The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
Note: Time-in-lieu of temperature log and information concerning the documentation and written procedure was issued to the operator at this time.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) ribs/smoked pork products, in the walk-in cooler, as well as prepared TCS food items were 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.
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10/26/2015 | Routine | |
Data logger was placed in the walk-in cooler to monitor the refrigerator. Will return Monday to pick it up.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in all refrigeration units were elevated (41-50 degrees F) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the beverage air reach-in observed at 48 F. The walk-in cooler and the make table cooler were also observed with elevated temperatures. Operator called to have refrigeration serviced.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/12/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Utensils on the magnetic knife strip were observed with food debris. Clean these utensils prior to placing them on the knife strip. Utensils were placed in the sink for further cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Shelving in the walk-in cooler noted with food build-up. Shelving has also begun to rust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/26/2015 | Routine | |
Additional food temperature: Shrimp (1 hour) - 49.
If the three compartment sink is used to prepare raw meats is must be washed, rinsed and sanitized prior to washing dishes. Wash, rinse and sanitize sinks prior to food preparation as well. Best scenario is to use the food preparation sink for foods.
Caulking was added to hand sink. Seal completely to the wall. Caulking still needs to be added to the food preparation sink.
Date mark foods within 24 hours.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- 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: large stainless bowls and grater.
Correction: Clean and sanitize these surfaces for food contact.
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10/22/2014 | Routine | |
Children should not enter the kitchen.
Place new thermometers in the front of coolers.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Large containers of flour, cornstarch, and sugar. Also label small containers on the cook line.
Correction: Label 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cooked battered chicken, egg roll, and chicken wings for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Raw wooden shelving on preparation table. Remove shelving or place polyurethane coating on shelving to make it smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the kitchen and the food preparation sink are not sealed to adjoining equipment or walls. Add new caulking to these areas.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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07/18/2014 | Routine | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) pork, shrimp and 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Hand sinks in the rest-rooms in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/04/2014 | Routine | |
Ensure wiping cloths are stored in sanitizer.
No violation noted during this evaluation. | 01/02/2014 | Routine | |
All violations from the previous inspection have been corrected.
No violation noted during this evaluation. | 10/04/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the front reach-in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Front reach-in observed with an ambient air temperature of 46 F.
Correction: Repair the reach-in 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 reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exterior of rice cooker basket.
Correction: Clean and sanitize these surfaces for food contact.
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09/23/2013 | Routine | |
- Outer Openings - Protected (repeated violation)
Observation: Back door needs to be sealed to prevent pest from entering 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. Men's rest-room sink is in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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06/07/2013 | Routine | |
Additional food temperatures: Beef - 35, Pork - 38, Noodles, 39.
Do not leave hot foods out at room temperature.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork fried rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Cooking and Baking Equipment
Observation: Interior and exterior of microwave in need of being cleaned.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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03/01/2013 | Routine | |
All violations from the previous inspection have been corrected.
Keep up with regular pest control & routine cleaning schedule.
Gaps have been filled at the back door to prevent pest from entering the facility.
No violation noted during this evaluation. | 02/13/2012 | Follow-up | |
Additional food temperatures: Garlic & oil - 39, Cooked pork - 39, Raw chicken - 39, Noodles - 37, Wonton - 40, Shrimp (cooked 40 minutes prior) - 60.
Facility has adequate metal stem thermometers, chlorine test kit, and employee health policy in place.
Review with employees when hand washing is necessary.
Remove any dead insects from facility.
A follow-up inspection will occur on or about February 10, 2012.
- Critical: Hands - When to Wash*
Observation: No hand washing observed during cooking and preforming several other task. Employee observed handling raw chicken and clean to go containers without washing hands his hands in between.
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.
- Cooling Methods
Observation: Several pans of cooked, battered chicken were observed cooling on cookie sheets at room temperature.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Small gaps observed at the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Several dead roaches were observed in the kitchen.
Correction: Remove dead insects from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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01/30/2012 | Routine | |
Chlorine sanitizer in sanitizing buckets is at proper concentration.
Adequate metal stem thermometers.
Make sure that potentially hazardous foods are not left out at room temperature.
Non-critical violations must be corrected within 30 days.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Cups with no handle were observed being used to dispense flour, sugar, cornstarch, etc.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Containers of flour, sugar, cornstarch, etc., were observed being stored without being labeled.
Correction: Label 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic/oil mixture and shell eggs cold holding at improper temperatures. Upon arrival observed raw eggs and garlic and oil mixture sitting out at room temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the shelve underneath the fryer is not easily cleanable. Shelve was observed being lined with cardboard.
Correction: Remove cardboard on shelving so that shelves are smooth and easily cleanable.
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01/11/2011 | Routine | |
China kitchen is using time as a public health control on cooked battered chicken as well as chicken wings at the fry station.
Refrigeration temperatures were good.
Critical violation must be corrected within 10 days.
Non-critical violations must be corrected within 30 days.
- Critical: Package Integrity* (repeated violation)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Oyster sauce, Hoison sauce, and ketchup being stored in original cans. Also a few dented cans were observed. Operator separated the cans to send back to the manufacturer.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Thawing (corrected on site)
Observation: Improper methods used to thaw pork.
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
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine sanitizer at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
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10/08/2010 | Routine | |
Restaurant representatives - add corrected or new information about China Kitchen, 13229 River's Bend Blvd, Chester, VA 23831 »