Most of the code violations observed during this inspection visit are items of non-compliance that continue to repeat. Historically, corrective actions taken by management at this establishment are relatively short lived. Of greatest concern is the lack of attention to cleanliness throughout the kitchen area, including food contact surfaces. Management must make greater effort at maintaining cleanliness during business hours. If and when further cleaning is necessary, whether due to lack of staff, or risk of contaminating exposed foods, then management must seriously consider closing for business in order to accomplish the necessary cleaning.
- Critical: Demonstration of Knowledge*
Observation: The person-in-charge at this establishment does not demonstrate an acceptable level of food safety knowledge. The lack of knowledge is evidenced by the continued level of non-compliance observed in the facility during this and previous inspections.
Correction: The person-in-charge shall demonstrate knowledge by complying with the food regulations and by having no items of critical violation during the current inspection.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after eating.
Correction: Instruct food employees to clean their hands after eating, and 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.
- Clothing - Outer Clothing - Clean Condition
Observation: Food employees were observed wearing soiled outer clothing.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: An employee was observed eating in the kitchen.
Correction: Employees must eat only in designated areas in order to prevent contamination of foods.
- Thawing (repeated violation)
Observation: Two separate foods were observed thawing at ambient room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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. 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods in both the two door make unit and the walk-in refrigerator were found at temperatures above the regulatory temperature limits for those foods.
Correction: The thermostats were adjusted in both of the refrigeration units.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Numerous food contact surfaces were observed in a visibly unclean condition including the following: a large stainless mixing bowl and a large stainless strainer with dry food particles on their surfaces, a stack of serving plates with dry food splashed on their surfaces, and large plastic food tubs stored in nested positions while wet and with wet food particles on their surfaces.
Correction: Food contact surfaces shall be clean to sight and touch.
- Non-Food Contact Surfaces
Observation: Build-up of grime and debris were observed on various non-food contact surfaces throughout the kitchen in this facility including: the underside of the exhaust hood, the inner face of the rear door, a copper pipe at the corner of the stove, on metal wire shelving in the walk-in refrigerator and above the chest freezer, and throughout the 3-door refrigerated make unit facing the stove.
Correction: Clean non-food contact surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Unshielded light bulbs were observed in both the walk-in freezer and the walk-in refrigerator.
Correction: Bulbs in areas of exposed foods must be shielded, coated, or shatter resistant.
- Lighting, Intensity
Observation: Lighting throughout the kitchen was observed at a very dim level, including: in the stove/cook area, about 9 foot candles, and in both the walk-in refrigerator and the walk-in freezer, about 1 foot candle.
Correction: Lighting in areas where employees are working with food must be a minimum of 50 foot candles, while lighting in refrigeration units must be no less than 10 foot candles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Foods in the upper section of the 3-door refrigeration unit facing the stove were observed contaminated when a food worker attempted to remove a heavily soiled and damaged panel under the lid of that unit.
Correction: Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
12/11/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Containers of food in the 2 door make unit were observed without container covers.
Correction: Stored foods must be protected from contamination by storing food in packages, covered containers, or wrappings.
|
09/22/2015 | Routine | |
Discussed role of management in being observant of and directing employees as related to food safety and the performance of employee duties.
- Person in Charge
Observation: Numerous discrepancies observed during this inspection visit were related to employees not performing their duties properly.
Correction: Management at this facility must be more active in assuring that employees are performing their duties in a manner consistent with food safety.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was observed eating in the kitchen area.
Correction: Management instructed the employee to leave the kitchen area while eating.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Numerous foods throughout the refrigeration units were observed uncovered.
Correction: All uncovered foods were immediately covered.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: The ice scoop in the ice make machine was observed with the handle in contact with the ice. Also, two large containers of dry food were observed with plastic cups without handles being used for scoops.
Correction: The ice scoop was repositioned so that the handle was above the ice. The plastic cups were removed from the food containers and food scoops were put in their place.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen shrimp. The thawing food was observed in a container being allowed to remain 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. This food was removed to the walk-in refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the upper section of the 2 door refrigerated make unit were observed at temperatures above the maximum allowable cold hold temperature for these foods.
Correction: The foods were transferred to another refrigeration unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Food contact surfaces of serving spoons and stainless steel food containers were observed in an unclean condition.
Correction: All food contact surfaces must be cleaned and sanitized between uses. The unclean items were returned to the warewash machine to be cleaned and sanitized.
|
06/08/2015 | Routine | |
Discussed responsibilities of the Person-in-charge in assuring that kitchen employees were performing their duties properly.
- Person in Charge
Observation: Employees are not properly cleaning and sanitizing multi-use equipment and utensils before re-use.
Correction: The Person-in-charge must assure that all multi-use equipment and utensils are being properly cleaned and sanitized before re-use.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: A large plastic bin of fried noodles and other foods throughout kitchen, including inside refrigeration units, was observed uncovered.
Correction: Stored foods must be in packaging, wrapped or in a covered container.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Cardboard being used between the metal rack shelves and food containers in the walk-in refrigeration unit was observed in a very soiled condition.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food contact surfaces of numerous food containers throughout kitchen were observed in visibly unclean condition.
Correction: All food contact surfaces must be clean and sanitized.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food containers were observed stored in a wet, nested condition, not allowed to air dry.
Correction: After cleaning and sanitizing, equipment and utensils shall be allowed to air dry.
- Light Bulbs Protective Shielding
Observation: A light bulb in the walk-in refrigerator was observed without a shield or shatter resistant coating.
Correction: Where foods are exposed, light bulbs shall be shielded, coated, or shatter-proof.
- Physical Facilities in Good Repair
Observation: Kitchen is dimly lit due to two overhead light fixtures not working.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/28/2015 | Routine | |
Discussed proper storage of in-use utensils. Discussed requirement that refrigerated foods be covered (unless still cooling). Discussed removal from kitchen, items that are no longer easily cleanable.
No violation noted during this evaluation. | 08/15/2014 | Risk Factor | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: A plastic container without a handle was stored in a rice cooker, and an employee was observed using the container for scooping the cooked rice.
Correction: The container was removed from the cooked rice and replaced with a long handled serving spoon.
- Nonfood Contact Surfaces (corrected on site)
Observation: Large pieces of extremely soiled cardboard were observed being used to cover metal shelving in the walk-in refrigerator.
Correction: The pieces of cardboard were removed from the refrigerator.
- Critical: Water Capacity* (corrected on site)
Observation: After several cycles of the warewash machine, the wash/ rinse water temperatures would not achieve the minimum required temperature of 125°F, and would only reach a maximum temperature of 115°F.
Correction: The water heater thermostats were adjusted upward.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: A large section of the kitchen floor was observed covered with water. When asked why chis condition existed the PIC stated that it was caused by a leak at the back of the ice-make machine. However, while washing my hands at the handsink immediately adjacent to the ice-make machine, water was observed flowing from under the ice-make machine. Upon further investigation water was observed flowing from a floor drain under the ice-make machine whenever the handsink was used.
Correction: Due to sewage on the floor all food processing was immediately stopped and the restaurant was closed. (At approximately 11:25 A.M.) The drain was opened, the area cleaned. (Restaurant re-opened at approximately 1:45 P.M.)
|
07/11/2014 | Routine | |
The PIC was instructed on importance of being present whenever the restaurant was open for business. The PIC was instructed on importance of being more observant of any and all conditions that pertain to food safety.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: Upon entering this restaurant and asking for the person-in-charge, the employee questioned answered that the individual, Mr. Wilson Chu was not on the premises and would return shortly.
Correction: The person-in-charge arrived at the restaurant approximately five minutes after my arrival.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Boxes and pans of food were observed sitting directly on walk-in freezer floor.
Correction: The foods were removed from the freezer floor.
- Thawing
Observation: When a kitchen employee was asked why a large container of frozen chiken pieces was sitting on a food prep. table, the employee stated that the chicken was thawing.
Correction: The chicken was removed to the walk-in refrigeration unit.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: A large, black plastic, rectangular food tub was observed with damaged, ragged corners on container lip area.
Correction: The food tub was discarded.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: The sanitizing test strips indicated that no sanitizing agent was present after sanitizing rinse cycle in warewash machine. Further investigation revealed that the problem was due to the machine malfunction. The automatic sanitizing agent was dispensing while wash water was still draining, therefore sanitizer was not in machine during sanitizing rinse cycle.
Correction: A warewash machine service technician was called. Technician arrived and repaired machine before inspection of facility was completed.
- Kitchenware and Tableware
Observation: Cleaned and sanitized spoons available for customer use in the buffet area were observed lying in metal container in such manner that the lip contact furfaces were subject to contamination by customers.
Correction: The spoons were placed in a taller container with handles upward.
|
03/11/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Numerous "Temperature Controlled for Safety Foods" in the walk-in refrigerator were found at 43°F.
Correction: The thermostat in the walk-in unit was adjusted down. Before leaving the establishment a re-check of food temperatures in the unit indicated that the food temperatures were dropping.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Several metal and plastic tubs used for food storage were observed with food particles on the outer surfaces, stored in nesting positions, causing adjacent tub food contact surfaces to be in contact with unclean surfaces.
Correction: The PIC instructed kitchen staff to be more observant of the outer surfaces of these tubs during the wash, rinse, sanitize process. The tubs were returned to the wash area.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: An extremely damaged can of water chestnuts was observed among the canned foods.
Correction: The damaged can was removed to a seperate area.
|
11/25/2013 | Routine | |
- Food - Miscellaneous Sources of Contamination
Observation: Condensate was observed dripping from several areas of the walk-in refrigerator.
Correction: For the immediate time foods were rearranged in the walk-in refrigerator to avoid contact with dripping condensate. A refrigeration technician is to be contacted to troubleshoot and perform necessary repairs.
|
08/13/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw beef strips, raw shrimp, cooked chicken pieces, and other PHF's in the 3 door make unit were observed at temperatures between 57°F - 62°F.
Correction: All PHF's in the 3 door make unit were discarded.
- Cooling, Heating, and Holding Capacities
Observation: The 3 door make unit temperature was observed at 65°F.
Correction: A kitchen employee had apparently unplugged the make unit due to unit freeze-up issues, and forgot to plug the unit back into the receptacle. This unit must be capable of maintaining foods at 41° or lower, or it must be replaced.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Large plastic tubs (used as food containers) and stainless food containers were observed stored in inverted nesting positions with dried food particles on food contact surfaces.
Correction: The plastic and stainless food containers were returned for rewash and sanitizing
|
05/30/2013 | Follow-up | |
A visit was made to the China Jade Restaurant at 3:00 PM on 5/23/13 for the purpose of a routine inspection, however, the facility kitchen was observed to be in such an extreme state of uncleanliness that management was asked to close on a voluntary basis until a concentrated cleaning effort could be accomplished and the condition of the kitchen be brought to a level of cleanliness that would be at least minimally sufficient for preparation of foods. The establishment did close on a voluntary basis and another inspection was scheduled for 10:00 AM the following day, 5/24/13.
Due to the seriousness of the unclean condition, this inspection concentrated on cleanliness issues only, and did not include food or refrigeration unit temperatures.
- Nonfood Contact Surfaces
Observation: Wooden clothes pins used for holding orders in kitchen were observed in soil blackened condition.
Correction: The wooden clothes pins must be discarded, and a clean system of holding orders initiated.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: *Long handled, stainless metal food tongs, with deep channels running the length of the utensil handles were observed with blackened food encrustation as deep as the channel (approximately 1/4"), an area about 6" in length in both channels.
*The inner surfaces of the ice maker were observed visibly soiled.
*A large plastic ice scoop was observed visibly soiled.
*Large plastic food tubs were observed stored in inverted nesting positions with inner food contact surfaces in contact with visibly soiled outer surfaces of adjacent tubs.
*Wood appetizer trays were observed stored in a visibly soiled condition.
Correction: These tongs must be thoroughly washed and sanitized.
The inner surfaces of the ice maker must be washed and sanitized.
The large plastic ice scoop must be washed and sanitized.
Both inner and outer surfaces of these food tubs must be washed and sanitized.
The wood appetizer trays must be washed and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: *The plastic ware wash trays were observed in extremely soiled, nearly blackened condition.
* A large plastic cap on a 1/2 gallon plastic sauce container was observed in a very greasy, food soiled condition.
* Several rolls of plastic food wrap were observed in extremely food soiled cardboard containers.
Correction: The ware wash trays must be thoroughly cleaned or replaced if unable to clean.
All containers used in the process of food preparation must be maintained in visibly clean condition.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: When disassembled, the electric meat grinder was observed with a dried piece of meat approximately the size of a fifty cent piece adhered to the interior surface and smaller fragments adhered to the cutting blades. This grinder was in "clean, ready to use storage".
Correction: This grinder must be disassembled and thoroughly washed and sanitized between each use.
- Non-Food Contact Surfaces
Observation: The entire outer surface of the upright, reach-in oven was observed in an extremely sticky, greasy condition.
Correction:
- Equipment and Utensils, Air-Drying Required
Observation: Stainless metal food containers were observed stored in inverted nesting position in very wet condition.
Correction: Food contact surfaces must be allowed to air dry before storing.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plastic and metal food containers were observed stored in nesting positions, in two separate areas in contact with visibly soiled surfaces.
Correction:
- Lighting, Intensity
Observation: Several fluorescent bulbs in ceiling fixtures were observed not working properly causing a very dimly lit kitchen. The poor lighting in this kitchen is a possible contributing factor to the general unclean condition observed during inspection visit.
Correction: All light fixtures must be made to work properly and provide lighting conditions appropriate for food preparation in this kitchen.
|
05/23/2013 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The inner, food contact surfaces of several large plastic tubs were observed with food debris on those surfaces while stored in nesting positions. The outer surfaces of the tubs were observed soiled to sight and touch, having contact with the inner food contact surfaces of adjacent tubs.
Correction: All the large plastic tubs were returned to the ware wash for re-wash and sanitizing.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The outer surfaces of several large plastic tubs were observed soiled to sight and touch while stored in nesting positions (making contact with the inner food contact surfaces of other tubs).
Correction: All of the large plastic tubs were returned to the ware wash for re-cleaning and sanitizing.
|
02/12/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw chicken pieces and raw pork pieces were observed held in the walk in refrigerator at 45°F
Correction: The refrigeration unit temperature was adjusted down.
|
12/14/2012 | Risk Factor | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge was unable to explain what an employee should do between cleaning duties and food preparation duties.
Correction: The person in charge was encouraged to attend an accredited food safety program.
- Critical: Hands - When to Wash*
Observation: An employee was observed mopping the floor and moving a large trash receptacle across the floor, then proceeding to engage in food preparation activities (cooking) without washing hands between the activities.
Correction: The person in charge instructed the employee to wash their hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Soiled wiping cloths were observed lying about the kitchen.
Correction: The cloths were placed in buckets of sanitizing solution.
- Mops - Drying Mops (corrected on site)
Observation: A wet and soiled mop was observed with the mop head resting on the floor.
Correction: The mop was repositioned to allow air drying of the mop head.
|
02/02/2012 | Routine | |
This visit was a follow-up to the routine inspection conducted on November 30, 2011. The P.I.C. stated that he is awaiting opportunity to attend a Chinese language food safety course. At the time of this follow-up visit the kitchen was observed in a much improved, cleaner condition. Please maintain this level of cleanliness. Again, during this visit, wiping cloths were observed lying about the kitchen (four on this date). The P.I.C. prepared several buckets of sanitizer solution and all cloths were placed in these buckets. With exception to this observation all previous routine inspection violations have been corrected.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed four wiping cloths lying on food preparation surfaces in kitchen.
Correction: Buckets of sanitizer solution were prepared and all cloths were placed in buckets.
|
12/27/2011 | Follow-up | |
It is of utmost importance that an after-closing cleaning schedule be initiated and maintained in order that this kitchen be properly cleaned throughout and remain in an acceptably clean condition.
- Critical: Demonstration of Knowledge*
Observation: When asked to provide the correct temperatures for hot-holding, cold-holding, and reheating of potentially hazardous foods the PIC was unable to provide the correct answer to two of the three questions.
Correction: The PIC was advised that he should attend an accredited food safety program in order to gain more knowledgeable in food safety and to obtain the course related certification.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The walk-in freezer was observed in a state of extreme disorganization and disarray, with foods crammed wherever a space is found. French fries and battered onion rings were observed crammed into spaces on both top and bottom shelves, a single piece of Saran wrapped fish was lying in a metal container with pieces of Saran wrapped chicken. These observations were typical of the entire freezer. Various foods throughout the freezer have appearance of being "freezer burned". Several opened and re-closed bags of the same item are common throughout the freezer.
Correction: The walk-in freezer will be organized with the various foods being stored with like foods, and unlike foods be separated. All foods with appearance of freezer burn will be discarded.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet wiping cloths being used in kitchen area with no chemical sanitizing container. Wet wiping cloths are left lying about the kitchen.
Correction: Wet wiping cloths shall be kept in a container of sanitizing solution.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: 1. The outer surface, and especially the area of the lid hinge, of a large rice cooker was observed with a heavy accumulation of dried food debris.
2. The lower shelf of a stainless food prep table was observed in a very rusted condition, to such extent that in one area "rust-through" was observed. The rusted shelf was also covered with pieces of torn, soiled, and tattered cardboard.
Correction: 1. Kitchen staff was immediately assigned the cleaning of the rice cooker.
2. Because all surfaces in the food preparation area are to be of easily cleanable surfaces, the rusted shelf must be removed or covered with a material meeting the criteria of "easily cleanable", such as plexiglass, or other smooth and cleanable plastic surface.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: 1. A hand-held vegetable peeler was observed in a very soiled condition with dried, encrusted food debris on entire utensil surface including cutting blade.
2. A table mounted can opener was observed in a soiled condition with a build-up of dark semi-dried food debris on the puncturing blade.
3. A large metal strainer was observed on a shelf with the entire outer surface greasy and sticky to the touch.
Correction: All items were returned to the ware wash area.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Seven canned food items with severe dent damage to the seal areas were observed among other canned foods.
Correction: Damaged cans were removed from the shelf and set aside from other canned foods.
- Physical Facilities in Good Repair
Observation: A large section of wall panelling is missing between the ceiling and the top of the walk-in freezer, exposing structural beams and loose fiberglass insulation.
Correction: The opening is to be closed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Nearly every surface throughout the kitchen was observed to be in state of uncleanliness including all walls, floor, equipment surfaces, and shelves.
Correction: Management is to increase the time allowed for cleaning after food preparation has ended for the day.
|
11/30/2011 | Routine | |
Restaurant representatives - add corrected or new information about China Jade Restaurant, 239 South St., Front Royal, VA 22630 »