| No violation noted during this evaluation. | 03/09/2016 | Follow-up | |
The required daily refrigeration temperature logs are not being maintained. A Notice of Violation has been issued.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods being stored in the refrigeration units longer than 24 hours are not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: The sushi and sushi rice for which time rather than temperature is being used as a control were not labeled or otherwise logged in the time log book with a 4 hour serve or discard by time.
Correction: Discard these food items that are not served within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise keep track of the time in the log book with a 4-hour serve by time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Plastic jug converted into a rice scoop.
Correction: Do not convert food continers into food dispensers. Only use approved food dispensing utensils and equipment.
- Critical: Equipment, Food Contact Surfaces (corrected on site)
Observation: Dried rice observed on the rice dispensing fork being stored for use.
Correction: Clean food contact surfaces and utensils so that they appear clean to sight and touch.
- Non-Food Contact Surfaces
Observation: The ventilation hood filters need cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Commercial cleaner spray bottles being reused to store the bleach + water solution are mislabeled with the original cleaner name.
Correction: Properly label chemicals.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Bleach + water solutions are being stored in reused commercial cleaning product spray bottles.
Correction: Do not reuse commercial cleaning product containers for storing the bleach+ water solutions. Commercial cleaning products may contain chemical additives that have not been approved for food-contact-use.
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03/03/2016 | Routine | |
Permit renewal issued.
- Critical: Person in Charge Present, demonstrates knowledge (corrected on site) (repeated violation)
Observation: Employees were working in the food service establishment without having a valid food handler's card.
Correction: (The employees will be attending the food handler class on 12/16/15) A food service employee shall have a valid food handler's card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food handler's card. A food service employee shall have a valid food handler's card while working in a food establishment.
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12/04/2015 | Follow-up | |
Reviewed the daily refrigerator temperature logs.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: Employees were working in the food service establishment without having a valid food handler's card.
Correction: A food service employee shall have a valid food handler's card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food handler's card. A food service employee shall have a valid food handler's card while working in a food establishment.
- Food Packaged and Unpackaged, Food Separation, Packaging, Segregation (corrected on site)
Observation: Box of food stored on the walk-in cooler floor.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings, and storing it on approved shelving that elevated the food at least 6 inches off the floor.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Reused soy sauce buckets are not being properly labeled with the name of the foods being stored in the buckets.
Correction: Label food containers with the common name of the food being stored in the container.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding*
Observation: Cooked chicken, raw chicken, raw chicken gizzards, egg rolls, and raw beef were cold holding at improper temperatures.
Correction: (refrigeration technician notified, all foods being stored > 41 F for more than 4 consecutive hours was voluntarily discarded, all other foods were moved to refrigeration capable of maintaining the cold-holding temperature < 41 F). Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control; procedures and records (repeated violation)
Observation: The batch of sushi rolls and sushi rice for which time rather than temperature is being used as a control were not being monitored and recorded with a 4 hour use by or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Maintain the 4-hour use by or discard by time log for each batch of sushi rolls and sushi rice.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The 2-door prep unit and the 3-door display case located in the kitchen are not maintaining a cold-holding temperature < 41 F.
Correction: (The refrigerator thermostats were adjusted) Maintain refrigeration temperatures that ate capable of maintaining cold-holding temperatures for foods at or below 41 F.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted under the ventilation hood due to inoperable lights.
Correction: Replace the 4 inoperable ventilation hood lights. 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
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11/30/2015 | Routine | |
The required daily refrigeration temperature logs are not being maintained.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: blender, hand-held peeler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/23/2015 | Follow-up | |
The person-in-charge was reminded to set up a bleach + water wiping cloth bucket for the front and rear kitchen on a daily basis. Reviewed the requirement to take daily refrigeration temperatures (blank temperature charts provided). All cited violations are to be corrected before the 9/11/15 follow-up inspection takes place.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Eating; Drinking; or Using Tobacco*
Observation: Kitchen personnel are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Food Storage Containers; Identified with Common Name of Food
Observation: The reusable soy sauce buckets were not labeled with the name of the food or spice being stored in the buckets.
Correction: Label reused food containers with the common name of the food or spice currently being stored in the container.
- Critical: Time as a Public Health Control; procedures and records (repeated violation)
Observation: The daily log used to record the 4-hour time as a public health control for the sushi station's TCS foods is not being maintained.
Correction: Provide written procedures for the use of time as a public health control for TCS foods. The procedures must include the following steps or practices: a.) Food must be marked with the time within which it must be cooked, served or discarded. b.) The food is served or discarded within four hours from the time when the food is removed from temperature control c.) Food in unmarked containers or packages, or for which the time expires is discarded d.) Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e.) Once time is implemented as a control measure for TCS, no other measures may be substituted.
- Cooling, Heating, and Holding Capacities
Observation: The food prep refrigeration unit is not maintaining a cold-holding temperature below 41 F.
Correction: (Refrigeration technician notified and foods stored in the refrigerator < 4 hours were moved to other refrigeration units) Maintain refrigeration temperatures that provide a cold-holding temperature for the stored foods below 41 F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: A plastic food jug was converted into a rice scoop.
Correction: Do not convert food containers into food dispensing equipment. Use approved food scoops.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hand-held can opener, blender, hand-held peeler, refrigeration door gaskets, ventilation hood filters, and the refrigeration door handles.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Mold observed on the ice machine's dispensing plate.
Correction: Clean the ice machine' compartment and chute on a regular basis.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Leak detected under the rear kitchen handsink.
Correction: Repair the leak under the kitchen handsink.
- Floor Covering, Mats and Duckboards
Observation: Sheets of cardboard are being used as a floor mat in the walk-in cooler.
Correction: Design mats and duckboards to be removable and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulb in the ventilation hood is not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Handwashing Cleanser; Availability (repeated violation)
Observation: Dishwashing soap is being used at the kitchen handsinks.
Correction: Use approved handsoap. Do not use dishwashing soap to wash hands. Even after rinsing off the dishwashing soap, it temporarily leaves a filmy soap residue on the hands that may be transmitted to food or food-contact surfaces.
- Lighting, Intensity
Observation: Inoperable ventilation hood lights.
Correction: 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
- Mops - Drying Mops
Observation: Mop not hung up to air dry.
Correction: 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.
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09/08/2015 | Routine | |
- Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
Observation: New employee does not possess a valid food handler's card.
Correction: (2015 food handler's class schedule and on-line food handler's course information provided to the person-in-charge) Have the employee obtain a food handler's card either through the next available food handler's class taught at one of the local health departments, or through the 1 approved on-line food handler's course.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after handling raw chicken and beginning a new task.
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: Time as a Public Health Control* (corrected on site)
Observation: Time as the public health control for the sushi fish and rice was not being maintained in the log book.
Correction: Maintain proper documentation for the 4 hour use or discard time as the public health control for the sushi fish and rice.
- Temperature Measuring Devices; Ambient Air and Water (corrected on site)
Observation: The compartment thermometer located in the refrigerated make unit was not in a location that makes it easily readable.
Correction: Place the compartment thermometer in the warmest part of the refrigerator compartment so that it is easily readable.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the 2-door pepsi cooler being used to store food is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: Inoperable paper towel dispenser in the Men's restroom.
Correction: Provide a proper working paper towel dispenser.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Accumulations of raw chicken juice observed on the stainless steel prep table. The stainless steel table used to prepare raw chicken was not cleaned and sanitized after the food preparation task.
Correction: Clean and sanitize food contact surfaces immediately after the food preparation task involving raw meat and seafood has been completed.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the refrigeration door gaskets had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser; Availability (corrected on site)
Observation: The hand soap at the kitchen hand sinks was either being diluted with water or being replaced with dishwashing detergent.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the inoperable kitchen ceiling lights.
Correction: 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
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02/23/2015 | Routine | |
During this follow-up inspection, 2 kitchen employees were observed eating at one of the kitchen food prep tables. They were instructed to only eat in the dining room. This was directive was reinforced by the person-in-charge.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Holes cut into plastic container lids in order to convert them into spice and sesame seed shakers.
Correction: Use approved spice and sesame seed shakers.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: The soy sauce bucket lids are being reused for secondary food storage.
Correction: Do not reuse the bucket lids for secondary food storage tasks. The design of the lids does not meet the requirement of being easily cleanable.
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12/01/2014 | Follow-up | |
The person-in-charge is currently enrolled into the food manager's class to be conducted February 2015. Also reviewed with the person-in-charge the following: setting-up a chemical sanitizer wiping cloth bucket for each food preparation table, and not adding soap to the bleach + water bucket. Permit renewal issued.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: 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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: The same tongs are being used to dispense raw chicken and raw beef.
Correction: Protect food from miscellaneous sources of contamination by using separate dispensing utensils for dispensing different types of raw meat and seafoods.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with the potentially hazardous foods stored on display at the hibachi grill.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Can Openers
Observation: The hand-held can opener blade is rusted
Correction: Provide a can opener that is sharp and rust-free.
- Equipment - Good Repair and Proper Adjustment
Observation: Holes cut into plastic container lids in order to convert them into spice and sesame seed shakers.
Correction: Use approved spice and sesame seed shakers.
- Equipment - Good Repair and Proper Adjustment
Observation: Plastic jug converted into a rice scoop.
Correction: Do not convert plastic jugs into food scoops. Use only approved food scoops.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: The soy sauce bucket lids are being reused for secondary food storage.
Correction: Do not reuse the bucket lids for secondary food storage tasks. The design of the lids does not meet the requirement of being easily cleanable.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The hand-held vegetable slicer was stored for use with dried food debris on the cutting blade.
Correction: Clean and sanitize the food-contact surface of the vegetable slicer every 4 hours if in continuous use, or immediately after a food preparation task if being stored for use at a later time.
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11/20/2014 | Routine | |
The walk-in cooler's condenser was repaired on 9/29/14.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer bucket lids were observed reused for food storage.
Correction: Discontinue the reuse of the bucket lids once the original food product has been emptied from the bucket. The lids are not designed to be easily cleanable. Provide approved reusable bucket lids designed for your food storage needs that are easily cleanable.
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10/06/2014 | Follow-up | |
The Certified Food Manager posted on the certificate in public view no longer is employed at this particular food establishment. The owner will either enroll into the next available Chinese-language food manager's course offered at the Virginia Beach Health Department, or will enroll into the next available food manager's class offered in English at the Portsmouth Health Department. The rear cooling unit located in the walk-in cooler continues to be maintaining an ambient air temperature at 45 degrees Fahrenheit. The facilities refrigeration technician will address the problem and adjust the unit so it is capable of maintaining an internal food temperature below 41 degrees Fahrenheit for the foods being stored in that portion of the refrigerator. A second follow-up inspection will take place on 9/29/14 in order to verify the entire walk-in cooler compartment is maintaining a cold holding temperature below 41 degrees Fahrenheit.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: The foods being stored in the rear portion of the walk-in refrigerator were not cold-holding at an internal temperature below 41 degrees Fahrenheit after being stored in the refrigerator longer than 6 hours.
Correction: The foods requiring temperature control for safety were moved to the portion of the walk-in cooler capable of maintaining an internal food temperature below 41 degrees Fahrenheit.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The rear condenser for the walk-in cooler is not maintaining an ambient air temperature below 41 degrees Fahrenheit.
Correction: The rear condenser will be adjusted by the refrigeration technician.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer bucket lids were observed reused for food storage.
Correction: Discontinue the reuse of the bucket lids once the original food product has been emptied from the bucket. The lids are not designed to be easily cleanable. Provide approved reusable bucket lids designed for your food storage needs that are easily cleanable.
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09/26/2014 | Follow-up | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in refrigerator and dry food bins.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: 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.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: The bucket lid being used to cover a bucket of iced tea was soiled with food sauce.
Correction: Use clean bucket lids when covering food items and beverages stored in the reusable buckets.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: The foods being stored in the walk-in refrigerator and refrigerated make unit were not cold-holding at an internal temperature below 41 degrees Fahrenheit after being stored in the refrigerator longer than 6 hours.
Correction: Walk-in cooler's thermostat was adjusted during this inspection and the refrigeration technician was notified to inspect all of the refrigeration units.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Lining the stainless steel shelves located over the refrigerated make unit with tin foil.
Correction: Do not line the shelves with tin foil. Keep the original stainless steel surface clean.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient air thermometer (degrees F) located in the 3-door turbo air refrigerator is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in refrigerator or the 2-door display refrigerator and refrigerated make unit.
Correction: 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.
- Cooling, Heating, and Holding Capacities
Observation: The refrigerated make unit is not maintaining a cold-holding temperature below 41 degrees Fahrenheit.
Correction: The refrigerated make unit's refrigeration temperature will be adjusted by the refrigeration technician.
- Cooling, Heating, and Holding Capacities
Observation: Both the front and back condensers for the walk-in cooler are not maintaining an ambient air temperature below 41 degrees Fahrenheit.
Correction: The walk-in cooler's front condenser's thermostat was adjusted during this inspection. The rear condenser will be adjusted by the refrigeration technician.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer bucket lids were observed reused for food storage.
Correction: Discontinue the reuse of the bucket lids once the original food product has been emptied from the bucket. The lids are not designed to be easily cleanable. Provide approved reusable bucket lids designed for your food storage needs that are easily cleanable.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior surface of the kitchen trash container, ice machine chute, lower shelved of the kitchen tables, and the refrigeration door gaskets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized after a food preparation task: stainless steel counter tops.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steel food pans were not found stacked while wet after cleaning and chemical sanitization.
Correction: 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean customer self-service plates were observed stored with the food-contact surface facing upward.
Correction: Store the plates inverted to prevent contamination while in storage.
- Insect Control Devices; Design and Installation (corrected on site)
Observation: Fly strips observed hanging from the kitchen ceiling over food preparation and storage areas.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens
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09/25/2014 | Routine | |
PIC stated Mr Dong is on temporary leave from the restaurant. Discussed having Mr. Lu take the re-cert class. Mr. Lu cannot find his original certificate for verification. Using old date from when he worked at previous restaurant. Reviewed temperature logs and food handler cards.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection. The CFM no longer works at the facility. The PIC stated her husband was certified but no certificate could be produced to verify this.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
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04/30/2014 | Follow-up | |
Discussed violations with PIC and follow-up inspection will be conducted.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. The CFM no longer works at the facility. The PIC stated her husband was certified but no certificate could be produced to verify this.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Poor handwashing procedures observed. Kitchen employees going from different tasks (including food prep) without washing their hands.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in fridge, prep fridge freezer and walk-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths; Use Limitation
Observation: Improper use of dry wiping cloths. soiled wiping cloths being used under cutting boards.
Correction: Ensure dry cloths are used for wiping food spills from tableware and carry-out containers.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use. Wiping cloths not being stored in sanitizer. Soiled cloths observed on food contact surfaces.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing
Observation: Improper methods used to thaw 3 boxes of TCS food: meat, fish and crab. Observed boxes thawing in the back prep room.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Two of the three front buffet lines were not hot holding at proper temperatures. Hot holding units not being turned on early enough - retook temperatures at the end of the inspection and TCS foods were > 135 F.
Correction: More active control in this area required. Turn on units in advance so ALL TCS food can hold correctly at > 135F. If food is not hot held at > 135F then time must be used as a control (written policy to be in place). Hot hold potentially hazardous food at 135°F or above 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), crab salad, cooked meats 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: Hot water faucet at the hand sink in the back prep area is not working - no water coming out.
Correction: Faucet to be repaired. All sinks must have running hot and cold water.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the non food contact surfaces of the following cooking equipment: Cook line (where woks are) and underneath cooking equipment / fryers.
Correction: Remove grease and clean all areas.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Prep tables, kitchen shelves, cook table (adjacent to cook line), inside all fridges (including gaskets) and prep tables in the back prep area.
Correction: Clean and sanitize all non food contact surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils being stores in unprotected bin under prep table. Bin observed soiled with food debris.
Correction: Cover bin to protect from contamination until used.
- Kitchenware and Tableware
Observation: Water jugs found displayed with the food or lip-contact surface facing upward, stored under hand towel dispenser at wait station. Wet hands can drip into the jug.
Correction: Store water jugs facing downward to prevent contamination prior to use.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided in the employee bathroom in the back.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the food prep hand sink in the back area.
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
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04/16/2014 | Routine | |
Restaurant representatives - add corrected or new information about Rong Spring Buffet, 1106 London Blvd, Portsmouth, VA 23704 »