Discussed the following with CFM: employee health, good hand washing practices, cooling methods, sanitizing methods and reviewed food handler cards. Left 2016 FHC schedule with CFM. Discussed covering foods once cooled and storing food items 6" above the floor. Light bulbs on order for above the food prep area. Discussed temperature monitoring of cold holding units.Recommended for December Permit.
No violation noted during this evaluation. | 12/16/2015 | Risk Factor | |
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the prep area and cook line.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
10/08/2015 | Follow-up | |
Discussed violations with CFM and PIC. Discussed importance of safe food practices including good hand washing procedures. Will conduct follow-up inspection.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area. Observed cigarettes and lighters on the prep table in the kitchen.
Correction: Remove ash trays or smoking paraphernalia from nonsmoking area.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. No sanitizer buckets being used for the wiping cloths.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: shelving and tables throughout kitchen and inside and outside of prep unit.
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* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Utensils and bowls - rinsed only in the prep sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the only hand sink in the kitchen.
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 (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the only hand 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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area and cook line.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
09/30/2015 | Routine | |
Discussed violations with CFM. Discussed date marking of spring rolls (kept for < 24 hrs). Discussed importance of hand washing and discussed temperature inside kitchen and effect this will have on the cold holding equipment.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Outer Openings; Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front door left open while kitchen door is open.
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
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bathroom.
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
|
05/19/2015 | Routine | |
Violations were corrected from previous inspection. Issued December Permit.
No violation noted during this evaluation. | 12/30/2014 | Follow-up | |
Reviewed food handler cards. Discussed employee health and importance of good hand washing. Discussed methods used for sanitizing food contact surfaces.. Discussed new changes to the FDA 2013 Food Code. Follow-up scheduled.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use. No sanitizer buckets set up to keep wiping cloths.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the prep and storage table is not corrosion resistant, nonabsorbent, and/or smooth. Using cardboard that is soiled with food debris..
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cook-line, inside prep unit, outside of walk-in and all stainless near prep and 3 compartment sink.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: containers used to hold food inside the prep unit and beside the stove/ cook line..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk-in floor noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
12/16/2014 | Routine | |
Do not use the metal stem probe thermometers as refrigeration compartment thermometers. Place thermometers in the refrigeration compartments that are designed to be compartment thermometers.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Missing dispensing tongs for the containers of raw beef and raw shrimp being stored in the make unit.
Correction: Provide a separate tong for each container of raw meat or seafood being dispensed from the make unit.
- Food Storage - Clean and Dry Location
Observation: Containers of supplies and sodas stored on the floor.
Correction: Elevate supply and beverage storage onto approved shelving with minimum 6"" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The ventilation hood filters need cleaning.
Correction: Clean nonfood-contact surfaces as often as necessary in order to restrict the build-up of grime and debris.
- Light Bulbs Protective Shielding
Observation: Unshielded kitchen ceiling light.
Correction: Keep lights shielded.
- Outer Openings; Protected (corrected on site)
Observation: The front entrance door was propped open while unattended.
Correction: Keep the front door closed when not in use.
- Lighting, Intensity
Observation: Inoperable kitchen ceiling light.
Correction: Provide at least 50 foot candles of light of illumination for each kitchen ceiling light.
|
08/29/2014 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: Employees do not possess valid food handler cards. No Certified Food Manager employed to oversee daily kitchen operations.
Correction: (2014 food handler's class schedule given to the person-in-charge) Employee enrolling into the April 2014 food manager's class.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Stainless steel table tops and cutting boards not being sanitized after cleaning.
Correction: Clean food-contact surfaces of stainless steel table tops and cutting boards no less than every 4 hours to prevent the growth microorganisms on those surfaces.
|
03/26/2014 | Risk Factor | |
Good facility sanitation and organization practices demonstrated during this inspection. Permit issued.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Kitchen employees do not possess a valid food handler's card.
Correction: The 2013 food handler's class schedule and approved on-line class information was given to the person-in-charge.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: No Certified Food Manager to oversee daily kitchen operations.
Correction: An employee is enrolled into the Chinese-language food manager's class to be conducted at the Va Beach Health Department.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: A plastic container without a handle is being used to dispense cooked rice from the rice warmer.
Correction: Avoid bare hand contact with ready-to-eat foods by using approved dispensing utensils equipped with handles.
- Cooling Methods (corrected on site)
Observation: The method used for cooling containers of cooked pasta, fried chicken, and fried chicken nuggets stored in the walk-in cooler was not adequate due to placing tight covers over the foods during the cooling process.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The container of cooked fried rice placed in the walk-in cooler to cool was overstocked.
Correction: Do not overstock food containers.
|
12/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lin's Garden, 5752 Churchland Blvd., Portsmouth, VA 23703 »