The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( recently prepared fried rice and fried chicken wings were observed cooling at room temperatures in the front foodservice area and rear food prep area).
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: A small bowl of General Tso's chicken was observed stored on top of the steamtable
Correction: the General Tso chicken was hot holding at improper temperatures. The operator voluntarily discarded the food product.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the rear of the cookline is being used for purposes other than washing hands ( trays were observed in the dry handsink basin)
Correction: The handwash facility identified above is to be used for washing hands only
|
12/30/2015 | Routine | |
Data logger information indicates that the make table cooler is now working properly.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Rice scoop improperly stored between uses.
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 (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the make table cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
08/20/2015 | Follow-up | |
Data logger placed in the make table cooler to monitor the cooler for the next two days.
Check dates on food delivered to ensure the food is still good.
A follow-up inspection will occur on/about August 27, 2015.
- Utensils - In-Use - Between-Use Storage
Observation: Rice scoop improperly stored between uses.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the make table cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
08/17/2015 | Routine | |
There should not be hand washing aids at any other sinks than the hand washing sink. A bottle of soap was observed at the mop sink. You do not want this to encourage staff to wash their hands at any other sink than the hand washing sink.
If product is going to be placed on the counter to cool, food should be on an ice bath.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Cook did not use soap to wash his hands after mopping the floor and prior to food preparation.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
|
04/15/2015 | Routine | |
No one other than staff are allowed in the kitchen.
Make sure that sink is washed, rinsed and sanitized after it used for purposes such as preparing raw animal product.
Do not cover foods if they are in the cooling process until they reach 41 F. Spread foods thin to help drop temperature more quickly.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Do not store meat cleaver between make table and food preparation table.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Lo mein cold holding at improper temperatures. Do not leave foods on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: whisk. Wash, rinse and sanitize food contact surfaces in the three compartment sink.
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.
|
12/15/2014 | Routine | |
Ice trays must be an approved food contact surface and must be washed, rinsed and sanitized each time tray is emptied.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Ice from freezer at home is being brought in for consumption by the public. Discontinue the sale of ice made at home. Plastic ice trays may be purchased and ice trays can be filled in the facility. Bagged ice may also be purchased by an approved source and sold for consumption.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic and oil cold holding at improper temperatures. Do not stack container on top of other foods in the top of the make table where it does not receive direct air flow from the refrigerator. Garlic & oil was moved to the bottom portion of the make table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) tofu in the refrigerator, the food should have been discarded several days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
|
08/13/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) ( a cracked raw shelled egg was observed stored inside a container filled with cooked shrimp, on the cold rail of the cookline maketable unit)
Correction: 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use ( knives and cleavers were observed stored between a prep table and the wall, in the food processing area).
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between ( the rice scoop was observed stored in a container of standing (water water temp= 69 degrees F)).
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor ( a bus tub of food products were observed stored directly on the floor under a shelving unit in the walk-in freezer).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the front service Pepsi reach-in cooler and Frigidaire reach-in freezer is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
|
04/16/2014 | Routine | |
NO violations were observed during today's inspection. The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
No violation noted during this evaluation. | 11/26/2013 | Routine | |
The operator provided documentation (receipt for service/repair) dated 8/3/13 for the hot water heater. The hot water measured 103 degrees F and rising at related sinks.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor (direct floor storage of pans of food products were observed under the shelving unit in the walk-in freezer).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
|
08/05/2013 | Follow-up | |
The operator provided a metal probe thermometer,chlorine test strips and an Employee Health policy during today's inspection.
** The operator was notified to provided running hot and cold water under adequate pressure to all related sinks and/or equipment ASAP and to provide documentation of the completed corrective action.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (open can of Diet Pepsi was observed on the rear prep table).
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (rice scoops were observed stored in a container of standing water (water temp-84 degrees F)).
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (direct floor storage of pans of food products were observed under the shelving unit in the walk-in freezer).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable (the facility currently has potable running water within the facility at all sinks- hot water temperature measured 84 degrees F)
Correction: Provide running hot and cold potable water within the facility to all sinks and related equipment. (The operator stated that the gas-fired hot water heater has been called-n for repairs and the repairs are scheduled to be completed by 8/5/13).
|
08/02/2013 | Routine | |
Notes:
Provided training on proper hand washing, hot water must be maintained at 100 F and above for proper hands and equipment cleaning procedures.
Cutting board along make-up table got to the point there it needs to be resurfaced.
Employee health policy reviewed and signed.
Clean and well organized facility.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Water from the handwashing sink and 3 VAT sink was measured at a temperature less than 100°F. Adjusted during inspection..
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
|
04/29/2013 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
Sanitizer concentration in the wiping cloth bucket tested correctly at 50 ppm.
- Hands - Where to Wash
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.
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep table is 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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches was found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
02/09/2012 | Routine | |
Garlic/oil mixture and shell eggs were observed being held in the reach-in cooler.
Sanitizer was in use and was at proper concentration.
Clean between make-up table and hot wells and underneath fryer within 20 days.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath fryer and area between make-up table and hot wells used to hold soups 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.
|
02/17/2011 | Follow-up | |
Additional food temperatures: Raw pork - 39 and garlic/oil mixture - 53.
Bucket of sanitizer is now on cook line and is at proper concentration.
Adequate metal stem thermometers.
Eggs and garlic/oil mixture must be held in the refrigerator.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee running her hands under water without using soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Package Integrity*
Observation: Water chestnuts, bamboo shoots, ketchup, cut corn, and hoison sauce all were observed being stored in the original containers.
Correction: Store food items in containers that are easily cleanable.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Foods stored directly on the floor in the walk-in cooler and walk-in freezer.;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: Garlic/oil mixture and raw shell eggs cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed no sanitizer on the production line..
Correction: Provide chlorine at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
Correction: 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath fryer and area between make-up table and hot wells used to hold soups 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.
|
02/03/2011 | Routine | |
Violations from previous inspection have been corrected.
Facility has been thoroughly cleaned.
No insects were seen at time of inspection.
No violation noted during this evaluation. | 11/16/2010 | Follow-up | |
Additional food temperatures: Brown rice - 163, Cooked shrimp - 39, Raw beef - 40, Cooked pork - 42, Raw chicken - 39, Raw shrimp - 36, 41, Garlic and oil mixture - 62.
One live roach was observed on a table in the kitchen but no other insects were seen during the inspection.
All ready-to-eat food items must be dated after 24 hours.
Food contact surfaces must be washed, rinsed and sanitized.
A follow-up inspection will occur on or about November 16, 2010. All critical violations must be corrected at this time.
No critical violation must be corrected within 30 days.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Cups being used to dispense flour, sugar and cornstarch.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken was observed being stored above raw eggs.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken wings, fried rice, spare ribs, chicken breast and garlic and oil mixture cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls, cooked chicken, and cooked wontons 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: bowls and colanders.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the 3-vat sink and side of prep sink has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
11/05/2010 | Routine | |
Restaurant representatives - add corrected or new information about China Wok, 11992 Ironbridge Plaza, Chester, VA 23831 »