No violations observed at time of inspection.
Huge improvements have been made- great job! Keep it up!
No violation noted during this evaluation. | 03/02/2016 | Routine | |
Kitchen and food handling have greatly improved since last inspection. Thank you! Reminder to ensure foods (chicken, etc.) are dated in walk-in cooler.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employee handling raw chicken, mixing ingredients into chicken with bare hands, then handling clean utensils and equipment without washing hands
Correction: Employees should wash hands whenever they become contaminated, such as after using the restroom, handling money, touching raw meat, etc.
- Employee Accommodations, Designated Areas (repeated violation)
Observation: Personal items (i.e. dentures soaking) were observed at the three-compartment sink.
Correction: Have designated area away from food prep, dish washing, etc., to store personal items. Discussed options with PIC.
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08/14/2015 | Routine | |
NOTE: All other violations were corrected or not observed due to no food prep during lunchtime inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods (chicken, meat, eggs) are being stored above ready-to-eat foods in the walk-in & prep coolers.
Correction: Organize coolers so cooked ready-to-eat food & produce are above raw meats to prevent cross-contamination that could cause food borne illness.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fried chicken was observed sitting in a bin at room temperature and was found to be 47 degrees F.
Correction: Store food hot 135 degrees F. or above OR cold 41 degrees F. or below. Do NOT set food out at room temperature during lunch and then place back in cooler in the afternoon.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No Quat sanitizer test kit was available.
Correction: Obtain sanitizer test strips & regularly check concentration of sanitizer.
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02/10/2015 | Follow-up | |
Proper thawing methods, proper cooling methods, & handwashing techniques were explained during the inspection. Handouts on cooling, person in charge/ demonstration of knowledge, & using time as a public health control were explained and left.
- Critical: Demonstration of Knowledge*
Observation: At the start of the inspection, the person in charge could not demonstrate food safety knowledge about food holding temperatures, hand washing, sanitizing, cooling, or thawing.
Correction: Attend food safety training & review food safety information (in Chinese) being sent to firm.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Employees not using soap, only rinsing hands with water for less than 7 seconds & drying hands on apron or dirty multiple use rag.
Correction: Food employees should clean their hands and exposed portions of their arms with soap for at least 15 seconds, thoroughly rinse with clean water, and dry hands using single use papertowels.
- Critical: Hands - When to Wash*
Observation: Employees observed touching arm, running cash register, touching raw meat, and not washing hands before engaging in food preparation.
Correction: Employees should wash hands whenever they become contaminated such as after using the restroom, handling money, touching raw meat, etc.
- Hands - Where to Wash
Observation: A food employee was observed rinsing hands at the three- compartment sink.
Correction: Employees should wash their hands with soap and water for at least 15 seconds at the hand wash sink. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed having barehand contact with ready-to- eat cooked rice.
Correction: Use tongs, deli tissue, or scoop with handle to scoop rice into containers as there should be no barehand contact with ready-to-eat food like rice.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods (chicken, meat, eggs) are being stored above ready-to-eat foods in the walk-in & prep coolers.
Correction: Organize coolers so cooked ready-to-eat food & produce are above raw meats to prevent cross-contamination that could cause food borne illness.
- Thawing
Observation: Raw meat was observed thawing in a pan at room temperature.
Correction: Thaw foods overnight in a cooler or under running water while monitoring the food temperature. Do NOT thaw at room temperature - when told to thaw under running water during inspection refused and set pan by sink for over an hour.
- Cooling Methods
Observation: Cooked chicken (56 degrees F., 87 degrees F., & 113 degrees F. ) was observed cooling in a strainer beside the handsink and on a pans sitting near the 3-compartment sink.
Correction: Rapidly cool food in small batches, uncovered, but in a manner that avoids contamination in a cooler. Use a probe thermometer and monitor cooling food to ensure it gets from 135 degrees F. to 70 degrees F. in 2 hours and to 41 degrees F. within a total of 6 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: There is no date marking system in place for store-prepared foods/sauces such as cooked chicken.
Correction: Start date marking foods kept overnight with use by date no more than 7 days after cooking/preparation.
- Critical: Time as a Public Health Control*
Observation: This food establishment is using TPHC (time as a public control) but does not have an effective mechanism for indicating the time food was removed from temperature control, 4 hours discard time, or written procedures for using time for cooked chicken sitting at room temperatures.
Correction: Create a written time as a public health control procedures & keep records.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No Quat sanitizer test kit was available.
Correction: Obtain sanitizer test strips & regularly check concentration of sanitizer.
- Employee Accommodations, Designated Areas
Observation: Personal items (floss, dentures soaking, etc.) were observed at the three-compartment sink.
Correction: Have a designated area away from clean dishes, food, & food preparation area to store personal items.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipment & sides of equipment were observed to have grease & old food particles on them.
Correction: Clean the kitchen on a schedule that prevents the visible accumulation of dirt, dust, or old food particles.
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02/03/2015 | Routine | |
NOTE: Discussed the importance of using a thermometer to monitor cooking, cooling & holding temperatures. Left and explained Employee Health, Cooking Temperatures, & Cooling Food Handouts in Chinese. Reminded firm of need to hang mops to air dry.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods (chicken, meats, eggs) are being stored above ready-to-eat (RTE) foods in the walk-in cooler.
Correction: Organize coolers so that cooked or ready-to-eat food like produce are above raw meats to prevent potential cross-contamination.
- Temperature Measuring Devices - Food
Observation: No metal stem probe thermometer was available to monitor cooking, cold holding, cooling, OR hot holding food temperatures.
Correction: Get a probe thermometer (0-220 degrees F) and regularly monitor food temps.
- Sanitizing Solutions, Testing Devices
Observation: No Quat sanitizer test strips were available to monitor sanitizer strength.
Correction: Obtain test strips and regularly monitor sanitizer strength at sink.
- Indoor Areas - Surface Characteristics
Observation: Cardboard is being used as a floor covering in the walk-in cooler.
Correction: Ensure floors, walls, & ceilings are smooth, easily cleanable, and a non porous material.
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06/16/2014 | Routine | |
| No violation noted during this evaluation. | 02/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dragon's Garden Ii, 4925 Boonsboro Road Unit #5, Lynchburg, VA 24503 »