- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or 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* (repeated violation)
Observation: In use open drinking containers stored at the cook line, in a manner that may contaminate food contact surfaces or utensils( coffee cup).
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: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: The employee was drinking from a open container in an area that was designated for preparing/handling food.
Correction: All employees who are drinking or eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Card board being used to line tables (extensively soiled).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cardboard.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink and drain board located at the dishwasher is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following items were found in poor repair:
>>Gasket on make table door.
>>range oven missing a leg ( being support by a aluminum can.)
>> light cover in the kitchen.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) were observed 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Top of rotisserie
>> Outside surface of storage door at back entrance.
>> Sides of the deep fat fryer
>>Top of the salamander oven.
>> Shelving throughout
Correction: 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 (repeated violation)
Observation: food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the three compartment sink is being store utensils.
Correction: The handwash facility identified above is to be used for washing hands only.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sink at the kitchen entrance are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
09/15/2015 | Follow-up | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or 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*
Observation: In use open drinking containers stored at the cook line, in a manner that may contaminate food contact surfaces or utensils( coffee cup).
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: Eating, Drinking, or Using Tobacco*
Observation: The employee was drinking from a open container in an area that was designated for preparing/handling food.
Correction: All employees who are drinking or eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat lettuce food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. EHS advised the operator to rewash the lettuce.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers found at the cookline.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Grilled chicken 91*F cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) ribs 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Card board being used to line tables (extensively soiled).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cardboard.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink and drain board located at the dishwasher is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following items were found in poor repair:
>>Gasket on make table door.
>>range oven missing a leg ( being support by a aluminum can.)
>> light cover in the kitchen.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) were observed 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Top of rotisserie
>> Outside surface of storage door at back entrance.
>> Sides of the deep fat fryer
>>Top of the salamander oven.
>> Shelving throughout
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the dishes/equipment were observed not be sanitized ( sanitizer not dispensing at proper levels)
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. EHS advised the operator to utilize the three compartment sink until dishwasher is calibrated.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the three compartment sink is being store utensils.
Correction: The handwash facility identified above is to be used for washing hands only.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink at the kitchen entrance are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory located at the entrance of the kitchen.
Correction: 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 must 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
- Dressing Rooms - Using Dressing Rooms and Lockers (repeated violation)
Observation: Purse found stored on the counter around equipment at the waitress service area.
Correction: Employees should use designated areas to store personnel items.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of chemical stored at the dishwasher and waitress storage area were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of home repair chemicals ( caulking) were strored in a stroage closet with cabbage and onions were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous materials must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
07/15/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open bottle of mango soda was stored over the make table, 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: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat lettuce with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled spice containers on the cookline.
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.
- Food - Washing Fruits and Vegetables
Observation: Vegetables (Romane lettuce) not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Cloths - Wiping Cloths - Use Limitation
Observation: Soiled wiping cloths were observed used to dry hands after washing.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Ready-to-eat noodles and shrimp were stored at the dishwasher/ drain board of the three compartment sink, around soiled dishes, where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Thawing
Observation: Improper methods used to thaw. Fish was sitting under the three compartment sink, in a bucket of water at room temperature.
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: Cooling*
Observation: Gravy prepared 3/9/2015 was observed at 46*F-47*F
Correction: noted not being adequately cooled to prevent the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard which was soiled and stained being used to line shelving and prep tables.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of card board.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) throughout the facility 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 and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of equipment was not being sanitized properly due to the dishwasher not dispensing proper ppm of chlorine ( 0ppm). Employee was also observed washing food contact surfaces of food storage equipment without usign proper sanitizing methods.
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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Clean food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the three compartment sink is being used to store equipment.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory located at the three compartment sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory locate at the ice maker.
Correction: 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 must 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
- Physical Facilities in Good Repair (repeated violation)
Observation: The following are in poor repair:
>> Floor grout throughout is deteriorating.
>> Tile on the outside of the walk-in cooler
>> Paint on side door in kitchen that leads to the dining room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor soiled throughout
Correction: Clean.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Personal items found stored in bulk ingredient bin on top of a bag of rice, under the top table of the preparation table.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Fly tape hanging from the ceiling over the prep tables was full of flies.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
03/10/2015 | Routine | |
- Critical: Food - Safe and Unadulterated*
Observation: Mold like substance found on chilli sauce in the walk-in
Correction: Ensure food is safe and unadulterated. Operator discarded this item.
- Food Storage Containers - Identified with Common Name of Food
Observation: Spices located on the cookline were not easily identifiable.
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 (repeated violation)
Observation: Sugar and flour dispensing utensils improperly stored with handles in contact with product. It is also being noted that plastic single service containers without handles are being used to dispense these products.
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. Use only dispensing utensils that have handles and discontinue using single service plastic containers without handles.
- Food Storage - Prohibited Areas
Observation: Bags of onions and cabbage were observed stored in a closet with employees personnel clothing items and chemicals.
Correction: Store food separate from personnel clothing items and chemicals to protect from contamination.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pork in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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
Observation: The nonfood contact surface of the following items is not corrosion resistant, nonabsorbent, and/or smooth.
1) Wood used for shelving in the walk-in.
2) Cardboard used as a liner to cover bottom shelf of the prep table.
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 following equipment is not sealed to adjoining equipment or walls:
1) Three compartment sink.
2 Drain board at mechanical dishwasher.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in poor repair:
1) Racks rusty in the walk-in.
2) Walk-in cooler gasket torn.
Correction: Repair.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Chef Knives that were used the day prior were observed with accumulations of food debris.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1) Outside surfaces of rice bins.
2) Top of smoker.
3) Outside of rice cooker.
4) Top of salamander oven noted with carbon build up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: For CLEAN IN PLACE equipment, a 3-step washing, rinsing, and sanitizing procedure must be observed and properly utilized. EHS recommended that the dirty dishes be removed from the middle sink in order to allow the rinse sink to be set up.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not tight fitting at the bottom.
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory next to the three compartment sink.
Correction: 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 must 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
- Physical Facilities in Good Repair
Observation: Physical structures is not maintained in good repair:
1) Floor grout throughout.
2) Tile on the outside bottom of walk-in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle located at the mechanical dishwasher observed without a label.
Correction: Label spray bottles with contents or discard.
|
11/24/2014 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge (corrected on site)
Observation: 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.
Correction: PIC is to 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.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Employee went to hand sink and washed his fingers and continued food preparations.
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: Hands - When to Wash*
Observation: All food employees failed to wash his or her hands before engaging in food preparation. Upon arriving to work, and walking through the back door, employees were observed walk-in past the hand sink and went directly to the cookline. EHS observed one employee blowing and wiping his nose before coming through the back door.
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or 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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
>> Rice dispensing utensil not equipped with a handle
>> Scoop handle in flour was in contact with the flour
>> Sugar dispensing utensil was not equipped with a handle.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths throughout the kitchen were improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard being used as a lining on the bottom shelf of the preparation table.
Correction: Use only non-absorbent material and discontinue the use of cardboard.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the double door freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Outside of ice machine.
>> Top of smoker
>> can opener.
>> Outside of double door freezer.
>> Refrigeration unit door gaskets throughout.
>> Shelving throughout.
Correction: 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
Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The following were found stored in soiled or unprotected areas:
>> Knives stored on the bottom shelf of the preparation table on soiled cardboard.
>> Food pan next to handsink was storing food utensils
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the left side of kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the plastic bins of utensils preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the right side of the kitchen was being used to fill up food pan of rice.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
- Physical Facilities in Good Repair
Observation: Physical structures is not maintained in good repair:
>> Tile grout detoriaoating
>>Wall coving at back door on right side damaged.
>> Paint peeling on door that leads to dining room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working spray bottles of chemicals stored at the dishwasher were observed not labeled
Correction: Label all working containers of chemicals.
|
07/17/2014 | Routine | |
All temperatures were taken internally.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Bowl of cabbage located in the walk-in was not covered to prevent contamination.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: 1. Ice scoop stored in the ice bin was observed with the handle touching the ice.
2. Long dipping spoon with a wooden handle was stored in teriyaki sauce with sauce in contact with the handle.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths used to wipe down cutting boards and preparation tables after cutting up chicken.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Gloves - Use Limitation
Observation: Observed employee taking out trash with plastic food service gloves on.
Correction: Gloves should be removed before leaving the food service area/ kitchen and hands must be washed before donning a new pair of gloves.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Boxes of chicken stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The following nonfood contact equipment was not corrosion/nonabsorbent:
1. Bottom shelf of preparation table was lined with soiled cardboard.
2.Bare wood used as shelving in the walk-in refrigerator.
3. Bare wood used to store single services items.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cardboard and bare wood.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1. Handsink located in the kitchen.
2.Drain board located at the three compartment sink.
3. Three compartment sink.
Correction: Seal the units to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was in bad repair:
1. The door gasket to the M3 turbo freezer was ripped.
2. Storage racks inside of the walk-in refrigerator was rusty.
3. Shelving throughout the kitchen was rusty.
Correction: Repair, clean or replace equipment.
- Non-Food Contact Surfaces
Observation: 1.Gasket on the M3 turbo freezer was moldy and soiled.
2. Shelving throughout the kitchen noted in need of cleaning.
Correction: 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 (repeated violation)
Observation: Food pans found stored wet stacked after cleaning and sanitizing.
Correction: Items must be allowed to drain and air dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may cause microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: 1.Rice cooker with cooked rice stored under incense and beside handsink without a splash guard.
2. Large food preparation bowl stored beside hand sink without a splash guard.
Correction: Store utensils and equipment in a clean dry location where they are not exposed to splash, dust or other contamination.
- Outer Openings - Protected
Observation: Outer openings to establishment is not protected against entry of insects and rodents. Back door had one inch gap between the door and ground. Outside light was observed coming from under the door.
Correction: Protect food establishment. against the entry of insects and rodents. Filling or closing holes and other gaps along floor and walls.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor grout in between tiles was deteriorating throughout the kitchen
Correction: Maintain physical facilities in good repair.
|
02/14/2014 | Follow-up | |
All temperatures taken were internally.
- Person in Charge (corrected on site)
Observation: Current operating permit not posted.
Correction: Person in charge posted operating permit.
- Critical: Employee Health* (corrected on site)
Observation: There was not an employee health policy present at the facility. Person in charge stated that the employees do know to inform the certified food manager when they are sick.
Correction: EHS provided an employee health policy for the facility.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling salad with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The following raw animal foods stored in such a manner that may cause cross contamination.
1. Package of beef ribs thinnly wrapped and raw chicken in a bucket, stored touching each other, on a sheet pan with chicken juices dripping out of the bucket.
2. Raw chicken and beef were stored side by side located at the preparation station. It was observed with chicken pieces on the outside of the beef storage pan.
3. Raw eggs and vegetables stored in the preparation station. It was observed with egg drippings around vegetable storage pans.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed a plastic tub of tofu that was not protected from cross contamination because it was not in covered containers, or wrapped. To note there was a dried up food substance hanging from the shelving right above the tofu container.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils*
Observation: Employee used his mouth to cut saran wrap and then covered a container of food with the saran wrap.
Correction: Saran wrap is a food contact surface and should not come in contact with employee's mouth.
- Utensils - In-Use - Between-Use Storage
Observation: The following dispensing utensils were improperly stored between uses.
1.Ice scoop handle in ice.
2.Plastic bowl without a handle stored in chicken base.
3.Plastic bowl with no handle in soy sauce.
4. Scoop handles in contact with flour in the flour bin.
5. Scoop handle in rice bin in contact with rice.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in used to wipe down the back food prep table.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: The following food items were improperly stored.
1.A bowl of flour used for breading was observed on the floor under the prep table located at the back of the kitchen.
2. Raw chicken in tubs were stored on the floor in the walk-in refrigerator.
3. Bag of cabbage was stored on the floor at the back prep table.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Preparation (corrected on site)
Observation: Food preparation was being conducted at mop sink. Cutting board was resting on top of the mop sink accompanied by a knife and there was food trimmings in the immediate area of the cutting board.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: A package of beef ribs that were prepared 23-Jan-2014 in the morning did not have the proper date marking.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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
Observation: The following nonfood contact equipment was not nonabsorbent
1.Bottom shelf of the preparation table was observed lined with soiled cardboard.
2. Bare wood used as shelving in the walk-in refrigerator.
3.Bare wood used to stored single service items.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cardboard and ensure that wood is sealed.
- Temperature Measuring Devices
Observation: There was not any temperature measuring devices located in any of the refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: No test strips were provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The the following was not sealed to adjoining equipment or walls.
1. Handsink located in the kitchen.
2. Drain board located at three compartment sink.
3. Three compartment sink.
4. Dishwasher drain board.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was in bad repair
1.The door gasket to the M3 turbo freezer was ripped.
2. Magnetic knife holder was rusty.
3. Storage racks inside walk-in refrigerator was rusty.
4. Shelving throughout kitchen was rusty.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board located at the mop sink 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 and Utensils
Observation: Marinating machine was observed with raw dried up chicken pieces. Person in charged stated that the machine was last used the day prior to the inspection.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surface of the has accumulations of grime and debris.
1.Outside of the M3 turbo freezer was soiled.
2.Gasket on the M3 turbo freezer was soiled and moldy.
3. Shelving throughout kitchen noted in need of cleaning.
4. Magnetic knife holder needs to be cleaned.
5. Ice machine moldy.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The dishwasher was not properly sanitizing the dishes. When tested the level of chlorine was observed at 10ppm or less
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. EHS recommended using the three compartment sink to wash rinse and sanitize dishes.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cook pans stored at the three compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must 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.
- Cloths - Wiping Cloths, Air-Drying Locations (corrected on site)
Observation: Soiled wiping cloths that were on site were observed air-drying on pipes above cooking area.
Correction: Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen service.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The following were found improperly stored around a source of contamination.
1. Rice cooker stored below incents and besidef handsink without a splash guard.
2. Utensils also stored under incense with evidence of ashes dropping into the container.
3. Lids to containers were stored on a shelf that holds the rice cooker.
Correction: Store utensils and equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back entry door had a one inch gap from the ground. Outside sunlight was observed coming from under the door.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the kitchen
Correction: 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 must 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.Towels were provided by the person in charge.
- Physical Facilities in Good Repair
Observation: Floor grout in between tiles is deteriorating throughout kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures located in the kitchen are noted in need of cleaning.
1. Floors have built up food debris.
2.Walls are soiled behind preparation table located in the back of the kitchen.
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.
|
01/24/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: Scoop stored with handle inside bulk storage of flour
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the undercounter make table is in poor repair.
Correction: Repair the gasket 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 gasket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food bins were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must 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.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
|
03/08/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that chicken in the walk in cooler was not protected from biological contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent biological contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices
Observation: The temperature measuring device in the make table was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces are not clean:
1) sides of fryers (where caulk deteriorated)
2) Wire shelf above the ice machine was dusty.
3) Bottome exterior of roasting oven--carbon build up
4) Top of roasting oven.
5) Top of broiler.
Correction: Clean
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: 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 must 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
|
11/30/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: The CFM certificate is not posted in public view.
Correction: Certified Food Managers certificate must be placed in public view at all times.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing scoop stored with handle inside bulk storage of flour.
Correction: Store in-use utensils or dispensing utensils with their handles above the top of the food and the container.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the undercounter make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans and bowls were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must 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.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
|
09/05/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: The CFM certificate is not posted in public view.
Correction: Certified Food Managers certificate must be placed in public view at all times.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Packaged food stored in direct contact with ice.
Correction: Cease storing packaged food in direct contact with water or ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water.
- Utensils - In-Use - Between-Use Storage
Observation: dispensing scoop stored whith handle in bulk storage of flour.
Correction: Store in-use utensils or dispensing utensils with their handles above the top of the food and the container.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed ginger and oil mixture stored on spice line at a temperature of 76.9* ginger mixture was made at 9 am
Correction: Employee discarded ginger.
- Responsibilities of Owner or Proprietor (repeated violation)
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
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the undercounter make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution was not being effectively pumped into warewashing machine due to bucket of sanitizer being empty.
Correction: Employees should verify amount of sanitizer remaining in buckets.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans and bowls were found stacked while wet after cleaning and chemical sanitization above 3 compartment sink
Correction: Items must 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.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink closest to the kitchen entry door.
Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the kitchen.
Correction: 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 must 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
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
05/29/2012 | Routine | |
food temperatures observed are internal.
This was a satisfactory follow-up to an unsatisfactory evaluation conducted on 1/30/12. Continue efforts in educating staff on hand washing procedures and other critical items to eliminate risk factors for foodborne illness.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed food employee rinsing hands off at the spray sink.
Correction: Corrected. Advised employee to wash hands at the hand sink with soap for 20 seconds under warm water.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink and "dirty" side drain board are not sealed to the walls.
Correction: Seal to the walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) latch to steamed rice is broken/damaged
2) small dishroom table shelf (storing chemicals) is corroded
3) walk in cooler door gasket torn
4) door gaskets shredded on undercounter refrigerator
5) door gaskets torn on make table refrigerator
6) At least 2 vent hood filters out of place at vent system.
7) Rice cooker lid on top of ice machine in poor repair.
Correction: Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) sides of fryers (where caulk deteriorated)
2) Wire shelf above the ice machine was dusty.
3) Bottome exterior of roasting oven--carbon build up
4) Top of roasting oven.
5) Top of broiler.
Correction: Clean.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at the vent hood system.
Correction: In the event of a change in ownership or remodel the lighitng shall be upgraded in accordance with the current Food Regulations.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall not clean below three compartment sink and spray sink.
Some debris on floor below reach-in freezer (floor has been cleaned since last evaluation--observation today substantially less than observed 1/30/12.
Correction: Clean.
|
02/15/2012 | Follow-up | |
All food temperatures are internal.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Employee handling raw chicken rinsed hands at Wak line to prepare food for order.
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: Hands - When to Wash* (corrected on site)
Observation: Employee did not wash his hands after handling dirty dishes and began to handle clean and sanitized dishes.
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* (corrected on site)
Observation: Opened employee beverage found stored above the chicken prep table.
Correction: Store personnal beverages below food and food contact surfaces.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: 1. Green onions were being stored on drain board next to raw chicken in preparation.
2. Shell eggs stored above ready to eat food in walk in cooler.
Correction: Store raw animal food physically separate and below ready to eat food.
- Critical: Food Contact with Equipment and Utensils*
Observation: 1. Knives on magnetic rack directly above chicken in prep.
2. Chicken dripping onto meat grinder on prep table shelf.
Correction: Corrrected. Discontinue storing clean equipment where they may become contaminated with raw animal food.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: 1. A knife was being stored in the space between the prep table and the under counter refrigerator.
2 The rice ladle was being stored in standing water.
Correction: Store in use utensils using one of the following methods:
1. On a clean surface.
2. In a well with water running continuously or in water maintained at 135F or above.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bags of fried noodles stored in splash area of hand sink.
Correction: Install a splash guard at the hand sink or dsicontinue storing food in the splash area.
- Food Preparation (corrected on site)
Observation: Raw chicken in preparation at three compartment sink while dirty dishes were soaking in the left basin of the three compartment sink.
Correction: Do not prepare food in three compartment sink while dirty dishes are being stored.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken broth on stove at 127F.
Correction: Maintain chicken at or above 135F after re-heating to 165F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following poetentially hazardous foods (PHF) are cold holding at improper temperatures
Correction:
1. Cooked Chicken on make table rail (MTR)top portion at 47F
2. Diced roat pork on MTR 44-47F.
3. Sliced pork on MTR at 44F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard boxes used to store surplus items at the service station and in kitchen on storage
Correction: Provide washable containers for storage.
- Nonfood Contact Surfaces
Observation: Cloth towels used to stabilize cutting boards.
Correction: Discontinue using cloth since it is absorbent. Operator may use rubber liner.
- 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
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink and "dirty" side drain board are not sealed to the walls.
Correction: Seal to the walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) latch to steamed rice is broken/damaged
2) small dishroom table shelf (storing chemicals) is corroded
3) walk in cooler door gasket torn
4) door gaskets shredded on undercounter refrigerator
5) door gaskets torn on make table refrigerator
6) At least 2 vent hood filters out of place at vent system.
7) Rice cooker lid on top of ice machine in poor repair.
Correction: Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: The low temperature dish machine was not injecting chlorine during the final rinse.
Correction: Corrected. Advised that chlorine shall deliver 50-100 ppm chlorine and to manually sanitize all dishes/food contact surfaces in the three compartment sink. Line was primed and delivering 50 ppm.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) sides of fryers (where caulk deteriorated)
2) Wire shelf above the ice machine was dusty.
3) Bottome exterior of roasting oven.
4) Top of roasting oven.
5) Top of broiler.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must 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.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap does not exist at the hand sink drain line-floor drain. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: Trash cans not provided at the kitchen hand sinks.
Correction: Provide trash cans in the immediate areas of the hand sinks.
- Hand Drying Provision (corrected on site)
Observation: There were no paper towles at the handwashing sink next to the three compartment sink.
Correction: Ensure hand sinks are stocked with paper towles at all times.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at the vent hood system.
Correction: In the event of a change in ownership or remodel the lighitng shall be upgraded in accordance with the current Food Regulations.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physial structures are not clean:
1) floor below fryers
2) floor in storeroom
3) floor along back wall below reach in freezer
4) wall below three compartment sink (see left side)
Correction: Maintain the physical structure clean.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Hot Shot Ant and Roach killer stored in tub with other maintenance items.
Correction: Only approved pesticides shall be used in a food establishment and shall be applied by a certified pest control operator.
|
01/30/2012 | Routine | |
This was a satisfactory follow-up evaluation in response to the Notice of Violation issued on 10/24/2011.
2012 permit issued
- Utensils - In-Use - Between-Use Storage
Observation: Utensils are stored in water on the steam table at 107-119*.
Correction: Store utensils in hot water maintained at least 135*.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard boxes used to store surplus items at the service station.
Correction: Discontinue using cardboard for storage since it is absorbent. Provide approved material that is non-absorbent, smooth, and easily cleanable.
- Single-Service and Single-Use, Characteristics* (repeated violation)
Observation: Black heavy trash bag used to cover meat slicer.
Correction: Discontinue use of this trash bag. 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. Can use clear trash bags to cover food equipment.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink and "dirty" side drain board are not sealed to the walls.
Correction: Seal the equipment to the walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) latch to steamed rice is broken/damaged
2) small dishroom table shelf (storing chemicals) is corroded
3) walk in cooler door gasket torn
4) door gaskets shredded on undercounter refrigerator
5) door gaskets torn on make table refrigerator
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Non-Food Contact Surfaces (repeated violation)
Observation: 1) Interior cabinet ledge of one fryer has some grease pooling.
2) Bar refrigerator door gaskets not clean.
Correction: Clean. Ensure fryer connections are not leaking.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed at the three compartment sink were not observed sanitized.
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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Fallen leaves are collecting in the dumpster enclosure, particularly around the waste grease containers.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at the vent hood system.
Correction: In the event of a change in ownership or remodel the lighitng shall be upgraded in accordance with the current Food Regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Kitchen to dining room door is scratched/scored.
2) Floor tile grout eroded at back prep table
Correction: Maintain the physical structures in good repair.
|
11/08/2011 | Follow-up | |
all food temperatures observed are internal.
typed report not provided due to time constraints and shall be delivered and reviewed next business day.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: 1) Open bag of popcorn at cookline.
2) Observed staff eating at the cookline while preparing food.
Correction: Employees shall eat and/or drink in designated areas where the exposed food, clean equipment, utensils, linens, and single service shall not be contaminated.
- Critical: Package Integrity* (corrected on site)
Observation: In use can of hoisin sauce and one can of oyster sauce is badly dented.
Correction: Corrected. Remove damaged food from racks and discard or return for credit.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: 1)To-go containers used to dispense food are stored in the food contents of the bulk buckets.
2) Platter used to dispense food.
Correction: Use approved HANDLED utensils/containers to dispense food and store the handle OUT of the food contents.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw animal foods (beef, chicken, crabs) are stored above ready to eat foods (steamed broccoli, cabbage) in the walk-in cooler.
Correction: Store raw animal foods physically separate from one another and BELOW ready to eat foods.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Mulitple utensils stored in containers of water.
Correction: Corrected. Store in-use utensils in/on a clean container/surface or store in clean water maintained at least 135*.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Scoop handles buried in contents of bulk sugar
Correction: Corrected. Store handles OUT of the food contents.
- Food Storage - Clean and Dry Location
Observation: Cased and tubs of food stored on the floor in the walk-in cooler and walk-in freezer.
Correction: Store food elevated up off the floor at least 6 inches.
- Cooling Methods
Observation: The methods used for cooling were not adequate:
1) cooked or parcooked shrimp
2) breaded chicken pieces
3) battered chicken pieces
Correction: Correction in progress. Cool foods by the following methods: 1. PLACING FOOD IN SHALLOW PANS 2. SEPARATING FOODS 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. DO NOT COVER FOODS WHEN THEY ARE COOLING TO ALLOW FOR HEAT TRANSFER.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bare wood shelves storing food in the walk-in cooler.
Correction: Properly paint/seal the shelves to provide a smooth, easily cleanable, and non-absorbent surface.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: 1) Cardboard boxes used to store surplus items at the service station and in kitchen on storage rack
2) Cardboard lining prep table shelf (and is heavily soiled)
Correction: Discontinue using cardboard for storage since it is absorbent. Provide approved material that is non-absorbent, smooth, and easily cleanable.
- Single-Service and Single-Use, Characteristics*
Observation: Black heavy trash bag used to cover meat slicer.
Correction: Discontinue use of this trash bag. 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. Can use clear trash bags to cover food equipment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Incomplete set of test chlorine test strips.
Correction: Provide a color chart for the test strips.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink and "dirty" side drain board are not sealed to the walls.
Correction: Seal the equipment to the walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) latch to steamed rice is broken/damaged
2) small dishroom table shelf (storing chemicals) is corroded
3) walk in cooler door gasket torn
4) door gaskets shredded on undercounter refrigerator
5) door gaskets torn on make table refrigerator
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Several cutting boards (see service station, three compartment sink, and service sink) are heavily scratched and scored.
Correction: Resurface or replace to provide a smooth and easily cleanable surface.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: The low temperature dish machine was not injecting chlorine during the final rinse.
Correction: Chlorine bucket was switched out and the line was primed to deliver 50-100 ppm. After additional run, it was observed the sanitizer pump did not pump sufficiently and chlorine delivered just or a little below 50 ppm. Advised that chlorine shall deliver 50-100 ppm chlorine and to manually sanitize all dishes/food contact surfaces in the three compartment sink. Operator stated he would call service technician.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) shredder on prep table shelf
2) crock storing utensils on rice cart
3) several mandoline slicers/shredders on rice cart
Correction: Clean and sanitize the listed equipment.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) sides of fryers (where caulk deteriorated)
2) interior of fryer cabinets/ledges
3) conduit left of fryer
4) walk-in cooler door gasket
5) left side of wokline
6) conduit and/or ledge between steam table and make table
7) bar refrigerator door gaskets
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containters on shelf above three compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must 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.
- Plumbing System Maintained in Good Repair
Observation: Faucet on hand sink next to three compartment sink is leaking.
Correction: Repair/replace the faucet.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site) (repeated violation)
Observation: Trash can not provided at the cookline hand sink.
Correction: Corrected. Ensure trash cans are provided in the immediate areas of all hand sinks.
- Refuse - Covering Receptacles
Observation: Dumpster lids are open.
Correction: Maintain dumpster lids and doors closed when not in continuous use.
- Refuse - Using Drain Plugs
Observation: Drain plug missing on dumpster.
Correction: Replace the drain plug.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control devices (fly tubes) are located where dead insects may be impelled or fall.
Correction: Corrected. Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the handsink next to the cookline.
Correction: Corrected. Ensure all hand sinks are stocked with a supply of disposable paper towels.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at the vent hood system.
Correction: In the event of a change in ownership or remodel the lighitng shall be upgraded in accordance with the current Food Regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Kitchen to dining room door is scratched/scored.
2) Floor tile grout eroded at back prep table
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physial structures are not clean:
1) floor below fryers
2) floor in storeroom
3) floor along back wall below reach in freezer
4) wall below three compartment sink (see left side)
Correction: Maintain the physical structures clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottle at dish machine not labeled.
Correction: Corrected. Label contents.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Pain medicine/cold medicine (tablets) are stored on shelf directly above steam table/food prep surface.
Correction: Corrected. Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
|
10/24/2011 | Routine | |
all food temperatures observed are internal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash hands at the handsink after using hands to batter chicken to place in fryer and before handling cooked food and utensils.
Correction: Corrected. Hands shall be washed in the handsink after contamination and before handling food contact surfaces and cooked/ready to eat food.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Food employee used bare hands to place cooked egg roll in bag.
Correction: Corrected. There shall be no bare hand contact with ready to eat food. Use suitable utensils or wash hands and put on single use gloves.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: 1) To-go containers used to dispense food are stored in the food contents of the bulk buckets.
2) Observed server use to-go container to dispense steamed rice.
Correction: Use approved HANDLED utensils/containers to dispense food and store the handle OUT of the food contents.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Two containers of wontons/dumplings stored in consumer ice (ice machine).
Correction: Corrected by relocating. Discontinue storing containers of food in consumer ice.
- Utensils - In-Use - Between-Use Storage
Observation: Knife stored wedged between the prep tables.
Correction: Discontinue storing in-use knives between equipment. Provide additional magnetic rack or store on a clean surface.
- Utensils - In-Use - Between-Use Storage
Observation: Mulitple utensils stored in containers of water.
Correction: Store in-use utensils in/on a clean container/surface or store in clean water maintained at least 135*.
- Critical: Cooling* (corrected on site)
Observation: Two pots of chicken broth prepared last night and stored on stove observed at 105 and 111*. These sat on the stove overnight with the burner off.
Correction: Corrected. Advised that chicken broth shall be maintained hot at least 135* or proper methods shall be used to cool product from 135* to 70* within 2 hours and 70* to 41* within 4 hours. Hot soup shall not be placed in walk-in cooler at closing time as it will not cool to the above standards.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: 1) Cardboard boxes used to store surplus items at the service station
2) Cardboard lining prep table shelf (and is heavily soiled)
Correction: Discontinue using cardboard for storage since it is absorbent. Provide approved material that is non-absorbent, smooth, and easily cleanable.
- Nonfood Contact Surfaces
Observation: Cloth towels used to stabilize cutting boards.
Correction: Discontinue using cloth towels as they are absorbent and may potentially contaminate food and/or food contact surfaces. Operator may use rubber shelf liner to stabilize boards.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Tip sensitve/digital food thermometer not provided.
Correction: Provide at least one digital food thermometer to measure the internal temperatures of thin-massed, patty-like foods.
- Sanitizing Solutions, Testing Devices
Observation: Incomplete set of test chlorine test strips.
Correction: Provide a color chart for the test strips.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink and "dirty" side drain board are not sealed to the walls.
Correction: Seal the equipment to the walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) latch to steamed rice is broken/damaged
2) small dishroom table shelf (storing chemicals) is corroded
3) vent hood filter(s) displaced above fryers
4) door gaskets shredded on undercounter refrigerator
5) door gaskets torn on make table refrigerator
6) paint worn on pallet at left side of wok line
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Equipment - Cutting Surfaces
Observation: Several cutting boards are heavily scratched and scored.
Correction: Resurface or replace to provide a smooth and easily cleanable surface.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The dish machine was injecting less than 50 ppm chlorine (strip did not change color).
Correction: Corrected. Unit was primed and delivering 50 ppm. Advised to check machine daily using test strips and visually see sanitizer dispensing.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) knives on the magnetic racks of the wall
2) rolling pin
Correction: Clean and sanitize prior to next use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) top of roasting oven
2) interior of fryer cabinets/ledges
3) conduit left of fryer
4) walk-in cooler door gasket
5) racks at the cookline and outside the walk-in cooler
6) shelves on backside of make table (to-go area)
7) bar refrigerator door gaskets
Correction: Clean .
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: A food employee used a ladle to taste soup and then rinse off ladle at the wokline and store in empty wok.
Correction: Corrected. Advised employee after using ladle to sample/taste, it shall be relocated to the three compartment sink for cleaning and sanitizing.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers above the three compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must 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.
- Plumbing System Maintained in Good Repair
Observation: Waste drain line of hand sink next to three-compartment sink is leaking.
Correction: Repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided at the handsinks.
Correction: Provide trash cans in the immediate areas of the hand sinks.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at handsink next to three compartment sink.
Correction: Corrected. Ensure all handsinks are stocked with a supply of paper towels.
- Lighting, Intensity
Observation: Lighting insufficient at the vent hood system.
Correction: In the event of a change in ownership or remodel the lighitng shall be upgraded in accordance with the current Food Regulations.
- Physical Facilities in Good Repair
Observation: Kitchen to dining room door is scratched/scored.
Correction: Resurface/repair/replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor is not clean below/behind the fryers.
Correction: Clean.
|
06/01/2011 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (putting cooked egg rolls in bag)with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sprouts on rack at cook line cold holding at improper temperatures (52*)
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 (repeated violation)
Observation: The following equipment is in need of repair:
-gasket on 2 door under counter refrigerator at cook line
-door to dining area has paint peeling
-bottom shelf of metal prep table lined with card board is corroded
-handle broke off rice cooker
Correction: Repair or Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Rice paddle and other utensils stored in water
Correction: Store utensils in clean/sanitizer surface or container. Wash and sanitize in use utensils at least once every 4 hrs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact items are in need of cleaning:
-the pipe in front of the wok line
-vent in front of hood system
-wall to left of cook line
-racks in walk in cooler
-racks in back holding flour
-gasket walk in cooler
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-floor tile grout in back of kitchen is eroded
-some ceiling tiles stained
Correction: Repair or Replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the mop sink is in need of cleaning
Correction: Clean
|
02/11/2011 | Follow-up | |
All food temperatures are internal.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (putting cooked egg rolls in bag)with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sprouts on rack at cook line cold holding at improper temperatures (52*)
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 - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink near kitchen door seal is damaged
Correction: Reseal to wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in need of repair:
-gasket on 2 door under counter refrigerator at cook line
-door to dining area has paint peeling
-bottom shelf of metal prep table lined with card board is corroded
-handle broke off rice cooker
Correction: Repair or Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Rice paddle and other utensils stored in water
Correction: Store utensils in clean/sanitizer surface or container. Wash and sanitize in use utensils at least once every 4 hrs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact items are in need of cleaning:
-the pipe in front of the wok line
-vent in front of hood system
-wall to left of cook line
-racks in walk in cooler
-racks in back holding flour
-gasket walk in cooler
Correction: Clean
- Critical: Plumbing System Maintained in Good Repair*
Observation: The faucet for the hot water at the handsink nearest the lobby double door in kitchen is broken.
Correction: Repair/Replace within 48 hours.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-floor tile grout in back of kitchen is eroded
-some ceiling tiles stained
Correction: Repair or Replace
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the mop sink is in need of cleaning
Correction: Clean
|
02/09/2011 | Routine | |
Restaurant representatives - add corrected or new information about Good Fortune Chinese Restaurant, 225 Fox Hill Rd., Hampton, VA 23669 »