Discussed with the Person-in Charge:
1. Ensure foods are stored at least six inches off the ground.
2. ServSafe handout provided
3. Example employee health handout provided
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Employee Health* (corrected on site)
Observation: The PIC could not name and/or know the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS provided example employee health policy.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee handle dirty dishes then proceed to handle clean dishes. EHS explained that before handling clean dishes the employee must wash their 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw shrimp stored over wantons (corrected) and raw beef and raw pork stored over containers of sauce 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following foods were observed with no date of disposition in the WIC and RIC: eggs rolls, chicken wings, and sweet and sour chicken.
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* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: deli slicer and stainless steel pan (Corrected).
Correction: Clean and sanitize these surfaces for food contact.
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03/09/2016 | Risk Factor | |
Discussed with the Person in Charge (PIC):
1. Ensure risk factor observations are maintained corrected. A follow-up will be conducted in approximately 30 days to check on maintenance of risk factor and good retail practice observations noted during today's inspection.
2.Ensure pest control methods are increased to 2 times per month until problem is abated.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed pallet of raw shell eggs stored immediately adjacent to a box of fresh onions in the walk in cooler. PIC agreed to separate the eggs and onions.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed no indication of sanitizer in the wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Observed several vegetables stored on the prep table next to the prep cooler without being covered.
Correction: Store foods covered with protective wrapping or lids to prevent contamination.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed raw meats stored in plastic grocery style shopping bags. PIC agreed to transfere the meats to appropriate bags and packaging.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried rice (118'F) hot holding at improper temperatures. PIC removed rice to be reheated in the wok.
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: Fried Shrimp (48'F) and roast pork (49'F) cold holding at improper temperatures in the reach in cooler near the fryers. Thermostat was adjusted for the reach in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods such as chicken wings and egg rolls in the walk in cooler are 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard used between the microwave and the ice machine is not corrosion resistant, nonabsorbent, and/or smooth. PIC removed cardboard.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed being saved for re-use after food had been stored in them. Observed several single-service boxes stacked above the perp cooler with food residue left in each container.
Correction: Discontinue the reuse of single-use 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: the meat grinder and the fryer basket stored above the three compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the space between the fryers, and the door gaskets on the prep cooler have an accumulation of grime and debris.
Correction: Clean the surfaces 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: Several small bowls used for food preparation and several insert pans above the three 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 (repeated violation)
Observation: Single service items observed unprotected from contamination. Observed several single service forks and spoons stored haphazardly. Food contact surface portions of the plasticware are being touched as employees remove utensils for customer service.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- 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 base of the rear door of the facility.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall behind the wok station and the floor under the wok station are not maintained in good repair. Several floor tiles are missing, allowing water to pool on the floor along the wall. The stainless steel wall covering and coving are no longer sealed to the wall behind it. There is a hole in the wall under the three compartment sink. There are holes in the wall of the men's restroom above the vinyl coving that are in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the facility, especially under the wok station and other large equipment are 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Vent filters, especially directly above the fryers, are in need of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed significant amounts of grease and food built-up along the sides of the fryers and the floors under the fryers. Observed several areas where insects are able to hide throughout the facility.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods used to control pests to be inadequate. According to PIC, facility is currently being professionally treated only 1 time per month. Observed what appeared to be several live roaches of various life cycle stages during today's inspection.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of bleach and soap not stored separately from insecticides or rodenticides. Observed a container of Black Flag "Home Insect Control" stored among other chemical bottles under the drainboard of the three compartment sink. PIC stated she would remove from the facility.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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06/02/2015 | Routine | |
Discussed with the Person in Charge:
1. Observed pest control receipt from site visit in late May. One report, the technician did not note what pests were being treated for or if activity was noted. Recommend requesting that information be documented on future reports.
2. Ensure pest control visits become more frequent until pest control issue is abated.
3. Please fax next pest control report to the health department.
4. Ensure entire facility under-goes a thorough and detailed cleaning to assist with eliminating pest harborage conditions. Increase frequency of cleaning floors under equipment.
Continue working on the observations noted above, especially those which have repeated since last year's routine inspection.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the mop sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.Observed raw beef stored above cooked chicken in the reach in cooler near the fryers.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods such as egg rolls and cooked chicken in the refrigeration unit 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach in cooler and the door gasket to the prep cooler is in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting boards found on the dry storage shelving are heavily scratched, scored and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the grinder, and several knives in the equipment storage drawer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: Several nonfood contact surfaces throughout the facility are noted in need of a cleaning: 1. Space between fryers and gas stove, 2. Interior of prep cooler, 3. the top of the grease trap, and 4. the top of the dish machine.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Large food prep knife observed stored between prep cooler and steam table.
Correction: Store knives and other equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Observed several stacks of to-go containers stored with the food contact surfaces facing upward on the window-ledge near the deep fryers.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1. Sheet metal along the wall near the reach in cooler and the deep fryers is peeling away from and no longer sealed to the wall, 2. The coving under the wok station is peeling away from and no longer sealed to the wall, and 3. There is a floor tile missing under the wok station.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throughout the facility are noted in need of a detailed cleaning. The following areas especially are in urgent need of cleaning: 1. Floor under the wok station, 2. The floor and walls behind the hot water heater, 3. The floor under the mop sink and the dry storage shelf, 4. The floor under the dish machine.
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.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed two live roaches in the facility.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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06/03/2014 | Routine | |
Discussed the following items with the Person in Charge:
1. Facility has regular pest control visits from a commercial company. Recommended to operator to ensure facility is cleaned thoroughly prior to pest control visit to eliminate food sources for pests.
2. Discussed taking receiving temperatures of food deliveries.
3. Recommend increased frequency of cleaning for items such as nonfood contact surfaces, physical facilities and vent hood.
4. Operator corrected several items during the inspection. Continue working to correct critical and repeating observations listed on this report.
Some food safety handouts were left with the person in charge.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food. Observed linens used to cover food items such as cooked chicken and egg rolls while in refrigeration.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on cutting boards and counter tops throughout the facility between uses. Cloths were placed in wiping cloth buckets with a chlorine solution measuring at 50 parts per million.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Observed employees preparing chicken in the middle compartment of the three compartment sink while equipment was being pre-washed or rinsed in the wash compartment of the sink.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp. Observed shrimp thawing in standing water at room temperature..
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
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Observed container of cooked chicken and container of cooked lo mein noodles covered in the walk in cooler during the cooling process.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods such as chicken and egg rolls in the walk in cooler and in the reach in cooler near the fryers are 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the homestyle reach in cooler and the cook's prep cooler are in poor repair. Both door gaskets were noted to be sealed with tape.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several knives in the storage drawer, the meat slicer, and the can opener blade. These items were moved to the ware washing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces were observed with accumulations of grime and debris: 1. The sides of the fryers and wok station, 2. the interior of the cook's prep cooler, 3. the door gaskets of the cook's prep cooler, 4. the lower shelf of the prep table where the meat slicer is stored, 5. the storage drawer on the prep table where the prep knives are stored (Corrected during inspection).
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: A large chopping knife was observed stored between a prep table and the steam table.
Correction: Store knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed a stack of single service plastic bowls stored on the cook line with the food contact surface facing upward.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor under the wok station is not maintained in good repair. Observed missing floor tile under the wok station, allowing for mop water to pool and food debris to accumulate.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: Floors and coving or baseboards throughout the facility, especially in the area of the wok station and under the dish machine, are noted in need of a detailed 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.Vent filters and greas collection tray are noted in need of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed live pests at various life stages in the facility.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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06/06/2013 | Routine | |
Discussed complaint with the Person in Charge. Observed a copy of signed service contract with the pest control company dated in November of 2011. PIC stated invoices are not in facility because they are stored at another office location. Telephone number obtained for pest control company.
During inspection, Person in Charge attempted to contact the pest control company for an emergency visit and also instructed employees to begin cleaning the kitchen.
Contact the health department following pest control visit/treatment.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equipment throughout the kitchen noted in need of detailed cleaning. Observed accumulations of food debris in several areas.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under the wok station, fryers and other equipment throughout the kitchen noted in need of detailed 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.
- Critical: Pests-Controlling Pests*
Observation: Observed 2 live insects which appeared to be adult roaches on the wok station near the handle for the gas.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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01/03/2013 | Complaint | |
Restaurant representatives - add corrected or new information about China House, 10414 Courthouse Road, Spotsylvania, VA 22553 »