No Violations. Spoke on consumer advisory.
No violation noted during this evaluation. | 01/20/2016 | Routine | |
All cold holding was out. Starting to harbor old egg crates and newspapers again. NOV issued.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Correction:
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10/29/2015 | Routine | |
Spoke on proper storage of raw meats, use of smooth and cleanable surfaces and keeping coolers in temperature and monitoring temperatures.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: FOOD Cold holding at improper temperatures. The entire walk in cooler and the tall glass cooler were not holding temps.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) FOOD 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.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/14/2015 | Routine | |
Spoke on clutter and removing unnecessary items, food storage in refrigerators, and maintaining ServSafe certification. Permit Issued.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Certified Managers Certificate expired.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Floor Covering, Mats and Duckboards
Observation: Floor tiles worn through.
Correction: Floor tiles need replacing.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Original containers of @Hazardous product@ does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of @Hazardous product@ that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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04/21/2015 | Routine | |
For the follow-up inspection all violations were corrected. Toxic substances relocated, unnecessary clutter mostly removed. All employees have current food handlers cards.
No violation noted during this evaluation. | 01/22/2015 | Follow-up | |
Spoke on the extensive clutter, keeping raw meats stored below cooked products, emptying metal food cans once opened, proper storage of chemicals, cover and date products. No Food handlers cards were produced. Follow up inspection required 1/22/2015.
- Hands - Where to Wash
Observation: Hand sink blocked. They had cooking utensils laying in the hand sink.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
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 Preparation
Observation: Food is subject to environmental sources of contamination during preparation.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of paint, caulking, rat poison, are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/14/2015 | Routine | |
The owner has painted and added more shelving. He has also planned to repair/replace the floor and the ceiling tiles. More light has also been installed in the kitchen and the clutter has been removed. The new 2013 Food Code requirements were also reviewed. Thank You.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: Ladles and forks observed stored in the hand washing sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the utensils preventing its use.
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08/13/2014 | Risk Factor | |
Note: The clutter has been greatly decreased. Pest entry points have been sealed. The food code requirements were discussed and employee health, no bare hand contact with ready to eat foods and hand washing was also discussed during the inspection. Thank You.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Rice, chicken and noodles, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: 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.
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03/05/2014 | Routine | |
During the inspection, the owner was asked to rid the facility from excessive clutter within the next thirty days. Washing, rinsing and sanitizing more frequently was also discussed. Thank you.
- Critical: Toxics - Restricted Use Pesticides; Criteria* (corrected on site)
Observation: Raid and other household insecticides observed in the facility
Correction: Use only chemicals that are applied by the pest control officer. The best way to control pests is to reduce available food and eliminate pest harborage areas, such as wood, card board, paper and clutter. Cleaning as you go vital to pest reduction and control. Also, it is important to keep the facility in good repair, sealing any holes, cracks or crevices.
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10/15/2013 | Risk Factor | |
The facility is clean and organized. Owner will continue to monitor the cold holding equipment. Employee Health, no bare hand contact with ready to eat foods, and hand washing was discussed. Thank You.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: TCS foods in the reach, as well as in the walk in cooler, a cold holding at improper temperatures. Food was discarded or cooked
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Repair man was on site making needed repairs during the inspection.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food 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.
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07/09/2013 | Risk Factor | |
The facility is well maintained. The staff are knowledgeable and have food handler cards. No bare hand contact with ready to eat foods, hand washing, and employee health was discussed. permit issued. Thank You
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: The prepared and commercial ready-to-eat (RTE) foods 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Food for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food Contact Surfaces; Cleanability*
Observation: The storage containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Replace the containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Non-Food Contact Surfaces
Observation: The utensil storage containers had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Hood filters are in need of cleaning, with excessive grease build-up observed.
Correction: Clean the filters.
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03/27/2013 | Routine | |
The facility is neat and well organized. The employee health policy, no bare hand contact with ready to eat foods and hand washing was discussed. Thank You.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat steamed shrimp and fried rice 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The rice held for lunch rush was not marked with the discard time.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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12/06/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Mama Chan's, 3934 George Washington Highway, Portsmouth, VA 23702 »