Spoke on storing raw chicken below raw beef. They could not find sanitizer test strips. Temp logs are being kept.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ 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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03/30/2016 | Routine | |
No violations. Spoke on setting up sanitizer buckets first and turning on the soup warmers early.
No violation noted during this evaluation. | 01/04/2016 | Routine | |
Spoke on proper sanitation and monitoring for pest. They have stopped pest control, but no evidence of pest currently. I spoke on new temperature monitoring rules.
No violation noted during this evaluation. | 10/13/2015 | Routine | |
All employees have produced food handlers cards.
No violation noted during this evaluation. | 07/28/2015 | Follow-up | |
Spoke on cleaning cooler/freezer seals. Do not reuse metal food cans. Make sure raw products are stored below RTE foods. Follow up required for food handlers cards.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
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07/17/2015 | Routine | |
Spoke on emptying food from metal cans immediately upon opening. Spoke on proper sanitizing techniques.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on non food contact surfaces
Correction: Clean and sanitize these surfaces for food contact.
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04/13/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination
Observation: Remove food from opened cans and store in approved kitchen pans.
Correction: Protect food from miscellaneous sources of contamination by keeping food in approved kitchen pans.
- Floors, Walls, and Celings - Cleanability
Observation: General cleanliness of kitchen facilities need to be maintained
Correction: Floors, walls and shelving needs to be cleaned and sanitized consistently.
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01/13/2015 | Complaint | |
During the inspection, all violations were reviewed and discussed. The new code requirements, as well as, employee health, bare hand contact with ready to eat foods, and hand washing were also discussed. Thank You.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment. On line information given during the inspection.
- Critical: Cooling* (corrected on site)
Observation: Chicken wings,General Tso chicken, as well as raw and prepared pork and chicken, noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F 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. Discussed using the two door reach in unit and/or the walk in to cool foods, instead of the reach in prep unit, as well.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the the knives, and the carrot peeler, used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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05/22/2014 | Risk Factor | |
During the inspection, no bare hand contact with ready to eat foods, hand washing, employee health and cooling techniques were reviewed. The cleaning and sanitization of the in use cutting boards was also discussed. The facility is clean and the owners are well trained. Thank You.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken, crab ragoons and egg rolls in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Gen Tso Chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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01/03/2014 | Risk Factor | |
This facility is clean and well organized. There are two Certified Food Managers on site. Observed good date marking. The owner/operators understand employee health, goof hand washing, and no bare hand contact with ready to eat foods. The owner has obtained new cutting boards and rubber mesh liners. Thank You.
No violation noted during this evaluation. | 09/11/2013 | Risk Factor | |
During the inspectio, it was suggested the temp of the reach in unit be decreased to maintain food temps
- Critical: Toxics - Restricted Use Pesticides; Criteria*
Observation: Raid" observed in the ware washing area
Correction: Remove the "Raid" and only use the services of the pest control officer for the interior of the facility.
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05/24/2013 | Risk Factor | |
The facility has two CFMs. It is clean and well organized. Employee health, no bare-hand contact with ready to eat foods and proper hand washing was discussed. Thank You
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The cardboard lining the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces
Observation: The round cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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01/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about China Moon, 4816 George Washington Hwy, Portsmouth, VA 23702 »