New China, 2713 Campostella Road, Chesapeake, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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August 21, 2009 | Follow-up | 1 | 4 | Details / Comments |
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July 31, 2009 | Routine | - | - | Details / Comments |
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February 04, 2009 | Routine | 2 | 6 | Details / Comments |
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October 21, 2008 | Routine | 0 | 7 | Details / Comments |
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July 14, 2008 | Routine | 4 | 10 | Details / Comments |
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April 15, 2008 | Routine | 2 | 5 | Details / Comments |
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January 09, 2008 | Routine | 2 | 8 | Details / Comments |
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October 31, 2007 | Routine | 2 | 8 | Details / Comments |
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July 18, 2007 | Routine | 1 | 4 | Details / Comments |
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April 16, 2007 | Routine | 5 | 11 | Details / Comments |
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January 29, 2007 | Routine | 3 | 13 | Details / Comments |
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August 14, 2006 | Routine | 0 | 6 | Details / Comments |
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July 17, 2006 | Follow-up | 5 | 19 | Details / Comments |
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April 26, 2006 | Follow-up | 6 | 18 | Details / Comments |
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April 05, 2006 | Routine | 6 | 20 | Details / Comments |
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January 30, 2006 | Follow-up | 3 | 9 | Details / Comments |
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January 10, 2006 | Routine | 12 | 25 | Details / Comments |
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October 17, 2005 | Routine | 3 | 9 | Details / Comments |
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July 28, 2005 | Follow-up | 1 | 6 | Details / Comments |
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July 21, 2005 | Routine | 4 | 11 | Details / Comments |
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April 28, 2005 | Follow-up | 1 | 6 | Details / Comments |
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April 20, 2005 | Routine | 7 | 16 | Details / Comments |
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January 13, 2005 | Routine | 0 | 14 | Details / Comments |
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October 12, 2004 | Routine | 1 | 11 | Details / Comments |
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July 07, 2004 | Pre-Opening | 0 | 4 | Details / Comments |
August 21, 2009 (Follow-up)
Violations:
- 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
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. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1570 - The door gaskets to the Make Unit and Walk-In Refrigerator are in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Hood Pipes
Clean and sanitize these surfaces for food contact. - 2760 - Objectionable odors were emanating from the Dumpster.
Increase the frequency that refuse is removed from the facility to prevent objectionable odors.
Facility has improved from eight critical and fourteen noncritical violation to one and four. A Pest Control Service has been contracted. Health Permit renewal will now be issued.
July 31, 2009 (Routine)
Violations:
- 0070 - Child in kitchen
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. - 0160 - Critical Food employees failed to wash their 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.
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. - 0220 - Critical Personnel eating in table used for food prep while food was being prepped.
All personnel must be in the designated break area away from food preparation/handling areas to prevent cross contamination. - 0240 - Repeat 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. - 0450 C - Critical Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0470 - Critical Unwrapped or uncovered food in the walk in cooler and freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
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. - 0550 - In-use utensils improperly stored between use. Rice scoop stored in standing water and containers stored next to hand sink.
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. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0690 - Scale on cans and food items stored next to hand sink.
Protect food from miscellaneous sources of contamination. - 0820 A 2 - Critical Several food items were cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1100 - The food contact surface of the strainer for broth, food containers and the fryer baskets are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the items 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. - 1600 - The compartments of the 3-compartment sink are heavily soiled.
Clean the sink compartments: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 1750 - Manufacturer containers were observed reused for the storage of sauce.
Discontinue the reuse of manufacturer containers for sauce storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: soy sauce scoop, bulk food container, fryer baskets, and grinder.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk in cooler shelves, gaskets on low boy units, dry goods storage shelf
Maintain nonfood-contact surfaces of equipment clean. - 2310 - Critical Utensils stored in hand sink.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the utensils preventing its use. - 3000 - Living/sleeping quarters are not separated from rooms and areas used for food establishment operation by complete partitioning and solid self-closing door.
Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets. - 3080 - Less than 50 foot candles of light was noted in the cooking area.
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 - 3180 - Kitchen floors, especially under the fryer area and walk in cooler noted in need of cleaning.
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. - 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. - 3260 - Employees items were observed throughout kitchen.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3270 - Critical Methods are not being used to control pests
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3270 - Critical Harborage conditions exist - backdoor area heavily soiled with food debris.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
There was no documention for training logs and cleaning schedule. Current permit expires 07/31/2009. New permit is not issued due to number of violations. Follow up inspection will be conducted.
February 04, 2009 (Routine)
Violations:
- 0820 A 1 - Critical Repeat Yellow rice hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 1730 - Damaged scoop.
Discard, replace or repair the EQUIPMENT to provide proper operation, accuracy, functioning, maintenance, and cleanability per 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: Rice Cooker.
Clean and sanitize these surfaces for food contact. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Sides and between the fryers and cooktop.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside chest freezers and outside of dry ingredients bins.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat The nonfood contact surface of the mopsink has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2190 - Water from the handwashing sink at the chest freezer was measured at a temperature less than 100F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens. - 3150 - Repeat Products for credit, redemption, or return is not being stored in a separate designated area (Dented can)
Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
Correct all violations promptly.
October 21, 2008 (Routine)
Violations:
- 0240 - Repeat Employee 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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1570 - The door gasket to the TRUE REFRIGERATOR is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1580 - Repeat The cutting board along the MAKE UNIT is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: SALAMANDER, LIGHTS AND PIPES UNDER HOOD.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DRY INGREDIENT BINS AND SHELVING.
Maintain nonfood-contact surfaces of equipment clean. - 1960 - SHEET PANS were found stacked while wet after cleaning and chemical sanitization.
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.
Facility has improved since previous inspections. Correct violations promptly.
July 14, 2008 (Routine)
Violations:
- 0140 - Critical Improper handwashing procedures observed.
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. - 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. - 0260 - Corrected During Inspection Critical DEAD CRABS FOUND STORED IN WIR FOR INTENDED SALE/SERVICE.
VOLUNTARILY DISCARDED. Ensure food is safe and unadulterated. - 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: SHRIMP IN CHEST FREEZER.
Store food in packages, covered containers, or wrappings. - 0480 - Repeat Unlabeled food containers.
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. - 0820 A 1 - Corrected During Inspection Critical Repeat GRAVY hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. FOODS MUST BE COOKED TO PROPER TEMPERATURE BEFORE BEING PLACED IN HOT HOLDING. - 0960 1 - Corrected During Inspection Critical The food contact surface of the MENUS USED AS GREASE ABSORBANT FOR CHICKEN WINGS is not safe.
Replace the EQUIPMENT to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1580 - The ROUN D CUTTING BOARD AND CUTTING BOARD ON THE MAKE UNIT are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1730 - SHAKER was observed in a state of repair and condition preventing the equipment to be used as designed.
Discard, replace or repair the EQUIPMENT to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: HOOD PIPES AND LIGHT SHIELD OVER COOKLINE.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DRY INGREDIENT BINS.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat The nonfood contact surface of theFLOOR FAN, MOP BUCKET AND MOP SINK have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3150 - Corrected During Inspection Repeat Products for credit, redemption, or return is not being stored in a separate designated area (DENTED CAN)
Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. - 3270 - Methods are not being used to control pests. LIVE ADULT ROACH OBSERVED IN EMPLOYEE RESTROOM. LARGE NUMBER OF FLIES IN KITCHEN AREA.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Do not keep fly swatters in kitchen. Some corrective action taken during inspection. Spoke with English speaking relative over the phone regarding critical violations and adequate pest control. Health Permit renewal issued with the understanding that all remaining violations must be corrected prior to the next inspection.
April 15, 2008 (Routine)
Violations:
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: FOODS IN CHEST FREEZER.
Store food in packages, covered containers, or wrappings. - 0480 - Corrected During Inspection Unlabeled food containers.
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. - 0820 A 1 - Critical GRAVY hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: FRYERS.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the MOPSINK has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3220 - Corrected During Inspection 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.
Some corrective action taken during inspection.
January 09, 2008 (Routine)
Violations:
- 0160 - Critical 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.
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. - 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
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. - 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 - Corrected During Inspection Repeat 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. - 0790 - Corrected During Inspection Improper methods used to thaw BEEF.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 1570 - The door gasket of the WALK-IN REFRIGERATOR is damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: IN BETWEEN FRYERS.
Clean and sanitize these surfaces for food contact. - 3150 - Corrected During Inspection Repeat Products for credit, redemption, or return is not being stored in a separate designated area (DENTED CANS)
Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. - 3180 - FLOOR IN WALK-IN REFIRGERATOR noted in need of cleaning.
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. - 3220 - Corrected During Inspection 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.
Some corrective action taken during inspection, correct remaining violations prior to the next inspection.
October 31, 2007 (Routine)
Violations:
- 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
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. - 0450 C - Corrected During Inspection Repeat Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
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. - 0550 - Corrected During Inspection Repeat 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 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0830 - Critical The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1750 - REUSING SOY SAUCE BUCKET LIDS.
Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: FRYER CABINETS.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR OF SAUCE BUCKETS.
Maintain nonfood-contact surfaces of equipment clean. - 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area (DENTED CANS)
Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
Corrective action taken during inspection. Correct all remaining violations prior to next inspection.
July 18, 2007 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat 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 A 4 - Corrected During Inspection Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: EGG ROLLS IN TRUE REFRIGERATOR.
Store food in packages, covered containers, or wrappings. - 0480 - Repeat Food containers labeled in Chinese only.
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. - 0550 - Repeat 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 140F and the container. - 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. WATERMELON AND RED SAUCE.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
Food safety and sanitation have improved greatly. Correct all violations prior to next inspection. Keep up the good work. Health Permit renewal issued.
April 16, 2007 (Routine)
Violations:
- 0160 - Critical 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.
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. - 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. - 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Unwrapped or uncovered food in the WALK-IN REFRIGERATOR.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
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. - 0480 - Corrected During Inspection Repeat Unlabeled food containers.
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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. SOY SAUCE AND OIL.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0690 - Corrected During Inspection CONTAINER OF MSG HAD RICE IN IT.
Protect food from miscellaneous sources of contamination. - 0790 - Corrected During Inspection Improper methods used to thaw SHRIMP.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 1060 - Corrected During Inspection EGG CRATES BEING REUSED.
DO NOT REUSE EGG CRATES. - 1770 A - Critical The following utensils were observed soiled to sight and touch: UTENSILS IN BIN.
Clean and sanitize these surfaces for food contact. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: INTERIOR OF DRY INGREDIENT BINS AND GRINDER.
Clean and sanitize these surfaces for food contact. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following non-food contact surfaces: IN BETWEEN FRYERS.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: GASKETS OF THE MAKE UNIT.
Maintain nonfood-contact surfaces of equipment clean. - 2310 B - The handwash station was used to clean equipment and utensils.
The handwash facility identified above is to be used for washing hands only - 2890 - Corrected During Inspection Light bulb in FRIGIDAIRE FREEZER not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3340 - Corrected During Inspection Critical Containers of CLEANERS are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
Corrective action taken during inspection. Chinese training log given to CFM. Cleaning schedules and temperature charts are being maintained. Correct all violations prior to next inspection.
January 29, 2007 (Routine)
Violations:
- 0240 - Employee 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. - 0470 A 4 - Repeat RAW FOODS STORED OVER/ADJACENT TO RTE FOODS.
STORE FOODS IN ORDER OF THEIR INTERNAL COOKING TEMPERATURE. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: FOODS IN THE CHEST FREEZER AND WALK-IN REFRIGERATOR.
Store food in packages, covered containers, or wrappings. - 0480 - Repeat Unlabeled food containers.
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. - 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 140F and the container. - 0610 - Food stored on the floor or food stored less than 6" above the floor. BUCKET OF SOY SAUCE ON THE LINE AND BUCKETS OF RAW CHICKEN WINGS IN THE WALK-IN REFRIGERATOR.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Corrected During Inspection Critical TEMPURA CHICKEN cold holding at improper temperatures.
DISCARDED DURING INSPECTION. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0820 - Corrected During Inspection Critical SHELL EGGS cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0960 2 - Repeat REUSING GROCERY BAGS FOR FOOD STORAGE.
USE ONLY FOOD GRADE STORAGE BAGS. - 1750 - Manufacturer containers were observed reused for the storage of FOOD. OPEN CANS.
Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical The following utensils were observed soiled to sight and touch: DRY INGREDIENT SCOOPS.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: HOOD SYSTEM AND ALL COOKING EQUIPMENT.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INTERIOR OF THE CHEST FREEZER AND ALL SHELVES AND STORAGE CONTAINERS.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the MOPSINK has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat CHEMICALS STORED ON FLOOR.
Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2310 - Corrected During Inspection Critical The handwashing facility located at the COOKLINE 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 EQUIPMENT preventing its use. - 3030 - Corrected During Inspection 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 - 3180 - FLOORS AND WALLS THROUGOUT THE FACILITY in need of cleaning.
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.
All foods on prep table were relocated to refrigerators until needed. Owner has gone through re-certification with Servsafe. Must transfer certificate to Chesapeake. A stronger cleaning schedule is needed. Correct all violations prior to next inspection.
August 14, 2006 (Routine)
Violations:
- 0960 2 - Repeat White Garbage Bags Used to Store Food Items in Chest Freezer.
Use Only Food Grade Bags for the Storage of Food. - 1570 - The Handheld can opener blade is rusted and dull.
Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. - 1730 - Plastic Containers Cut to be Used as Shaker.
Use only approved shakers. - 1730 - White Measuring Cup was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the measuring cup to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walk-In Refrigerator Gaskets.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Bottle of Bleach was found stored on the floor.
Store chemicals in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2350 ii - PVC Pipe underneath 3 Compartment sink in poor repair.
Repair plumbing.
Health Permit Renewal issued.
July 17, 2006 (Follow-up)
Violations:
- 0160 - Critical Repeat 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.
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. - 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0450 C - Repeat Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination. CHICKEN, BEEF, SPROUTS, AND CABBAGE ON PREP TABLE AT THE SAME TIME.
Separate raw animal foods during storage, preparation, holding, and display. - 0470 - Critical Repeat Unwrapped or uncovered food in COLD-HOLDING UNITS.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Repeat SUGAR CONTAMINATED WITH FOOD DEBRIS.
Prevent cross contamination by USING CLEAN SCOOPS. - 0470 A 4 - Foods in Walk-In Refrigerator not stored in proper order.
Store food in packages, covered containers, or wrappings according to internal cooking temperatures ranging from lowest to highest.. - 0480 - Repeat Unlabeled food containers.
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. - 0550 - Repeat In-use utensils improperly stored between use. Serving Spoon Stored in 90*F 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. - 0690 - Dirty dishes observed on dry storage shelf.
Protect food from miscellaneous sources of contamination. - 0820 - Critical Breading flour cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0830 - Critical FOOD in the refrigeration unit is not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 0960 2 - Repeat Grocery and trash bags used for food storage are not durable, nonabsorbent, easily cleanable, resistant to pitting.
DO NOT USE TRASH BAGS OR REUSE GROCERY BAGS FOR FOOD STORAGE. UTILIZE APPROVED FOOD GRADE CONTAINERS ONLY. - 1060 - Reusing cardboard.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1150 - The nonfood contact surface of the wooden supports under 3 compartment sink are designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1570 - Unused or non-functioning equipment stored on top of walk-in refrigerator not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1730 - Melted Storage Bin In Walk In Refrigerator was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the EQUIPMENT to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1750 - Repeat Manufacturer container LIDS were observed reused.
REPLACE WITH SMOOTH, CLEANABLE LIDS. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: OUTSIDE SURFACES OF THE DRY STORAGE BINS, STORAGE SHELVES, AND THE TOP SURFACE OF BARBEQUE OVEN.
Maintain nonfood-contact surfaces of equipment clean. - 2350 ii - Toilet in front employee restroom is leaking.
Repair plumbing. - 2790 - The indoor ceiling material located in the employee restroom is not sealed.
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2830 - Ceiling and wall juncture in employee restrooms not sealed.
Seal ceiling and wall juncture in rooms where water flush cleaning methods are used. - 2930 - Gap at bottom of screen door.
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. - 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. - 3170 - Employee restroom wall not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floor drain in kitchen and sealing around bottom of walk-in refrigerator noted in need of cleaning.
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.
Administrative conference was held on May 26, 2006. There is no evidence of temperature or training logs as required per conference. Cleaning schedule observed written in Chinese only. Facility is not in compliance with health codes. Not recommended for permit. Will issue Revocation letter.
April 26, 2006 (Follow-up)
Violations:
- 0140 - Critical Improper handwashing procedures observed.
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. - 0160 - Critical 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.
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. - 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0470 - Critical SUGAR CONTAMINATED WITH FOOD DEBRIS.
Prevent cross contamination by USING CLEAN SCOOPS. - 0470 - Critical Repeat Unwrapped or uncovered food in COLD-HOLDING UNITS.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination. CHICKEN, BEEF, SPROUTS, AND CABBAGE ON PREP TABLE AT THE SAME TIME.
Separate raw animal foods during storage, preparation, holding, and display. - 0480 - Repeat Unlabeled food containers.
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. - 0550 - In-use utensils improperly stored between use. FLOUR SCOOP.
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 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 0960 2 - Repeat GROCERY BAGS ARE not durable, nonabsorbent, easily cleanable, resistant to pitting.
DO NOT REUSE GROCERY BAGS FOR FOOD STORAGE. UTILIZE APPROVED FOOD GRADE CONTAINERS ONLY. - 1060 - Repeat BENT COAT HANGERS USED AS HOOKS ARE 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. - 1150 - The nonfood contact surface of the WOODEN STORAGE SHELVES ARE designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1570 - Repeat FRIGIDAIRE DOOR HANDLE was observed in a state of disrepair and damaged.
Repair THE HANDLE 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 HANDLE, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1580 - Repeat The cutting board(s) along the 3-VAT SINK are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1750 - Repeat Manufacturer container LIDS were observed reused.
REPLACE WITH SMOOTH, CLEANABLE LIDS. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: MEAT GRINDER.
Clean and sanitize these surfaces for food contact. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: SIDE PANELS OF THE DEEP FRYERS AND THE LEFT FRONT CORNER OF THE WOK COOKING AREA.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: OUTSIDE SURFACES OF THE DRY STORAGE BINS, STORAGE SHELVES, AND THE TOP SURFACE OF BARBEQUE OVEN.
Maintain nonfood-contact surfaces of equipment clean. - 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: PREP TABLES, COOKING UTENSILS, AND CUTTING BOARDS.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. - 2000 - Repeat BOXES OF SINGLE SERVICE CONTAINERS were found stored ON THE FLOOR.
Store TABLEWARE in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2730 - Repeat The refuse container used to store refuse has no drain plug.
Replace the drain plug to the refuse container. WASTE MANAGEMENT HAS BEEN NOTIFIED. - 2930 - Repeat SCREEN DOOR IS NOT SELF-CLOSING.
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. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3170 - FLOOR TILES NEAR BACK DOOR, CEILING VENT COVER, AND HOLES IN WALL ARE not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat BACK SCREEN DOOR, FLOORS UNDER AND BEHIND EQUIPMENT, AND LOWER PORTIONS OF WALLS noted in need of cleaning.
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. - 3290 - Repeat TOOLS noted to be stored in such a way that it is contaminating FOOD AND Equipment ON THE LOWER SHELF OF THE PREP TABLE.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Numerous repeat violations. Follow-up inspection scheduled. Demonstrated proper use of 3-VAT sink.
April 05, 2006 (Routine)
Violations:
- 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0450 C - Repeat Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat THE FOLLOWING FOOD CROSS CONTAMINATIONS WERE OBSERVED: 1) SAUSAGE AND ONIONS STORED IN THE SAME CONTAINER LOCATED IN THE DISPLAY RIR.2) PACKAGED CHICKEN STORED ON TOP OF RAW OPEN CHICKEN IN THE WIR. 3) SUGAR AND SPICES CROSS CONTAMINATED WITH FOOD DEBRIS. 4)SMALLER BREADING CONTAINER STORED ON TOP OF BREADING IN LARGER CONTAINER. Unwrapped or uncovered food IN SEVERAL UNITS.
PREVENT CROSS CONTAMINATION BY: 1) KEEP ALL FOOD TYPES STORED IN SEPERATE CONTAINERS. 2) DO NOT STORE PACKAGED FOOD ON TOP OF UNPACKAGED FOODS. 3) REMOVE FOOD DEBRIS FROM SUGAR AND SPICES. 4) DO NOT STORE SMALLER CONTAINERS INSIDE OF LARGER CONTAINERS OR ON TOP OF FOODS.Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0480 - Repeat Unlabeled food containers.
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. - 0550 - In-use utensils improperly stored between use. GRAVY LADDLE.
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. - 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 - Repeat Food stored on the floor or food stored less than 6" above the floor. CANNED GOODS UNDER THE PREP TABLE AND BAGGED ONIONS.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0610 - Food stored in a location where it is subject to splash, dust or other contamination. BUCKET OF GRAVY STORED NEAR THE HANDSINK.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 0820 - Corrected During Inspection Critical Repeat PRE-COOKED CHICKEN cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0960 2 - GROCERY BAGS ARE not durable, nonabsorbent, easily cleanable, resistant to pitting.
DO NOT REUSE GROCERY BAGS FOR FOOD STORAGE. UTILIZE APPROVED FOOD GRADE CONTAINERS ONLY. - 1060 - Repeat The nonfood contact surface of the CARDBOARD LINING ON THE LOWER SPICE CART SHELF AND THE LOWER PREP TABLE STORAGE SHELF 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. DO NOT LINE ANY SHELVES. - 1570 - FRIGIDAIRE DOOR HANDLE was observed in a state of disrepair and damaged.
Repair THE HANDLE 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 HANDLE, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1750 - Repeat Manufacturer container LIDS were observed reused.
REPLACE WITH SMOOTH, CLEANABLE LIDS. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: MEAT GRINDER, INSIDE DRY INGREDIENT BINS, LARGE BOWL.
Clean and sanitize these surfaces for food contact. - 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: WHISK.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: SIDE PANELS OF THE DEEP FRYERS AND THE LEFT FRONT CORNER OF THE WOK COOKING AREA.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: OUTSIDE SURFACES OF THE DRY STORAGE BINS AND THE CHEST FREEZER.
Maintain nonfood-contact surfaces of equipment clean. - 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: PREP TABLES, COOKING UTENSILS, AND CUTTING BOARDS.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2200 - Critical Repeat An air gap between the water supply outlet and the flood rim level AT THE STEAM TABLE is not observed.
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. - 2730 - Repeat The refuse container used to store refuse has no drain plug.
Replace the drain plug to the refuse container. WASTE MANAGEMENT HAS BEEN NOTIFIED. - 2740 - Trash and litter were observed adjacent to the GREASE BARRELS outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 2750 - GREASE BARREL LID HAS an accumulation of GREASE.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil. - 2930 - Repeat Outer opening screen mesh is more than 16 to 1 inches TORN SCREEN.
Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory AT THE HANDSINKS.
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 - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3180 - Repeat FLOORS UNDER AND BEHIND EQUIPMENT AND LOWER PORTIONS OF WALLS noted in need of cleaning.
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. - 3290 - TOOLS noted to be stored in such a way that it is contaminating FOOD AND Equipment ON THE LOWER SHELF OF THE PREP TABLE.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Recommend the 3-VAT sink be used for washing tableware only and utilize the single prep sink for food prep. Numerous repeated violations follow-up inspection scheduled.
January 30, 2006 (Follow-up)
Violations:
- 0450 C - Corrected During Inspection Repeat Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat Unwrapped or uncovered food in the REFRIGERATORS AND FREEZERS.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1060 - Repeat The nonfood contact surface of the WOODEN BOARDS USED TO SUPPORT THE FRIGIDAIRE RIF ARE 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. - 1560 - Repeat THE REACH IN FREEZER IS NOT ELEVATED AT LEAST 6 INCHES TO ALLOW FOR PROPER FLOOR CLEANING.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 1580 - Repeat The cutting boards are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXHAUST HOOD FILTERS
Maintain nonfood-contact surfaces of equipment clean. - 1960 - Corrected During Inspection Repeat TABLEWARE were found stacked while wet.
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. - 2200 - Critical Repeat An air gap between the water supply outlet and the flood rim level IN THE STEAM TABLE is not observed. 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.
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. - 2730 - Repeat The refuse container used to store refuse has no drain plug.
A CALL TO TFC HAS BEEN PLACED TO HAVE A DRAIN PLUG DELIVERED. - 2930 - Repeat Outer opening screen mesh is more than 16 to 1 inches. SCREEN TORN IN LOWER LEFT SECTION.
REPAIR OR REPLACE SCREEN. - 3180 - Repeat SEVERAL CEILING TILES, FLOOR UNDER AND BEHIND EQUIPMENT (COOKING AREA AND CHEST FREEZER) ALONG THE WALL noted in need of cleaning.
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.
Major positive changes noted. Facility went from 12 critical and 25 non critical violations to 3 critical and 9 non critical violations. Correct the remaining violations as soon as possible. Facility will return to the routine inspection schedule.
January 10, 2006 (Routine)
Violations:
- 0140 - Critical Improper handwashing procedures observed.
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. - 0160 - Critical ALL food employees 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.
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. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. CONTAINERS ON TOP OF STEAM TABLE CONTAINER LIDS.
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. - 0220 - Critical The EMPLOYEES ARE USING A LOUNGER in an area where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may TAKE REST OR BREAKS so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 0450 C - Repeat Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. WALK-IN REFRIGERATOR
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. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. WALK-IN REFRIGERATOR
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Unwrapped or uncovered food in the REFRIGERATORS AND FREEZERS.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0480 - Unlabeled food containers. SPICES, WATER CONTAINER
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. - 0550 - SEVERAL SCOOP HANDLES BURIED INTO THE FOOD IN THE DRY INGREDIENT BINS.
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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. BAG OF ONIONS
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Corrected During Inspection Critical CHICKEN hot holding at improper temperatures IN THE WOK.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. HEATING ELEMENT WAS TURNED UP DURING INSPECTION. - 0820 - Corrected During Inspection Critical PRE-COOKED BREADED CHICKEN WINGS AND PORK cold holding at improper temperatures. LEFT OUT AT ROOM TEMPERATURE.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0830 - Critical The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 0960 1 - Critical REUSING FOOD BAGS FOR STORAGE OF OTHER FOODS IN THE CHEST FREEZER.
Replace the REUSED FOOD BAGS WITH APPROPRIATE CONTAINERS to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1060 - Repeat The nonfood contact surface of the PAPER LININGS, CARDBOARD LINING, WOODEN BLOCKS SUPPORTING RIR'S, TWISTED COAT HANGER USED TO HANG UTENSILS AND THE LOWER SHELF UNDER THE PREP TABLE ARE 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. - 1150 - Repeat The nonfood contact surface of the STORAGE PLATFORMS ARE not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1320 - The temperature measuring device in the TRUE RIR was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1320 - There was no temperature measuring device located in SEVERAL OF THE FREEZER UNITS.
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. - 1520 - There is no temperature measuring device available in the manual warewashing area.
Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations. - 1560 - THE REACH IN REFRIGERATORS ARE NOT ELEVATED AT LEAST 6 INCHES TO ALLOW FOR PROPER FLOOR CLEANING.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 1580 - Repeat The cutting boards are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1600 - The compartments AND drainboards of the 3-VAT SINK AND THE FOOD PREP SINK are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD.
Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: WISK HANGING ON WIRE AND SEVERAL CONTAINERS STORED ON THE SHELF ABOVE THE 3 VAT SINK.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL STORAGE SHELVESEXHAUST HOOD FILTERSOUTSIDE SURFACES OF STORAGE CONTAINERSWIR SHELVES AND FLOORCOUNTER TOP EDGES BETWEEN TABLESWOK COOKING AREA
Maintain nonfood-contact surfaces of equipment clean. - 1780 - Critical The cleaning schedule for EQUIPMENT is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the EQUIPMENT and present this regimen to the Health Department to seek approval. - 1880 - Critical The food-contact surfaces of the following equipment were not observed PROPERLY CLEANED, RINSED, AND SANITIZED: BUCKETS, TABLEWARE, AND UTENSILS. 3 VAT SINK WAS NOT SET UP AND FOOD PREP SINK WAS NOT BEING PROPERLY UTILIZED.
UTILIZE THE SINGLE SINK COMPERTMENT FOR ALL FOOD PREPARATION AND THE 3 VAT SINK COMPARTMENTS FOR WASHING, RINSING, AND SANITIZING ALL TABLEWARE, UTENSILS, AND EQUIPMENT. THE PROPER SET UP WAS DEMONSTRATED DURING THE INSPECTION. - 1960 - Repeat TABLEWARE were found stacked while wet.
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. - 2000 - Corrected During Inspection SINGLE SERVICE CONTAINERS STORED UNWRAPPED IN A BOX WITH APRONS AND A USED GLASS JUG.
Store TABLEWARE in the original protective package to protect from contamination until used. - 2000 - Corrected During Inspection Clean SINGLE SERVICE CONTAINERS were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2010 - FOOD BUCKETS found stored IN the BATHROOM.
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 2200 - Critical An air gap between the water supply outlet and the flood rim level IN THE STEAM TABLE is not observed. 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.
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. - 2310 - Corrected During Inspection Critical The handwashing facility located at the KITCHEN 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 UTENSILS preventing its use. - 2730 - Repeat The refuse container used to store refuse has no drain plug.
Replace the drain plug to the refuse container. - 2920 - Toilet room door is not provided with a self-closing door. EXISTING MECHANISM HAS BEEN DISCONNECTED.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 2930 - Repeat Outer opening screen mesh is more than 16 to 1 inches. SCREEN TORN IN LOWER RIGHT SECTION.
REPAIR OR REPLACE SCREEN. - 3030 - Corrected During Inspection 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 - 3070 - Toilet tissue was not present at each toilet
To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand - 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions. JACKET AND LOUNGER IN WITH FOOD ITEM STORAGE.
Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions - 3180 - Repeat SEVERAL CEILING TILES, FLOOR UNDER AND BEHIND EQUIPMENT, FLOOR AROUND EQUIPMENT LEG SUPPORTS, AND LOWER PORTION OF THE WALL BEHIND THE COOKING EQUIPMENT noted in need of cleaning.
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. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. BUCKETS AND BOXES.
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.
Demonstrations of proper sink set up and thermometer use was conducted during the inspection. Follow up inspection scheduled. Recommend an employee who can read and understand English be present during the inspections.
October 17, 2005 (Routine)
Violations:
- 0450 C - Bowls without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat Unwrapped or uncovered food in the WALK-IN UNTI.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1060 - The nonfood contact surface of the LOWER SHELF UNDER THE PREP TABLE 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. DO NOT LINE SHELVES WITH PAPER, CLOTH, OR CARDBOARD. - 1150 - The nonfood contact surface of the WOODEN BOARDS USED TO SUPPORT THE FRIGIDAIRE is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. >200PPM IN THE WIPING BUCKET
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: BOWL AND THE MEAT GRINDER PARTS.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: CORNER OF WOK COOKING AREA.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELVES AND COUNTER TOP EDGES BETWEEN EQUIPMENT.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the DEEP FRYER AND END OF WOK COOKING AREA HAVE accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1960 - Repeat CONTAINERS AND BOWLS were found stacked while wet after cleaning and chemical sanitization.
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. - 2730 - The refuse container used to store refuse/recyclables has no drain plug.
Replace the drain plug to the refuse container. - 3180 - Repeat LOWER PORTION OF THE WALLS AND THE FLOORS ALONG THE WALLS AND AROUND THE EQUIPMENT LEG SUPPORTS noted in need of cleaning.
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.
Food prep area cleaning needs to be done on a daily basis. Manager is in the process of replacing the wooden storage units and food storage buckets. The overall sanitation level has improved. Correct all violations as soon as possible.
July 28, 2005 (Follow-up)
Violations:
- 1150 - Repeat The nonfood contact surface of the FOOD STORAGE PLATFORM EDGING AND TRIM are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1570 - Repeat DOOR HANDLE ON THE FRIGIDAIRE was observed in a state of disrepair and damaged.
Repair the HANDLE 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 HANDLE, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. SOY BUCKETS AND PEANUT BUTTER CONTAINERS REUSED FOR A VARITEY OF FOODS BOTH LIQUIDS AND SOLIDS.
Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CHOPPER (GRINDING HANDLE HAD MEAL WORMS. CHOPPER IS RARELY USED.
ENTIRE UNIT WAS DISASSEMBLED AND PROPERLY CLEANED AND SANITIZED. COVER WHEN NOT IN USE. - 2930 - Outer opening screen mesh is more than 16 to 1 inches. TORN SCREEN.
Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3180 - Repeat FLOOR BEHIND EQUIPMENT AND UNDER THE 3-VAT SINK ALONG THE WALL AND FLOOR JUNCTURES noted in need of cleaning.
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.
Corrective actions on violations noted on the previous inspection noted. Facility went from 4 critical and 11 noncritical violations to 1 critical and 6 noncritical violations. Health Permit Renewal issued.
July 21, 2005 (Routine)
Violations:
- 0160 - Critical Repeat 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.
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. - 0240 - Repeat Employee 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. - 0450 - Corrected During Inspection Critical Repeat SCOOPS WITH NO HANDLES AND IMPROPER SCOOPS observed BEING USED CAUSING THE EMPLOYEES TO TOUCH THE FOOD ITEMS with their bare hands.
Provide suitable utensils WITH HANDLES AND KEEP THE HANDLES ABOVE THE SURFACE OF THE FOOD. DO NOT USE ALTERED PLASTIC CONTAINERS SUCH AS OIL AND MILK CARTONS AS SCHOOPS. - 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the WALK-IN REFRIGERATOR.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0790 - Repeat Improper methods used to thaw SHRIMP.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 1150 - The nonfood contact surface of the FOOD STORAGE PLATFORM EDGING AND TRIM are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1570 - Repeat DOOR HANDLE ON THE FRIGIDAIRE was observed in a state of disrepair and damaged.
Repair the HANDLE 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 HANDLE, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1600 - Repeat The compartments and drainboards of the 3 VAT SINK are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. SOY BUCKETS AND PEANUT BUTTER CONTAINERS REUSED FOR A VARITEY OF FOODS BOTH LIQUIDS AND SOLIDS.
Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: BOWLS.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INSIDE SURFACES OF THE UTENSIL HANDLES.
Maintain nonfood-contact surfaces of equipment clean. - 1860 - A distinct, separate WASH, RINSE, AND SANITIZING was not observed. DISHES WERE WASHED WITH CLOTH UNDER RUNNING WATER AND STORED WET.
Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C. - 1960 - BOWLS AND CONTAINERS were found stacked while wet after cleaning.
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. - 2920 - Repeat Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Numerous food related repeated violations. Health Permit renewal will not be issued at this time. Follow-up inspection scheduled.
April 28, 2005 (Follow-up)
Violations:
- 0160 - Critical Repeat 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.
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. - 0240 - Employee 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. - 1570 - Repeat FRIGIDAIRE DOOR HANDLE was observed in a state of disrepair and damaged.
Repair the HANDLE 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 HANDLE, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD.
Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 2920 - Repeat Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 3170 - Repeat THE TRIM EDGING AROUND THE PLATFORMS HOLDING DRY INGREDIENT CONTAINERS are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat FLOORS ALONG THE WALLS UNDER EQUIPMENT AND IN CORNERS noted in need of cleaning.
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. MAJOR CLEANING IMPROVEMENT BUT SEVERAL AREAS STILL REQUIR MORE DETAILED TYPE CLEANING OF THE FLOOR.
Sanitation level and storage of food items has improved. Facility went from 7 critical violations and 16 non-critical to 1 critical and 6 non-critical violations. Facility will return to the routine inspection schedule.
April 20, 2005 (Routine)
Violations:
- 0080 - Corrected During Inspection Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. EMPLOYEE WORKING WITH A CUT COVERED WITH A PIECE OF PLASTIC.
Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. WOUND WAS WASHED, COVERED WITH A BANDAID AND GLOVE. - 0140 - Critical Improper handwashing procedures observed.
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. - 0160 - Critical 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.
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. - 0450 - Critical Food employee failed to wash his or her hands.
Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. - 0470 - Critical Unwrapped or uncovered food in the WALK-IN UNIT.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
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. - 0480 - Repeat Unlabeled food containers.
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. - 0550 - Repeat In-use utensils improperly stored between use. FLOUR SIFTER WITH HANDLE BURIED UNDER FLOUR.
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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0790 - Improper methods used to thaw SHRIMP.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0820 - Corrected During Inspection Critical GRAVY hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0960 1 - Critical The food contact surface of the GROCERY BAGS USED TO STORE FOODS AND THE CARDBOARD BOXES USED TO COLLECT GREASE FROM PRE-COOKED CHICKEN AND THEN STORED IN THE BOXES is not safe.
UTILIZE ONLY CONTAINERS THAT permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1100 - The food contact surface of A PLASTIC STORAGE CONTAINER is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the CONTAINER 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 buildup of food debris. - 1320 - Repeat There was no temperature measuring device located in the FRIGIDAIRE OR CHEST 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. - 1570 - FRIGIDAIRE DOOR HANDLE was observed in a state of disrepair and damaged.
Repair the HANDLE 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 HANDLE, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1600 - The compartments and drainboards of the 3-VAT AND SINGLE VAT SINKS are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD.
Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: MEAT CHOPPER.
Clean and sanitize these surfaces for food contact. - 1770 A - Critical The following utensils were observed soiled to sight and touch: GRATER AND WHISK.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: RICE COOKER SHELVES, DRY INGREDIENT CONTAINER SHELVES, OUTSIDE SURFACE OF DRY INGREDIENT CONTAINERS, AND REFRIGERATOR GASKETS.
Maintain nonfood-contact surfaces of equipment clean. - 2920 - Repeat Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. UNSCREENED FRONT DOOR LEFT OPENED.
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. - 3170 - THE TRIM EDGING AROUND THE PLATFORMS HOLDING DRY INGREDIENT CONTAINERS are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat ENTIRE KITCHEN FLOOR AND WALLS ESPECIALLY UNDER AND BEHIND EQUIPMENT noted in need of cleaning.
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.
Facility sanitation level is decreasing. Re-inspection has been scheduled. Proper food handling and management discussed with manager. Recommend this report be discussed with an interpreter to assist with the communication barrier.
January 13, 2005 (Routine)
Violations:
- 0480 - Corrected During Inspection Repeat Unlabeled food containers.
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. - 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 140F and the container. - 0610 - Food stored on the floor or food stored less than 6" above the floor. (ONIONS)
Elevate food storage onto approved shelving with minimum 6" legs or casters. DO NOT USE CRATES FLIPPED OVER AS STORAGE SHELVES. - 1150 - The nonfood contact surface of the WOODEN BLOCKS USED TO LEVEL THE REFRIGERATOR are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1320 - Repeat There was no temperature measuring device located in the FREEZERS.
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. - 1580 - The cutting boards are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1750 - Manufacturer containers were observed reused for the storage of FOOD ITEMS. (SOY BUCKETS, GROCERY BAGS AND VEGETABLE CANS)
Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DRY INGREDIENT BINS.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the OUTSIDE SURFACE OF FRYERS AND THE SPACE BETWEEN EQUIPMENT (EDGES OF PREP TABLE AND COOLER) have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1960 - Repeat PANS AND CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
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. - 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container. - 2920 - Repeat Toilet room door is not provided with a self-closing door
HARDWARE HAS BEEN PURCHASED AND BEING INSTALLED. - 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 - 3180 - Repeat FLOORS UNDER EQUIPMENT AND ALONG THE WALLS THROUGHOUT THE FACILITY noted in need of cleaning.
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.
October 12, 2004 (Routine)
Violations:
- 1800 - The nonfood contact surface of the REFRIGERATORS AND COOKING EQUIPMENT have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 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. - 0550 - Dispensing utensils improperly stored between uses. (SCOOPS WITH NO HANDLES)
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 in a location where it is subject to splash, dust or other contamination. (NEXT TO HANDSINK WITH NO SPLASHGUARD)
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 1960 - PANS AND CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
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. - 1320 - There was no temperature measuring device located in the REFRIGERATORS AND FREEZER EXCEPT FOR THE BEV AIR UNIT AND WALK-IN UNIT.
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. - 2920 - Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 0480 - Unlabeled food containers. (ALL FOOD STORAGE CONTAINERS HAD NO LABELS) Most of them were corrected during the inspection.
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. - 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container. - 3180 - FLOORS UNDER EQUIPMENT AND WALLS THROUGHOUT THE KITCHEN noted in need of cleaning.
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. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CONDIMENT CONTAINERS.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: LOWER SHELVES OF REFRIGERATOR UNITS, STORAGE SHELVES, AND COOKING TABLE.
Maintain nonfood-contact surfaces of equipment clean.
Certified Food Manager is required to take a copy of the training certificate to the Chesapeake Health Department.
July 07, 2004 (Pre-Opening)
Violations:
- 1060 - The nonfood contact surface of the countertop dividers are not corrosion resistant, nonabsorbent, and/or smooth. (Untreated wood)
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3170 - Floor tile by deep fryer torn and bulging is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2730 - The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container.
No food or supplies on the premises at the time of inspection. All equipment is new made of stainless steel and well designed. Requirements before opening; post the permit and CFM certificate where the public can see them, clean all equipment and floor before serving, correct violations mentioned above, and register a second person for the CFM course. Facility has met all the plan review requirements and approved for business. Permit issued.
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