Items still being stored out side back door and grease lid container still covered in grease and food build up outside back door. Date marking is much better than last inspection. Make sure to date mark all prepared food items and sauces. Bags still being used to store food. A worker was observed during inspection with no hair restraint but was corrected.Bowls in bulk containers were observed again as dispensing utensils. Corrected during inspection. Some shelves still observed with cardboard lining and gasket for prep unit is being ordered. Faucet at 3 compartment sink is leaking. All vents were observed missing from hood system while facility was actively cooking and frying foods. EHS educated operator on mention items and the danger with no vents in hood system. Operator place all vents in during inspection.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: EHS observed foods stored in grocery bags. Also, Old ketchup and other sauces being stored in original aluminium can. Food can not be stored in original cans or grocery bags due to the breakdown of chemical in containers into foods. Use food safety containers.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The EHS observed prepared ready-to-eat (RTE) 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 and Utensils - Good Repair and Calibration (repeated violation)
Observation: the refrigerator gaskets were observed in a state of repair and condition preventing effective maintenance and easy cleaning. EHS observed refrigerator gaskets torn and dirty.
Correction: Discard, replace or repair the @EQUIPMENT@ to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Three compartment sink in poor repair. EHS observed leaks from both the drain and faucet at tree compartment sink. Also, there is no cold water at three compartment sink.
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse - Outside Storage Prohibitions (repeated violation)
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment. EHS observed trash build up at back door of facility to include shrimp shells. Educated PIC.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Wall covering in storage room not attached so it is easily cleanable. EHS observed hole in wall in rear storage room.
Correction: Attach wall covering so it is easily cleanable.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. EHS observed old equipment inside facility to include prep cooler and upright refrigerator.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
11/24/2015 | Follow-up | |
Good job of maintaining food temperatures. Facility must get a professional hood cleaning Immediately.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. EHS asked employee cook temperatures of chicken and fish and employee answered 130F and 155F respectively.
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.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. EHS asked questions about illness symptoms and he failed to answer any of the symptoms.
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. EHS left behind handout.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed a employee with expired food handlers card per city ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. EHS observed employee washing hands without soap and not for 20 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. EHS observed cook not wearing a proper hair restraint. Educated PIC about 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*
Observation: Unwrapped or uncovered food in the walk-in. EHS observed several food items uncovered inside walk-in coolers/freezers (such as chicken, egg rolls, cut vegetables, meats, etc.)
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: Different types of raw animal foods stored in such a manner that may cause cross contamination. EHS observed chicken stored above meat and seafood inside walk-in. Also, raw meats (chicken) stored above sauces
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. EHS observed scoops used for dry goods such as flour, sugar etc., stored handle down inside product. Educated PIC abouy storing scoops. PIC removed and cleaned scoops.
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. EHS observed several food items stored on floor inside walk-in cooler (i.e. pasta rolls, vegetables, etc.);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: EHS observed foods stored in grocery bags. Also, Old ketchup and other sauces being stored in original aluminium can. Food can not be stored in original cans or grocery bags due to the breakdown of chemical in containers into foods. Use food safety containers.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The EHS observed prepared ready-to-eat (RTE) 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.
- Food - Food Labels
Observation: EHS observed several bulk containers of food, in the establishmen,t is not labeled in accordance with Law.
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.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the shelves is not designed or constructed to be easily cleanable. EHS observed cardboard and paper towels lining several shelves and equipment. EHS educated PIC about keeping shelves smooth and easily cleanable. Several shelves have rust build up.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the walk in shelving is not designed or constructed to be easily cleanable. EHS observed soiled wood shelves inside walk-in cooler. Educated PIC about materials being smooth and easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. EHS observed that the entire hood system has heavy grease build up. Educated PIC about dangers of heavy grease build up.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The rear handsink is not sealed to adjoining equipment or walls. EHS observed handsink not sealed to wall. Informed PIC.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board(s) along the entire kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. EHS observed several cutting boards with severe scratches and heavily soiled. Educated PIC and he discarded.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: the refrigerator gaskets were observed in a state of repair and condition preventing effective maintenance and easy cleaning. EHS observed refrigerator gaskets torn and dirty.
Correction: Discard, replace or repair the @EQUIPMENT@ to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk in shelving, fryers, grill, refrigerators, etc. has accumulations of grime and debris. EHS observed several non food contact areas in need of cleaning. Facility in need of thorough cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. EHS observed single service items not inverted on counter.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Three compartment sink in poor repair. EHS observed leaks from both the drain and faucet at tree compartment sink. Also, there is no cold water at three compartment sink.
Correction: Repair and maintain all plumbing components ans fixtures.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Handwasing sink in rear of kitchen in poor repair. EHS observed handwasing sink faucet in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse - Outside Storage Prohibitions
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment. EHS observed trash build up at back door of facility to include shrimp shells. Educated PIC.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered. EHS observed grease container with open lid and grease build up around container.
Correction: Cover all waste containers when not in continuous use.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in kitchen is not smooth and easily cleanable. Some have water damage from leak fron roof per PIC.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering at front door is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Wall and Ceiling Coverings and Coatings
Observation: Wall covering in storage room not attached so it is easily cleanable. EHS observed hole in wall in rear storage room.
Correction: Attach wall covering so it is easily cleanable.
- Light Bulbs Protective Shielding
Observation: EHS observed Light bulb in rear of kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen. EHS observed no paper towels at front handsink. Employee corrected
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
- Mops - Drying Mops (corrected on site)
Observation: EHS observed Mops not hung up to air dry.Educated PIC about hanging mops.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. EHS observed old equipment inside facility to include prep cooler and upright refrigerator.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
11/12/2015 | Routine | |
NOTES:
- All staff working without District Food Handler cards.
- Discussed and reviewed Employee Health and Allergen awareness flyer.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash* (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 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken.
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
- 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.
- 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: the walk-in refrigerator and prep unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the three compartment sink was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the three compartment sink at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located along the entire facility does not meet the standard of: smooth, durable and easily cleanable. Many ceiling tiles observed with stains and bulges that impede proper cleaning if needed.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: smooth, durable and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire kitchen noted in need of cleaning. This includes wall, floors and ceilings.
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.
|
04/03/2015 | Routine | |
Restaurant representatives - add corrected or new information about Top's China, 1209 Benns Church Blvd., Smithfield, VA 23430 »