- Thawing
Observation: Improper methods used to thaw a raw meat product. Raw meat was observed thawing in standing water (no running water).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process.
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01/27/2016 | Routine | |
This establishment was found to be very clean, well organized, and very well managed. Kudos to management and staff.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: A table mounted can opener was observed with encrusted food debris on and around the cutting blade.
Correction: The can opener was placed in the 3 bay sink for cleaning.
- Plumbing System Maintained in Good Repair
Observation: The hot water at the 3 bay sink cannot be completely turned off.
Correction: Plumbing must be maintained in good repair.
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06/24/2015 | Routine | |
At time of inspection clean facility kitchen observed
Good separation of foods in refrigeration units
pH sanitizer test kit, food gloves noted
Cold and hot holding foods within required limits
Proper date marking observed
No violation noted during this evaluation. | 10/06/2014 | Risk Factor | |
At time of inspection facility kitchen appeared clean and in compliance
Good separation of foods in refrigeration units
Good date marking practices
Proper use of gloves with regular change of gloves observed
pH sanitizer test kit and hair restraints noted
Cold and hot holding foods well within required limits
NOTE: Remember to wash hands regularly and always wear food gloves during food preparation to prevent cross contamination from hand to food source
No violation noted during this evaluation. | 07/29/2014 | Risk Factor | |
Discussed observations and inspection report with the person in charge
Provided educational materials in Chinese in food safety issues and proper use of food gloves
Overall clean facility kitchen
Good separation of foods in refrigeration units
Excellent cold and hot holding food temperatures
Good date marking practices noted
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: garlic in olive oil cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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05/01/2014 | Routine | |
Discussed observations and inspection report with the person in charge
Numerous critical violations which were corrected during time of inspection observed
Good date marking practices
Goo separation of foods in refrigeration units
NOTE: Always wear food gloves during food preparation and change gloves regularly, as needed, or whenpreparing different foods
Wash hands as posted by the hand wash sink - 20 seconds minimum under hot water >100F
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used forvegetables washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cutting board in preventing its use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 - chlorine concentration observed being too high
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/06/2014 | Routine | |
Well maintained and clean facility kitchen
Good separation of foods in refrigeration units
Good date marking practices
Food gloves, hair restraints and pH Sanitizer test kit (QAK QR 200ppm) noted
No violation noted during this evaluation. | 11/19/2013 | Risk Factor | |
Facility kitchen appeared clean
Good date marking practices and separation of foods in refrigeration units
Use of food gloves, hair restraints notes
Refrigeration units, cold and hot holding foods within required temperature limits
No violation noted during this evaluation. | 09/12/2013 | Risk Factor | |
Discussed observations and inspection report with the manager. Numerous critical violations were noted and corrected at time of inspection
Provided food safety hand and fact sheet in Chinese to employes which discussed proper hand washing, cold and hot holding temperatures, cooling, proper hand washing techniques and reuse of food gloves and use of 3 bay sink
Clean food contact surfaces observed
Refrigeration unit, cold and hot holding food temperatures within required limits
NOTE: Remember to thaw foods in the refrigerator or under cold running water
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands and using same food gloves for different tasks.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Fried rice noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic in olive oil cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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06/13/2013 | Routine | |
At the time of the inspection previous violations noted as having been corrected - leaking faucet at 3 bay sink and food thermometers in make unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The galic in olive oil observed cold holding at improper temperatures. The temperature of galic in olive oils must be cold held at 41F or below
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device for the 2 make/prep units.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections at the faucet of the 3 bay sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Distressed Merchandise, Segregation and Location (corrected on site) (repeated violation)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: 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.
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03/26/2013 | Follow-up | |
Discussed observatiions and inspection report with the manager
Overall facility kitchen appeared clean, well maintained and in compliance.
Use of food gloves, hair restraints and good date marking practices observed
Refrigeration units, cold and hot holding foods within required limits
FOLLOW UP INSPECTION by 12 April 2013
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The galic in olive oil observed cold holding at improper temperatures. The temperature of galic in olive oils must be cold held at 41F or below
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device for the 2 make/prep units.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the faucet of the 3 bay sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: 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.
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03/12/2013 | Routine | |
At time of inspection previous violation noted as having been corrected.
NOTE Please monitor the temperature of the makre units to ensure that a temperature of 37-40F is constatly maintained. Otherwise lower thermostat of unit or call a refrigeration technician
No violation noted during this evaluation. | 12/12/2012 | Follow-up | |
Site visit made. At the time of the visit the sliced chicken was found to be within the required temperature of 40F. (the action taken at the time of the inspection visit on 10 Dec 2012 was the transfer of the raw animal foods from the unit which was not holding temperature to the unit that was). Was advised by the person-in-charge that a refrigeration technician wouild be looking at the unit 12/12/2012.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: sweet and sour chicken hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: sliced chicken in the make unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/11/2012 | Follow-up | |
Discussed observations and inspection report with the person-in-charge. At the time of the inspection appropriate action was taken to mitigate violations. Except for the one make unit all other refrigeration units were found to be within the required limits. Food gloves, hair restraints and good date marking practices observed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: sweet and sour chicken hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced chicken in the make unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/11/2012 | Risk Factor | |
No violations noted at time of inspection nor was there any food prep at time of inspection. Facility kitchen with food contact sutfaces appearing clean.Good date marking and separation between potentially hazardous and ready to eat foods observed. Refrigeration unit, cold and hot holding foods within required limits. Hand sink clean and easily accessible. Use of food gloves, hair restraints and pH sanitizer test kit (quad 200ppm) observed.
No violation noted during this evaluation. | 02/06/2012 | Risk Factor Assessment | |
No violations observed nor any nor was there any food prep at time inspection. Oriental Express kitchen continues to be clean, organized, well managed and in compliance. Food contact surfaces clean. Good date marking practices with good separation between potentially hazardous and resdy-to-eat foods noted
No violation noted during this evaluation. | 11/02/2011 | Risk Factor Assessment | |
No violations noted at time of inspection Facility kitchen continues to appear clean, well managed and in compliance with VDH food code regulations - good job
1. cold and hot holding food temperatures well within required range
2. refrigeration unit temperatures well within required limits
3. food contact surfaces clean
4. use of food gloves, hair restraints, good date marking practices and pH sanitizer test kit noted
5. hand sink clean, well stocked and easily accessible
No violation noted during this evaluation. | 07/29/2011 | Routine | |
Restaurant representatives - add corrected or new information about Oriental Express, Martins Food Store - 409 South Street Martins Food Store, Front Royal, VA 22630 »