Follow up inspection. All violations observed corrected. Reminded PIC that hair restraint is needed during food prep.
No violation noted during this evaluation. | 03/08/2016 | Follow-up | |
Food suppliers are NYW Trading, Sealand Foods, and Meyouh Foods. No changes to menu since last inspection. Employee health Form 1B in use and signed.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed egg rolls and vegetables in the prep reach in cooler not protected from cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Recommend preventing cross contamination by storing food in packages, covered containers, or wrappings.
- Gloves - Use Limitation (corrected on site) (repeated violation)
Observation: Single-use gloves saved for reuse. Observed single use glove saved to reuse with the fried crispy noodles.
Correction: Recommend cease reuse and discard gloves when interruptions occur in the operation. PIC discarded glove.
- 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
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: inside surfaces of steam table used for soups, rear hand sink, floor of the walk in freezer, drying shelf above the 3 basin sink, and grill vents above the cook line.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed bowls and storage containers on the drying shelf above the 3 basin sink stacked while wet after cleaning and chemical sanitization.
Correction: Recommend allowing items to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Plumbing System Maintained in Good Repair
Observation: Observed plumbing at the front kitchen hand sink in poor repair
Correction: observed sink clogged/ not draining and not able to be used. PIC stated a plumber has been scheduled for service today. Rear kitchen hand sink is accessible and being used until front hand sink is fixed.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the rear hand washing lavatory in the kitchen.
Correction: Recommend that hand drying devices, such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device, be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
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03/01/2016 | Routine | |
Follow up inspection. Discussed replacing cardboard floor cover in the walk in cooler with material that is clean and easily cleanable.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed garlic in oil mixture by the wok line and cold holding at improper temperatures > 41 F
Correction: observed at 65 F. PIC stated this had been out since 11:30am.
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12/08/2015 | Follow-up | |
Food suppliers are NYW Trading, Sealand Foods, and Meyouh Food. Most proteins are received raw and thawed prior to cooking. Soups are made and discarded daily. Rice is cooled for carry over for fried rice. Discussed employee health and Form 1B is in use and signed. Fire suppression tag shows system serviced April 2015. Discussed labeling all employee food and storing separate
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash his or her hands before engaging in food preparation, 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. Observed employee fail to wash his hands after handling raw chicken with bare hands.
Correction: Recommend instructing 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.
- Hands - Where to Wash (corrected on site)
Observation: Observed a food employee cleaning their hands in a food preparation sink or a sink used for utensil washing. Observed employee wash hands at 3 basin sink.
Correction: Recommend instructing food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled food containers by the wok line and in bulk in dry storage.
Correction: Recommend labeling working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed rice scoop stored in water at 76 F.
Correction: Recommend storing in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Gloves - Use Limitation (corrected on site)
Observation: Observed single-use gloves saved for reuse to use with dispensing the fried noodles served with soups.
Correction: Recommend ceasing reuse and discard gloves when interruptions occur in the operation.
- Food Storage - Clean and Dry Location
Observation: Observed food stored on the floor or food stored less than 6" above the floor in the walk in units.;Recommend elevating food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed garlic in oil mixture and cream cheese cold holding at improper temperatures. Observed garlic in oil by the wok line at 73 F
Correction: PIC stated this had been out for 3.5 hrs. Observed cream cheese sitting on prep table at 54 F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed the prepared ready-to-eat (RTE) egg rolls and sweet and sour chicken in the refrigeration unit not properly dated for disposition.
Correction: Recommend marking 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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of sweet and sour chicken.
Correction: Recommend discontinuing the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: skewer/ tong. Observed employee wash a skewer/ tong with soap and water and then proceed to use with the fried rice.
Correction: Recommend after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. PIC set up 3 basin sink to sanitize utensils.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed the handwash station at the front being used as a dump station
Correction: observed a bowl and food debris in the sink.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drains at 3 basin sink and wok line observed in need of cleaning.
Correction: Recommend cleaning and removing food debris. 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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11/18/2015 | Routine | |
Follow up inspection. Observed signed copies of Form 1B. Observed new, clean storage racks in the walk in cooler and the air drying shelf clean. Grill vents and door gaskets on prep unit observed in need of cleaning. Observed good cooling methods being used. Discussed ensuring that all employees prepping food wear hair restraints. Reminded PIC that children cannot enter the kitchen and that personal belongings must be stored separate from equipment and food
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: metal storage racks in the walk in cooler, grill vents above the cook line, shelf used for air drying dishes, and door gaskets to the prep unit.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/16/2015 | Follow-up | |
Food suppliers are NYW Trading LLC, Sealand Foods, and Meyouh Foods. Proteins are received mostly raw, frozen and thawed prior to cooking. Soups are made daily and discarded. Rice is cooled for carry over. Discussed cooling. Reminded PIC that all employees prepping food need hair restraints. Observed numerous childrens toys/personal belonging in the hallway next to the kitchen. Discussed that children cannot enter kitchen and personal belongings must be stored to prevent contamination of food and equipment.
- Critical: Employee Health*
Observation: Observed employees or applicants not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Recommend have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS provided Form 1B.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee handle raw chicken with bare hands and then wash for hands for less than 20 seconds.
Correction: Recommend ensuring that all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed numerous containers of unwrapped or uncovered food in the prep unit and walk in cooler.
Correction: Recommend protecting food from cross contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Observed improper methods used to thaw raw chicken in the prep sink. Observed raw chicken thawing in a container of water in the sink
Correction: observed no running water.
- Critical: Cooling* (corrected on site)
Observation: Observed fried rice in the walk in cooler (WIC) not being adequately cooled to prevent the growth of harmful bacteria. Observed fried rice at 52 F
Correction: PIC stated this was placed in the WIC to cool the previous night.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: metal storage racks in the walk in cooler, grill vents above the cook line, shelf used for air drying dishes, and door gaskets to the prep unit.
Correction: Recommend cleaning the surface 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: Observed prep bowls found stacked while wet after cleaning and chemical sanitization.
Correction: Recommend that items 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.
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07/08/2015 | Routine | |
Suppliers are NYW Trading, Sealand Foods, and Meyouh Foods. Most proteins are received raw, fresh or are thawed prior to cooking. Clams are received precooked. Rice and soups cooked daily
- Person in Charge
Observation: Observed that food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Observed no means to verify employee health training.
Correction: Recommend that the PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHS provided Form 1B.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed metal bowl used for preparing raw chicken sitting on top of cooked chicken in the top of the prep unit.
Correction: Recommend separating raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed egg rolls cold holding at improper temperatures
Correction: observed at 54 F. PIC stated these were in and out during lunch from 12-2 pm, temp at 2:30pm.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed several prepared ready-to-eat (RTE) foods in the refrigeration units not properly dated for disposition. Observed egg rolls, cooked breaded chicken, lo mein noodles, and pork wontons not date marked.
Correction: Recommend marking 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* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several knives on magnetic knife storage unit and meat slicer.
Correction: Recommend cleaning and sanitizing these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed equipment food contact surfaces/utensils not cleaned between working with raw foods and ready-to-eat foods. Observed PIC wipe prep table, used for prepping raw shrimp, with water after removing raw shrimp from the table. Observed PIC then place containers of cooked chicken on the prep table that had not been cleaned and sanitized after being used to prep raw shrimp.
Correction: Recommend cleaning and sanitizing food contact surfaces of equipment and utensils between and after uses when switching from working with raw foods to ready to eat foods to prevent cross contamination.
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02/23/2015 | Risk Factor | |
All deficiencies noted on the previous inspection report have been corrected. Thank you.
The person in charge (PIC) also purchased a new metal stem thermometer with a fine probe and a chlorine test kit that measures the concentration of chlorine from 10-200 ppm.
Observed most ready to eat foods in the walk-in cooler date marked. There were a few items that were not date marked (roast pork) that are held for more than 24 hours. Ensure that all ready to eat foods that are held for more than 24 hours in refrigeration are date marked. The PIC date marked the remaining foods. Ensure that foods are date marked with the date that they are removed from the freezer and placed into the refrigeration units.
No violation noted during this evaluation. | 12/04/2014 | Follow-up | |
Abbreviations: WIC-walk-in cooler, PIC-person in charge.
Discussed the following with the PIC:
1. Obtaining a fine probe (1.5 mm or less) thermometer to measure the internal temperatures of thin meats (beef, chicken, shrimp).
2. Obtaining a chlorine test kit that can measure chlorine concentrations of 10-200 ppm. The PIC had a swimming pool test kit that only measured the chlorine concentration of up to 10 ppm.
Observed the overall facility very clean.
A follow-up inspection will be conducted on or about December 2, 2014.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed an open drink container and various pastries stored at the food preparation table. The PIC stated these food items were for the employees
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed food stored in the chest freezer uncovered.
Correction: Prevent contaminatin of the food by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils, rice scoop, stored in standing water between uses.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures. Observed bean sprouts stored next to the prep unit at a temperature of 53°F. Observed the following food temperatures inside of the walk-in cooler: General Tso's chicken-46°F, wonton noodles-45°F, raw beef-45°F. The PIC placed the container of bean sprouts inside of the prep unit and turned down the thermostat in the walk-in cooler. Observed the temperature of the walk-in cooler drop from 42°F to 38°F by the end of the inspection.
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*
Observation: The prepared ready-to-eat (RTE) foods (wonton noodles, egg rolls, General Tso's chicken) in the walk-in cooler and prep unit 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 - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep table is heavily scratched and scored. 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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer cardboard boxes were observed reused for the storage of spring rolls and chicken in the chest freezer.
Correction: Discontinue the reuse of manufacturer 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: (CORRECTED DURING INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch:
1. meat slicer,
2. metal stem thermometer.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Both faucets at the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/18/2014 | Routine | |
Initial visit to make sure facility stays closed until power is restored. Facility observed with customer and cooking a to go order. Facility uses gas to heat water and for cooking so thought even without power they could still serve food. They did not know how long power had been out nor had they taken any food temps of food they were preparing before starting to cook. EHSS advised that they needed to stop cooking and close until power was restored as did not know if cold food was safe to serve. EHSS advised that once power was restored PIC needed to call EHSS for a return visit before they could reopen.
No violation noted during this evaluation. | 11/06/2014 | Other | |
Items discarded already: low mein noodles, sweet and sour chicken, wontons and white meat chicken. Temperatures of equipment and food were taken by EHSS and all was within temp except for rice = 50 and gen tsos chicken = 46 which were made last night. These items were discarded. WIC was reading at 44 and therefore was turned down to cold hold < 41 degrees. Ok to reopen.
No violation noted during this evaluation. | 11/06/2014 | Follow-up | |
Splashless bleach labeled as "not for sanitizing" was only sanitizing agent on site at beginning of inspection. EHS requested that establishment purchase only bleach that is approved for sanitizing food contact surfaces. PIC had approved type of bleach purchased during the inspection and 3 compartment sink was set up. Chlorine sanitizer ~ 75 ppm. Form 1-B signed and on file. Recommend repairing slow drain at front handsink and repairing self closer for bathroom door. Hand washing observed during inspection. Very clean facility.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employee fail to wash his or her hands after handling raw meat.
Correction: Recommend instructing 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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed shrimp (141°F) and chicken (156°F) not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Recommend cooking the shrimp to heat all parts to 145°F or above for 15 seconds and chicken to heat all parts 165°F or above.
- Critical: Cooling* (corrected on site)
Observation: Observed fried rice not being adequately cooled to prevent the growth of harmful bacteria. Rice measured 50°F/51°F overnight.
Correction: Recommend cooling potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Rice discarded by facility.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed food-contact equipment not being sanitized after washing.
Correction: Recommend that the food contact surface shall be effectively sanitized before coming in contact with food and before use after cleaning and rinsing.
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12/30/2013 | Risk Factor | |
Follow up inspection per fire. Reviewed issues. Vendor had been called to replace the Power Ventilator Exhaust. Part was on order so may be Friday 10/11 before work completed. Vendor had also been called to come out and clean the hood. This to take place on Friday 10/11. EHSS observed right side of wok line not in use and gas turned off. Recommend both side be cleaned. PIC to provide copies of reciepts once work is done.
No violation noted during this evaluation. | 10/08/2013 | Other | |
EHSS responded to call from Goochland Fire Marshall's office. The exhaust chute above the right side of wok line caught on fire. Right side of wok line is not operational and cannot be used until exhaust system is repaired. Fire Marshall will return on Saturday to check system. Left side of wok line is operational and can be used. Facility did not lose power. Fire suppression system did not activate since fire was in chute above system. Recommended:
1. discard open containers of cooked rice, chicken, egg rolls and open containers of spices that could have been contaminated when chemical fire retardant was sprayed -- CORRECTED
2. cleaning wok line to remove any traces of chemical fire retardant
3. cleaning surfaces across from wok line including sandwich prep unit, soup table and prep tables
4. cleaning hood filters
5. discarding fryer oil, fryers are next to side of wok where chemical fire retardant was released --CORRECTED
No violation noted during this evaluation. | 10/04/2013 | Other | |
Chlorine sanitizer ~ 100 ppm. Form 1-B given. Additional food safety info will be e-mailed in Mandarin translation. Discussed violations with person in charge.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw animal food stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE).
Correction: Recommend separating raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in-use rice scoop stored improperly in cup of room temperature water between use.
Correction: Recommend storing in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Egg shell crates were observed reused for the storage of in use tongs.
Correction: Recommend discontinuing the reuse of manufacturer containers for storage. Provide approved reusable storage containers designed for your storage needs.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee not allowing for sufficient contact time to sanitize equipment. Knife was dipped in sanitizer.
Correction: Recommend that after cleaning and rinsing of the food-contact surface, the surface be effectively sanitized before coming in contact with food and before use. Recommend submerging all equipment in chlorine sanitizer for at least 10 seconds to effectively sanitize surface.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed single service items unprotected from contamination.
Correction: Recommend storing single service items in its original protective packaging or inverted in an approved dispenser.
- Living or sleeping quarters - Separation
Observation: Observed bed in kitchen stored behind prep unit.
Correction: Recommend that living or sleeping quarters be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Observed cough syrup and other medicine stored above prep unit.
Correction: Recommend storing medicines in an area where it will not cause contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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09/18/2013 | Routine | |
Discussed nature of complaint with PIC. PIC indicates she understood that she can't reuse or reserve food. Discussed who needs to wear hair net and when handwashing is needed. PIC understood. Complaint not verified.
No violation noted during this evaluation. | 07/22/2013 | Complaint | |
Violations from inspection of 12/17/12 corrected. Prep cooler returned to service after repair.
No violation noted during this evaluation. | 12/28/2012 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods observed cold holding at improper temperatures: raw beef, shrimp and chicken in the Beverage Air prep cooler.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Beverage Air prep cooler was observed in a state of disrepair. Accumulation of ice observed inside unit along back wall. Unit unable to maintain <= 41*F. Unit removed from service until a repair can be made.
Correction: Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board at the prep cooler are heavily scratched and scored. 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*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Wet wiping clothes along cook line not properly stored in an approved sanitizing solution at an approved concentration.
Correction: Store wet clothes in an approved sanitizing solution at an approved concentration to prevent the growth of bacteria and potential cross-contamination of food prep surfaces.
- Living or sleeping quarters - Separation
Observation: Living/sleeping quarters are not separated from rooms and areas used for food establishment operation by complete partitioning and solid self-closing door. Observed cot behind refrigeration unit in kitchen area.
Correction: Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
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12/17/2012 | Routine | |
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