New City, 1761 Parkview Drive, Chesapeake, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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September 24, 2009 | Routine | 6 | 10 | Details / Comments |
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April 01, 2009 | Routine | 2 | 8 | Details / Comments |
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October 07, 2008 | Routine | 5 | 11 | Details / Comments |
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June 30, 2008 | Routine | 4 | 5 | Details / Comments |
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March 27, 2008 | Routine | 1 | 12 | Details / Comments |
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September 10, 2007 | Routine | 2 | 9 | Details / Comments |
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June 26, 2007 | Routine | 4 | 11 | Details / Comments |
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March 30, 2007 | Follow-up | 3 | 5 | Details / Comments |
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March 09, 2007 | Routine | 8 | 23 | Details / Comments |
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December 21, 2006 | Routine | 4 | 7 | Details / Comments |
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February 28, 2006 | Routine | 2 | 11 | Details / Comments |
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August 25, 2005 | Routine | 1 | 3 | Details / Comments |
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May 06, 2005 | Routine | 3 | 5 | Details / Comments |
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February 28, 2005 | Routine | 4 | 7 | Details / Comments |
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October 18, 2004 | Routine | 3 | 5 | Details / Comments |
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March 04, 2004 | Routine | 0 | 2 | Details / Comments |
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March 03, 2004 | Pre-Opening | 1 | 6 | Details / Comments |
September 24, 2009 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands(bowl used as cooked rice scoop, measuring cup floating in sauce bucket).
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0470 A 4 - Observed some foods stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 0480 - Unlabeled food containers(flour, sugar,....).
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate ALL food storage onto approved shelving with minimum 6" legs or casters. - 0820 A 2 - Critical Eggs on table, foods in the Pepsi refrigerator cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1060 - The bottom shelf of one prep table is rusty, not corrosion resistant, nonabsorbent, and/or smooth.
Repair/resurface the rusty shelf. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 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 - Plastic food bags were observed reused for the storage of other foods.
Discontinue the reuse of manufacturer containers or bags for food storage. Provide approved reusable or disposable food storage containers designed for your food storage needs. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: walk in cooler racks, sandwich unit interior, small freezer, ....
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surfaces of the refrigerators, woks, drip trays, pipes, and shelves have accumulations of grime and debris.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. *Remove plastic film from the front of the woks. - 1890 - Critical Repeat The food-contact surfaces of the equipment are not being sanitized.
After cleaning and rinsing of the food-contact surface, ALL pots, pans, containers, utensils, MUST be effectively sanitized before coming in contact with food and before use. Obtain three good sink stoppers and train staff on proper use of the three compartment sink. - 2240 - Critical There are not an adequate number of customer rest rooms as required by law( *there are 24 chairs in the dining room but only one rest room open to the customers)
Either reduce all seating down to 15 seats or remove all personal items from second rest room and reopen it to the customers. - 3180 - Repeat Floor drains, ceiling tiles 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. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment: RAID.
Remove unnecessary poisonous or toxic materials.
Package of Chinese language foodhandler training materials provided. Conduct and document training of all workers in food safety and sanitation practices.
April 01, 2009 (Routine)
Violations:
- 0450 C - Repeat Bowl or utensil without handle used to dispense food.
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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0690 - Repeat Newspaper stored on prep table and employee gathering orders on the phone.
Protect food from miscellaneous sources of contamination. - 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: flour and sugar scops.
Clean and sanitize these surfaces for food contact. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Fryer bscksplashes.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Gaskets of the make unit and ice build-up in freezer..
Maintain nonfood-contact surfaces of equipment clean. - 2310 B - The handwash station at the food prep sink is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. - 3180 - Floor drain under food sink 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.
Discussed violations and corrective actions with CFM. Health Permit renewal issued.
October 07, 2008 (Routine)
Violations:
- 0070 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas. - 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
Train all employees in food safety as it relates to their assigned duties. - 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. - 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. - 0160 - Critical Repeat 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. - 0450 C - Bowl or utensil without handle used to dispense food.
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 A 4 - OVERSTOCKED SHRIMP OBSERVED IN MAKE UINT
Store food in packages, covered containers, or wrappings. - 0550 - Repeat Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. - 0810 - The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 0820 A 1 - Corrected During Inspection Critical BROWN RICE hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0820 A 2 - Corrected During Inspection Critical SHELL EGGS cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1080 - Repeat The CUT OFF BOTTLE USED AS SCOOP is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 1730 - PLASTIC PANS AND CLEAVER observed in a state of repair and condition preventing the equipment to be used as designed.
Discard, replace or repair the EQUIPMENT to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: SCOOPS, CHOPPER, PEELER AND CAN OPENER.
Clean and sanitize these surfaces for food contact. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ALL SURFACES OF FRYERS.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DRY INGREDIENT BINS, SHELVING AND ICE BUILD- UP IN SMALL FREEZER.
Maintain nonfood-contact surfaces of equipment clean. - 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: KNIFE, COLANDER AND CUTTING BOARD.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 3180 - Repeat FLOORS AND WALLS 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. - 3290 - HAMMERS, PLIERS, WRENCHES, ETC be stored in such a way that it is contaminating Equipment.
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.
Some corrective action taken during inspection. CFM not present prior to inspection. Upon arrival violations were discussed with employees in native language. Chinese handouts will be given to CFM to aide in training employees in food safety. Correct all violations promptly.
June 30, 2008 (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. - 0690 - PERSONAL ITEMS SCATTERED THROUGHOUT KITCHEN.
Protect food from miscellaneous sources of contamination. - 0800 - Critical RICE 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. - 1080 - The CUT OFF BOTTLE USED AS SCOOP is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CUTTING BOARDS.
Clean and sanitize these surfaces for food contact. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: HOOD PIPES.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DRY INGREDIENT BINS, TABLES AND SHELVES.
Maintain nonfood-contact surfaces of equipment clean. - 3180 - Repeat FLOORS AND WALLS THROUGHOUT 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. - 3340 - Critical DISH SOAP STORED IN FOOD PREP SINK WITH NOODLES IN IT.
Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed in depth with CFM.
March 27, 2008 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0550 - In-use utensils improperly stored between use. CHEF KNIFE WEDGED IN BETWEEN 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 135F. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1060 - The nonfood contact surface of the ALUMINUM FOIL ON HOOD PIPES is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - The door gasket to the BEV AIR MAKE UNIT is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1580 - Repeat The cutting board along the MAKE UNIT is 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. - 1750 - Manufacturer containers were observed reused for the storage of FOOD. ALUMINUM CANS.
Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BETWEEN FRYERS AND TOP OF ROASTER.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: KENMORE FREEZER AND DRY INGRIDIENT BINS.
Maintain nonfood-contact surfaces of equipment clean. - 3150 - Products for credit, redemption, or return is not being stored in a separate designated area (DENTED CANS)
Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. - 3170 - BACK WALL is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat FLOOR DRAIN 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. - 3910 - The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. FACILITY HAD TEMPORARY LOSS OF HOT WATER BUT REGAINED IT DURING INSPECTION.
Discontinue operations and notify the Health Department that an imminent health hazard may exist in your establishment due to an emergency
Discussed the importance of hot water with the CFM and all violations in depth with him and his staff. Health Permit renewal will be issued with the understanding that all violations must be corrected prior to the next inspection.
September 10, 2007 (Routine)
Violations:
- 0470 A 4 - Repeat Observed foods stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. BUCKET OF SAUCE.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical CHICKEN BROTH hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 0960 2 - REUSING CARDBOARD FOR STORAGE PURPOSES.
Do not reuse cardboard. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: HOOD PIPES.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL GASKETS AND DRY INGREDIENT BINS.
Maintain nonfood-contact surfaces of equipment clean. - 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order. - 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 3180 - Repeat FLOOR UNDER THE EQUIPMENT 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.
Correct all violations prior to next inspection.
June 26, 2007 (Routine)
Violations:
- 0160 - Critical Repeat 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. - 0450 C - Corrected During Inspection Repeat Bowl or utensil without handle used to dispense food.
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 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
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. - 0470 A 4 - Corrected During Inspection CONTAINERS OF FOODS STORED IN OTHER CONTAINERS OF FOOD.
Store food in packages, covered containers, or wrappings. - 0480 - Repeat 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. - 0610 - Corrected During Inspection Repeat Food stored on the floor. CONTAINERS OF CHICKEN
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical CHICKEN cold holding at improper temperatures. RECOMMEND PREPARING SMALLER BATCHES TO KEEP FOODS OUT OF THE TEMPERATURE ZONE AS MUCH AS POSSIBLE.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1580 - The cutting board(s) along the MAKE UNIT 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 C - Corrected During Inspection Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: GASKETS OF THE MAKE UNIT AND INTERIOR OF KENMORE UNIT.
Maintain nonfood-contact surfaces of equipment clean. - 2310 B - Corrected During Inspection The handwash station at the PREP TABLE is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3170 - Repeat LIGHT BULBS OUT UNDER HOOD.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - FLOORS IN HALLWAY 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. - 3240 - The caulking at the handwashing facilities is unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3330 - Corrected During Inspection Critical Working containers of HAZARDOUS PRODUCT are not properly labeled.
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.
Corrective action taken during inspection. Chinese CFM brochure given to owner. Recommend removing toilet and capping opening in unused bathroom. Correct all violations prior to next inspection.
March 30, 2007 (Follow-up)
Violations:
- 0170 - Repeat THREE COMPARTMENT SINK IS USED TO RINSE OFF HANDS.
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. - 0240 - Corrected During Inspection Repeat EMPLOYEES WORKING THE FRONT COUNTER ALSO ASSIST WITH FRYING AND COOKING OF FOODS 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. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. LABELS HAVE BEEN PURCHASED. - 1080 - Corrected During Inspection Repeat The PLASTIC CONTAINER CUT IN HALF AND USED AS A RICE SCOOP is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 1320 - Repeat There was no temperature measuring device located in the KENMORE.
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. - 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: PREP KNIVES AND UTENSILS HANGING ON THE MAGNETIC STRIP OVER THE PREP TABLE .
Clean and sanitize these surfaces for food contact. - 3045 - Repeat 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. - 3340 - Corrected During Inspection Critical Repeat Containers of CLEANSERS not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Improvements noted. Facility went from 8 critical and 23 non critical to 3 critical and 5 non critical violations. Discussed labeling the ice tea held in the lobby refrigerator. Health Permit Renewal issued.
March 09, 2007 (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. - 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
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. - 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. - 0450 C - Bowl or utensil without handle used to dispense food.
Use utensil with handle to dispense food. - 0470 - Critical Unwrapped or uncovered food in ALL COLD HOLDING UNITS.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation.
Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils. - 0470 - Corrected During Inspection Critical CONTAINER OF PRE-COOKED CHICKEN STORED DIRECTLY ON TOP OF UNCOVERED BROCCOLI IN THE WIR.
Separate 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. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. BEV AIR.
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 - Repeat SEVERAL DRY INGREDIENT BINS ARE LABELED ONLY IN CHINESE.
LABEL ALL CONTAINERS IN ENGLISH AS WELL AS CHINESE. - 0480 - Repeat REUSED SOY SAUCE BUCKETS, RED AND YELLOW SQUEEZE BOTTLES AND ONE CLEAR BOTTLE IS LABELED KETSUP BUT HAS WATER IN IT.
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 - Corrected During Inspection FLOUR COATED STRAINER STORED ON TOP OF THE WATER HEATER.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0610 - TUB OF MEAT STORED on the floor or food stored less than 6" above the floor IN THE WIF.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0760 - Corrected During Inspection Critical The PRECOOKED REFRIED RICE was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. RICE WAS PLACED DIRECTLY INTO THE HOT HOLDING CROCK POT AND REGISTERED 50 DEGREES.
Rapidly reheat food for hot holding to 165F or above within 2 hours. - 0830 - Critical The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1060 - Repeat The nonfood contact surface of the PRESSED WOOD SIDE PANEL ON THE END OF THE STEAM TABLE AND THE CARBOARD BOXES USED FOR LONG TERM STORAGE OF FOOD EQUIPMENT (PERSONAL GEAR, CUSTOMER COUNTER) ARE not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1080 - The PLASTIC CONTAINER CUT IN HALF AND USED AS A RICE SCOOP is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 1100 - The food contact surface of SEVERAL LARGE TUBS USED TO STORE RAW AND PREPARED FOODS WERE not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the CONTAINERS 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. - 1150 - The nonfood contact surface of ALL THE WOODEN SUPPORT FRAMES UNDER THE FRONT REFRIGERATOR AND WOODEN FRAMES USED AS SHELVING 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. ALL EQUIPMENT SHOULD BE SMOOTH, CLEANABLE, DURABLE, AND NON ABSORBENT. - 1320 - There was no temperature measuring device located in the BEV AIR AND KENMORE.
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. - 1570 - Repeat BOTTOM SHELF OF THE PREP TABLE was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the SHELF 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 SHELF, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1580 - The ROUND TAN cutting board IS 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. - 1600 - The compartments AND drainboards of the FOOD PREP SINK AND MANUAL 3 COMPARTMENT SINK are soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. SOY SAUCE BUCKETS ARE AUTHORIZED TO BE REUSED AFTER PROPER CLEANING AND SANITIZING HOWEVER THE LIDS THAT COME WITH THE SOY SAUCE BUCKETS MAY NOT BE REUSED.
Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: INSIDE SURFACES OF THE DRY INGREDIENT BINS.
Clean and sanitize these surfaces for food contact. - 1770 A - Critical The following utensils were observed soiled to sight and touch: PREP KNIVES AND UTENSILS HANGING ON THE MAGNETIC STRIP OVER THE PREP TABLE .
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATOR GASKETS AND THE OUTSIDE SURFACE OF THE MEAT CHOPPER.
Maintain nonfood-contact surfaces of equipment clean. - 1780 - Critical Containers on the SMALL PREP TABLE IN THE COOK'S AREA to which additional product is added are observed soiled
Clean and sanitize containers at least every 24 hours as long as THE CONTAINERS maintain stored food items in a manner that prevents cross-contamination. - 1780 - Critical Repeat Food contact surfaces of the HAND HELD CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of THE CAN OPENER no less than every 4 hours to prevent the growth microorganisms on those surfaces. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1800 - The nonfood contact surface of the DUST PAN AND TOP SURFACE OF THE WATER HEATER 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 CONTAINERS AND THE RICE COOKER WERE OBSERVED RINSED OUT IN THE FOOD PREP SINK AND 3 COMPARTMENT SINK AND THEN PLACED ON THE STORAGE SHELF. NO FOOD PREP TABLES OR SURFACES WERE OBSERVED SANITIZED BETWEEN USES.
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 - Repeat FOOD CONTAINERS were found stacked while wet.
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. - 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. - 3170 - LIGHT FIXTURES IN THE EXHAUST HOOD SYSTEM ARE not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - FLOOR UNDER EQUIPMENT, FLOOR IN THE WIF, AND THE EXHAUST VENT SCREEN IN THE BATHROOM 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. - 3220 - Repeat Mop not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3340 - Corrected During Inspection Critical SPRAY BOTTLE OF CLEANSER STORED ON TOP OF FOOD PREP TABLE NEXT TO FOOD ITEMS BEING PREPARED.
Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3340 - Corrected During Inspection Critical Containers of CLEANSERS not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Ensure all employees wear an apron over their personal clothing. All food should be properly stored and equipment properly cleaned at the end of each day. Discussed the five risk factors (food from approved sources, adequate cooking temperatures, adequate holding temperatures, personnel, and equipment), employee training records, temperature logs, and cleaning schedule with the manager. Corrective action was initiated immediately on all critical violations. A follow up inspection has been scheduled.
December 21, 2006 (Routine)
Violations:
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: SEVERAL FOOD ITEMS IN THE WALK IN UNITS.
Store food in packages, covered containers, or wrappings. - 0570 - Repeat 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 REFRIED RICE hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1060 - Repeat The nonfood contact surface of the CARDBOARD BOXES USED AS STORAGE CONTAINERS AND THE FLIPPED OVER CRATES AS STORAGE SHELVES ARE NOT nonabsorbent, and/or smooth AND EASILY CLEANABLE.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. REPLACE THE CARDBOARD WITH PLASTIC CONTAINERS AND THE CRATES WITH APPROVED SHELVING AT LEAST 6 INCHES OFF THE FLOOR. - 1570 - BUTCHER KNIFE AND LOWER SHELF OF PREP TABLE WERE observed in a condition that prevents necessary maintenance and easy cleaning.
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 - Unused or non-functioning equipment not removed from the premises. CONTAINER OF UTENSILS.
Remove any unused or non-functioning equipment from the premises. DISCARDED. - 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of FOOD.
Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 1780 - Corrected During Inspection Critical Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of CAN OPENER no less than every 4 hours to prevent the growth microorganisms on those surfaces. - 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Provide THE CHLORINE at proper concentration of 50 PPM and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 1960 - FOOD 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. - 2000 - CANNED AND BOXED FOOD ITEMS AND NON FOOD ITEMS STORED IN THE UNUSED RESTROOM.
RELOCATE THE SUPPLIES TO a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. NOTE: FACILITY HAS A NUMBER OF SEATS THAT REQUIRES A SEPARATE RESTROOM FOR EACH GENDER SO REMOVING THE TOILET AND SINK FIXTURES AND CONVERTING THE ROOM TO A STORAGE ROOM IS NOT AN OPTION. - 2310 - Corrected During Inspection Critical The handwashing facility located at the REAR 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 UTENSILS AND CONTAINER preventing its use.
Corrective action was initiated during the inspection on all violations.
February 28, 2006 (Routine)
Violations:
- 0070 - Child observed in the food preparation area.
Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas. - 0470 - Critical Raw animal food stored adjacent to ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical The same bowl is being used to portion out raw beef and raw chicken.
Use separate bowls for dispensing raw animal foods. Clean and sanitize the bowls between use or keep them refrigerated between use. - 0480 - Repeat 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. - 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use with the blades of the utensils stored in the crevasses between the work 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 and the container. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0790 - Corrected During Inspection Improper method used to thaw RAW GROUND PORK at room temperature.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0820 - Corrected During Inspection Critical Deep Fried Chicken was hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1060 - Cardboard being used as shelf guards.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - Plastic container lids are being converted into shaker containers by cutting holes in the lids.
Do not covert plastic lids into shaker lids. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELVING
Maintain nonfood-contact surfaces of equipment clean. - 2020 - Unwrapped knives, forks, or spoons were not stored in the dispenser with the handles facing the same direction.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen and restroom.
Hand drying devices such as individual disposable paper towels, a continuous towels.ystem 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 - 3220 - Corrected During Inspection Mop not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Permit renewal will be issued once the application and fees have been submitted to the Chesapeake Health Department.
August 25, 2005 (Routine)
Violations:
- 0550 - Corrected During Inspection In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0810 - Corrected During Inspection Repeat The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust hood filters.
Maintain nonfood-contact surfaces of equipment clean. - 1780 - Critical Food grinder screen not clean.
Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
Improve cooling technique of potentially hazardous foods.
May 06, 2005 (Routine)
Violations:
- 0140 - Critical Improper handwashing procedures observed. Employees handling raw foods then directly contacting ready to eat foods without washing 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. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0480 - Repeat 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. - 0550 - Repeat Dispensing utensils improperly stored between uses. (NO Handles)
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0810 - The methods used for cooling were not adequate (RICE).
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - Repeat The temperature measuring device in the Kenmore freezer was not properly located in the coldest part of the unit.
Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature. - 1800 - Prep table refrerator gaskets 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.
Correct all violations immediatley. Please instruct employees on proper handwashing and cooling requirements.
February 28, 2005 (Routine)
Violations:
- 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0480 - Repeat 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. - 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0800 - Corrected During Inspection Critical Repeat PORK DUMPBLINGS 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 - Corrected During Inspection Critical MILK FOUND cold holding at improper temperatures. (52F); FRIED RICE FOUND HOLDING AT IMPOROPER TEMPERATURES. (120F)
Relocate food to a units that are capable of maintaining foods at required temperatures. COLD:41F (45F) or below; HOT: 140F - 1150 - Cloth lining the bottom of sutting boards 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. - 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the FRONT REACH-IN REFRIGERATOR is not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: EXHAUST HOOD.
Clean and sanitize these surfaces for food contact. - 3170 - Back door screen not in good repair and door is not self-closing not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.
October 18, 2004 (Routine)
Violations:
- 0820 - Critical Chicken hot holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. - 0800 - Critical @POTENTIALLY HAZ FOOD@ noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F 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. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Hood above oven
Clean and sanitize these surfaces for food contact. - 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)
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. - 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. - 0550 - In-use utensils improperly stored between use. (Handles in food)
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 1750 - Single-service items were observed reused for the storage (Egg Crates).
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs. - 1320 - There was no temperature measuring device located in the reach-in.
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.
OVERALL SANITATION ADEQUATE...ENROLL MORE MANAGERS IN C.F.M CLASS BY TIME OF NEXT INSPECTION...DO NOT LEAVE ANY MORE FOOD OUT AT ROOM TEMPERATURE!!!!!
March 04, 2004 (Routine)
Violations:
- 0480 - Unlabeled food containers.
Label working containers with the common name of its contents in both ENGLISH and CHINESE. 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. - 2710 - Discarded products are being stored outside of refuse containers, outside the rear of the establishment.
Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
All violations from the March 3, 2004 inspection have been corrected with the exception of labeling the food containers. Refuse stored outside the rear of the establishment scheduled to be collected on March 5, 2005. Enroll a second employee into the next available Certified Food Service Manager's class conducted by the Chesapeake Health Department. PERMIT ISSUED
March 03, 2004 (Pre-Opening)
Violations:
- 3220 - Mops and brooms not hung up to air dry.
(INSTALL MOP AND BROOM HANGERS OVER THE MOP SINK IN ORDER TO AIR DRY MOPS AND BROOMS) Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3080 - Less than 50 foot candles of light was noted UNDER THE VENTILATION HOOD.
(INCREASE BULB WATTAGE UNDER THE VENTILATION HOOD FROM 75 W TO 100 W PER BULB) 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 - 0060 - Critical Person-in-charge unable to provide documentation that a Certified Food Service Manager (CFSM) will be on the premises during all hours of operation.
Provide enough CFSM for the restaurant in order to ensure that a CFSM is on the premises during all hours of operation. - 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Obtain a CHLORINE BLEACH chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 2710 - Discarded products are being stored outside of refuse containers in the rear of the establishment.
(REMOVE THE DISCARDED BUILDING MATERIALS STORED OUTSIDE THE REAR OF THE ESTABLISHMENT). Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents in both ENGLISH AND CHINESE. 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.
Light intensity readings: Food Prep area 32 - 69 foot candles, Ventilation Hood 31 - 42 foot candles, Walk-in Cooler 15 foot candles, and the Walk-in Freezer 23 foot candles. Install a dipper well for the storage of rice scoops. Correct all noted violations. Not recommended for permit at this time. A pre-opening reinspection will take place on March 4, 2004.
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| Waffle House | Chesapeake, VA | |
| Captain D's Restaurant | Chesapeake, VA | |
| Pancakes N' Things | Chesapeake, VA | |
| Burger King #1602 (01-1464) | Virginia Beach, VA | |
| Hardee's #2341 | Roanoke, VA | |
| McDonald's #3984 (01-0368) | Virginia Beach, VA | |
| Pupuseria Gaviota | Harrisonburg, VA | |
Restaurants in neighborhood
Name |
|---|
| Subway Sandwiches & Salad |
| Pasha Ottoman Bakery & Cafe |
| Taco Bell |
| Cugini's Pizza & Pasta |
| Chevy's |
| Crazy Wing Cantina |
| Wendy's Old Fashioned Hamburgers |
| Priority Cafe & Catering |
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