CFM class scheduled for next week. Chinese Class in Virginia Beach. Health Permit Renewed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the cold holding units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Galvanized Metal, Use limitations* (corrected on site)
Observation: A galvanized can is being used in contact with acidic foods.
Correction: Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination.
- Equipment - Cutting Surfaces
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior of rice cookers and exterior of large storage bins.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following noted in need of cleaning: floors under grill, floors under large storage bins and walls next to 3 compartment sink.
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.
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03/18/2016 | Routine | |
Facility is being kept fairly clean. Keep up the good work! Health Permit is expired and need to be paid for in order to be presented. CFM certificate still expired. Schedule provided for employee.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cut vegetables, seasoned meat, egg rolls 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in cooler floor, interior of deep freezer and grill has 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.
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12/04/2015 | Routine | |
Facility has made great improvements. Will send plan as part of NOAV this evening to EHS. Pest control operations every month last completed 10 Sept 2015. CFM still not completed. Still waiting for Chinese class in Va Beach HD. Will check into the status of this class.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following are not maintained in good repair: Back door with screens damaged and some tiles missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/14/2015 | Follow-up | |
Discussed with manager that NOAV will be issued for repeat violations. Reinspection to be determined by EHS supervisor.
- 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
- Critical: Package Integrity* (repeated violation)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (storing in "take away" bag that were ripped.)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in all cold holding units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: 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.
- Food Storage - Clean and Dry Location
Observation: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cut vegetables and eggs rolls cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below 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) cut vegetables, egg rolls and sauces 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior and exterior of walk-in cooler, exterior of prep table unit, tables and shelves throughout facility, rice cookers, wok drain board and counter tops next to food prep areas (by soup).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the cutting board used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of cutting board no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the back of kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Bathroom sink faucet is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture behind grill not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair
Observation: The following are not maintained in good repair: Back door with screens damaged and some tiles missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following noted in need of cleaning: All floor especially under equipment and storage racks, walls throughout facility, ceiling over walk-in cooler,
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.
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08/24/2015 | Routine | |
Discussed with owner the importance of keeping facility clean to prevent and mitigate the presence of pest. Recommended cleaning more often in areas the cleaning service does not complete every day. Examples were under all equipment as this is only done weekly by cleaning service, sweeping out walk-in cooler when food debris is noted on the floor and racks. I have also contacted the facilities pest control operator (First Choice). Pest control operator has expressed the facility cleanliness, traps being used and frequency of treatments. Owner has asked for treatments to be every two weeks instead of once a month. Invoices from company will be e-mailed for updating facility folder. Health permit renewed. Will conduct more frequent stops to ensure compliance.
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants in the walk-in cooler, two door low boy and frigidiarie freezer.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food - Storage or Display of Food in Contact with Water or Ice (corrected on site)
Observation: Unsecurely packaged food stored in direct contact with ice in frigidiare freezer.
Correction: Cease storing this unsecurely packaged food in direct contact with water or ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water.
Food that was in contact with ice from freezer has been discarded.
- Food Storage - Prohibited Areas
Observation: Food storage under lines on which water has condensed in two door prep table bottom. standing water in bottom of cooler where food containers are sitting.
Correction: Relocate food storage to an approved area or shield the lines to intercept potential drips.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: kitchen sink with rice debris, grill with food debris and walk-in cooler floor.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following noted in need of cleaning: under all equipment, inside floor of walk-in cooler, under and around shelves that hold rice, flour, sugar etc, and floor under grill.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Food debris under equipment and in walk-in cooler.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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04/16/2015 | Routine | |
Cleaning Schedule has been completed every two days. Photos of log to be printed and updated in facility’s folder. CFM class paid for and still awaiting open class date with VDH. Facility has made great progress, Keep up the good work. Recommend walk in follow-ups until pest issue has been corrected and to ensure facility compliance.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the Deep Freezer. Do not use plastic take away bags for food storage.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food - Food Labels
Observation: Food in the coolers, freezers not labeled with the common name of the food.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grill has 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. New rodents holes in the dry storage area and rodent chewed through patched area in the walk in cooler.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Re-patch holes with a harder material that rodents cannot chew through.
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02/18/2015 | Routine | |
The facility has made a vast improvement since the last inspection. All cleaning concerns have been addressed. The facility will move the waste oil container as soon as possible. The facility is now much cleaner and far more organized than observed during the previous inspection. The facility now has contracted a company to keep up with their vent hood cleaning. All supporting documents will be attached to the inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The waste oil container is stored on absorbent material. Grease container located on the ground.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles and floor tiles damaged throughout the facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/04/2014 | Follow-up | |
Manage voluntarily closed facility until vent hood and other issues listed here are corrected. He will contact the health department when he is ready to be inspected for re-opening.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in all cold holding units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken and shrimp stored over open sauce containers.
Correction: 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken and pork egg rolls 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the blocks of wood that the white cold holding unit sits upon is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of dry goods. Lids should be replaced on reused sauce containers.
Correction: Discontinue the reuse of manufacturer containers for dry good storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: knives and other utensils in plastic container under table in front of 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: vegetable/meat grinder.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior and interior of all cold holding units, shelves within the cold holding units, sides and tops of all cooking equipment (i.e. wok, fryers, rice cookers), between all equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Improper scoops in the rice cookers.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Ice build up in the reach-in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on absorbent material. Grease container located on the ground.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles and floor tiles damaged throughout the facility. Small hole at the bottom left of the handwashing sink. Damaged wall at bottom right of the rear exit.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, pipes behind and beneath all equipment 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Two dead roaches were found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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04/02/2014 | Routine | |
Manager did not pass CFM exam the first time and will be re-taking the CFM class in March.
- 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. 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Knife stored in crevice between cold holding unit and prep table.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken, pork egg rolls, pork wontons, and pork dumplings in the refrigeration unit 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard being used to cover the floor in the walk-in refrigerator.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat/Vegetable grinder.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior and exterior of cold holding units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the utility and handwashing sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Tiles damaged throughout facility. Hole at the bottom left of the handwashing sink. Corners of walls in the rear of the facility are damaged. Ceiling tiles in the dry storage area are damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor beneath grill and fryer 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/19/2014 | Routine | |
Facility has contracted a commercial pest company to provide pest control and treatment. Repair plumbing connections as soon as possible.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the sink next to the handwashing sink and underneath 3-compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/25/2013 | Follow-up | |
CFM certificate is expired. Form 1-B was given to the person-in-charge (PIC). Class schedule for CFM class given to PIC.
- 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Uncovered raw chicken stored on top shelf of walk-in refrigerator over uncovered cooked chicken.
Correction: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). RTE pork for egg rolls stored in a strainer placed directly in contact with raw beef.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: 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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Cutting knife stored in a soiled, unsanitized crevice between the prep table and the display refrigerator.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) Chicken and pork egg rolls in the refrigeration unit are not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no Chlorine solution test kit available.
Correction: Obtain a cholrine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: large butcher knives and tongs.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: side and behind fryers
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of walk-in refrigerator
Correction: storage racks
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the sink next to the handwashing sink and underneath 3-compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Ice build-up around freezers condensers.
Correction: Defrost freezers to eliminate ice build up.
- Refuse - Cleaning Receptacles
Observation: There is evidence of pest activity at the refuse container kept outside the establishment. Large number of flies at trash receptacle and grease trap
Correction: Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
- Refuse - Cleaning Receptacles
Observation: Grease trap observed with large accumulations and dirt and debris.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the left side of the dry storage area
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several ceiling tiles missing and tiles throughout facility are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors underneath all equipment especially the fryers and cook line and walls in the kitchen 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed roaches on soiled multi-use utensils.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Observed a large number roaches on rack for aluminum food prep and storage pans.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Great Wall, 1114 George Washington Hwy. N, Chesapeake, VA 23323 »