No critical violations.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed the lack of paper towels at the food prep handsink.
Correction: Supply paper towels at the handsinks.
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12/30/2015 | Routine | |
No critical violations noted. No violation noted during this evaluation. | 09/10/2015 | Risk Factor | |
- Food Contact Surfaces - Cleanability*
Observation: Observed a cut plastic jug being used as a scooper.
Correction: Obtain a scooper. Surface must be smooth, nonabsorbent and easily cleanable
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed meat cleavers on rack above the 3 compartment sink that are soiled with food debris.
Correction: Clean utensils before storage.
- Non-Food Contact Surfaces
Observation: Observed the shelving in the walk-in vault are in need of cleaning.
Correction: Clean the shelving.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the handsink.
Correction: Provide paper towels at the handsink.
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05/26/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed cabbage being stored adjacent to raw shrimp.
Correction: Store raw meats separate from cooked foods/produce. Cabbage was moved.
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04/01/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed an open jar of water on table adjacent to egg drop soup (worker's beverage).
Correction: Workers may consume beverages from a cup with a lid/straw. Store away from foods/food equipment. Jar was removed.
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02/12/2015 | Risk Factor | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed male washing dishes in the 3 compartment sink without sanitizing them.
Correction: Set up the 3 compartment sink as follows: wash, rinse, sanitize.
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11/10/2014 | Risk Factor | |
If you take out a small amount of Gen Tso's chicken place a time on it and you may hold for 4 hours. Remember you have only a total of 7 days shelf life which includes the day of preparation.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shrimp stored above cabbage.
Correction: Store raw food below vegetables. PIC relocated cabbage.
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08/18/2014 | Risk Factor | |
Drain stoppers could not be found. You must have them in order to set up for dishwashing. Permit may be reissued.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food. Linen found on egg roll.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods.
- Cooling Methods (corrected on site)
Observation: Egg noodles found at 64 F inside a covered bowl in walk in.
Correction: You must cool quickly. Place noodles on flat tray to quickly cool. PIC relocated noodles to a flat tray.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cans were being used to prop up drain pipes.
Correction: Use alternative material such as pvc piping.
- Equipment - Good Repair and Proper Adjustment
Observation: Rust found on shelf under rice cooker.
Correction: Remove rust.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Tin cans were being were reused as scoops.
Correction: Do not reuse tin cans.
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05/05/2014 | Routine | |
No critical violations. Very clean kitchen. Good job! Good temperatures. Good cooling observed. No violation noted during this evaluation. | 01/23/2014 | Risk Factor | |
Good date marking procedures. Good temperatures.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Pots were being washed in prep sink without sanitizing.
Correction: Wash, rinse and sanitize.
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09/18/2013 | Risk Factor | |
You are doing a very good job at cleaning kitchen. Good temperatures today. Good date marking. Permit issued.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Edge to walk-in freezer door is dirty.
Correction: Clean.
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05/28/2013 | Routine | |
Discussed cooling General Tso's chicken by placing on a flat pan inside the refrigerator. Cool from 135 to 70 degrees in 2 hours then to 41 degrees within 4 more hours. Very clean kitchen! Good job! No critical violations. No violation noted during this evaluation. | 02/14/2013 | Risk Factor | |
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