Abbreviations: PIC=person in charge
- Critical: Cooling* (corrected on site)
Observation: General Tso that had been cooked the previous day noted not being adequately cooled to prevent the growth of harmful bacteria. Temperature 44'F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The following prepared ready-to-eat (RTE) foods in the WIC were not properly dated for disposition: 1) General Tso chicken 2) cooked shrimp 3) beef egg rolls 4) sweet & sour chicken 5) Wontons 6) chicken wings
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 (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior of ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of EQUIPMENT 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the by the cook area is being used for purposes other than washing hands. Observed pot scrubber in sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (repeated violation)
Observation: The screen door at the rear of the kitchen is not completely sealed to protect against entry of insects and rodents.
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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed several chemical spray bottles without a label.
Correction: Label spray bottles with contents or discard.
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12/07/2015 | Routine | |
Abbreviations: WIC=walk in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw beef stored over top of cooked chicken.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition: 1) cooked chicken 2) cooked pork 3) cooked noodles 4) cooked shrimp 5) egg rolls 6) sweet & sour chicken
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.
- Critical: Toxics - Identifying Toxic Containers* (repeated violation)
Observation: Observed 2 chemical spray bottles without a label.
Correction: Label spray bottles with contents or discard.
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08/17/2015 | Risk Factor | |
Discussed with the person in charge:
1. All in-use utensils are washed, rinsed, and sanitized at least every 4 hours.
2. Additional training needed with the employee in the warewashing area
3. Handouts given - handwashing, 3-compartment sink, glove use
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee rinse her hands in the 3-compartment sink without using soap and then dried her hands on a terry cloth towel.
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.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning her hands in the 3-compartment sink used for equipment washing. Person in charge corrected the employee and directed her to wash her hands in the handsink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee moving rice from the rice cooker to the rice hot holding unit with her bare hands. Person in charge corrected the employee and will do training on bare hand contact.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken stored over cooked chicken and raw beef in the walk-in cooler. Person in charge rearranged the food item to have proper storage with all cooked foods above the raw foods.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. The wet wiping cloth bucket at the sushi station and in the kitchen with chlorine sanitizer measured less than 10ppm. Person in charge corrected both buckets to 50ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the equipment is not corrosion resistant, nonabsorbent, and/or smooth. Observed shipper's plastic on the prep table and a wooden board under the microwave that is not sealed which prevents easy cleaning.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment and Utensils, Air-Drying Required
Observation: Several plastic and stainless steel food containers above the 3-compartment sink were found stacked while wet after cleaning and chemical sanitization. Person in charge will provide more training to the employee in the warewashing area.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed single-service to-go containers at the sushi station stored with the food-contact surface facing upward.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label. Observed several spray bottles with chemical by the dishmahine without a label.
Correction: Label spray bottles with contents or discard.
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12/22/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition: 1) spring rolls 2) chicken egg rolls 3) Lo mein
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed large blocks of ice in the handwashing sink by the cook area. PIC removed ice.
Correction: The handwash facility identified above is to be used for washing hands only
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06/30/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee making sushi leave area and return without removing old gloves, washing his hands and donning new gloves. Spoke with employee and he removed old gloves, washed hands and donned new gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. The wiping cloth for the sushi prep was stored on the prep counter between uses. Employee corrected.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor of the WIC and WIF.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Records - Creation and Retention (corrected on site)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. PIC will obtain a copy and send to health department.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) foods such as egg rolls, cooked chicken and pork in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelf under the prep table in the kitchen has accumulation of debri and rust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (corrected on site)
Observation: Observed screen door at the back door was open upon arrival which had gaps at the bottom and top of the door. PIC closed door.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors in the WIC and the drain underneath the 3 compartment sinks 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.
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12/06/2013 | Routine | |
Abbreviations: WIC- Walk In Cooler, RIC- Reach In Cooler, CP- Cook's Prep Unit, PIC- Person In Charge, HH- Hot Holding
Additional Temperatures: Prepping- Sliced Beef 29'F
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed scoop for the ice machine stored with the handle buried in the ice.
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 in the walk in cooler and walk in freezer.
Correction: 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 foods such as cooked chicken, cooked pork, egg rolls, ribs, cooked shrimp, etc. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Foil and cardboard used to cover shelving in the prep area and walk in cooler are not smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove foil and cardboard to provide an easily cleanable surface.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several cracked/damaged plastic food storage containers.
Correction: Replace damaged food storage containers.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: Exterior surfaces of the bulk sugar, flour, and cornstarch bins
Correction: Shelving below steam table
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No indication of chlorine sanitizer detected in the dish machine. The PIC primed the sanitizer button to allow the sanitizer to dispense. When tested again, machine was sanitizing at 50 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food storage containers and stainless steel bowls were found stacked while wet after cleaning and chemical sanitization. Tea pitchers stored wet below tea urn.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: Floor inside the walk in cooler, Floor drain below the 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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12/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Asia Cafe, 840 Warrenton Road #106, Fredericksburg, VA 22406 »