Discussed the following with the person in charge:
1) ServSafe/Food Safety Training
2) ServSafe handouts regarding class information were provided during the inspection.
Abbreviations: PIC- person in charge, RIC- reach in cooler, WIC- walk in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Handouts regarding foodborne diseases and prevention of these diseases were provided to the PIC the inspection.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed several containers of prepared ready-to-eat (RTE) noodles and chicken in the refrigeration units that were not properly dated for disposition. Discussed proper date marking procedures with the PIC during the inspection.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were observed soiled to sight and touch: 1) the blade of the can opener 2) several knives stored underneath the food prep table near the back of the kitchen. PIC took all the equipment to the warewashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
|
01/11/2016 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous foods such as chicken and beef. Handout for cooking temperatures left with the person in charge.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Big 5 handout was left with the person in charge.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Thawing (repeated violation)
Observation: Improper methods used to thaw chicken and pork. Observed raw chicken and pork thawing at room temperature near the 3-compartment sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) duck in the refrigeration unit is not properly dated for disposition. It was cooked the day prior to the inspection.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the towels under the cutting boards are not corrosion resistant, nonabsorbent, and/or smooth. Towels were removed from under the boards during the inspection.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surface of the slicer was observed soiled to sight and touch. Slicer was cleaned during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface inside of the fryer cabinets have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the dish machine were not observed sanitized. There was no measurable sanitizer being dispensed into the machine due to the sanitizer container being empty. Empty container was replaced with a new one during the inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap along the top of the screen door in the kitchen.
Correction: 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in cooler. Measured 2 foot candles in the unit.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals near the dish machine not stored separately from insecticides or rodenticides. Two cans of bug spray were taken to be stored outside of the building.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
|
05/13/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Operator has done a good job correcting the deficiencies noted on the Food Establishment Inspection Report dated May 12, 2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prep Unit-Garlic & Oil @ 45'F - cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Garlic & oil mixture was relocated to another RIC and the temperature of the prep unit was lowered.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers, on shelving above the 3 compartment sink, were found stacked while wet after cleaning and chemical sanitization.
Correction: 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.
|
05/28/2014 | Follow-up | |
Food temperatures continued: HH Fried Rice 158'F, WIC Tilapia 40'F, Shrimp 43'F, Brown Rice HH 173'F.
Chlorine sanitizer concentration level in the dishmachine measured 100 ppm.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous beef and shrimp.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee wipe hands on terry cloth towel, rather than washing and drying hands properly, then continue prepping cooked noodles for cooling in the WIC.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Food from damaged packaging offered for sale or service. Observed a dented can of hoisin sauce and a dented can of oyster sauce on the dry storage shelving.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) cooked noodles with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw pork stored over cilantro in the WIC.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed knives stored, in small space, between two prep units.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. 1. Observed wet wiping cloths stored on the prep table next to the microwave. 2. wet wiping cloths stored in container of water with no sanitizer
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: 1. Observed open bulk bags of corn starch and rice stored on storage shelving. 2. observed uncovers sauces, such as sweet n sour sauce, at the wait station.
Correction: Protect food from contamination by storing the food covered.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken. Observed two large trays of chicken thawing at the 3 compartment sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Cooked noodles on prep table @109'F - noted not being adequately cooled to prevent the growth of harmful bacteria. Cooked noodles were relocated to the WIC.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic & oil mixture @ 73'F - cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) duck in the refrigeration unit (cooked 2 days ago) and cooked beef in the prep unit (cooked 3 days ago) is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: 1. Observed ice on the floor of the WIF. 2. broken ice scoop stored at the ice machine
Correction: Repair the WIF 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 WIF, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of scallops.
Correction: Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. mixer 2. grinder 3. slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: PIC advised that the rice dispensing spoons are washed, rinsed and sanitized every 6 hours.
Correction: Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. exterior of the prep units 2. storage shelving throughout facility 3. exterior of the refrigeration/freezer units 4. exterior of the large stock pot on shelf across from the slicer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers, on shelving above the 3 compartment sink, were found stacked while wet after cleaning and chemical sanitization.
Correction: 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean forks, at the wait station, were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Storage of soiled knives was adjacent to clean utensils in the plastic container on the bottom shelf of the prep table.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicine bottle located on shelf right above the prep unit.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
|
05/12/2014 | Routine | |
Operator and one employee have taken Servsafe classes. The operator has shown food safety knowledge during this follow up inspection. Operator has done an excellent job correcting all the risk based hazards noted on the Risk Based Inspection conducted on November 14, 2013.
No violation noted during this evaluation. | 11/25/2013 | Follow-up | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Temperatures continued: RIC-Cooked Eggplant 40'F, Prep Unit-Brown Rice 42'F, Steamed Brown Rice HH 180'F.
Conducted a demonstration of how to properly calibrate a thermometer. Gave Food Safety Class information to PIC. Chlorine sanitizer concentration level in the dishmachine measured 100 ppm.
Discussed with operator:
1. ensure the light fixtures in the WIC and the WIF are shielded
2. ensure the handsink is accessible at all times
3. ensure the handsink is not used for washing equipment
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food, such as chicken and beef
Correction: as well as hot holding,cold holding temperatures and the cooling process for potentially hazardous food items.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Observed 2 dented cans of Hoison Sauce on dry storage shelving.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic & oil mix next to the wok station @ 60'F - cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. mixer 2. grinder 3. slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surface of the following equipment was not observed sanitized: 1. employee washed a food bowl in the handsink and then put it away without sanitizing the bowl. 2. advised by operator that the soda nozzles are not sanitized - they are soaked in water overnight.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
11/14/2013 | Risk Factor Assessment | |
Operator has satisfactorily addressed the issues on the previous report of May 6, 2013. The ceiling tiles in the ladies and men's restrooms will be replaced with tiles that are smooth, easily cleanable and non absorbent within the next 2 weeks. Please advise the Health Department when the tiles have been replaced. A new can opener will be provided prior to opening for business on Friday, May 10, 2013.
The Fredericksburg Building Official has verbally issued a temporary certificate of occupancy. Advised the operator that if the temporary certificate of occupancy is rescinded the Health permit is also rescinded. Submit a copy of the certificate of occupancy to the Health Department.
This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health.
- Permits (corrected on site)
Observation: Establishment operating without a valid permit. Advised by the Building Official that employees were prepping food yesterday without a Health Permit. Observed beef being thawed under running water for prepping tonight.
Correction: Cease all food service operations until you receive a permit to operate from the health department.
|
05/08/2013 | Routine | |
Please address the following issues prior to receiving a Department of Health permit:
1. replace the new galvanized metal trash cans, labeled for bulk food such as rice and flour, with bulk food containers that are food grade
2. provide a small diameter probe thermometer for taking temperatures of thin foods
3. install soap and paper towel dispensers at the handsinks in the kitchen area
4. ensure the ceiling lights in the kitchen area and the lights under the hood are in working condition
5. install a rack for hanging wet mops to dry at the enclosed mop sink area
6.seal all holes in walls to prevent entry of pests/rodents
7. repair or replace the can opener which is rusty/corroded and thereby not easily cleanable
8. ensure the ceiling tiles, ceiling light fixture covers, and the wall adjacent to the dishmachine are in a clean condition
9. ensure all food grade equipment can fit in the compartments of the 3 compartment sink for washing, rinsing and sanitizing - the large stock pot next to the slicer is too large to fit into the 3 compartment sink
10.discard the box and the containers of sweet sauce in the box as the containers are observed leaking
11. provide a dented can area to ensure that dented cans of food items are not utilized
12. replace the ceiling tiles in the men's and ladies restrooms with tiles that are smooth, easily cleanable and non absorbent.
13. provide an employee health policy
14. provide a copy of the certificate of occupancy from the Fredericksburg Building Dept.
15. replace the broken tile at the back door to facility
A reinspection is scheduled for Wednesday, May 8, 2013 at 3:00pm.
No violation noted during this evaluation. | 05/06/2013 | Pre-Opening | |
Please address the following issues prior to receiving the Virginia Department of Health permit:
1. inspection documentation from VDACS regarding Tom's Meat & Produce in order to ensure this operation is a safe food source
2. air gap under the 3 compartment sink, ice machine, steam table, etc.
3. covered trash receptacle in the ladies restroom
4. handwashing signage, soap dispenser and paper towel dispensers at all handsinks throughout facility
5. ceiling tiles in the men's and ladies restrooms that are smooth, easily cleanable and non absorbent
6. a small diameter probe thermometer for taking temperatures of thin foods
7. an employee health policy
8. detailed and thorough cleaning of facility
9. enclosure around the mop sink, which is in close proximity to food prep areas
10.splashguard at the handsink near the mop sink to prevent possible cross contamination of food and/or equipment
11.backflow devices all water filters, including the soda tank/pump, etc.
12. seal gaps in the floors, walls and ceilings
No violation noted during this evaluation. | 05/02/2013 | Pre-Opening | |
Approval of renovation plans.
March 11, 2013
Mr. Jeffrey Bragg
Fredericksburg Building Official
P.O. Box 7447
Fredericksburg, Va. 22404
Subject: Peter Chang, 1771 Carl D. Silver Parkway, Fredericksburg, Va. 22401
Dear Mr. Bragg:
Renovation plans for the above referenced establishment have been reviewed to assure that they comply with applicable requirements of the Virginia Department of Health.
__X_ Approved: Construction/renovation plans for this establishment, as submitted on March 8, 2013 appear to be within compliance of requirements of the Virginia Department of Health.
As discussed with the operator: the ice machine will be relocated to the new waiter station.
__ Not Approved: Plans for this establishment, as submitted on March 8, 2012 do not clearly provide for all items required by the Virginia Department of Health. These items are described in the attached letter to the responsible individual.
Please note that all items are subject to a final inspection. I reserve the right to make additional requirements at the time of the inspection for items that were not shown on the plans.
Sincerely,
Lauren T. Gibson
Environmental Health Specialist, Sr.
Cc: Mr. Stone Shi
No violation noted during this evaluation. | 03/25/2013 | Other | |
Restaurant representatives - add corrected or new information about Peter Chang, Llc, 1771 Carl D. Silver Pkwy, Fredericksburg, VA 22401 »