Handwashing, and dishwashing, facilities were being maintained properly. NO food temperature problems were observed.
No violation noted during this evaluation. | 12/21/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Utensils - In-Use - Between-Use Storage
Observation: There was a bowl, with no handle, being used as a substitute for a proper scoop (with a handle) in the pan of chopped bok choy, on top of the cold food prep bar.
Correction: Only proper scoops, or other utensils with a handle, may be used for this application. This violation was immediately corrected by the establishment management.
- Temperature Measuring Devices - Food
Observation: The "cooks' thermometer" could not be located.
Correction: We require that there be a 0-220 F metal-stemmed thermometer (or preferably the digital thermometer equivalent) on-site at all times, for monitoring internal temperatures of hot and cold foods. An employees must know where this thermometer is located. If you cannot find yours, then a new one needs to be purchased, before the restaurant opens tomorrow. The "hanging" or "display" thermometers that are present in the refrigerators and freezer do not meet the "cooks' Thermometer" requirement.
|
06/19/2015 | Routine | |
No violations observed. Hand sink available with warm water, soap, and towels. Sanitizing wiping cloth solution available at 100 ppm. Testing strips available. Gloves available and in use. Reviewed food safety information with PIC. Reviewed proper cooling, temperature controls, and date marking with PIC.
No violation noted during this evaluation. | 02/12/2015 | Routine | |
Hand sink available with warm water, soap, and towels. Sanitizing wiping cloth solution available at 100 ppm. Testing strips available. Gloves available and in use. Reviewed food safety information with PIC. Reviewed proper cooling, temperature controls, and date marking with PIC.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate (product stacked too deep within containers and covered too tightly).
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.
|
10/28/2014 | Routine | |
Hand washing sink available with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 100 ppm. Counter refrigerator to be repaired prior to placing back into service. Door on walk-in freezer to be repaired. No sewer back-up observed within facility. Some sewer drain smell observed within back kitchen areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Misc. TCS food within 2 door counter refrigerator in grill area is cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer door was observed in a state of disrepair and damaged and is not shutting correctly.
Correction: Repair the freezer door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
|
06/24/2014 | Routine | |
Review food safety information with PIC. Sanitizing wiping cloth solution available and in use at 100 ppm. Testing strips available and in use. Most items corrected during inspection-site visit.
- Thawing (corrected on site)
Observation: Improper methods used to thaw sausage observed.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) misc. food within the refrigeration units 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.
- Ventilation Hood System, Drip Prevention (corrected on site)
Observation: Condensation from the exhaust hood system in the warewashing area was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the buckets from preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk-in freezer floors are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
02/26/2014 | Routine | |
Hand washing sinks available with warm water, soap, and towels. Sanitizing wiping cloth solution available at 50 ppm. Testing strips available. Reviewed food safety information with PIC.
No violation noted during this evaluation. | 11/07/2013 | Routine | |
Hand washing sink available with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 100 ppm. Testing strips available and in use. Reviewed food safety with PIC.
No violation noted during this evaluation. | 07/11/2013 | Routine | |
All observations from previous inspection have been corrected. Reviewed food safety information with PIC and staff.
No violation noted during this evaluation. | 03/22/2013 | Follow-up | |
Hand washing sink available with soap and towels. Sanitizing wiping cloth solution available at 100 ppm. Sanitizing testing strips available and in use. Reviewed food safety information with PIC.
- Critical: Hands - When to Wash*
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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor within walk-in refrigeration.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) FOOD in the refrigeration units 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: walk-In refrigeration floors noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
03/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Shun Xing, 79 Augusta Ave., Grottoes, VA 24441 »