Formosa Cafe, 11027 Leavells Road, Fredericksburg, VA - Restaurant inspection findings and violations

October 15, 2009 (Follow-up)

Violation: 0610 - Corrected During Inspection Repeat Chicken stored less than 6" above the floor in the Walk In Cooler
Elevate food storage onto approved shelving with minimum 6" legs or casters.
Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Discussed with operator: Ensure refrigeration units are set at 36'F to 38'F in order to keep all potentially hazardous foods at 41'F or lower. Ensure all food items and equipment are stored 6" off the floor to prevent possible cross contamination.
This establishment has done a good job correcting the deficiencies noted on inspection of September 30, 2009..
Facility is no longer under enforcement.

September 30, 2009 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed dented cans of bamboo shoots and water chestnuts of dry storage shelving.
  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.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered cooked noodles near the 3 compartment sink.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1890 - Critical The food-contact surfaces of equipment were not sanitized after washing at the 3 compartment sink.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 0800 - Critical Repeat General Tso's chicken IT @45'F in the walk in cooler - noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature 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.
• 0820 A 2 - Corrected During Inspection Critical Repeat Shell Eggs ST @66'F on top of reach in cooler and garlic and oil mixture IT @62'F at the wok station - cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) cooked noodles, kim chee and roast pork in the refrigeration unit 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.
• 0810 - Repeat The methods used for cooling were not adequate. Observed large amount of chicken in a large plastic container in the walk in cooler. Observed cooked noodles sitting out on table near the 3 compartment sink.
  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.
• 2930 - Corrected During Inspection Repeat Front door of the food establishment observed open.
  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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1800 - Repeat The nonfood contact surface of the gaskets at the prep unit and the reach in cooler 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.
• 3200 - Repeat Hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Enforcement policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non critical violations places an establishment under enforcement which can result in revocation of the Health Department permit.
Facility is under enforcement and has been issued a Notice of Violation.

August 05, 2009 (Routine)

Violations:

• 0220 - Critical The employee is drinking from an uncovered container in the food preparation area.
  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.
• 2310 - Corrected During Inspection Critical Water was shut off at the kitchen handwashing sink.
  Access to the handwashing facility identified above is to be available during all hours of operation. Discontinue shutting off the water at the handwashing sink.
• 3020 - Corrected During Inspection Soap was not provided at the kitchen hand washing lavatory.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 0800 - Critical General Tso's chicken (90F+ - it) noted not being adequately cooled to prevent the growth of harmful bacteria. PIC stated chicken cooked about 10/11AM and was located on counter.
  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.
• 0820 A 2 - Critical Repeat Foods in the prep unit cold holding at improper temperatures. Temperatures observed: chicken (50F - it), shrimp (49F - it), shrimp (47F - it), egg (48F - it). Temperatures had lowered about 2 degrees by end of inspection.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) foods, such as noodles in the refrigeration unit 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.
• 0810 - The methods used for cooling were not adequate. Observed chicken cooled in large plastic containers stored on counter. Observed large amount of noodles cooling in plastic containers.
  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.
• 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Front door was propped open.
  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.
• 1570 - The door gasket to the prep unit is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat Walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Observed ice accumulation inside walk-in freezer.
  Repair the walk-in freezer 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 walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Peeler (carrot-type peeler) was observed in a state of disrepair and damaged. Observed electrical tape on handle, where food and debris can accumulate.
  Repair the peeler 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 peeler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1060 - The non-food contact surfaces of the towel used under the cutting board are not corrosion resistant, nonabsorbent, and/or smooth.
  Non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1800 - Repeat The non-food contact surfaces of the exterior of grill line equipment, gaskets of the prep unit, and mat under the microwave 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.
• 2350 ii - The 3-compartment sink faucet leaks.
  Repair and maintain all plumbing components and fixtures.
• 3170 - Coving tiles by rear door and screening and plexiglass on rear door are not maintained in good repair. Coving tiles are missing. Screening and plexiglass are broken or torn and held on with duct tape.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor under the fryers 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 - Less than 20 foot candles of light was noted in the restroom.
  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
• 3200 - Hood system is not being maintained in a clean condition. Observed grease dripping from behind the filters. No indication the hood system has been cleaned since 2007.
  Maintain hood system in a clean condition.

Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, 3C: 3-compartment, RTE: ready-to-eat, PIC: person-in-charge, st: surface temperature, it: internal temperature
Food Source: China International Corp. (Springfield, VA), Rocko Meats, Atlantic Seafood

September 29, 2008 (Routine)

Violations:

• 0470 A 4 - Repeat Food in the prep unit is stored uncovered.
  Store food in packages, covered containers, or wrappings.
• 1570 - Walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Observed ice accumulation inside walk-in freezer.
  Repair the walk-in freezer 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 walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board with debris in cuts
  Clean and sanitize these surfaces for food contact.
• 1800 - The non-food contact surfaces of the sides of equipment at wok station and BBQ oven 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.
• 3180 - Floor underneath the fryers 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.

Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
Employee health policy posted on door.
Small reach-in cooler was not functioning during inspection. PIC stated a part is on order.

August 12, 2008 (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). Observed 2 dented cans stored on shelf.
  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 A 4 - Foods in reach-in cooler (by microwave) and shrimp in walk-in cooler were stored uncovered.
  Store food in packages, covered containers, or wrappings.
• 0550 - Dispensing utensils improperly stored between uses. Observed 2 rice scoops stored in containers of room temperature water.
  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.
• 0820 A 1 - Corrected During Inspection Critical Hot and sour soup (132F - it, min. temp.) hot holding at improper temperatures. PIC stated he forgot to turn the flame on at the steam table.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. REHEATED TO 204F.
• 0820 A 2 - Corrected During Inspection Critical Repeat Chicken on counter (61-67F - it) cold holding at improper temperatures. PIC stated chicken was placed out on counter about 25 minutes ago.In reach-in cooler, chicken (44F - it), fried chicken (45F -it), and ribs (44F - it) cold holding at improper temperatures. Thermometer inside unit read 39F.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. PLACED IN WALK-IN COOLER. PIC LOWERED TEMPERATURE OF UNIT.
• 1060 - The non-food contact surface of the cardboard used as shelf liner under the slicer is not corrosion resistant, nonabsorbent, and/or smooth.
  Non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1580 - The white cutting boards throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of microwave, knife holder beside microwave, cutting board/table near rear door
  Clean and sanitize these surfaces for food contact.
• 1800 - The non-food contact surface of the following equipment has accumulations of grime and debris:gaskets and interior of reach-in coolers, sides of equipment at wok station, water line at wok station
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - Cold water knob at 3-compartment sink leaks.
  Repair and maintain all plumbing components and fixtures.
• 2890 - Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents. Front door was open.
  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 - The following areas noted in need of cleaning:floors underneath the wok station, walls throughout facility, hood
  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.

Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
No food prep observed.
Food Sources: China International (Springfield), Rocko Meat (MD)

April 07, 2008 (Follow-up)

Violations:

• 0140 - Corrected During Inspection Critical Repeat Improper handwashing procedures observed. Observed employee fail to use soap when washing his hands.
  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. HANDS WERE REWASHED. NEXT TIME EMPLOYEE WASHED HIS HANDS, SOAP WAS USED.
• 1890 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: cutting board and knife. Employee washed items, but did not sanitize.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. DISCUSSED THAT ITEMS MUST BE SANITIZED (USE BLEACH WATER) AFTER USE AND BEFORE STORAGE. ITEMS WERE PLACED ON DRAINBOARD.
• 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet (wok station where spray hose is attached) as required by law. PIC stated will attempt to purchase tomorrow.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.

Comments:
This facility is no longer under enforcement actions. Please contact the Health Dept. after the backflow preventer is installed.
Ensure all items are washed and sanitized (bleach water solution at 50 - 100 ppm) after use, and before they are stored.
Ensure facility has an employee health policy.

March 27, 2008 (Critical Procedures)

Violations:

• 0140 - Critical Repeat Improper handwashing procedures observed. Observed employee wiping hands on apron and not washing hands for sufficient amount of time.
  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.
• 0220 - Corrected During Inspection Critical Repeat In use open drinking container (coffee cup) stored in a manner that may contaminate food, food contact surfaces or utensils. Observed coffee cup stored on prep surface.
  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.
• 0450 - Corrected During Inspection Critical Scoop without handle used for sauce.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 2 - Corrected During Inspection Critical Observed shell eggs stored at room temperature.
  Store shell eggs in equipment capable of maintaining an ambient temperature of 45F.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: knives on knife holder in rear of facility, knife holder near microwave, container of equipment
  Clean and sanitize these surfaces for food contact.
• 1890 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: cutting board and plate. Employee washed items, but did not sanitize.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet (wok station where spray hose is attached) as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 3330 - Critical Working container of cleaner is not properly labeled. Cleaner stored in container labeled white vinegar.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Critical Repeat Cleaners not stored separately from insecticide in restroom cabinet.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3360 - Critical Repeat Pesticide can not labeled to indicate for outdoor use only.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. IF PESTICIDES WILL BE USED OUTSIDE THE FACILITY, LABEL THE CAN TO INDICATE IT IS FOR OUTDOOR USE ONLY.

Comments:
WIC: noodles (it) 38F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
Critical inspections are limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.
Discussed:
1) Ensure any ready-to eat potentially hazardous foods (such as cooked meat) that are kept for longer than 1 day are dated with a discard date not exceeding 7 days from the date the food was prepared.
Having 3 or more repeat critical violations can place a facility under enforcement actions. Failure to make corrections may result in the revocation of the facility to operate.
Notice of Violation issued due to repeat critical violations. Follow-up inspection to be conducted in approximately 10 days.

August 30, 2007 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical Repeat 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). Observed 3 dented cans on rear storage shelving.
  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. CANS SEPARATED FOR RETURN TO SUPPLIER.
• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw meats stored over cooked foods in glass door reach-in cooler.
  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.
• 0480 - Corrected During Inspection Repeat Unlabeled food containers, including sugar, bottle of orange flavor & water, and salt.
  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.
• 0550 - Repeat Dispensing utensils improperly stored between uses. Observed rice scoop stored in water measuring 80F, and knife stored between prep tables.
  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. KNIFE REMOVED.
• 0820 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures:on counter: chicken (it) 76F, 80F
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. DISCARDED.
• 1150 - The non-food contact surfaces of the soda crates (red) used as shelving/elevation are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1450 - The walk-in cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration necessary to maintain food items at 41F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1580 - Repeat The white cutting boards throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensils stored on rear shelving
  Clean and sanitize these surfaces for food contact. ITEMS RELOCATED FOR CLEANING.
• 1800 - The non-food contact surfaces of the have accumulations of grime and debris:- oil can rolling cart;- rear shelving by walk-in cooler;- area (sides of equipment) beside fryers;- hood (observed grease dripping from behind the hood filters)- red soda crate storing take-out containers
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Repeat 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.
• 2350 ii - Cold water knob at 3-compartment sink leaks.
  Repair plumbing.
• 2730 - Repeat The dumpster has no drain plug.
  Replace the drain plug to the refuse container.
• 3170 - Coving tiles missing at back door.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3460 - Corrected During Inspection Critical Medicines are located with equipment above the sliding glass door refrigerator.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

Comments:
Additional temperatures: Prep: noodles (it) 40F; WIF: cooling chicken (it) 46F, sweet & sour chicken (it) 28F; Glass door RIC: beef (it) 29F, chicken (it) 35F; WIC: noodles (it) 40F, egg roll (it) 40F
Observed no food prep.

May 14, 2007 (Routine)

Violations:

• 0060 - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. PIC stated equipment sanitized only when a large amount will be cleaned.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food (fish/shrimp, beef, and chicken).
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0140 - Critical Improper handwashing procedures observed. Several times, observed employee rinse hands without soap and dry hands on apron.
  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.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, 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.
• 0220 - Critical Observed employee eating in the kitchen where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0220 - Critical Observed employee drinking from an uncovered container in the food preparation area. After employee finished drinking from cup, it was placed (mouth contact surface down) on shelf above prep unit.
  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.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0380 - 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). Observed dented cans stored on can storage rack.
  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.
• 0450 C - Utensil without handle used to dispense cashews and MSG, allowing barehand contact with the foods.
  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.
• 0480 - Unlabeled food containers such as sugar and spice 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.
• 0550 - In-use utensils improperly stored between use. Observed knife stored between prep tables.
  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.
• 0820 - Critical The following foods cold holding at improper temperatures:on prep table: cooked chicken (it) 45F -52Fon shelving: shell eggs (st) 62-66F
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. CHICKEN PLACED IN WALK-IN COOLER.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit 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.
• 0830 - Critical The prepared ready-to-eat foods in the freezer are not properly dated for disposition.
  Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing, indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
• 0960 1 - Critical The food contact surface of the metal can used to store pineapples is not safe.
  Replace can with a plastic or glass container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Discontinue use of metal as a food contact surface with acidic foods to prevent heavy metal contamination.
• 1010 - Repeat Sponges are being used to wipe down food contact surfaces of the re-used single-use items.
  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.
• 1060 - The non-food contact surface of the cardboard used as shelf liner is not corrosion resistant, nonabsorbent, and/or smooth.
  Non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - The non-food contact surface of the container with drilled holes is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Observed rusty shelves in walk-in cooler and chipping wood elevation (wood shelving), a state of disrepair and damaged.
  Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket of the walk-in freezer is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The large white cutting board stored near 3-compartment sink is heavily scratched and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1750 - Manufacturer containers and single-service containers were observed reused for the storage of foods.
  Discontinue the reuse of manufacturer containers and single-use 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: grinder, slicer under the blade guard, knife stored near microwave, knives stored on knife holder across from glass door RIC, equipment stored above knife holder
  Clean and sanitize these surfaces for food contact.
• 1800 - The non-food contact surfaces of the container storing scissors and handheld can opener and shelves in reach-in cooler 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.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: food storage container. Container was washed and rinsed and then immediately placed on shelving.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 1960 - Metal 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.
• 2730 - The dumpster 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. Observed front door propped open and rear door is not self-closing.
  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.
• 3020 - Corrected During Inspection Soap was not provided at the kitchen handsink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the kitchen or restroom hand washing lavatory.
  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. PAPER TOWELS PLACED AT KITCHEN HANDSINK.
• 3080 - Less than 20 foot candles of light was noted in the restroom.
  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
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed cell phone stored on shelf above prep unit, hat stored with equipment, apron hanging from storage shelving, and 2 soccer balls stored in kitchen.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3170 - Observed wires hanging above rear door due to missing exit sign and piece of wood attached to wall above canned good storage area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following areas noted in need of cleaning:walk-in cooler condenser fan, interior of walk-in cooler, wall across from sliding glass door cooler, vent in restroom, restroom walls
  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 - Fly swatter noted to be stored in such a way that it is contaminating equipment (plates) on shelving near restroom.
  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.
• 3340 - Critical Containers of cleaners are not stored separately from insecticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3360 - Critical Pesticides are not being applied by a certified applicator. Observed 2 containers of pesticides stored in cabinet in restroom. Containers are not labeled to indicate they are to be used outdoors only.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
• 3480 - Critical First aid supplies are not being stored in a kit or container. Observed toothache medicine and an ointment stored with food and equipment on shelving near restroom.
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles

Comments:
Additional temperature: RIC: shrimp (it) 39F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, PIC: person-in-charge, st: surface temperature, it: internal temperature
This is a smoke-free facility.
Discussed:
1) Ensure all employee personal food and drink items (such as bottled dietary drink stored in prep unit) are stored separately from customer items in a labeled location.
2) Ensure thermometer are placed toward the front of reach-in cooler units.
Calibrated thermometer present. Foods properly stored in refrigeration units.

June 01, 2006 (Other)

Comments:
Consultation with PIC. No warewashing observed. Discussed using smaller container to cool rice. Condensate line redirected. Facility has a chlorine test kit.

May 17, 2006 (Follow-up)

Violations:

• 0060 - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1010 - Sponges are being used to wipe down food contact surface of the dishes during warewashing.
  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.
• 1460 - Employees are using an alternative manual warewashing method that has not been approved by the health department. Employee did not demonstrate proper warewashing procedures. Employee observed using laundry detergent and chlorine together to wash dishes. Mixtures was rinsed off and equipment placed to dry.
  Discontinue use of this alternate warewashing method until it can be reviewed and approved by the regulatory authority. THE 3-COMPARTMENTS OF THE SINK MUST BE USED. IN THE FIRST COMPARTMENT, HOT SOAPY WATER MUST BE USED TO SCRUB AND REMOVE DIRT AND FOOD DEBRIS. THE SECOND COMPARTMENT IS FOR RINSING THE SOAP AND DEBRIS OFF THE EQUIPMENT. THE THIRD COMPARTMENT MUST CONTAIN SANITIZER MAINTAINED AT THE PROPER CONCENTRATION OF 50-100 PPM OF CHLORINE. TO PROPERLY SANITIZE, THE ITEMS MUST BE SUBMERGED FOR A MINIMUM OF 10 SECONDS. AFTER SANITIZING, THE EQUIPMENT MUST BE ALLOWED TO DRY.
• 1630 - Observed laundry detergent being used for manual warewashing operations.
  Apply an approved detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
• 1880 - Critical Equipment is not being sanitized. Improper warewashing practices observed.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2580 - Repeat A condensate drain line servicing the prep station holding the microwave is discharging liquid waste into a can behind the prep unit.
  Relocate the condensate drain line to prevent liquid waste discharge into the container. CONDENSATE DRAIN LINE MUST BE DIRECTED TO AN APPROVED DRAIN.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Rear door does not close completely on its own.
  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 - Repeat Floor behind wok station and salamander unit 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.

Comments:
Change of ownership inspection. Permit to operate is granted.
Abbreviations: PIC: person-in charge
Discussed and demonstrated the proper procedures for washing and sanitizing equipment. Provided PIC with handout package. Advised PIC to send additional staff to English and Spanish OverEasy class. Discussed enforcement policy with PIC.
A critical inspection will be conducted at a later date by the Health Department to ensure proper procedures are enacted and maintained.

May 17, 2006 (Routine)

Violations:

• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. PIC failed to state proper chlorine sanitizing concentration.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. PIC REGISTERING FOR JUNE 2006 OVEREASY CLASS.
• 0800 - Corrected During Inspection Critical Rice (62F - it after 10 hours in walk-in cooler) noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature 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. DISCARDED.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate. Observed rice in walk-in cooler cooling in large plastic containers.
  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 (such as metal containers) 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. RICE DISCARDED.
• 1060 - The non-food contact surface of the unsealed wood table under the 3-compartment sink drainboard is not corrosion resistant, nonabsorbent, and/or smooth.
  Non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1510 - 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.
• 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.
• 1750 - Manufacturer containers were observed reused for the storage of food in the walk-in cooler
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2580 - A condensate drain line servicing the prep station holding the microwave is discharging liquid waste into a can behind the prep unit. Observed condensate line touching accumulated water.
  Relocate the condensate drain line to prevent liquid waste discharge into the container.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Rear door does not close completely on its own.
  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.
• 3170 - The following areas noted in need of repair: holes in wall by 3-compartment sink, blown light bulb in hood
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor behind prep station with microwave 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.

Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, PIC: person-in-charge, st: surface temperature, it: internal temperature
PIC will register for the June, 2006 Overeasy class. In order to be granted permit to operate, PIC must register for the class. Follow-up inspection will be conducted tomorrow, May 18, 2006 to ensure above items are corrected. Upon completion of above items, permit to operate will be granted