This facility shares exterior garbage and grease dumpsters with several other food and retail facilities. EHS observed bagged household type garbage on the ground around the garbage dumpster. Grease dumpster was observed with the lid open and with excessive accumulations of grease and embedded plant debris on the top of the dumpster and surrounding pavement. Ensure garbage is not stored on the ground around the dumpster and that it is kept closed. Clean the lid and ground around the grease dumpster to remove excess grease. Maintain the lid closed. EHS will contact property manager regarding maintenance of shared garbage facilities.
EHS observed a general improvement in the number and severity of critical food safety risk factors relative to previous inspections - Thank You.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw ground pork stored above loosely covered cooked chicken and shrimp and raw ground beef stored above sauces in the walk-in refrigerator.
Correction: Do not store raw meats or eggs above cooked, ready to eat foods. Foods were rearranged. EHS observed shelves are labled to prevent cross contamination, and most foods were safely stored.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: Observed ladels stored in buckets of sauces with portions of the ladle handles submerged. Observed visibly soiled bowls and carryout soup containers used as scoops in cooked chicken, bulk dry ingredients, and other foods.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. Use utensils with handles to dispense foods, and ensure hand-contact surfaces of utensils do not contact foods. EHS provided training and improper utensils were removed.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed cardboard used to elevate rice warmer, to level slicer, and to cover in-floor grease trap. Layers of visibly soiled aluminum foil were used to line shelving. Wiping cloths were observed under cutting boards.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or food debris that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove cardboard and replace with non-absorbant and easily cleanable material. Cardboard placed atop grease traps is a known harborage for cockroaches. Do not cover th grease trap with cardboard. Use of foil to line shelving is not recomended - it is generally easier to clean bare metal shelving. If foil is used, it must be replace any time it becomes soiled. Do not use wiping cloths to prevent movement of cutting boards. Non-absorbant and non-slip mats for this purpose are comercially available.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the prep top or sliding door display refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. EHS provided two refrigerator thermometers.
- Cutting Boards / Resurface / Discard
Observation: Cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: Observed hot water supply to the three compartment sink not to exceed 94 F. In-use wash solution was cool to the touch.
Correction: To facilitate proper dishwashing, wash solution must be no less than 110 F, or the temperature stated by the solution manufacturer. Adjust hot water to ensure an adequate supply of water at 110 F or greater to the three compartment sink.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: handles of refrigerators and cooking equipment, exteriors of food containers, and shelving.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Clean equipment handles thoroughly and frequently to prevent contamination of hands.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Observed carryout food containers stored under a prep table in a manner where the food contact surfaces could become contaminated.
Correction: Invert carryout containers so that the interior food contact surfaces are protected from debris.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the rear of the kitchen was measured not to exceed 95 F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. These items include fishing poles, a slicer, and msicellaneous personal items.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Lubricants with Incidental Food Contact, 21 CFR Criteria (corrected on site)
Observation: A can of general pupose aerosol lubricant was observed stored in the facility. Employees indicated this lubricant is used to lubricate valves on the wok line. Lubricants with incidental food contact do not meet the requirements in 21 CFR 178.3570.
Correction: Lubricants used on food equipment may directly or indirectly come into contact with food and therefore must be approved as a food additive. Lubricant was removed from the facility. Obtain an apporved "food grade" lubricant to lubricate valves. A non-aerosol lubricant is suggested.
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02/01/2016 | Routine | |
Restaurant representatives - add corrected or new information about Top's China, 8727-B Cooper Road, Alexandria, VA 22309 »