The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Train all food handling employees to use gloves when handling ready-to-eat items (i.e., spring rolls, cilantro, green onions, carrots, etc)
2. Training was provided today on how to properly cool food. Please train employees to leave cooling items uncovered or loosely covered to facilitate heat transfer
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: READY-TO-EAT GARNISHES (SHREDDED CARROTS)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. CARROTS DISCARDED
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED POTS OF BEEF BROTH COOLING ON FLOOR OF PREP KITCHEN.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. BEEF BROTH MOVED TO PREP TABLE.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED LARGE POT OF BEEF BROTH COOLING ON FLOOR OF PREP AREA WHILE TIGHTLY COVERED USING PLASTIC WRAP.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Good Repair / Components / Gaskets
Observation: The door HANDLES of the following unit(s) are (missing, damaged): WALK-IN COOLER, WALK-IN FREEZER.
Correction: PLEASE REPLACE/REPAIR HANDLES ON BOTH WALK-IN COOLER AND WALK-IN FREEZER WITHIN 30 DAYS. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: PLEASE TRAIN EMPLOYEES TO KEEP DOORS/LIDS TO DUMPSTER CLOSED AT ALL TIMES AND AFTER TAKING OUT THE TRASH. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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03/18/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Create checklist of tasks for Certified Food Managers to carry out upon the beginning of each shift (include monitor Time as a Public Health Control records, ensure sanitizing solution for wiping buckets has been made, and cleaning schedule)
2. Regularly train all employees on how to maintain Time as a Public Health Control records, make sanitizing solution, maintain food temperature logs, and how to avoid cross contamination
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: AT BAR- CONDENSED MILK, IN KITCHEN- SPRING ROLLS, SHRIMP SUMMER ROLLS, AND VERMICELLI NOODLES
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. ALL ITEMS LABLED WITH A DISCARD TIME OF 2:00PM
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the BACK COOK LINE being used TO STORE KNIFE.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEM REMOVED FROM HAND SINK.
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08/13/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Please be advised to store chicken and beef broths in walk-in cooler until ready to reheat on stove top. This will ensure that broths are maintained at 41F until reheating can be done. Suggested using Time as A Public Health Control for open condensed milk at front service area since cold holding will make it to firm for beverage service. Please send me a copy of invoice for dish machine within 5 days. Refrain from use until it can be serviced and a chlorine concentration of 50 to 100ppm can be verified.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the PREP COUNTER, FRONT SERVICE AREA, DELI SLICER, STOVE TOP.
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. WET WIPING BUCKETS WITH CHLORINE SANITIZER CREATED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: CHICKEN BROTH (64F), CONDENSED MILK (72F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CHICKEN BROTH PLACED IN WALK-IN COOLER, CONDENSED MILK PUT UNDER TIME AS A PUBLIC HEALTH CONTROL.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. 3-VAT SINK SET UP WITH 50-100 PPM CHLORINE FOR SANITIZING.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: DELI SLICER not observed cleaned between working with RAW BEEF and ready-to-eat foods ONIONS.
Correction: Equipment food-contact surfaces and utensils shall be cleaned each time there is a change from working with raw foods to working with ready to eat foods. ONIONS DISCARDED. DELI SLICER DISASSEMBLED AND PLACED IN 3-VAT SINK.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED COLD MEDICINE BEING STORED IN TRUE SLIDING 2 DOOR COOLER ABOVE BEVERAGES, KIDNEY BEANS.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. MEDICINE RELOCATED TO EMPLOYEE LOCKER.
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02/20/2015 | Routine | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.--ESTABLISHMENT HAS NO SMOKING SIGN IN RESTROOM, BUT NOT IN DINING AREA
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours RICE NOODLES cooling for 3 hours ON PREP TABLE observed at 75°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.--ENVIRONMENTAL HEALTH SPECIALIST PROVIDED TRAINING TO CERTIFIED FOOD MANAGER ON COOLING. RICE NOODLES WERE DISCARDED DURING TIME OF INSPECTION.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--OBSERVED LARGE PLASTIC STRAINER OF COOKED RICE NOODLES COOLING AT ROOM TEMPERATURE ON PREP TABLE AT 75F. OBSERVED COOKED PORK WRAPPED IN PLASTIC WRAP COOLING IN WALK-IN COOLER AT 142F. OBSERVED COOKED CHICKEN WRAPPED IN PLASTIC COOLING IN WALK-IN COOLER AT 57F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED COOKED CHICKEN (3 PANS) AND SHRIMP INSIDE THE WALK-IN COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--ENVIORNMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING TO CERTIFIED FOOD MANAGER (CFM) ON DATE MARKING. ITEMS WERE MARKED DURING TIME OF INSPECTION.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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07/22/2014 | Routine | |
The purpose of this inspection was to conduct a follow-up inspection. Facility is now using time as a public health control for bean sprouts, noodles, rice and spring rolls.
No violation noted during this evaluation. | 12/20/2013 | Follow-up | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed the use of time as a public health control for bean sprouts, noodles and rice.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprouts, noodles, rice in prep area
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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12/10/2013 | Risk Factor | |
Today's visit is a follow-up to the routine inspection conducted on July 11, 2013 to verify that the True 2DR prep cooler is able to maintain 41F or below. Today EHS observed True 2DR prep cooler and food both holding at below 41F.
No violation noted during this evaluation. | 07/19/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. A follow-up inspection will be conducted on or around Friday, July 19, 2013 to verify that the True 2DR prep cooler is holding at 41F or below.
EHS provided manager with the following handouts: cooling methods in English, Spanish and Vietnamese /cooling sign/log in English and Spanish. / food safety and glove usage / handwashing signs / time as public health control time marking sample / equipment monitoring log
Water heater: Bradford White D80T1993N 199,999 BTU
Dishmachine: American Dish Chlorine Sanitizer
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation.------------Observed food employees fail to wash hands before putting on gloves and in between glove changes.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.---------Observed one open drink sitting on shelf above a prep table and observed another open drink stored on the same shelf as clean dishes and utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----observed rice scoops sitting in still room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.------Observed food employee touch raw beef with gloved hands and then prepare another order including cooked chicken with same pair of gloves.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. DISCUSSED WITH MANAGER AND EMPLOYEE. ORDER INCLUDING COOKED CHICKEN DISCARDED, EMPLOYEE REMOVED GLOVES, WASHED HANDS AND PUT ON A NEW PAIR OF GLOVES.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-----observed cooling food items being stored while hot and double wrapped with plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:----------observed large container of bean sprouts sitting out at room temperature at 71F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PER MANAGER AND EMPLOYEE SITTING OUT 1 - 1.5 HOURs, MANAGER AND EMPLOYEES AGREE TO DISCARD REMAINING BEAN SPROUTS IN 2.5-3.0 HOURS AND TO MARK WITH TIME.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment:----True 2DR flat top cooler located below microwave.
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: --------observed True 2DR prep cooler holding at 49-50F. Checked multiple times during busy and slower time.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Accessible at All Times
Observation: Two of the three handwashing sinks located in kitchen are blocked, preventing access by employees for easy handwashing.--------Observed the handsink near the back cookline holding two pans of cooked egg rolls. Observed the handsink near the dishwashing area holding three empty pans.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the door handle is missing on the Penn Walkin Cooler and Penn Walkin Freezer and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/11/2013 | Routine | |
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