Ensure refrigerated food product is swiftly placed into the Walk-in-refrigerator or other unit upon delivery
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the facility.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wire shelving has accumulations of rust, 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.
- Physical Facilities in Good Repair
Observation: Observed damage to coving near 3-compartment sink, and the rear door to the facility observed in poor 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: Facility noted in need of cleaning
Correction: walls observed in need of cleaning
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: observed dust accumulation on ceilings and fixed equipment.
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03/02/2016 | Routine | |
Cleaning improvements noted since last visit
- 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* (corrected on site)
Observation: Unwrapped or uncovered food observed in the makeline unit, walk-in refrigerator, and walk in freezer.
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)
Observation: Observed the following food products cold holding at improper temperatures in the makeline refrigerator unit: raw shrimp 56F
Correction: raw chicken 47F, raw beef 46F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods 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.
- Sponges, Use Limitation
Observation: Sponges are being used to wipe down food contact surfaces of the food contact equipment in the facility.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Single-Service and Single-Use, Characteristics*
Observation: Observed use of non-food grade plastic bags as a single-use/single-service food contact material.
Correction: Discontinue use of the non-food grade plastic shopping bags 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 dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fryer, prep tables, WIR door, and shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling over the dry storage area is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility 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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08/17/2015 | Routine | |
This violation did not pop up on follow-up: #13 - 470 - (Corrected) Food Packaged and Unpackaged - Separation, Packaging and Segregation. Lower area of fryer looks better, can still use some more cleaning. The dry storage racks look better, less chipped paint falling, cover rust by painting or replace racks. Discussed options for shelving.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling over the dry storage is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: The exhaust hood drip pans are not being maintained in a clean condition.
Correction: Maintain hood system vent filters and drip pans in a clean condition.
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12/18/2014 | Follow-up | |
*Not cooking during inspection. * Will Return for follow up inspection in 10 days (~12/18/2014). * Permit due in January 2015. * Gave owner Chinese / English information packet.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
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 (repeated violation)
Observation: Observed scoop used for white rice improperly stored between use in a container of water on counter. Dispensing utensils (used in bins for flour, sugar, etc...) improperly stored with handles in product between uses.
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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit were 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 shelving units by back door are not corrosion resistant, nonabsorbent, or smooth and observed with peeling paint falling off of racks over food bins.
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: Observed heavy accumulation of amber colored grease in lower compartment of deep fryer units that prevents necessary maintenance and easy cleaning.
Correction: Clean lower compartment of deep fryers to restore to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: Water observed pooling in 2 door prep unit.
Correction: Repair the 2 door prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the 2 door prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling over the dry storage is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The entire food facility is in need of a deep cleaning to be done during periods when food is not exposed to contamination
Correction: Clean during periods when the least amount of food is exposed such as after closing.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: The exhaust hood drip pans are not being maintained in a clean condition.
Correction: Maintain hood system vent filters and drip pans in a clean condition.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer at three compartment sink was over 200 ppm.
Correction: For food contact surfaces sanitizer must be 50-100 ppm for chlorine.
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12/04/2014 | Routine | |
Please correct all issues immediately. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Soiled or improperly cleaned equipment or utensils used during food preparation.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The food contact surface of the shelving units are not durable, nonabsorbent, easily cleanable, resistant to pitting. They are observed rusted.
Correction: Repair or replace the shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- 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, and all shelving.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exhaust hoods, trashcans, food bins, underneath countertop, sides and surfaces of units on cookline
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/31/2014 | Follow-up | |
Transfer Virginia Beach CFM certificate to Chesapeake. FDA Form 1-B issued in Chinese. Permit not reissued at this time. Please correct all violations immediately.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Soiled or improperly cleaned equipment or utensils used during food preparation.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The raw animal food (chicken in the make table on the cookline) is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE).
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the cookline refrigerator units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food (noodles) 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 - Multiuse, Characteristics
Observation: The food contact surface of the shelving units are not durable, nonabsorbent, easily cleanable, resistant to pitting. They are observed rusted.
Correction: Repair or replace the shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused as scoops in containers.
Correction: Discontinue the reuse of single-use containers as scoops. Only scoops with handles are allowed for use.
- 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 in use utensils, prep tables, and all shelving.
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: exhaust hoods, trashcans, food bins, sides and surfaces of units on cookline.
Correction: Clean and sanitize these surfaces for food contact.
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01/13/2014 | Routine | |
Looks good!
- 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 (dented food cans)
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Chest freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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: Bulk food containers, and fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located at customer area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent: Duct tape holding rugs down
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent: Use two sided tape to secure rugs to the floor.
- Physical Facilities in Good Repair
Observation: Rusty tables are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/20/2013 | Routine | |
Looks Great!
- 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: dented food cans)
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. (Bulk 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Chest freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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: Bulk food containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Kitchenware and Tableware
Correction:
- Kitchenware and Tableware
Correction:
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at customer area does not meet the standard of: closely woven.
Correction: Refinish or replace the floor material at the area designated so it is closely woven. Remove the duct tape and use double sided tape to secure carpet to floor.
- Physical Facilities in Good Repair
Observation: Rusty prep table is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/20/2013 | Routine | |
Certified food manager certificate is due to expire. Transfer the refresher training certificate to Chesapeake upon completion of the class. A language barrier existed when explaining and demonstrating processes during the inspection. Handouts written in Chinese will be provided. All risk based alleged violations were corrected during the inspection. Health Permit issued.
- 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. No hand washing observed between task.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Rice spoon in container of water at 85 degrees.
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. Container was moved to the steam table to keep the water above 135.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Ginger roots stored in bin with trash bags and electrical cord.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the rusted paint brush used as a pastry brush is not safe.
Correction: Repair or replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Discarded during the inspection.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Soy sauce bucket lids with the pouring sprout reused.
Correction: Replace with a smooth and easily cleanble lid.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: can opener, carrot grater, all utensils in the plastic container under the prep table.
Correction: Clean and sanitize these surfaces for food contact.
- 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: slicer.
Correction: Clean and sanitize these surfaces for food contact.
- 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: Sides of deep fryers and equipment pushed together, exhaust hood.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk in freezer floor, electrical boxes, pipes along the walls 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: prep table and insert pans wiped with a cloth. Clean dishware not sanitized.
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. Discussed proper set up of sink and importance of sanitizing.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Walk in freezer had accumulated ice around fan, on ceiling, over food items, and on floor.
Correction: Defrost and keep the condensation line open.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Personal gear stored with food prep equipment.
Correction: Designate a shelf or area away from food prep for employees to keep their personal gear.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Fllors under equipment, in corners, and in hard to reach 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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01/30/2013 | Routine | |
Violations discussed for correction. Good job, permit issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- 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: outside of dry storage bins.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- 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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03/12/2012 | Routine | |
Restaurant representatives - add corrected or new information about Asian Cuisine, 3115 Western Branch Blvd. Ste 119, Chesapeake, VA 23321 »