- Critical: Employee Health* (repeated violation)
Observation: The person in charge could not tell me about symptoms of when employees should not work or the "Big 5 Diseases".
Correction: Information was given to the PIC.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed an employee come in from the outside and immediate started preparing food.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed containers stored on top of uncovered food in prep units.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed ingredients storage bins labeled flour when the ingredients was something other than flour.
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 - Hot Holding*
Observation: Observed hanging ducks and other meats at 69-70°F in the display at the front counter.
Correction: These meat must be kept hot.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed garlic in oil on the spice table next to the woks at 62°F.
Correction: Garlic in oil must be kept refrigerated.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: Observed a paint brushes being used as pastry brushes.
Correction: This equipment is not easily cleanable. Remove.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed several refrigerator gaskets torn,
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed shelves, outside of containers, prep units and microwave oven dirty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Observed slicer with dried food particles on it.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed grease, dirt and food on the floor and walls throughout the kitchen.
Correction: Clean.
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03/07/2016 | Follow-up | |
- Critical: Employee Health*
Observation: The person in charge could not tell me about symptoms of when employees should not work or the "Big 5 Diseases".
Correction: Information was given to the PIC.
- Critical: Hands - When to Wash*
Observation: Observed an employee eat, handle phone and blow his nose and not wash his hands before doing work.
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.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Observed employees eating while preparing food for customer. Open drinks were also, observed throughout the kitchen. A cigarette butt was observed in the duck area trash.
Correction: No eating or drinking except with approved cups or smoking while in the kitchen.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed containers stored on top of uncovered food in the walk-in freezer and in prep units.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Observed a knife being stored in a gap between the table and a prep units.
Correction: Store properly.
- Records - Creation and Retention
Observation: Shellfish tags did not have a date on them when the last shellfish was used.
Correction: Dates must be put on tags.
- Thawing
Observation: Observed ducks thawing in standing water that was 82°F.
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed garlic in oil on the spice table next to the woks at 62°F.
Correction: Garlic in oil must be kept refrigerated.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Observed a paint brush tied to chop sticks with wire to extent the length of the handle.
Correction: This equipment is not easily cleanable. Remove.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed several refrigerator gaskets torn,
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed shelves, outside of containers, prep units and microwave oven dirty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed slicer with dried food particles on it.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed grease, dirt and food on the floor and walls throughout the kitchen.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Observed Ajax and other chemicals stored above food and utensils.
Correction: store chemicals away from food and utensils.
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02/16/2016 | Routine | |
Notes: Don't forget to write the date of last service on shellstock tags before storing. Missing date labels on some prepared foods (dim sum fillings/pans, cooked desserts and meats). Facility and equipment need detail and thorough cleaning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41F: bean sprouts at room temperature (77F), pork ribs in prep top stacked too high (60F), dumplings in small prep unit (55F).
Correction: Keep sprouts under temperature control, do not over fill or stack foods in prep top wells, repair small prep unit (move meats and other TCS food until repaired).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the slicer with encrusted food debris.
Correction: Clean and sanitize after each use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: The dish machine is not pulling sanitizer.
Correction: Called for service. Check sanitizer level daily before use.
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08/03/2015 | Risk Factor | |
Significant improvement with over all cleanliness - maintain! Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed in disrepair: torn door gasket for duck area prep cooler, damaged/cracked chest freezer.
Correction: Repair and maintain equipment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed slicer with dried, encrusted food debris.
Correction: Clean and sanitize after each use.
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04/27/2015 | Follow-up | |
Follow-up inspection needed for permit renewal. Please correct all violations and call when ready.
Peking duck and other roasted meats hanging are labeled with time - these items must be discarded after 4 hours.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking from uncovered glass by duck prep table.
Correction: Employee drinks must have a lid and straw.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed utensils improperly stored: rice scoop stored in 74F water, clever and knife wedged between equipment
Correction: Store utensils on dry, clean surface or in water at >135F.
- Critical: Cooling* (corrected on site)
Observation: Observed pans of dense dumpling filling, tightly covered with plastic in walk in cooler still at 80F after over 2 hours of cooling.
Correction: Leave uncovered, separate into sections and/or use ice bath to cool quickly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: bean sprouts at wok line 52F, garlic in oil on spice cart 57F, raw duck on table at 60F.
Correction: Maintain at <41F or use time as a control for these items.
Do not prep so many raw ducks at once - work in batches so the temperatures can be maintained.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Several food items without date marks (dim sum pans, pans of food in walk in cooler, etc).
Correction: Date mark all prepared foods held over 24 hours.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: torn door gasket for duck area prep cooler, damaged/cracked chest freezer.
Correction: Repair and maintain equipment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed slicer with dried, encrusted food debris.
Correction: Clean and sanitize after each use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: hood filters and ansul system, all equipment outsides, sides, handles, and inside refrigerators and freezers, walk in cooler shelves and lining pans.
Correction: Clean equipment regularly.
- Lighting, Intensity (repeated violation)
Observation: Inadequate light in the kitchen.
Correction: Provide more light.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed in need of cleaning: kitchen floors - especially under cooking equipment and around bulk bins. Excess equipment and clutter in storage areas.
Correction: Clean thoroughly and remove unused/non-working equipment and excess items.
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02/04/2015 | Routine | |
Recommendation: clean around and underneath all equipment on the cook line. Be sure to refrigerate the garlic/oil mixture after lunch, must be held at 41 degrees or below
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed a male cook consuming a liquid from an open glass in the kitchen.
Correction: Employees may consume liquids from a cup with a lid and straw, but not in the food prep area. Drink was discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed several foods in the walk-in vault with no date marking (pans of cooked turnip cakes, pan of cooked pork/shrimp mixture, containers of seaweed salads).
Correction: Supply date marking for all ready to eat foods held for 24 hours or more (can be retained for 7 days if held at 41 degrees or below).
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07/25/2014 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed several foods in the walk-in vault/Peking duck "low boy" refrigerator and reach-in refrigerator with no date marking (Dim Sum, pans of congealed foods in walk-in, cups of foods on trays in the walk-in). Follow up: violation still exists.
Correction: Supply date marking on all foods prepared/kept for 24 hours or more.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed several nonfood contact surfaces throughout the kitchen/Peking duck station/storage room that are in need of cleaning (all shelving, stoves, carts, piping above the cook line, grill over wall fan-3 compartment sink, wall at cook line, walk-in shelving, all reach-in refrigerators). Observed soiled flooring underneath the cook line equipment/walk-in freezer. Follow up: Observed several surfaces that are soiled (stove/cook station). Observed the flooring underneath the cook line is in need of thorough cleaning.
Correction: Clean all soiled surfaces. Clean the flooring.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed an exposed light bulb in the Peking duck reach-in refrigerator. Follow up: violation still exists.
Correction: Supply a shield for the light bulb.
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03/28/2014 | Follow-up | |
Your annual permit expires at midnight on 4/30/14 and will not be reissued until all violations are corrected.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee cleaning raw duck then put on a pair of gloves to chop Peking duck for a take out customer without washing hands.
Correction: Wash hands immediately after handling raw meat/below donning a pair of gloves/handling ready to eat foods. Corrected by washing hands.
- Utensils - In-Use - Between-Use Storage
Observation: Observed meat cleaver being stored in between the refrigeration unit and the prep table (cleaver is soiled).
Correction: Refrain from storing utensils in between equipment
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed several wet wiping cloths in the kitchen/rear prep room being stored on counters/draped across equipment.
Correction: Store wiping cloths in a sanitizing solution in between uses.
- Thawing
Observation: Observed raw shrimp in sink being thawed at room temperature. Observed male employee thawing tripe underneath hot water in the rear prep room sink.
Correction: Thaw foods underneath cold running water 70 degrees or below, in the refrigeration unit, or microwave oven.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed several foods in the walk-in vault/Peking duck "low boy" refrigerator and reach-in refrigerator with no date marking (Dim Sum, pans of congealed foods in walk-in, cups of foods on trays in the walk-in).
Correction: Supply date marking on all foods prepared/kept for 24 hours or more.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed rusty shelving in the rear prep room. Observed badly chipped paint on the ceiling of the rear storage room. Observed a badly rusted deep freezer lid (rear prep room).
Correction: Clean the rust from shelving. Remove the peeling/chipped paint. Clean the rust from the lid/repaint the lid.
- Temperature Measuring Devices
Observation: Observed the lack of a thermometer in the 2 reach-in units at the duck station/cook line low boy units.
Correction: Supply a thermometer in all refrigeration units.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed dried encrusted food debris on the slicer. Observed utensils on the cook line with dried encrusted food debris (meat cleavers).
Correction: Clean the slicer. Clean utensils (wash, rinse, sanitize) after usage.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed a dirty bulk can opener blade.
Correction: Clean the bulk blade more frequently.
- Non-Food Contact Surfaces
Observation: Observed several nonfood contact surfaces throughout the kitchen/Peking duck station/storage room that are in need of cleaning (all shelving, stoves, carts, piping above the cook line, grill over wall fan-3 compartment sink, wall at cook line, walk-in shelving, all reach-in refrigerators). Observed soiled flooring underneath the cook line equipment/walk-in freezer.
Correction: Clean all soiled surfaces. Clean the flooring.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed boxes of hinged take out food containers on the rear prep room flooring.
Correction: Store all single serve items at least 6" off of the flooring.
- Light Bulbs Protective Shielding
Observation: Observed an exposed light bulb in the Peking duck reach-in refrigerator.
Correction: Supply a shield for the light bulb.
- Lighting, Intensity
Observation: Observed 16.57 foot candles of lighting on the cook line/6.83 foot candles in the walk-in vault
Correction: should have 50 foot candles or more of lighting on cook line, 10 foot candles or more in walk-in vault.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Observed spray bottles in kitchen/dishmachine area with no identification labeling.
Correction: Label all toxic items.
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03/13/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed the lack of date markings on ready to eat foods in the walk-in vault (trays with cups of seaweed salad/tray with cups of squid/octopus salad).
Correction: Supply date markings on all ready to eat foods (can be held at 41 degrees/below for 7 days).
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray bottles of blue liquids underneath the kitchen handsink.
Correction: Supply an identification labeling on all toxic items.
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10/25/2013 | Risk Factor | |
This is a reinspection
No violation noted during this evaluation. | 03/20/2013 | Follow-up | |
Your annual permit expires at midnight on 4/30/13 and will not be reissued until all of the above are corrected. Clean up on a daily basis/everyday.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed boxes of foods on the walk-in vault flooring (shrimp, chicken).
Correction: Store all foods at least 6" off flooring.
- Thawing (corrected on site)
Observation: Observed bus pans of frozen chicken/frozen pork being thawed out at room temperature.
Correction: Thaw foods underneath cold running water 70 degrees or below, in the refrigerator on in the microwave oven.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Observed garlic/oil on the cook line at 64 degrees
Correction: should be 41 degrees or below. 2. Observed a large bus ban underneath prep table with a slurry of brown/white liquid/pieces of food particles (per a cook this is equivalent of honey/malt and is used to coat roast pork. The pork is hung above the bus pan and any excess sauce and pieces of pork go back into the sauce). The temperature of this sauce was 68 degrees. This sauce was prepared the day before/left out at room temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in the walk-in vault with no date markings (bowls of cooked pork, tray of cooked ground pork). Per the owner, these foods have been in the unit 3 days.
Correction: Supply date markings on all foods prepared/kept for 24 hours or more.
- Equipment - Cutting Surfaces
Observation: Observed a badly scarred/chipped round cutting board in the kitchen.
Correction: Replace/resurface the cutting board.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the meat slicer is soiled with dried encrusted food debris. Observed tongs/sieve at stove (pots) encrusted with dried food debris.
Correction: Clean the slicer after usage. Wash, rinse, sanitize utensils/equipment after usage.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed soiled shelvings on the cook line
Correction: observed the sides of cook line equipment have an accumulation of oil/grease
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels in the employee restroom.
Correction: Supply paper towels at the handsink (employee restroom).
- Lighting, Intensity
Observation: Observed 5.6 foot candles of lighting at the Peking duck station
Correction: should have a minimum of 50 foot candles. Observed 4.7 foot candles of lighting in the walk-in vault
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the wall adjacent to the stove (pots) is soiled
Correction: observed the flooring/pipes underneath the cook line are dirty.
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02/26/2013 | Routine | |
This is a reinspection, see the previous report dated 1/2/13. The following have been abated: 470, 1770A, 830, 430, 610, 550, 2020A, 1800, 3180, 1210. Recommendation: clean up on a daily basis.
No violation noted during this evaluation. | 01/15/2013 | Follow-up | |
This facility is in need of a thorough cleaning!! Clean up every day!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw meats sitting atop produce/vegetables in the walk-in vault (raw pork in box of vegetables/atop scallions).
Correction: Store raw meats separate from/below cooked foods/produce.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed bulk bins in the rear prep room with no identification labeling.
Correction: Label the bins/lids.
- Utensils - In-Use - Between-Use Storage
Observation: Observed the utensil used to dispense rice from cooker in the kitchen in a container of standing water.
Correction: Store utensil directly in food product with the handle upward, or in water 41 degrees or below or 135 degrees or above.
- Food Storage - Clean and Dry Location
Observation: Observed boxes of fortune cookies on the kitchen flooring.
Correction: Store all foods at least 6" off flooring.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed several containers of foods in refrigeration units (Peking duck low boy unit, kitchen low boy units, and walk-in vault) with no date markings.
Correction: Supply date markings on foods prepared/kept for 24 hours or more.
- Ventilation Hood System, Drip Prevention
Observation: Observed the hood vents/pipes above cook line soiled with oil/grease.
Correction: Clean the hood vents/pipes.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the kitchen's meat slicer is soiled with dried encrusted food debris.
Correction: Clean the slicer.
- Non-Food Contact Surfaces
Observation: Observed shelving, tables, equipment on cook line/rear prep room, bulk bins, pipes above cook line are very soiled/dirty!
Correction: Clean any/all soiled surfaces.
- Kitchenware and Tableware
Observation: Observed soup spoons (ceramic) at soup station arranged with the food contact surface upward/nested (tray arranged in different directions).
Correction: Invert all clean utensils (handles upward/arranged in the same direction).
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed soiled walls adjacent to area with pots/cook line. Observed stainless steel area behind cook line is dirty/floors dirty.
Correction: Clean any soiled surfaces/those areas noted on this report.
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01/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Full Kee Restaurant, 6400 Horsepen Road, Richmond, VA 23226 »