During the inspection, cleaning, reheating, and hot holding procedures were discussed. Manager is aware of employee health, hand washing and no bare hand contact with ready to eat policies. Thank You.
- Critical: Time as a Public Health Control; procedures and records
Observation: No written procedures for the use of time as a public health control for TCS foods.
Correction: Provide written procedures for the use of time as a public health control for TCS foods. The procedures must include the following steps or practices: a.) Food must be marked with the time within which it must be cooked, served or discarded. b.) The food is served or discarded within four hours from the time when the food is removed from temperature control c.) Food in unmarked containers or packages, or for which the time expires is discarded d.) Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e.) Once time is implemented as a control measure for TCS, no other measures may be substituted.
|
12/07/2015 | Risk Factor | |
During the inspection, the shelves were observed to be in need of resurfacing. Many food containers, and cutting boards, were in need of replacement as well. All violations were discussed and employee health, hand washing, and no bare hand contact with ready to food was reviewed. Thank You
- Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment. Information was given to the owner on site.
- Critical: Date Marking - Ready-to-Eat; (TCS) Potentially Hazardous Food* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) roast pork and egg rolls in the refrigeration 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.
|
08/06/2015 | Routine | |
Recommend for permit. During the inspection, employee health, and no bare hand contact with ready to eat food was reviewed. Thank You.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Chicken, egg rolls, and sweet and sour chicken observed stored on the counter during the lunch rush at inadequate temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discussed using time as a public health control with the PIC.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The pork and the egg rolls in the refrigeration 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Cloths being used under cutting boards to avoid sliding
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
|
04/06/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Hand held cutting boards, mixer's mixing blades
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue, grease and/or other debris: The exhaust hood filters, the speed racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The hand sink's cold water faucet was not operating properly near the prep area.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall located behind the three compartment sink was 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.
|
08/05/2014 | Routine | |
Discussed observations with the CFM and the establishment's hand washing policy and training program.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Miscellaneous Sources of Contamination (corrected on site) (repeated violation)
Observation: Container of chopped onions observed being stored directly on top of an unprotected container of RTE vegetables in the prep unit.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Chef knives which were stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue, and/or grease: The exhaust hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: The chef knives.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
05/06/2014 | Routine | |
Observed proper thawing methods and good hand washing practices during this inspection.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Observed large 5-gallon plastic containers being used to cool gravy.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
|
03/20/2014 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager. The manager provided a receipt to show that he has paid for and signed up for the next available class.
Correction: Obtain a valid food service managers card.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in an activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Miscellaneous Sources of Contamination
Observation: Observed cooked egg rolls being stored on top of the inside portion of a used Orange Crush soda pop box on a speed rack.
Correction: Protect food from miscellaneous sources of contamination.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Observed large 5-gallon plastic containers being used to cool gravy.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed the use of cardboard as a shelf liner and as a liner underneath the cutting board. Cardboard is not nonabsorbent or 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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris (i.e. the prep unit).
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Equipment - Cooking and Baking Equipment
Observation: The cavity, door seal of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the cavity, door seal of the microwave oven at least every 24 hours.
|
03/12/2014 | Routine | |
| No violation noted during this evaluation. | 10/17/2013 | Other | |
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Observed an employee washing their hands using only water.
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct 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.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an open beverage container stored on an in-use prep table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers (flour, sugar, etc).
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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
Observation: In-use utensils improperly stored between use. Observed several in-use utensils being stored with the handles underneath the food product.
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 140°F and the container.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed deep containers of cooked chicken at being stored at room temperature.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit was 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.
- Single-Service and Single-Use, Characteristics (repeated violation)
Observation: Observed use of plastic bags with dye logos being used as a single-use food contact material for storing food product.
Correction: Discontinue use of the plastic bags with dye logos as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness
Observation: Observed improper wash/rinse/sanitizing of utensils
Correction: only observed the utensils being rinsed with running water. The three compartment sink was not set up for wash/rinse/sanitizing.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the prep table were 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: Observed accumulations of grime and debris on the following food contact surfaces: Cutting boards, soiled knives and utensils being stored as clean in utensil storage area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The exterior of equipment and the exhaust hood.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed chef's knife improperly being stored between the prep unit and the prep table.
Correction: Clean food-contact surfaces of utensils and equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces and store on a clean and sanitized surface.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The facility was 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.
|
10/07/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers (flour, sugar).
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Single-Service and Single-Use, Characteristics (repeated violation)
Observation: Observed use of plastic bags with dye logos being used as food contact material.
Correction: Discontinue use of the plastic bags with dye logos as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The prep sink's drain line with an air gap was misaligned and leaks onto the floor.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
|
05/08/2013 | Routine | |
Discussed observations with the CFM. The facility's kitchen was not cooking food during this inspection.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers (sugar, flour).
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
- Single-Service and Single-Use, Characteristics
Observation: Observed use of plastic bags with dye logos as a food contact material.
Correction: Discontinue use of the plastic bags with dye logos as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
03/26/2013 | Routine | |
Discussed observations with CFM.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw chicken stored over ready-to-eat (RTE) fresh green snap beans in the refrigeration unit.
Correction: Separate 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped food in the freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers (dry rice, flour, sugar, etc.).
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or stored less than 6"" above the floor in the refrigeration unit and in the kitchen storage area.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep line were 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.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the following equipment was observed soiled with accumulations of grime and debris: Rice cooker/warmers, food containers and cutting board.
Correction: Clean the food contact surface of the above mentioned equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris: Exhaust hood filters and hood, sinks, refrigeration unit's gaskets, exterior of kitchen equipment and food containers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
12/18/2012 | Routine | |
Restaurant representatives - add corrected or new information about China Sun, 3537 Airline Boulevard 6, Portsmouth, VA 23701 »