No.1 Chinese Buffet, 7635 Granby Street, Norfolk, VA - Restaurant inspection findings and violations

June 18, 2009 (Follow-up)

• 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor. In the freezer.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-204.13 - Repeat Empty soup bowls or sawed off bottles used as scoops.
  Use only approved materials as dispensing equipment, (scoops with handles)
• 4-205.10 - Repeat Many cans used as food sting containers, towels under cutting boards.
  Store food only in approved labeled containers. Use approved material as anti slip under the cutting boards.
• 4-302.14 - Repeat No testrips for QuatsTest strips for washing machine not working (bleach)
  Obtain the proper test stips.
• 4-501.116 - Repeat There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a Quats and chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 6-202.15 - Repeat Outer opening screen mesh is more than 16 to 1 inches Back door screen.
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.17 - Repeat Cardboard used to line the walk in freezer and many working tables
  Can only use non absorbent, smooth easily cleanable materials.

June 15, 2009 (Routine)

• 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
  Obtain a valid food service managers card.
• 3-202.11 - Critical Bowl of steamed in the valt 51 degrees cover with an apron. Squid salad 46 degrees. Between 2 gallons of milk 46.
  Assure that all PHFs are cooledd stored to 41 degrees in 4 hours or less.
• 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food RTE. Tub of raw chicken over bucket with steamed shrimp. Poorly covered items in the Freezer
  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.
• 3-302.12 - Repeat Unlabeled food containers. White powders, items labeled in Chinese or with old inaccurate label..
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Ice scoop stored on top of the ice bin.
  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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor. In the freezer.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 3-402.12 - No numbers recorded on the temperature charts.
  Real numbers should be recorded when filling the chart.
• 4-204.13 - Empty soup bowls or sawed off bottles used as scoops.
  Use only approved materials as dispensing equipment, (scoops with handles)
• 4-205.10 - Repeat Many cans used as food sting containers, towels under cutting boards.
  Store food only in approved labeled containers. Use approved material as anti slip under the cutting boards.
• 4-302.14 - Repeat No testrips for QuatsTest strips for washing machine not working (bleach)
  Obtain the proper test stips.
• 4-501.115 - Wrong set up of 3 compartment sink.
  Proper set up includes washe-rinse-sanitize.
• 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a Quats and chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-602.11 - Critical Soiled tip of pairing knifes, soiled can opener blade
  Store clean. clean at least once every 24 hrs.
• 5-501.16 - There is no refuse container at the area immediately adjacent to the second hand sink.
  Provide a hand sink for the disposal of paper towels at the second hand sink.
• 6-202.15 - Outer opening screen mesh is more than 16 to 1 inches Back door screen.
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.111 - Critical Back door Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.17 - Cardboard used to line the walk in freezer and many working tables
  Can only use non absorbent, smooth easily cleanable materials.
• 8-405.11 -
  

April 02, 2009 (Routine)

• 2-102.11 a.18.1-17 II - Critical Certification of manager expired.
  Mr Xiao will attend the Certification class in Va Beach on 13-16.
• 3-302.11 - Critical Poorly cover food items in the freezer.
  Cover properly meats in the freezer.
• 3-302.12 - Unlabeled food containers. Label powders in English and Chinese
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 3-304.12 - Repeat In-use utensils improperly stored between use. Ice scoop stored on top of ice bin, cleaver stored between SU and table, rice paddle stored in room temperature water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 4-205.10 - Empty can used to store vegetables in a pan of other vegetables. Common plastic bags used to store food (egg rolls) in the freezer bamboo spatula used for fried items scoop made from plastic bottle Toell used under cutting board as a non skid material .
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-302.14 - Corrected During Inspection No Chlorine or quat testrips
  Obtain so employees can monitor the concentration.
• 4-501.11 - Damaged gasket of Bel Ait unit
  Replace
• 4-601.11 - Soiled rusty can opener blade.
  Replace and clean at least once a day
• 6-202.11 - Uncovered lights in side storage room.
  Cover
• 6-301.11 - No soap at handsink by 3-x sink.
  Provide one.
• 6-301.12 - Hand towell dispencer not working at some handsink stations
  Repair.

November 25, 2008 (Routine)

• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk in freezer and every other unit throughout the kitchen. Meat in the walk in was stored in a manner that may cross contaminate other meat. Raw chicken stored over shrimp/pork.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Relocate the chicken to the bottom and arrange the meats according to the proper storage methods and cooking temperatures.
• 3-304.12 - Dispensing utensils improperly stored between. Handles in the food and others without handles.
  Store in-use utensils or dispensing utensils in one of the following manners: In the food with their handles above the top of the food and the container. All dispensing utensils must contain a handle.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-102.11 - Repeat Observed use of grocery bags as a single-use/single-service food contact material.
  Discontinue use of the grocery bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
• 4-201.11 - The microwaves are 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. Refrain from using household use appliances.
• 6-501.11 - Repeat Basemolding in the back kitchen area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 02, 2008 (Routine)

• 2-101.11 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. Another one to two employees need to be sent to class, with an operation this large a certified food manager is needed during all hours of operation.
• 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Lemons for drinks would need to have a tong or utensil to dispense. Cups and bowls found in sugar and rice containers.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Can use any utensil, tong, glove etc. Make sure all dispensing utensils have handles stored with the handle up.
• 3-302.11 - Critical Unwrapped or uncovered food in the freezer and prep unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-102.11 - Observed use of grocery bags as a single-use/single-service food contact material.
  Discontinue use of the grocery bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. Please use clear plastic only.
• 4-202.16 - The nonfood contact surface of the prep tables and the walk in freezer 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. Remove any aluminum foil and cardboard use metal sealers/paint for rusty shelves and tables and may add skid grippers to the floor but may not use cardboard. All surfaces and floor must be smooth.
• 4-402.11 - The handsink at sushi area is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: mixers and prep tables.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-202.11 - Critical Leak at the back prep sink. White pvc pipe is leaking water onto floor.
  This is causing a possible slipping hazard and should be repaired to plumbing codes as well as maintaining physical facility.
• 6-501.11 - Ceiling tiles on side station are not maintained in good repair. Wall near the floor around the ice machine back room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Ceiling tiles over the side station much like the the kitchen and buffet area needs to be easily cleanable and not rough. Seal up any holes in wall and floors in back store rooms.

January 22, 2008 (Follow-up)

• 4-204.112 - Repeat There was no temperature measuring device located in the ice cream chest. (Dairy)
  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.
• 4-501.11 - Repeat Prep table was observed in a state of disrepair and damaged. The prep table in the back of kitchen has a hole in the bottom rack rusted through. Food containers with raw chicken is cracked and no longer easily cleanable.
  Repair the prep table 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 prep table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Replace or repair (seal) the table and its hole.
• 5-202.11 - Critical Repeat There is a leak at the mopsink, near the backflow preventer.
  Correct and repair all plumbing to meet the standards of code, maintaining the physical facility as well.

January 15, 2008 (Routine)

• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator and freezers. There was also cross contamination of seafood, beef, and chicken in the walk in refrigerator/freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. All food in any unit must be kept covered.
• 3-304.12 - Repeat In-use utensils improperly stored between use. The ice scoop for the ice machine on top of dirty surface. Spoon in water at the prep table.
  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.
• 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor. Food stored on floor in walk in freezer (buckets of vegetables)
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 3-501.16 - Critical Repeat Sushi and the fruit/pasta buffet table were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-204.112 - There was no temperature measuring device located in the ice cream chest. (Dairy)
  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.
• 4-501.11 - Prep table was observed in a state of disrepair and damaged. The prep table in the back of kitchen has a hole in the bottom rack rusted through. Food containers with raw chicken is cracked and no longer easily cleanable.
  Repair the prep table 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 prep table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Replace or repair (seal) the table and its hole.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: cutting boards have heavy score marks.
  Clean and sanitize these surfaces for food contact. If the black marks can not be removed through cleaning and sanitization, then they must be discarded and replaced.
• 4-701.10 - The food-contact surfaces of the following equipment were not observed sanitized: prep table that was used for raw chicken prep. After an employee "sanitized" the table, bits of raw chicken were seen still on table.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 5-202.11 - Critical There is a leak at the mopsink, near the backflow preventer.
  Correct and repair all plumbing to meet the standards of code, maintaining the physical facility as well.
• 5-205.11 - Critical A tube was observed draining into the handsink near the sushi bar.
  A handsink must not be used for anything other than handwashing. All plumbing issues and tubing must not interfere with the use of the sink.
• 7-201.11 - Corrected During Inspection Critical Repeat Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bleach was stored next to food product and cooking equipment as well.
  Containers of bleach must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-207.11 - Corrected During Inspection Critical Medicines not necessary for the health of the employee is stored in the establishment. Medicine to an employee was stored on a shelf near spices in the kitchen.
  Allow only those medicines that are necessary for the health of employees to be stored in the establishment.

September 12, 2007 (Routine)

• 2-102.11 a.18.1-17 II - Critical Repeat Many food service employees were working in the food service establishment without having a valid food service card. Gave October 10th date to allow for all employees to obtain FHC.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-301.11 - Critical An employee observed reusing a utensil to scoop food.
  Discard the contaminated food and inform employees not to use a utensils more than once to scoop food that is to be sold or served.
• 3-302.11 - Critical Unwrapped or uncovered food observed in the walk-in freezer
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers on shelves and in stainless bins.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 3-501.13 - Repeat Improper methods used to thaw sides of salmon.
  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 3. As part of the cooking process
• 4-202.11 - The food contact surface of the cardboard is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the @EQUIPMENT@ 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.
• 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.18 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 4-603.16 - Repeat 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.
• 4-701.10 - The food-contact surfaces of the following equipment were not observed sanitized: Cutting board
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.

July 11, 2007 (Routine)

• 2-102.11 a.18.1-17 II - Critical Certified Manager could not produce any food handler cards for any employees.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 2-401.11 - Critical The PERSONNEL is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11 - 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.
• 3-302.11 - Critical Repeat 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.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the dry storage area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Improper containers being used to dispense powdered/ loose ingredients, no handles.Ice scoop being improperely stored.
  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.
• 3-304.12 - In-use utensils (prep knives) 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.
• 3-305.11 - 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.
• 3-501.13 - Corrected During Inspection Improper methods used to thaw raw beef.
  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 3. As part of the cooking process
• 3-501.16 - Critical Hard boiled eggs and crab salad/ cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-102.11 - Observed use of grocery bags and original manufactuer box lids as a single-use/single-service food contact material.
  Discontinue use of the grocery bags and box lids as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
• 4-501.11 - The door gasket of the reach in fridge is damaged.
  Repair or replace the fridge door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board(s) along the prep areas 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.
• 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: Not sanitizing cutting boards between use, ice machines.
  Clean and sanitize these surfaces for food contact.
• 4-603.16 - 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.
• 6-301.12 - No disposable towels were provided at the hand washing lavatory in the employees restroom
  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
• 7-201.11 - Critical Containers of 409 and Ajax were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of 409 and Ajax must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 17, 2006 (Routine)

• 3-302.11 - Corrected During Inspection Critical Repeat 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.
• 3-302.11 - Corrected During Inspection Critical 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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of dishwasher pre rinse is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 6-501.112 - Dead or trapped flies were found in the control device
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12 - Floor walk-in freezer 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.

May 12, 2006 (Routine)

• 2-401.11 - Critical The PERSONNEL is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All PERSONNEL who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 2-401.11 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11 - Critical Repeat 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.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-304.12 - Repeat 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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - Repeat 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.
• 3-501.16 - Corrected During Inspection Critical Repeat Sushi (60 degrees F), pork (51 degrees F) and white rice (54 degrees F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3-701.11 - Corrected During Inspection Critical The pork and white rice is unsafe.
  Discard or render unusable food that is found to be unsafe or adulterated.
• 4-204.112 - There was no temperature measuring device located in the reach-in refrigerator,freezer and sandwich unit.
  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.
• 5-501.113 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.

November 29, 2005 (Routine)

• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the reach-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.11 - Critical Repeat 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.
• 3-302.11 - 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.
• 3-304.12 - Repeat 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.
• 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - Repeat 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.
• 3-307.11 - The employees are mixing old food with new food at the buffet.
  Protect food from miscellaneous sources of contamination. Make sure that you take the old dish away and replace it with a new dish of food.
• 3-501.13 - Corrected During Inspection Improper methods used to thaw raw fish.
  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 3. As part of the cooking process
• 4-501.15 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine, containers of flour.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: the reach-in refrigerator gaskets.
  Clean and sanitize these surfaces for food contact.
• 4-904.11 - Buffet plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store buffet plates with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-501.12 - Repeat The floor underneath the oven area 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.

June 27, 2005 (Routine)

• 3-304.12 - Repeat 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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16 - Critical sushi cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: inside ice machines.
  Clean and sanitize these surfaces for food contact.
• 7-207.11 - Critical Repeat Medicines are not located by single-use articles.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

February 28, 2005 (Routine)

• 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
  Obtain a valid food service managers card.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the reach-in refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.11 - Corrected During Inspection Critical Repeat 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.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - Repeat 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.
• 4-204.112 - Repeat There was no temperature measuring device located in the small reach-in and the 3 door cooler.
  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.
• 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a Quats. chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 4-601.11 - Corrected During Inspection Repeat Observed accumulations of grime and debris on the following food contact surfaces: mixer.
  Clean and sanitize these surfaces for food contact.
• 4-701.10 - The food-contact surfaces of the following equipment were not observed sanitized: cooking utensils.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 6-501.110 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.12 - Floor under the ovens 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.
• 7-207.11 - Corrected During Inspection Critical Medicines are not located in the waitress staion above drink machines and glasses.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

June 16, 2004 (Routine)

• 3-305.11 - Repeat 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.
• 5-103.11 - Critical The water heater / boiler serving the food service establishment is no longer operable.
  EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
• 4-204.112 - There was no temperature measuring device located in 2 of the reach-in refrigerators.
  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.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: knives and pizza wheel stored between dirty food prep. counters.
  Clean and sanitize these surfaces for food contact.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the sandwich unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat 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.
• 3-701.11 - Critical Beef in the walk-in stored in a huge pot of water and is at 57 degrees F is unsafe.
  Discard or render unusable food that is found to be unsafe or adulterated.

August 04, 2003 (Routine)

• 3-305.11 - 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.
• 3-501.16 - Critical Canalope and chicken cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator and freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat Dispensing utensils improperly stored between.
  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.

June 06, 2003 (Complaint)

May 07, 2003 (Routine)

• 3-501.13 - Improper methods used to thaw shrimp.
  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 3. As part of the cooking process
• 3-304.12 - Dispensing utensils improperly stored between.
  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.
• 4-903.12 - Clean ice scoop was found stored on top of the ice machine.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.