic on walk-in cooler shelves. Possibility for cross-contamination exists from leakage. Raw meats were also be stored overtop of open tofu container.
  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. Operator agreed to correct.
• 0510 - Vegetables not washed before being offered for sale or service. Employees observed taking broccoli out the produce box and preparing for use without first rinsing in water.
  Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form. Discussed with operator.
• 0570 - Repeat Improper use of wet wiping cloths. Wiping cloth(s) were not being returned to an effective sanitizing solution.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) knives attached to the clean knife rack storage had significant food residues on them. Knives had not been properly cleaned.
  Clean and sanitize these surfaces for food contact. Wash, rinse and sanitize all in-use food contact surfaces every 4 hours as needed.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door requiresa repair of an extension to cover up open gap above the back screed dooe.
  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. Correct by 4/15/07.
• 3080 - Less than 50 foot candles of light was noted in the side food preparation / storage area. Hood lights were not being used but sill functional. Keep hood lights on (per plan review approval to help maintain lighting in this area at 50 foot candles.
  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
• 3180 - Floor areas under equipment noted in need of cleaning. Significant food debris and paper goods observed underneath the steam table line.
  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. Recommend posting a cleaning schedule.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

March 03, 2006 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Cloths stored on prep surfaces.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. Bag of rice stored on floor in storage area. Produce stored on the floor of the walk-in. In addition some foods stored in refrigeration units are not covered.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Soups hot holding at improper temperatures. Operator increased flame in holding unit to bring soups up to 165F.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1320 - There was no temperature measuring device located in the prep unit.
  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.
• 1800 - Repeat The nonfood contact surface of the bulk storage 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.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3220 - Corrected During Inspection Mops not hung up to air dry. Mop rack is present but not in use.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 19, 2005 (Routine)

• 0480 - Repeat Unlabeled food containers. Bulk storage containers holding white powder ingredients were not labeled with their common names.
  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 Containers of food stored in refrigeration units were not covered to protect contens from splash, dust or other contamination.
  Store food covered prevent contamination.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. No chemical test strips were available at the establishment.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1800 - The nonfood contact surface of the plastic bulk storage 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.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: wire mesh strainer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination. Containers behind counter were not stored inverted.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3260 - Corrected During Inspection Employee's jacket was observed stored on top of rice bags.
  Employees' personal items should be stored in a separate area, away from where food is prepared and stored.
• 3380 - Corrected During Inspection Critical Chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Wiping cloth solution was in excess of 200 ppm.
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

January 19, 2005 (Routine)

• 0480 - Repeat Unlabeled food containers. Bulk storage containers holding white powder ingredients were not labeled with their common names.
  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 Containers of food stored in refrigeration units were not covered to protect contens from splash, dust or other contamination.
  Store food covered prevent contamination.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. No chemical test strips were available at the establishment.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1800 - The nonfood contact surface of the plastic bulk storage 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.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: wire mesh strainer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination. Containers behind counter were not stored inverted.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3260 - Corrected During Inspection Employee's jacket was observed stored on top of rice bags.
  Employees' personal items should be stored in a separate area, away from where food is prepared and stored.
• 3380 - Corrected During Inspection Critical Chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Wiping cloth solution was in excess of 200 ppm.
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

January 19, 2005 (Routine)

• 0480 - Repeat Unlabeled food containers. Bulk storage containers holding white powder ingredients were not labeled with their common names.
  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 Containers of food stored in refrigeration units were not covered to protect contens from splash, dust or other contamination.
  Store food covered prevent contamination.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. No chemical test strips were available at the establishment.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1800 - The nonfood contact surface of the plastic bulk storage 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.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: wire mesh strainer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination. Containers behind counter were not stored inverted.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3260 - Corrected During Inspection Employee's jacket was observed stored on top of rice bags.
  Employees' personal items should be stored in a separate area, away from where food is prepared and stored.
• 3380 - Corrected During Inspection Critical Chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Wiping cloth solution was in excess of 200 ppm.
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

June 15, 2004 (Routine)

• 1800 - The nonfood contact surface of the mobile wire rack near the friers, the area under the rice warmers, and the exhaust hood filters have 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.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. CORRECTED.
• 0610 - Repeat Food stored on the floor in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0480 - Unlabeled food containers. Unlabeled bins of white powder in the kitchen.
  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.
• 1070 - Observed use of take-out bags as a single-use/single-service food contact material.
  Discontinue use of the take-out bags 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.
• 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the tupperware lids used to store foods on in the walk-in freezer.
  Clean and sanitize these surfaces for food contact. DISCUSSED THIS ISSUE WITH THE MANAGER.

January 15, 2004 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) egg rolls and wontons in the refrigeration unit is not properly dated for disposition. Both have been held for over 2 days.
  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. DISCUSSED THIS ISSUE WITH THE MANAGER.
• 1060 - The nonfood contact surface of the material at the bottom of the reach-in unit 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.
• 0470 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. No leakage observed.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - In-use utensils improperly stored between use. The rice scoop was stored with the handle in the rice.
  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 and the container.
• 0610 - Food stored on the floor. Cabbage was stored on the floor in the kitchen, and carrots in the walk-in were also on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2350 ii - Plumbing connections under the 3-compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

September 17, 2003 (Routine)

• 0610 - Food stored on the floor. Food was being stored on the floor in the freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1800 - The nonfood contact surface of the freezer floor and the exhaust hood filters had 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. The owner stated that the filters are scheduled to be cleaned tomorrow.
• 0380 - Critical Food from damaged packaging offered for sale or service. Several dented cans were being held in the dry storage area.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. DISCUSSED THIS ISSUE WITH THE MANAGER.
• 1750 - Manufacturer containers were observed reused for the storage of food in the prep cooler.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0820 - Critical Breaded precooked chicken was cold holding at improper temperatures. The manager stated the food has been out for about 3 hours.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. THE FOODS WERE RELOCATED TO THE FREEZER FOR RAPID CHILLING. THE OWNER AGREED TO KEEP THE LARGE PORTION IN THE COOLER DURING LUNCH, AND HAVE SMALLER AMOUNTS OF FOOD OUT AT A TIME. THE FOOD RATED 42 DEGREES AFTER 30 MINUTES IN THE FREEZER. CORRECTED DURING INSPECTION.

April 09, 2003 (Routine)

• 0340 - Critical Observed container of breaded precooked chicken pieces located in prep area that was at 62.6 degrees. Product had been made yesterday and had brought into prep area this morning and left at room temperature.
  Product was embargoed and voluntarily discarded. Rapidly cool foods from 140 to 70 degrees within 2 hours and from 70 to 41 degrees within 4 hours. After product is cooled, cover and date the pan. Keep the food at 41 degrees until ready to cook again for a customer order.
• 2930 - The screen door cannot be approved because it opens into the restaurant. The door must open outward.
  Install a screen door that opens outward, is self closing, and fits the door frame so no gaps are created that would allow the entry of insects or rodents.
• 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

January 23, 2003 (Follow-up)

January 16, 2003 (Follow-up)

• 1750 - Repeat
  
• 2190 - Water in the kitchen was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. (Temperature had been adjusted prior to departure).
• 1650 - The temperature of the in-use wash water solution was observed at less than 110F.
  Maintain a temperature of 110F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces. (Temperature had been adjusted prior to departure and before opening the doors for lunch).
• 2350 - Critical The hot water heater was malfunctioning and in need of maintenance. Unit was rendered operational prior to opening for lunch, however additional upgrades are necessary.
  Repairs necessary to insure that hot water heater is functioning properly during all hours of operation.
• 0830 - Critical Location has developed a system for code dating but not all of the prepared foods located in the walk-in cooler that would remain in that unit for 24 hours or longer had been properly code dated.
  Train staff and adjust system to make sure that process is easy to follow and implement.
• 0470 - Unwrapped or uncovered cashews and peanuts were observed in the storage area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3150 - Repeat Products for credit, redemption, or return is not being stored in a separate designated area
  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.