Good job. Health Permit renewed.
- Non-Food Contact Surfaces
Observation: The front of the freezer and refrigerator noted in need of cleaning.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under equipment, ceiling tiles, and baseboards 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: Some 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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01/27/2016 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: 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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employee 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
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Food - Miscellaneous Sources of Contamination
Observation: Fried chicken pieces observed draining on printed menus and old paper bags.
Correction: Protect food from miscellaneous sources of contamination. Use new, clean, approved draining paper for food contact.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments and drainboards of the three compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service cup observed reused as sauce scoop, floating in the sauce bucket.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved reusable food sscoops with a handle.
- 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: prep tables, carts, refrigerators, many greasy plastic containers, cutting board, coffee maker, chest freezer, microwave oven, ...
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the trash cans, wok frame and pipes, fan, ...have accumulations of grime and debris.
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the equipment are not being sanitized.
Correction: After cleaning and rinsing of the food-contact surface, ALL surfaces MUST be effectively SANITIZED before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Knife observed stored wedged between two soiled pieces of equipment.
Correction: Store clean utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Water Capacity* (corrected on site)
Observation: The water heater(breaker) serving the food service establishment is no longer operable.
Correction: Service technician arrived during inspection and replaced faulty breaker. Hot water restored.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: 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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, walls, pipes, window, and ceiling tiles 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.
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11/12/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employee 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 - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the small countertop refrigerator are cold holding at improper temperatures
Correction: Discard foods that have been above 41F for four hours or more. Relocate remaining food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Single-Service and Single-Use, Characteristics*
Observation: Observed use of printed menus as a single-use/single-service food contact material.
Correction: Discontinue use of the MENUS as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following food contact surfaces: tables, shelves, microwave oven, hot holding unit, room fan.
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: One kitchen light is not maintained in good repair. Wall at bottom of the window observed in disrepair.
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: Kitchen floor, baseboards, walls, ceiling tiles 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.
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08/20/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in three refrigerators 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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food and as food scoops.
Correction: Discontinue the reuse of manufacturer containers for any food storage or as scoops. 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 equipment food-contact surfaces were observed soiled to sight and touch: all plastic bins and tubs, refrigerator gaskets, prep table shelves, microwave oven.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: screen door is not pest proof.
Correction: 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.
- Physical Facilities in Good Repair
Observation: Kitchen baseboard at front window is not maintained in good repair
Correction: Repair the wall and coved base. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, baseboards, ceiling tiles,... 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Rest room fixtures are unclean and not maintained.
Correction: Keep facilities clean and maintained to encourage proper handwashing.
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05/26/2015 | Routine | |
HEALTH PERMIT ISSUED. OWNER REGISTERED FOR CHINESE LANGUAGE MANAGER CERTIFICATION CLASS.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused as food scoops.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved reusable food scoops and store with the handle up out of the food.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen ceiling tiles, window blinds, some wall and floor areas 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.
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02/24/2015 | Routine | |
Restaurant representatives - add corrected or new information about New Jade Star, 1457 Mount Pleasant Rd., Chesapeake, VA 23322 »