New China Wong, 13617-A Genito Road, Midlothian, VA - Restaurant inspection findings and violations

September 29, 2009 (Routine)

Violation: 0450 C - Repeat Utensils without handles used to dispense foods that were not ready-to-eat (RTE) allowing for a bare hand contact surfaces to come in contact with food items. Take home plastic containers and metal cans were found in use with and stored in food items (flour, dry rice).
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.
Comments:
Provided operator with handouts in Chinese on temperature control of foods, hand washing, cleaning/sanitizing of equipment and utensils, and general food safety.
Discussed need to insure proper handwashing when cleaning tables and handling soiled equipment/utensils.
Discussed need to insure that once preparation is begun on a food that there should not be breaks in the preparation until the food is fully prepared. If there is a break in the preparation return the food to temperature control until prep can resume.

July 09, 2009 (Routine)

Violations:

• 0450 C - Repeat Utensils without handles used to dispense foods that are not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food items.
  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.
• 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Containers of sauce were found stored uncovered in the walk-in cooler.
  Store food in packages, covered containers, or wrappings.
• 0550 - Dispensing utensils improperly stored between uses. A scoop used to dispense hot held rice was stored with the handle in the food container.
  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.
• 0560 - Repeat Napkins and newspapers were found in contact with food.
  Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.

Comments:
Discussed sanitizer preparation and availability at all times of operation with operator.

April 10, 2009 (Routine)

Violations:

• 0450 C - Repeat Utensil without handles used to dispense foods allowing for bare hand contact surfaces to come in contact with food items.
  Minimize bare hand and arm contact with exposed food to reduce the potential for contamination. Use utensil with handle to dispense food. Store the utensil in a clean location between uses or in the food with the handles outside/above the food.
• 0560 - Corrected During Inspection Towels observed being used to cover food in the walk-in cooler.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0570 - Wet wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2310 B - Corrected During Inspection The handwash station in the rear of the kitchen is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only
• 2350 ii - The handsink in the kitchen had hot water only. The water temperature was too high for employees to effectively clean their hands. Operator was able to turn on cold water only temporarily due to a leak.
  Repair and maintain all plumbing components and fixtures.

Comments:
Discussed employee health policy with operator and provided FDA form 1B in English and Chinese. Operator is to continue to stress hand washing to all employees.
Discussed ServSafe class with operator who may contact the Health Department for more information.

August 28, 2008 (Routine)

Violations:

• 0450 C - 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). ( reused tin cans and single service items)
  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.
  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.
• 0820 A 2 - Corrected During Inspection Critical Repeat Rice and fried chicken pieces are sitting out at room temperature.Chicken (46F), beef (46F), cooked pork(46F) and cooked chicken(45F) are held ion a cold holding unit (40 F underneath) at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Thermostat should be lowered on the cold holding unit or unit should be repaired or replaced.
• 1750 - Single-service items (cardboard) were observed reused for lining shelves or separating canned goods.
  Discontinue the reuse of single-use cardboard.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk-in box shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
Discussed 2007 changes to the Food Regulations, menu,demonstration of knowledge, employee health policy,personal hygiene,cooling, hot holding, cold holding, and increased fee notification.Critical items were corrected today. Other items require correction within 30 days or as soon as practical.
Reviewed egg roll and soup preparation .

February 25, 2008 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 0820 A 2 - Corrected During Inspection Critical Chicken cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the prep cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 3080 - Less than 50 foot candles of light was noted in the kitchen.
  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

September 17, 2007 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Repeat Shrimp cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1180 - The food temperature measuring device (degrees F) is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the prep cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.

April 16, 2007 (Routine)

Violations:

• 0610 - 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.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen 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 basin preventing its use.

December 07, 2006 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Chicken cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1580 - The cutting board(s) (yellow) 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.

August 29, 2006 (Routine)

Violation: 1800 - Repeat The nonfood contact surface of the utensil 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.

April 10, 2006 (Routine)

Violations:

• 0060 - Critical 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.
• 1180 - The food temperature measuring device (degrees F) is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: canopener blade.
  Clean and sanitize these surfaces for food contact.
• 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

September 27, 2005 (Routine)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1320 - There was no temperature measuring device located in the glassfront refrigerator.
  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 storage shelves 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.
• 2830 - Floor and wall juncture beside walk-in not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3270 - Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

April 12, 2005 (Routine)

Violations:

• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen 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 pan preventing its use.

December 27, 2004 (Routine)

Violations:

• 1800 - The nonfood contact surface of the oven, water heater, shelves, hood filter 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.
• 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

August 19, 2004 (Routine)

Violations:

• 3080 - Less than 20 foot candles of light was noted in the toilet room
  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
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

March 09, 2004 (Routine)

Violations:

• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0690 - Open bags of dry goods
  Protect food from miscellaneous sources of contamination.
• 3080 - Less than 50 foot candles of light was noted in the three vat sink area
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

November 21, 2003 (Routine)

Violations:

• 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. hose removed.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 1150 - The nonfood contact surface of the shelf under rice cooker is not designed or constructed to be easily cleanable. [contact paper]
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.

July 30, 2003 (Routine)

Violations:

• 0380 - Critical Food from damaged packaging offered for sale or service.
  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.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: cann opemner blade..
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 23, 2003 (Routine)

Violations:

• 1100 - The food contact surface of the prep boards is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the prep boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 2860 - Ceiling covering in kitchen not attached so it is easily cleanable.
  Attach ceiling covering so it is easily cleanable.

January 06, 2003 (Routine)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0210 - Food employees wearing soiled clothing.
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  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
• 1700 - Critical Employee seen washing pots/pans in prep sink.
  Use three compartment sink for this purpose.

Comments:
mgr. properly described proper cooling techniques.