a) keep with cooling procedure. b) use lid at sandwich unit for temp control. e.g. plastic or metal .
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Noted 3 knifes on magnet with food particles on them clean. removed to be cleaned corrected on site.
Correction: Clean and sanitize these surfaces for food contact.
|
11/17/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Noted hamburger at 50 f and egg rolls at 54 F in sandwich unit. Removed corrected on site.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
07/20/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Noted onions stored on floor needs to be 6" off the floor. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment and Utensils - Durability
Observation: Noted reuse of cardboard box for storage of egg rolls in walk in. cannot be cleaned. removed corrected on site.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Noted knifes on a magnet with vegetable matter on it. removed to be cleaned wash rinse and sanitize.
Correction: Clean and sanitize these surfaces for food contact.
|
03/18/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: noted egg rolls without a lid in the sandwich unit at 49 F . Noted adjacent well of egg rolls with cover at 41 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Noted some food particles on pans and some knifes stored as cleaned. Removed to be washed rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Noted wire shelves in the walk in with particles on it. clean
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
10/17/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Noted raw burgers stored above ready to eat foods on wire shelf.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
|
05/23/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Noted employee coming from outside into kitchen and preparing food and not washing 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.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Noted handsink was blocked by trays so employee washed his hands in the 3 compartment sink
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trays preventing its use.
|
12/18/2013 | Routine | |
complaint of sickness after eating fish sandwich at facility. manager says maybe Asian Harvest Bistro. Noted frozen fish not covered & 2 pieces touching other food items packaging. May lead to cross contamination. Let me know at hopewell health dept at 4581297 if anyone (customers) call in sick to 10/31/2013. Checked with Harvest Bistro, they don't have fish sandwiches.
No violation noted during this evaluation. | 10/23/2013 | Complaint | |
- Food - Miscellaneous Sources of Contamination
Observation: noted use of single service plastic container with no handle used as scoop of twice cooked pork. May contaminate , removed .
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Noted pans on shelf put up wet and with a greasy feel removed to be rewashed.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Noted wire shelves with some flour contamination. clean
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
08/14/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the sandwich unit .e.g. egg rolls in unit uncovered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Noted shrimp in sandwich unit at 45 moved for cooling in walk in other food items adjacent it were in temp may have been warm air blowing from hood vent at sandwich unit food to be covered with plastic wrap in unit to hold temps
Correction: Maintain PHF at 41 F and below.
|
04/18/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the sandwich unit , cooked pork.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Pork was uncoverd.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: raw burgers i sandwich unit at improper temperatures. was 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: blade of the can opener.
Correction: Clean and sanitize these surfaces for food contact.
|
12/13/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Asian American Zheng Inc, 101 East Randolph Road, Hopewell, VA 23860 »