This visit was made to follow up on the risk control plan for cooling that is being implemented by the establishment. Please note the following issues
- Remember to spread foods out in a thin layer and leave uncovered to cool properly. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Discussed cooling foods either in the freezer or on ice or in putting in plastic bags and putting on ice in order to ensure they are cooled properly
- Continue to keep the cooling logs for another 2 weeks. A follow up visit will be conducted in approximately 2 weeks to verify. As a reminder, if the foods are not cooled to 70°F in 2 hours they must be discarded. If you realize before the 2 hours that the food will not cool in time then it may be reheated to 165°F and the cooling process started over again.
Note: Please obtain a thin diameter probe thermometer for taking food temperatures of thin foods like fried chicken.
*Repeat Observations are Subject to Civil Penalty
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: brown rice in small containers in the walk in refrigerator was at 44°F and made last night and fried chicken in the walk in was at 45-47°F and also made yesterday. Other items in the walk in were at 41°F so the unit was functioning
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Brown rice and fried chicken were discarded by Person in Charge. Reviewed proper cooling procedures with staff again. Keep foods spread out in a thin layer and uncovered until the foods have cooled to 41°F or below. Do not put foods in containers or cover them until the foods are at 41°F. The cooling logs for the risk control plan will be kept for another 2 weeks and a follow up visit will be conducted then to review with Person in Charge.
|
03/25/2016 | Follow-up | |
This visit was made to conduct a risk based assessment. The following issues require attention:
1. Numerous food items were observed to be cooling improperly. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
- A Risk Control Plan was established for monitoring the cooling of TCS foods as this is a repeat observation at this facility. The Risk Control Plan was discussed with Person in Charge and is on file. A follow up visit will be conducted in approximately 2 weeks to follow up.
2. If Time as a Public Health Control procedure is being used for TCS foods then foods must be marked with the time that they were taken out of temperature control and any remaining foods must be discarded after 4 hours. Additional items that are kept out of temperature control, including bean sprouts, garlic in oil, cooked noodles and cut cabbage were added to the food items. A new Time as a Public Health Control Procedure document was provided to the Person in Charge
Notes:
- When thawing frozen foods in water, remember that they should be completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less
- Ensure that all foods are kept off the floors of the Walk in Refrigerator and freezers. They should be at least 6 inches off the floor.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. .
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Person who held the card arrived on site during the visit. it is recommended that additional people in the faclity get this card. The card can be obtained from ORS Interactive.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Observed various foods left uncovered in the Walk in Refrigerator, including raw chicken and vegetables.
Correction: Foods shall remain covered at all times. Food worker covered the foods.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: eggs rolls were at 72-74°F and had been cooked more than 2 hours previously.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Egg rolls were discarded and facility will implement a risk control plan for cooling.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: containers of brown rice in the walk in refrigerator were measured at 45°F and had been cooked last night. They were packed hot into small plastic containers that were covered.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. The rice was discarded by the Person in Charge. Discussed the proper cooling methods with food workers. Establishment will begin to implement a risk control plan for Cooling.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cooked noodles were at 65°F in the prep top unit and bean sprouts, cut cabbage and bean sprouts were all at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Time as a Public Health Control Procedure will be used for these items. Written procedures were again provided to the Person in Charge and its process was discussed with employees.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: chicken wings, shrimp and egg rolls
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Discussed proper procedure for using Time as a Public Health Control Procedure and provided written procedure again to the Person in Charge.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Observed that the chlorine sanitizing solution used was not at an acceptable concentration. measured at around 10 ppm.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. Person in Charge added chlorine to make a solution with concentration of 50 pppm.
|
03/11/2016 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Use employee health materials provided to train all staff on reportable symptoms and employee health policy.
Utilize cooling resources provided to train employees on proper cooling methods.
Bean sprouts, cut cabbage, and noodles must be kept cold at 41 degrees F or less at all times. You can store them in your refrigerator or on ice for lunch/dinner service.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Observed open soda can and water bottle on prep table and slicer.
Correction: Employee beverages shall be stored in a container with a lid and straw and kept away from food items. (Beverages were discarded).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Observed raw chicken over tofu and veggies in the prep top as well as raw chicken over produce in the walk-in cooler).
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (Employee moved raw chicken to bottom shelf in the prep top and with other raw chickem products in the walk-in).
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Food items including ribs, chicken, and cut produce in walk-in were not covered and shelves had soil buildup hanging from bottom above food.)
Correction: Foods shall remain covered at all times.(Employee covered food items with plastic wrap)
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed plastic container used to scoop rice.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: wet wiping cloths are stored on the counter, not in sanitizer solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135 to 70 degrees in 2 hours, or 135°F to 41°F within a total of 6 hours: chicken, brown rice.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (Chicken and brown rice were discarded. Cooling resources were given and discussed).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: bean sprouts, cut cabbage. (These items were out at room temeprature for lunch service)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (sprouts and cabbage were discarded).
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of lemonade and iced tea as well as nuts..
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: walk-in shelves.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. (Employee and person in charge knew what the concentration should be, but did not know how much chlorine bleach to use for their sink)
Correction: The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine. (Employee corrected the concentration to 50 ppm with guidance. Measure how much chlorine bleach you need and mark the sink with the water level so employees can easily replicate the process)
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Cleaned and sanitized utensils are dispensed with the lip-contact or food-contact surface exposed. (Observed that spoons and forks are stored with lip-contact area up, not handle)
Correction: Cleaned and sanitized utensils shall be dispensed so that contamination of food- and lip-contact surfaces is prevented. (Employee put utensils face down into containers).
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. (The screen door is not self closing and tight fitting. There are gaps between the door and the door frame.)
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing. (Screen door should be tight fitting and self-closing, or the exterior door shall remain closed).
- Critical: Lubricants with Incidental Food Contact, 21 CFR Criteria (corrected on site)
Observation: Lubricants with incidental food contact do not meet the requirements in 21 CFR 178.3570 Lubricants with incidental food contact. ( employee reported that bottle of motor oil is used to lubricate slicer).
Correction: Lubricants used on food-contact surfaces, on bearings and gears located on or within food-contact surfaces, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into food or onto food-contact surfaces shall meet requirements in 21 CFR 178.3570. (Lubricants should be approved for use with food or "food grade." Employee discarded bottle of oil.)
|
07/23/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation. A time as a public health control plan was completed for cooked chicken and shrimp.
The following issues require immediate correction:
1. Raw meats shall be stored below ready to eat foods.
2. Cold foods shall be actively kept cold in the refrigerator or on ice including cooked and cooled chicken and eggrolls, bean sprouts, and cooked or fresh noodles.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed open screw cap bottle of water on counter above 2 door prep top.
Correction: Employee beverages shall be kept in a container with a cover and a straw, and stored to prevent contamination of food. (PIC discarded water bottle)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Observed raw shrimp over peeled onions that were not covered in the walk-in)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (PIC moved shrimp)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken stored over raw beef in the walk-in fridge.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (PIC moved chicken to bottom and beef above that.)
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: observed scoops with handles in the dry ingredient (flour and sugar) as well as plastic cups used instead of a scoop with a handle)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed food containers on floor in walk-in freezer)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): cooked chicken and shrimp.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. (A time as a public health control plan was completed for the cooked chicken and shrimp)
|
03/03/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Utilize information on employee health given to implement a plan that meets the requirements. Employees should know symptoms that would require them to stay home.
Utilize information on cooling provided to train employees on proper cooling methods and temperature benchmarks. Food must be cooled from 135 to 41 degrees F in 6 hours, and from 135 to 70 degrees F in 2 hours.
A food safety information pack was given.
A new food storage poster was also given in Chinese.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. (Rice and chicken were placed into the walk-in in covered bowls not small enough to allow for proper cooling)
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. (PIC spread out rice and chicken onto sheet pans and out them in the fridge uncovered)
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (Manager could not tell big 5 illnesses, employees could not tell 5 symptoms)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: 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 that could contaminate the hands. (FPM did not wash hands after coming into the kitchen from the dumpster area and before putting on gloves to prepare food.)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. (FPM washed hands upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open screw cap water bottles and coffee mug on food prep counter in the kitchen.
Correction: Employees shall use a covered container with a straw to consume beverages in food prep areas. (PIC discarded bottles and removed coffee mug)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Observed raw chicken, beef, shrimp over produce and cooked rice/chicken in the walk-in fridge)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (PIC had employee move raw animals products below ready to eat foods.)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken stored above beef and shrimp in the walk-in fridge.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (PIC organized the meats based on cook temp as advised)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: egg noodles, cabbage, bean sprouts, napa cabbage.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items were discarded since they had been out for 3.5 hours).
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: deli slicer had dried food debris. It is only used once a week, and was not used today.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
|
11/25/2014 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee open drinking containers were improperly placed in the food prep area. The drinking containers were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken was improperly stored above cooked chicken and tofu. The raw chicken was relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in freezer).
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
08/11/2014 | Routine | |
This visit was made to conduct a change of ownership evaluation.
The following items shall be corrected within 30 days:
1. The women's rest-room vent cover is missing and shall be replaced. As per manager the vent cover broke within the last week and a new cover is on order.
2. The door gaskets for the Beverage Air prep refrigerator are on order and will be delivered within the next 30 days.
3. Bare wood shelving in the walk-in cooler has mold growth and shall either be removed from the food establishment or washed, rinsed, and sanitized and then sealed to provide a smooth, non-absorbent, durable, and easily cleanable surface.
--Approved for change of owner recommend issuance of health department permit.
No violation noted during this evaluation. | 07/02/2014 | Pre-Opening | |
The purpose of today's inspection is to conduct a change of ownership inspection. The following violations.must be corrected before a new permit can be issued..
1) The existing hot water the replace with a 18 KW hot water heater.
2) The rice bin must be on wheels and have a tight fitting lid.
3) Provide shelving for food stored on the walk-in freezer floor.
4) Provide rack for mops.
5) the screen door requires door sweep.
6) The wooden stairs and hand rail must be placed with smooth and easy to clean material. .
7) The thermometer on the walk-in refrigerator and walk-in freezer are not accurate.
8) The bottom of the Beverage Air refrigerator is not holding the required temperature. The gaskets are in disrepair- replace.
9) The storage area shelves, the exterior and interior of the equipment requires cleaning.
10) Provide 50 foot candles of light in the food preparation areas. Clean the light shields.
11) Remove the carpet and mini-blinds in the kitchen.
12) Caulk around the hand sink, the 3 compartment sinks, and steamer.
13) Provide stoppers for the 3 compartment sinks.
14) Remove home style freeze.
Note
No violation noted during this evaluation. | 06/17/2014 | Pre-Opening | |
Conducted a pre-opening inspection with Lynne Bremby. See report
No violation noted during this evaluation. | 06/17/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Shanghai Peking Chinese Restaurant, 506 N. Henry St, Alexandria, VA 22314 »