Sampan Chinese Restaurant, 14128 Minnieville Rd, Woodbridge, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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July 23, 2009 | Routine | 1 | 8 | Details / Comments |
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December 10, 2008 | Routine | 3 | 3 | Details / Comments |
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March 27, 2008 | Routine | 4 | 2 | Details / Comments |
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June 07, 2007 | Routine | 1 | 1 | Details / Comments |
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April 17, 2007 | Complaint | 5 | 5 | Details / Comments |
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December 07, 2006 | Routine | 3 | 10 | Details / Comments |
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January 24, 2006 | Follow-up | 3 | 5 | Details / Comments |
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December 06, 2005 | Routine | 5 | 6 | Details / Comments |
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May 24, 2005 | Follow-up | 2 | 3 | Details / Comments |
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May 17, 2005 | Routine | 4 | 10 | Details / Comments |
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November 15, 2004 | Routine | 4 | 9 | Details / Comments |
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October 05, 2004 | Follow-up | 1 | 5 | Details / Comments |
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September 28, 2004 | Complaint | 1 | 14 | Details / Comments |
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January 29, 2004 | Routine | 0 | 3 | Details / Comments |
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May 22, 2003 | Routine | 0 | 4 | Details / Comments |
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March 14, 2003 | Routine | 0 | 2 | Details / Comments |
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February 14, 2003 | Follow-up | 1 | 4 | Details / Comments |
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February 13, 2003 | Complaint | 3 | 10 | Details / Comments |
July 23, 2009 (Routine)
Violations:
- 0210 - Food employees wearing soiled clothing.
Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical Repeat The prepared ready-to-eat (RTE)food in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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. - 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can openers
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cooler gaskets and floor.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Shelves, soap and towel dispensers were noted in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 C - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3480 - Corrected During Inspection First Aid Supplies are not being stored in a kit or container
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Discussed all violations with the person-in-charge. Permit expires 12/19/2009.
December 10, 2008 (Routine)
Violations:
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0450 - Critical Food employee failed to wash his or her hands.
Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. - 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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. - 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food at various locations.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Food preparation table.
Clean and sanitize these surfaces for food contact. - 1800 - Hood system filters noted in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Discussed violations and changes in the regulation with the person-in-charge
March 27, 2008 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0470 - Critical Repeat Unwrapped or uncovered food in the freezer
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0580 - Employee not wearing gloves
Employees must wear gloves when preparing food - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 2310 - Critical The handwashing facility located at the prep area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucketspreventing its use.
June 07, 2007 (Routine)
Violations:
- 0470 - Critical (1) Food (chicken) is unwrapped or uncovered food in the freezer, and cut vegetables are uncovered in the reach in cooler.
(1)Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Repeat (2) Different types of raw animal foods stored in such a manner that may cause cross-contamination.
(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display by arranging each type of food in equipment so that cross-contamination of one type with another is prevented. - 1060 - Re-using cardboard boxes on shelving surfaces, nonfood contact surfaces.
Nonfood contact equipment that is exposed to splash, spillage, food soiling or requires frequent cleaning must be smooth, durable, and non-absorbent.
Notes: Person in charge was aware of the complaint upon my arrival. No employees had reported to be sick at time complaint occurred.
Discussed the frequency of using the sink to wash, rinse, and sanitize. According to the person in charge, every 4 hours, they set up the sink to wash, rinse and sanitize the soiled equipment, and drain and clean the sink bins.
Discussed with person in charge the option of installing FRP (Fire Resistant Poly-urethane) on walls so cleaning is easier.
April 17, 2007 (Complaint)
Violations:
- 0060 - Critical Person in charge was not able to demonstrate knowledge on how to prevent foodborne illness, (only speaks Chinese not English speaking food employee) ---- Certified Food Manager arrived 10 minutes after. __(CORRECTED)
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0470 - Corrected During Inspection Critical Repeat Raw animal food stored above ready to eat food (RTE) and vegetables.
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. - 0610 - Corrected During Inspection Repeat Food items stored on walk in cooler floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical Repeat Potentially hazardous food (cooked ready to eat noodles) not dated for disposition in cooler.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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. - 1320 - No thermometer in reach in cooler.
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. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
Clean and sanitize these surfaces for food contact. - 1800 - Coolers are not clean (inside) and door gaskets.
Clean all equipment, including coolers. - 1890 - Corrected During Inspection Critical No sanitizer detected in the 3 compartment sink. Food contact surfaces not sanitized.
Sanitize all food contact equipment and utensils. - 3045 - Repeat No hand washing signs at hand sinks.
Provide a sign or poster that notifies food employees to wash their hands at all hand washing lavatories used by food employees. - 3180 - Walls, floors especially under equipment and corners not clean.
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.
This is an inspection to investigate a foodborne illness complaint. Complaint discussed with the manager, she was not aware of the complaint. She reported that no employees reported ill and no other complaints were received.
Employee health policies on preventing foodborne illness, proper hand washing, sanitation, food temperature and proper food storage discussed with manager.
December 07, 2006 (Routine)
Violations:
- 0470 - Critical Repeat (1)Food is left uncovered in the walk in cooler. (2) Chicken is defrosting in the walk in cooler above the vegetables. (3) Container of cashews left open on floor in dry storage area.
(1) Cover food in storage to protect from contamination. (2) Place ready to eat foods above raw meats in storage to protect from contamination. (3) Keep food covered in storage to protect from contamination. - 0610 - Repeat Boxes on floor in walk in cooler, and in walk in freezer.
All food and equipment must be raised to at least 6 inches off of the floor to protect from contamination. - 0640 - Broccoli stems in buckets at front counter, along with knife.
Protect food from possible contamination by preparing only in designated food preparation areas. - 0830 - Critical Repeat No date marking on food in walk in cooler.
All ready to eat foods must be labeled with the date in which they were prepared. Ready to eat foods must be used within 7 days or discarded. - 1780 - Critical Gas stove top needs cleaning.
Clean stove top more frequently. - 1800 - Repeat Restroom is dirty.
Clean restroom more frequently. - 1960 - Stainless steel food containers placed in storage wet.
Allow all food contact equipment to air dry before placing in storage. - 2620 - Corrected During Inspection Grease sitting in bins under preparation sink.
Remove old grease from premises more frequently. - 2650 - No trash can provided at handsink.
Provide trash can for the disposal of paper towels. - 2660 - No lid on trash can in employee restroom.
Provide lid for trash can. - 3045 - No handwashing signs at handsinks.
Provide handwashing signs at all handsinks. - 3220 - Mop is not stored to air dry.
Store mops to air dry. - 3260 - Employee items stored with dry goods.
Store employee items in lockers provided.
January 24, 2006 (Follow-up)
Violations:
- 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0560 - Repeat Linens wrapped around water faucet on grill in contact with food.
Cease use of linens or napkins 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. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in walk in cooler.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0790 - Improper methods used to thaw chicken.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0820 - Critical Shelled eggs cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) rice, chicken in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1800 - Repeat The nonfood contact surface of the sandwich equipment, hood filters had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3170 - Repeat Ceiling tiles is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
December 06, 2005 (Routine)
Violations:
- 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0540 - Critical Food stored and in contact with trash cardboard box.
Use only cleaned and sanitized utensils or equipment during food preparation. - 0560 - Linens wrapped around water faucet on grill in contact with food.
Cease use of linens or napkins 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. - 0820 - Critical Rice hot holding at improper temperatures. Rice was at 104 degrees (F)
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. - 0830 - Critical The prepared ready-to-eat (RTE) rice, chicken in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the 3-vat sink and storing wiping clothes improperly.
Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. - 1800 - The nonfood contact surface of the sandwich equipment, hood filters had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2310 B - The handwash station at the front kitchen handsink is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food from contamination
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination - 3170 - Repeat Ceiling tiles is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3240 - Repeat Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
May 24, 2005 (Follow-up)
Violations:
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0960 1 - Critical Repeat Reusing commercial containers and grocery plastic bags to store food.
Repair or replace the containers and bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 2350 - Critical Repeat Handsink faucet not in good repair.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 2830 - Repeat Handsink and wall juncture in employees restroom not sealed.
Seal handsink and wall juncture. - 3180 - Floor drains are not clean emmiting odor.
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.
May 17, 2005 (Routine)
Violations:
- 0570 - Repeat Wiping cloths improperly stored between use (not stored in sanatizer).
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0960 1 - Critical Reusing commercial containers and grocery plastic bags to store food.
Repair or replace the containers and bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1060 - Repeat The nonfood contact surface of the WIC wooden shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Chairs, kitchen shelves and rice cooker were observed in a state of disrepair and damaged.
Repair equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ric cooker.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the soap dispensers, kitchen shelves, and WIC doors and light globes (hood system) had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2350 - Critical Handsink faucet not in good repair.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 2830 - Handsink and wall juncture in employees restroom not sealed.
Seal handsink and wall juncture. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3170 - Repeat Ceiling tiles not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Walls and flooring under the equipment in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3380 - Critical Repeat Wiping clothes were not stored in sanatizer and the three sink compartment lacked sanatizer.
Utilize only Chlorine that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
November 15, 2004 (Routine)
Violations:
- 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3020 - Soap was not provided at the hand washing lavatory in the kitchen. CORRECTED
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. - 2310 - Critical The handwashing facility located at the kitchen is being used to clean utensils.
Use hand washing sink for hand washing only. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Provide a refuse container for the disposal of paper towels at the kitchen hand sink. - 1800 - Repeat The nonfood contact surface of the handwahing sink had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - Dirty light globes.
Clean light gloves. 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. - 3170 - Ceiling tiles stained is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3380 - Critical No sanitizer being applied to food contact surfaces
Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 0830 - Critical The prepared ready-to-eat food in the freezer is not properly dated for disposition.
Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1060 - The nonfood contact surface of the WIC wood stand is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1510 - The certified food manager could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
October 05, 2004 (Follow-up)
Violations:
- 1750 - Manufacturer containers were observed reused for the storage of @FOOD@.
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs. - 1060 - The nonfood contact surface of the bottom shelving at prep tables and wire shelves, refrigerator door gaskets torn-none are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1790 - The food contact equipment surface of the euipment under the hood is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 0820 - Critical Large bowl of rice at 74oF-- hot holding at improper temperatures. Food in sandwich bar refrigerator at 50oF--repair unit to maintain food at 41-45oF
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 1800 - Repeat The nonfood contact surface of the hood dripping and filters dusty had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1640 - Wash, rinse, sanitizer in 3-comparttment sink.
Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
September 28, 2004 (Complaint)
Violations:
- 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:shelving throughout facility,
Maintain nonfood-contact surfaces of equipment clean. - 0610 - Repeat Food stored on the floor-WIC. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1750 - Manufacturer containers were observed reused for the storage of @FOOD@.
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs. - 0470 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents--openings in screen door in rear.
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. - 1580 - The cutting board(s) throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1060 - The nonfood contact surface of the bottom shelving at prep tables and wire shelves, refrigerator door gaskets torn-none are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1400 - The WIC-condenser has frozen block of condensate on front. The waste collection compartment is not properly sloped to eliminate pooling water.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. Move all food out from under the condensate to prevent contamination of food. - 1790 - The food contact equipment surface of the euipment under the hood is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 3240 - Handwashing facility in employee restroom is not being maintained-faucet for hot water was broken and needs repair.
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 3180 - Repeat Floors, walls, ceilings througout including WIC noted in need of cleaning. Clean outside back door-sidewalk
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. - 0820 - Critical Large bowl of rice at 74oF-- hot holding at improper temperatures. Food in sandwich bar refrigerator at 50oF--repair unit to maintain food at 41-45oF
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 2000 - Repeat Single service items observed unprotected from contamination-on floor.
Store single service items inverted, in plastic, or in an approved dispenser. - 1800 - The nonfood contact surface of the equipment under the hood and greasetrap had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
January 29, 2004 (Routine)
Violations:
- 3180 - Repeat floor and walls in kitchen and storage room noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill, refigerator,
Maintain nonfood-contact surfaces of equipment clean. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
May 22, 2003 (Routine)
Violations:
- 1770 - Repeat door gasket dirty on walk in box
clean door gasket on walk in box - 3180 - kitchen floor in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1570 - EQUIPMENT was observed in a state of disrepair and damaged.
Repair the EQUIPMENTo 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 theEQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 2000 - items stored on floor
store items six inches off of floor
March 14, 2003 (Routine)
Violations:
- 1770 - walk in cooler door gasket was dirty and so was the floor in the cooler
clean gasket and floor in cooler - 3180 - floor was dirty in storage room
clean floor in storage room
February 14, 2003 (Follow-up)
Violations:
- 1570 - Sink falling away from wall in toilet room.
Put supports on sink. - 3170 - Walls damaged around food prep sink.
Repair wall. - 2530 - Water and sewer line by mop sink not properly closed.
Cap off water and sewer line properly. - 3180 - Floor dirty by mop sink.
Clean floor - 0820 - Critical Chicken on line was 71 degrees, rice was 96 degrees, other chicken was 66 degrees.
Must be held at 41 degrees or below or 140 degrees or above.
February 13, 2003 (Complaint)
Violations:
- 3080 - Floor dirty under wok, bugs in light, light in kitchen on 30 ft candles.
Clean floor and light, provide 50 ft. candles in kitchen - 0840 - Critical The commercially processed ready-to-eat (RTE) in the refrigeration unit is not labeled with a ""consume by"" date.
Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 0470 - Critical Raw meat over cooked foods, raw chicken on same table as broccoli.
Always separation raw foods from cooked or ready to eat foods. - 0810 - Food stored on floor in freezer.
Store at least 6" off the ground. - 0610 - Resting food on front line for server in single service bucket, rice in refrigerator 92 degrees, chicken was 83 degrees and shrimpt 47 degrees on prep table.
Keep all foods at a temperature below 41 degrees or above 140 degrees. - 1700 - Critical Wiping rags not stored in a sanitizer bucket.
Must keep all sanitizing rags in a bucket with sanitizer. - 1320 - There was no temperature measuring device located in the refrigerator
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. - 1770 - Shelves on food prep. tables dirty with food residue, can opener dirty, shelves in storage room dirty.
Clean all equipment and maintain a cleaning schedule - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 2030 - Food utensils were dirty.
Keep all utensils clean. - 3170 - Wallpaper peeling in front line, walls damaged around sink area.
Keep walls in good condition with a cleanable surface. - 3180 - Kitchen walls dirty with food residue, Refrigerator diry inside unit, refrigerator walls and floor dirty, walls dirty around sink area, floor under equipment is dirty, bathroom is dirty.
Keep all equipment and facilities clean at all times. - 0790 - Chicken thawing in kitchen. Tahwing chicken in a sink with dirty dishes.
Must thaw food in the refrigerator in in a clean sink with running water.
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