The operator provided a digital metal probe thermometer,chlorine test strips and an Employee Health policy at this time.
- Linens and Napkins - Use Limitation
Observation: Napkins in contact with food ( napkins were observed used as a liner between spring rolls stored in the cookline Leader under counter cooler).
Correction: Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor, in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Improper methods used to thaw seafood ( frozen shrimp was observed thawing in a container of standing water, at the 3 compartment sink).
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
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: prep are slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: produce walk-in cooler shelves, condenser fan covers and walls.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/01/2016 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Hair Restraints - Effectiveness
Observation: Food employees observed working in the food service area without proper hair restraints.
Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law, under the chemical dishmachine.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Light Bulbs Protective Shielding
Observation: Light bulb in rear prep/storage area is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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09/17/2015 | Routine | |
Please provide inspector with written procedures for time control policy, for white sauce, within 10 days. This document may be emailed or faxed.
Do not leave noodles on the counter.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: White sauce (chicken broth mixture) cold holding at improper temperatures. This item is being held on the counter. Recommended using time in lieu of temperature for this item. Provided operator with an example of written procedures. Item must be labeled or have a timer set with four hour hold time.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/21/2015 | Routine | |
After placing data logger in the make table cooler, operator called to have cooler serviced. Cooler is now working properly with an ambient air temperature of 38 F.
No violation noted during this evaluation. | 01/05/2015 | Other | |
Some ice was noted on the fans of the make table cooler. Make table ambient air temperature observed at 42 F. Data logger is being placed in cooler over night to monitor temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken broth mixture and noodles cold holding at improper temperatures. These items must be left in the cooler to ensure they are held at the proper temperature. Noodles were placed in the cooler and chicken broth was discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Durability (repeated violation)
Observation: Take out bags used to store foods in several refrigerators. Use only food grade materials.
Correction: Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the leader under counter reach-in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture by the back door and by the produce walk-in cooler not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Light Bulbs Protective Shielding
Observation: Light bulbs above the rice cookers are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/29/2014 | Routine | |
Todays inspection occurred during lunch rush. May want to slightly adjust make table to 35-38 F so that foods do not go above 41 F.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (orange for garnish on plate)
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.
- Equipment and Utensils - Durability
Observation: Foods in the walk-in cooler and walk-in freezer observed being stored in take out bags.
Correction: Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open. (employee rest-room in kitchen)
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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08/29/2014 | Routine | |
All violations have been corrected.
No foods were observed sitting on the counter.
No violation noted during this evaluation. | 05/13/2014 | Follow-up | |
Will return on/about May 13, 2014.
Have servers wear gloves when rolling silverware. They must wash hands prior to donning gloves.
- Critical: Hands - When to Wash*
Observation: Observed cook handle bleach to prepare sanitizer bucket prior to food preparation, without washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: 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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (cabbage salad)
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*
Observation: Cooked chicken, bean sprouts, and liquid egg cold holding at improper temperatures. Foods were observed on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine is in need of being cleaned.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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04/29/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Fried rice hot holding at improper temperatures. Recommended not filling the fried rice to the top of the rice cooker. Make sure rice cooker is turned on earlier enough to get hot.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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01/28/2014 | Follow-up | |
Additional food temperatures: Noodles - 38, Battered chicken - 41. to endre
Thermometer in make table was reading 43 F. Not sure if this was due to doors being opened frequently during lunch. Upon returning for dinner, check the cooler to ensure that the cooler is working properly. If thermometer is still reading high, cooler cannot be used until it has been repaired.
Make proper adjustments to hot water so that it reaches at least 100 F at all hand sinks.
Will return on/about 01/27/2014 for a follow-up inspection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (limes for drinks)
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp. Make sure water is left on during the thawing process.
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
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Fried rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several items in the make table cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked chicken, dumplings and noodles in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the under counter reach-in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks at the bar and the customer rest-rooms was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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01/16/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Hands must be washed after handling trash, prior to handling food and/or clean utensils.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food 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: Raw, liquid egg cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Personal Care Items - Storage (corrected on site)
Observation: Personal care items were observed being stored on the same cart as clean utensils.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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09/20/2013 | Routine | |
All violations from the previous inspection have been corrected.
New cooler purchased up front. Walk-in cooler now reading 37 F.
No violation noted during this evaluation. | 06/18/2013 | Follow-up | |
Additional food temperatures: Scallops - 38, Raw chicken - 39, Cabbage salad - 41, Noodles - 44, Chicken - 43, Steak - 42, Chicken - 180.
Please email updated menu to inspector prior to printing to ensure compliance.
Will return on/about June 13, 2013 to check walk-in cooler
- Critical: Hands - When to Wash*
Observation: Dishwasher observed handling dirty dishes then clean dishes without washing hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of reach-in cooler observed at 51 F. Walk-in cooler was running slightly high as well.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Behind the cook line noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/03/2013 | Routine | |
Additional food temperatures: Chicken - 39-40, Raw shrimp - 37, Raw chicken - 40, Raw beef - 39, Chicken wing 177-199, Scallops - 37, Foods in WIC - 30-35, Chicken (cooling 1 1/2 hours) - 72, Spring roll filing (cooling 2 hours) - 60, Raw chicken on speed racks - 32-36.
Label all dry goods on cart by the cook line.
Scoop with a handle or gloves should be used to scoop crispy noodles. Do not use metal pans in which noodles are served.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Lettuce used for garnish on plate with spring roll was observed being handled with employees 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) (repeated violation)
Observation: Cooked chicken sitting out at room temperature cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed at the bottom of the back door. Seal all outer openings to prevent entry for pest.
Correction: Protect the food establishment against the entry of insects and rodents by 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.
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02/20/2013 | Routine | |
Additional food temperatures: Raw pork - 32.
Sanitizer was at proper concentration in the sanitizing buckets on the cook line as well as the dish machine.
Employee health policy is in place.
Provided operator with a brochure for the upcoming serv-safe course in Spanish as well as a poster showing how to properly store food items in the refrigeration units.
Big improvement from the previous inspection!
Excellent food temperatures!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in some of the refrigeration units. Observed raw chicken above pineapples, raw beef above noodles, and raw beef above cooked shrimp.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back screen door has a large between the door and the door frame.
Correction: Protect the food establishment against the entry of insects and rodents by 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.
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03/01/2011 | Routine | |
All critical violations from previous inspection have been corrected.
Non-critical violations must be corrected within 20 days.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 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.
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11/29/2010 | Follow-up | |
Additional food temperature: won ton - 44.
Explained to the operator the importance of having sanitizer on the cook line and how food contact surfaces should be wiped down regularly.
A poster showing how to properly store food was given to the operator.
Whole chickens must be hung to dry where they can maintain a temperature 41 F or below.
Several fly traps were hanging in the kitchen area. Although the fly traps were not hanging above any food preparation areas, fly traps should be discarded once they have numerous amounts of flies.
Make sure that gloves are worn when moving disposable utensils from plastic container used to store utensils to the silverware tray.
A follow-up will be conducted on or about November 29, 2010. All critical violations must be corrected at this time.
Non-critical violations must be corrected within 30 days.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Dish washer sprayed his hands with water and then dried his hands on a cloth towel.
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.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands in between handling dirty and clean dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw beef was observed being held over cooked chicken as well as raw eggs being stored over raw vegetables.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken was observed being held over raw beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: containers of raw vegetables were observed being held on the counter without being covered.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Several boxes of food were observed being stored directly on the floor in the walk-in cooler as well as the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Whole chickens and cooked battered chicken cold holding at improper temperatures. Whole chickens were observed being held in a cooker (which was not on) that had both doors open and a fan blowing on them to dry the sauce. Operator explained that chickens had been there for two hours and were usually there for several hours to dry the sauce. Colanders of cooked battered chicken were observed sitting on the counter. Cooked battered chicken was placed in the refrigeration units.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The drink gun holder in the bar area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Observed no sanitizer on the cook line.
Correction: Provide chlorine sanitizer at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath the grill, on the side of the grill and underneath the bar noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/17/2010 | Routine | |
Restaurant representatives - add corrected or new information about Peking Restaurant, 12730 Jefferson Davis Hwy, Chester, VA 23831 »