- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
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.
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03/31/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: @FOOD@ cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: @EQUIPMENT@ was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional @EQUIPMENT@ necessary to maintain food items at @TEMPERATURE@. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: @Physical structure@ in the @Location@ noted in need of cleaning.
Correction: 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.
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03/22/2016 | Routine | |
All violations corrected during today's follow up.
Will return on Monday with food safety handouts in Thai.
No violation noted during this evaluation. | 12/18/2015 | Follow-up | |
Follow up inspection will be on or before Dec. 17, 2015.
Left the following handouts: dishwashing, cooling, employee health, CDC risk factors, PIC/demonstration of knowledge, critical temperatures.
Will bring more food safety information handouts/pamphlets at follow up inspection.
This information should be shared with employees so they can try to become more knowledgeable about their role in food safety at this facility.
**Ensure in-use utensils/food contact surfaces (bowls, knives, cutting boards, spoons, etc.) are properly washed/rinsed/sanitized every 4 hours.**
**Ensure employees are washing hands between working with raw/RTE foods and wearing gloves to handle RTE foods**
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Owner and cooks do not appear to have any knowledge of food safety or how to prevent foodborne illnesses.
Correction: PICs need to seek food safety training and become knowledgable about how to prevent foodborne illnesses. They should understand temperature control for safety, safe food handling practices, etc.
- Person in Charge
Observation: Unnecessary persons observed in kitchen around food storage, food prep, and dish washing (i.e. children).
Correction: Unnecessary persons (children) must be excluded from kitchen area.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Tapioca pudding was warmed up in the microwave for hot holding to an insufficient temperature (91 degrees F).
Correction: Ensure commercially prepared foods are reheated to 135 prior to hot holding.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Rice and chicken observed to be hot holding at insufficient temperatures to prevent bacterial growth.
Correction: Foods should be hot held at 135 degrees F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several foods observed sitting on the counter and out of temperature (shell eggs, bean sprouts).
Correction: TCS/PHF foods should be kept in a refrigeration unit when not in use, not stored on counter.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Foods in refrigerator lack date marking to indicate when food was made or when it should be discarded.
Correction: Foods that are kept in the facility for >24 hours should be date marked to indicate when food was prepared, or when it will be discarded (within 7 calendar days).
- Ventilation Hood Systems - Filters (repeated violation)
Observation: Grease extraction filters in the hood system are partially missing
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below, to be served to customers.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Temperature Measuring Devices
Observation: Several refrigeration units were missing hanging thermometers.
Correction: Hanging thermometers should be placed in all refrigeration units in the warmest part of the unit (near the front) so holding temperatures can be easily monitored.
- Ventilation Hood Systems, Adequacy
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the stove. This appears to be due to insufficient ventilation of the hood system.
Correction: Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizer at dish machine was insufficient (0 ppm). Dishes are not being properly sanitized.
Correction: Have machine serviced to properly sanitize. Facility should use three compartment sink to sanitize dishes until machine is fixed.
- Equipment - Cooking and Baking Equipment
Observation: Microwave in kitchen, which is used to reheat food items for customers, is encrusted with old food residue which is in danger of dripping into food that will be served to customers.
Correction: Clean this area as often as necessary to keep it clean.
- Lighting, Intensity (repeated violation)
Observation: No lighting is provided in food storage area, and insufficient lighting was observed in kitchen.
Correction: Ensure lighting in kitchen is at least 50 foot candles (540 lux), and 10 foot candle (108 lux) in dry storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Many surfaces in the kitchen observed to be coated in grease and old food residue, especially under and around refrigeration units, at the bottoms of the insides of refrigeration units, around and on stove area, and on entire hood system.
Correction: Clean these areas as often as necessary to keep them clean to prevent build up.
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12/07/2015 | Routine | |
| No violation noted during this evaluation. | 04/30/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: PHF being held at improper cold holding termperature
Correction: PHF must be held at proper cold holding termperature
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: refrigeration door on prep unit is broken. Unit is maintaining a cold holding temperature of 45 degrees
Correction: Have door fixed so that it seals to hold cold air in to maintain proper cold holding temperature.
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04/02/2015 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: Cook left in charge is not knowledgeable of proper cold holding, hot holding or cooking of chicken temperatures
Correction: Person left in charge must be knowledgeable of proper temperature to prevent risk of foodborne illness
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation and touching RTE foods after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food 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.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: bucket of cooked chicken sitting in ice machine for cooling purposes
Correction: Do not place unsanitized items in ice to prevent cross contamination of ice.
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloths laying on countertops.
Correction: wiping cloths need to be stored in a bucket of sanitizing solution to prevent bacterial growth on cloth.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: Cook had a pan of chicken on stove with no heat underneath. Stated that he had served chicken. There were raw chunks of chicken in pan.
Correction: Chicken must be cooked to 165 for 15 seconds and held at proper cold holding, 41 or below, or hot holding temperature, 135 or above
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: PHF being held at improper cold holding termperature
Correction: PHF must be held at proper cold holding termperature
- Ventilation Hood Systems - Filters
Observation: Grease filter is missing in hood system.
Correction: Replace grease filteris hood system.
- Equipment - Good Repair and Proper Adjustment
Observation: refrigeration door on prep unit is broken. Unit is maintaining a cold holding temperature of 45 degrees
Correction: Have door fixed so that it seals to hold cold air in to maintain proper cold holding temperature.
- Lighting, Intensity
Observation: No lighting over cooking area. Both light bulbs are not working
Correction: Replace light bulbs over stove and cooking areas for adequate lighting for cooking.
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03/30/2015 | Routine | |
| No violation noted during this evaluation. | 11/12/2014 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed not washing hands between rinsing off dirty dishes and putting away clean dishes
Correction: wash hands after touching dirty dishes and before touching clean dishes to prevent cross contamintation
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Curry sauces sitting on stove with no heat underneath. Both sauces temped at 79 and 73 degrees
Correction: Must hold PTH foods at 135 degrees or higher or 41 degrees or lower. She stated the sit them on stove and heat to order. Advised her that doing that promotes bacterial growth.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: alfalfa sprouts sitting in water at 61 degrees. Eggs were being held in a refrigerator at 50 degrees. Tapoica pudding made with milk being held at 73 degrees in drink cooler.
Correction: PHF need to be held at 41 degrees or less. Owner placed alfalfa sprouts on ice. Eggs and pudding were moved to refrigerator with temp of 40 degrees.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: sanitizer level to low for sanitizing dishes. Quat 100ppm
Correction: provide sanitizer that will sanitize dishes at correct levels. bleach 50-100ppm or 200ppm for quat. owner called dish machine company and he came and gave them correct sanitizer. tested to read at 50-100ppm
- Indoor Areas - Surface Characteristics
Observation: shelving used for storage of dishes,stoves and fronts of refrigeration units need cleaning
Correction: Clean surface of equipment of food debris and dirt to prevent bacterial growth and prevent contamination
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10/22/2014 | Routine | |
All items from previous inspection on 7/24/13 have been corrected.
No violation noted during this evaluation. | 09/23/2013 | Follow-up | |
Owner faxed repair record for the dishwasher 7/25/13. Replaced rinse and sanitizer lines and machine is working appropriately.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Broth and rice in rice cooker hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked rice and raw shelled eggs were cold holding at improper temperatures
Correction: Cool rice and raw shelled eggs to ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: After connecting new chlorine sanitizer, the dishwasher was still not sanitizing.
Correction: Repair the dishwasher. In the meantime use the 3 compartment sink to sanitize cleaned dishes.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (0 ppm).
Correction: Adjust the chlorine sanitizing solution to a level of 50-100 ppm)
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the cleaned equipment were not observed sanitized (the chlorine sanitizer had run out about 2 days prior and the dishes were not being sanitized.
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. Will use the 3 compartment sink to sanitize cleaned dishes until dishwasher is repaired.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer is being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (scented bleach)
Correction: Utilize only unscented chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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07/24/2013 | Follow-up | |
12 VAC 5-421-3830 (Refusal, notification of right to access, and final request for access): Denied access to facility to conduct inspection. If a person denies access to the regulatory authority, the regulatory authority shall:
1. Inform the person that:
a. The permit holder is required to allow access to the regulatory authority as specified under 12 VAC 5-421-3820,
b. Access is a condition of the acceptance and retention of a food establishment permit to operate as specified under 12 VAC 5-421-3750F, and
c. If access is denied, the commissioner or his designee may apply to an appropriate circuit court for an inspection warrant authorizing such inspection, testing, or taking samples for testing as provided in Chapter 24 of Title 19.2 of the Code of Virginia, and
2. make a final request for access.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: 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.
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07/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Blue Orchid, 2126 Lakeside Drive, Lynchburg, VA 24502 »