90 day time line for relocating dumpster to a non-absorbent surface.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
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10/21/2015 | Follow-up | |
Food suppliers are Restaurant Depot and TAN-A. Discussed the following with the person in charge:
1. Employee Health policy, form 1B used and signed by employees.
2. Appropriate cooling methods and parameters. EHS provided PIC with cooling handout.
3. RAID to be used only on exterior of building. All pesticides to be applied by a licensed pest control operator inside facility. Per the PIC, Terminex is the LPCO.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food - Storage or Display of Food in Contact with Water or Ice (corrected on site)
Observation: Unpackaged food stored in direct contact with undrained ice. The following items were observed stored in direct contact with undrained ice: raw chicken, raw steak, raw shrimp, cooked noodles, cooked mushrooms, cooked chicken, cooked steak
Correction: Store unpackaged food in drained ice or do not store in direct contact with ice.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed utensils stored in continer of water at 72°.
Correction: 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 135°F.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed chicken, steak, and mushrooms cooling in containers with direct contact with undrained ice.
Correction: EHSS reviewed approved methods for cooling hot foods with the PIC. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris, limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Interior of the ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing area and employee restroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No handwashing provided at handsink in dishwashing area and employee restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed at a concentration >200ppm.
Correction: Utilize only Chlorine Sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. (50-100ppm)
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10/13/2015 | Routine | |
Observed cleaning completed
No violation noted during this evaluation. | 12/01/2014 | Follow-up | |
Food purchased from Restaurant Depot, Tan-A supermarket, Sam's Club and Kroger. Proteins are received raw. Per PIC, no foods served undercooked or raw. Most proteins are cooked, cooled daily and used within 24 hours
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the walk in cooler refrigeration unit. Observed raw scallops, chicken and beef stored above and next to cooked and ready to eat foods.
Correction: Recommend separating raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: shelves in the walk in cooler, storage shelve above hand sink in dish room, exterior surfaces of stove top, and top/ exterior surfaces of the dish machine.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the walls and floors beside/ behind the stove, walls/ floors in the dish room, and floor behind the reach in freezer in need of cleaning.
Correction: Recommend cleaning. Recommend pulling out cooking equipment to thoroughly clean the floors and walls behind the equipment. 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods not being used to control pests. Observed several roaches in the dish machine area.
Correction: Recommend that the presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. PIC contacted LPCO (licensed pest control operator) during inspection for service. PIC to send EHS reports from LPCO after treatment(s). EHS to follow up in approximately 2 weeks.
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11/20/2014 | Routine | |
Follow up inspection. All violations observed corrected.
No violation noted during this evaluation. | 07/28/2014 | Follow-up | |
Suppliers are Tan-A supermarket, Sam's Club, and Restaurant Depot. Proteins are received raw. Chicken is cooked and cooled daily
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed spring rolls with chicken and fried tofu cold holding at improper temperatures
Correction: observed spring rolls at 54 F and fried tofu at 55 F. PIC stated these had been removed from the walk in cooler at 11:00am and had been in and out of the prep unit during lunch. PIC stated these are usually used by the end of lunch since they only bring out small batches, from the WIC, at a time.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Observed the food contact surface of the plastic grocery bags in the freezer not durable, nonabsorbent, easily cleanable, and resistant to pitting.
Correction: Recommend storing the food in food grade bags or containers that permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surfaces of the following with accumulations of grime and debris, and in need of cleaning: metal shelving by freezer/ dish machine, plumbing lines to dish machine, inside (bottom) of freezer, and vents over the wok/ cook line.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the wall/ ceiling in the dish room and the floor under/ behind of the freezer in need of cleaning.
Correction: Recommend 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.
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07/22/2014 | Routine | |
Observed new tile coving in place on the wall behind dish machine. Recommend adding additional sealant/ foam along floor line. PIC stated new stainless steel panels and coving have been ordered for the dish machine area. Discussed keeping packaging fish is received in from Tan-A Supermarket.
No violation noted during this evaluation. | 05/15/2014 | Follow-up | |
Suppliers are Tan-A supermarket, Restaurant Depot and Sam's Club. Rice is the only hot held food and is discarded at night. Most proteins are received raw and fresh. Chicken is cooked and cooled daily and used within 24 hours
- Plumbing System Maintained in Good Repair
Observation: Observed plumbing connections under the dish machine leaking.
Correction: Recommend fixing. Plumbing systems and components shall be maintained in good repair.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Observed the floor and wall juncture behind the dish machine not sealed.
Correction: Recommend sealing/ coving. Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the hand washing sinks.
Correction: Recommend ensuring disposable towels are maintained at the hand sinks. 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
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03/19/2014 | Routine | |
Suppliers are Tan-A Supermarket, Sam's Club, and Restaurant Depot. Most food is prepared daily and only rice is hot held. Terminix is the LPCO and comes every 2 weeks. Fire suppression system was serviced 5/6/13. Discussed cooling
- Person in Charge
Observation: Observed no means to verify employee health training and that employees are informed of their responsibility to report to the person in charge (PIC) certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed numerous unwrapped or uncovered foods, including cooked chicken, fried tofu, and canned foods in the prep unit.
Correction: Recommend protecting food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths improperly stored between use. Observed wiping cloths stored in sanitizer with a concentration too low
Correction: observed chlorine sanibucket < 10 ppm.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed the nonfood contact surface of the wood dish rack attached to the dish machine not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Recommend that nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning be smooth, durable, and nonabsorbent to allow for easy cleaning.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the wire dish drying rack by the dish machine with accumulations of grime and debris.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/21/2013 | Routine | |
No violations observed. Walk in cooler was serviced by a technician per the PIC and was observed cold holding food at or below 41 F. Observed raw animal foods stored below cooked and ready to eat foods in the walk in cooler. Discussed ensuring that refrigerated, ready to eat/ cooked foods are date marked if to be held past 24 hours.
No violation noted during this evaluation. | 03/05/2013 | Follow-up | |
Suppliers include Sam's club, Tan-A supermarket, and Keyser Seafood. No items sold raw or undercooked per PIC. Rice is only item hot held and is discarded at the end of day. Terminix pest control used
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken, scallops and beef stored above mushrooms and raw shrimp stored above sauces in the walk in cooler. Observed raw shell eggs stored above ready to eat food and vegetables in the prep unit. Observed food stored uncovered.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food to prevent cross contamination. Store foods covered or wrapped during storage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed time temperature controlled for safety (TCS) foods cold holding at improper temperatures. In the walk in cooler observed fried duck at 51 F, cooked chicken at 46 F, spring rolls at 45 F, spring roll mix at 47 F, condensed/ evaporated milk at 45 F, custard at 45 F, raw shrimp, scallops, and chicken at 45 F, and raw beef at 51 F. Observed fried tofu cold holding at 49 F and spring rolls at 48 F in the prep unit. Observed the walk in cooler cycling between 38 F and 47 F. PIC unaware how long the food was cold holding above 41 F.
Correction: Discard the food cold holding above 41 F for 4 or more hours and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend having a technician check/ service the walk in cooler and not storing any TCS food in the unit until it consistently cold holds food at 41 F or below. Recommend maintaining temperature logs. PIC discarded all cooked, ready to eat TCS food improperly cold holding and will cook, to the required cooking temperature, all raw animal food today.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Observed cooked chicken, fried duck, spring rolls, fried tofu and custard dessert not date marked.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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02/25/2013 | Risk Factor | |
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