Kapamilya Oriental Restaurant, 1405 Lynnhaven Parkway, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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September 18, 2009 | Routine | 0 | 5 | Details / Comments |
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June 19, 2009 | Routine | 2 | 2 | Details / Comments |
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March 11, 2009 | Routine | 2 | 3 | Details / Comments |
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November 25, 2008 | Routine | 5 | 14 | Details / Comments |
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July 28, 2008 | Routine | 1 | 3 | Details / Comments |
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April 29, 2008 | Routine | 2 | 4 | Details / Comments |
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January 07, 2008 | Routine | 3 | 8 | Details / Comments |
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October 23, 2007 | Routine | 1 | 2 | Details / Comments |
September 18, 2009 (Routine)
Violations:
- 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
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 - 1790 - The interior top of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 0810 - Repeat The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 3220 - Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
Permit renewed during the inspection.
June 19, 2009 (Routine)
Violations:
- 0470 - Critical Repeat Raw poultry stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0810 - Repeat Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. - 0820 A 1 - Critical Repeat Fish and pork hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 1450 - The Hobart refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Provide additional refrigerators necessary to maintain food items at 41 degrees or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
Violations discussed for correction.
March 11, 2009 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the kitchen.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0650 - The food on display is not protected from contamination.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. - 0820 A 1 - Critical Repeat Pork and beef hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 2310 B - Repeat The handwash station in the kitchen is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Violations discussed for correction.
November 25, 2008 (Routine)
Violations:
- 0070 - Unauthorized personnel such as customers in the food preparation, food storage, or warewashing areas.
Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas. - 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0220 - Corrected During Inspection Critical Repeat An unauthorized person was eating in the kitchen an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
All persons who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: pork and chicken.
Store food in packages, covered containers, or wrappings. - 0550 - Dispensing utensils improperly stored between uses.
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 135F. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Rice and beverages stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0800 - Corrected During Inspection Critical Pork, chicken and beef noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0810 - Corrected During Inspection The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 0820 A 1 - Critical Repeat Fish and chicken hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0820 A 2 - Critical Chicken and pork cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1060 - Repeat The nonfood contact surface of the wet paper towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - Repeat The temperature measuring device located in the True refrigerator is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. - 1570 - The door of the refrigerator was observed in a state of disrepair and damaged.
Repair the door of the refrigerator 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 the refrigerator door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the slicer
Clean and sanitize these surfaces for food contact. - 2310 B - The handwash station at the front prep area is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions - 3260 - Employees' personal items eg. coats and glasses are stored in the prep area.
Employees' personal items must be stored seperate from the food service or storage areas.
Violations discussed for correction. Advised all critical items require immediate action for correction.
July 28, 2008 (Routine)
Violations:
- 0820 A 1 - Corrected During Inspection Critical Pork and beef at front food service area hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 1060 - The nonfood contact surface of the cardboard boxes re-used for storage is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - Corrected During Inspection There was no temperature measuring device located in the freezer.
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. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Seat cushions and kitchen equipment/utensils (pans, strainers, etc) are stored outside behind the restaurant.
Remove all unnecessary items. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Advised critical violations require immediate correction. Restaurant maintained in clean condition.
April 29, 2008 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0470 - Critical Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1040 - Bamboo handled strainers used as a food contact surface.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood. - 1060 - The nonfood contact surface of the cloth towels lining trays and under tray not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 2000 - Corrected During Inspection Single service items were found stored on floor.
Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Advised critical violations require immediate correction.
January 07, 2008 (Routine)
Violations:
- 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Rice scoop stored in water.
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 140F and the container. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 1 - Corrected During Inspection Critical Fried chicken and pansit hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1180 - The food temperature measuring device (degrees F) does not have adequate range and correct increments.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2020 - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Not present on hose connected to faucet.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 3330 - Critical Working container of chemical not properly labeled.
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.
Advised critical violations require immediate correction.
October 23, 2007 (Routine)
Violations:
- 0810 - The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 1450 - Refrigeration equipment is not sufficient in number or capacity to meet the food storage demands of the establishment.
Provide additional refrigeration equipment necessary to maintain food items at 41 degrees F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Establishment would greatly benefit from walk-in refrigeration unit. - 2310 - Corrected During Inspection Critical The handwashing facility is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pans preventing its use.
Above discussed for corrective action.
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