Significant improvement over the previous inspection. Operators have eliminated most of the personal items from the facility. The sleeping mat under the cash register, the shoes and clothing mixed in with dry goods, and the personal hygiene items have all been removed. The childrens' play area is much reduced and is now segregated from the restaurant area. Dry storage goods are all labelled, properly stored in food-grade containers with labels, and are on shelving units off of the floor. In the walk-in cooler, the cardboard has been eliminated from floors and shelves. Floors, dunnage racks, and shelves have been cleaned and are now free of spillage and residues. While there are still a large number of personal food items in the walk-in cooler, all such foods are separated from facility foods, and are labelled as being personal use. Separation of raw and ready to eat foods is also now correct in the cooler, and operators have obtained food-grade plastic storage bags for storing bulk foods (replacing grocery store bags). Foods are now properly covered and labelled (in Chinese). The handsink is available and clean.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Cloths are being left on counter as "common towels".
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|
11/23/2015 | Follow-up | |
Facility has fallen back to the conditions noted at the April 2015 inspection. While the bulk of these issues had been corrected in April, they have now recurred. Background soil is much worse now, and the dry storage area is out of control with mingling of childrens' sleeping area and restaurant supplies.
Note to operator: please focus on these items to begin bringing facility back into compliance:
(1) Eliminate ALL personal items from facility. This includes the bunk beds, sleeping shelf under the cash register, shoes, clothes, toiletries, medicines, and personal food supplies.
(2) Strip and clean the walk-in cooler, then reorganize the cooler so that you have one place for vegetables, one for meats (raw on the bottom), and one for cooked foods.
(3) Free up access to the handsink. Remove or relocate desk that blocks access, and stock sink with soap and towels.
(4) Clean the kitchen, top to bottom. Clean the soiled food contact equipment (rice cooker, and food slicer). Clean floors, shelves, behind and under equipment, inside microwave. Scrub handles of refrigeration units (sticky with soil), especially the prep table doors.
(5) Obtain food-grade containers with lids, and move all food storage into such containers, with proper food labels and handled scoops for each one.
A follow-up inspection will be conducted to verify correction of all deficiencies. At initial follow-up (within 10 days), all critical violations must be corrected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: A large volume of personal items are scattered throughout the restaurant, with personal food items (open uncovered bowls of prepared food, sealed & open packages, an uncovered plate of half-eaten fish) scattered across 4 different shelves of the walk-in cooler and intermingled freely with the restaurant supplies. Unidentified raw and cooked meats for personal use are stored directly in unsecured grocery store bags in the walk-in cooler and in the freezer. One unidentified, unwrapped item was loose (unpackaged seafood?) in the chest freezer with torn open grocery store bags of raw meat underneath.
Correction: Remove personal use items from restaurant.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of foods stored in such a manner that may cause cross contamination. At inspection, raw shrimp was stored on top of a box of tofu, cooked shrimp was stored on top of zuchini, cooked noodles in a colander (still draining) were stored on top of thawing smoked beef, an uncovered bowl of clam meats in water was stored on top of a box of produce, a colander of cooked breaded chicken had a whole raw carrot dropped in it and a box of broccoli underneath that was becoming greasy from draining oil, and raw meats were stored above ready to eat foods and sauces.
Correction: Separate types of foods from each other such as beef, seafood, pork, poultry, ready to eat foods, and vegetables 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. Pick a shelf unit in the walk-in cooler and designate it for each food type (vegetables, meats, cooked food).
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers. The containers of corn starch and rice are stored in cardboard bins labelled as MSG. The lids are repurposed rice bags.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to contamination. Food is being stored on the floor of the walk-in cooler, on top of a soiled sheet of cardboard. A bag of carrots, box of produce, and pots of shredded cabbage and onions were all in the floor of the walk-in cooler. One shelf in the walk-in cooler is less than an inch of the floor. Newly received deliveries of food and drinks are stacked on the floor among at least 7 pairs of shoes and various other personal items.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Contact Surfaces - Cleanability* (corrected on site) (repeated violation)
Observation: The food contact surface of the food prep table not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. The table seam was properly covered with a gap cover (replacing painter's tape) as instructed during the inspection of 23-April-2015, but at inspection, the gap cover had itself been covered with painter's tape, and tape had also been added to one corner of the table. A knife was also found to have several thicknesses of duct tape, now frayed and coming apart with dangling pieces which would contact the food.
Correction: Remove the tape from the table and the gap cover. Remove duct tape from the knife handle. Cease adding tape to equipment and utensils. Tape is not smooth, non-porous, and easily cleanable as is required for food-contact surfaces.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: On arrival, inspector noted that operators were using colanders and bowls for handling cooked noodles and other foods. The bowls and colanders were not washed, but were rinsed only with water before being stacked overhead as clean and ready to use again. There was no sanitizer in the facility at inspection.
Correction: Prepare the 3-compartment sink to be available for wash/rinse/ sanitize of dishes. All dishes must be properly immersed in hot soapy water, scrubbed, rinsed under flowing water, and sanitized in approved sanitizer. Dishes were rewashed at inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Equipment had not been cleaned after use the day before. The food slicer had an abundance of dried food residues, and a large rice cooker was left soiled with oil and rice residues. operator states that they normally just clean it before use, rather than after.
Correction: Clean and sanitize food contact equipment within 4 hours of use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Sleeves of take out trays were observed tossed on top of a children's bunk bed which is full of bedclothes, clothing, and toys.
Correction: Store single service items in protected locations where sleeve and contents will not be contaminated by personal use items.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handsink is not available for use, and is stacked with utensils and pans. Access to the handsink is blocked by stacked dishes and a desk that is used to store utensils and personal items. Staff are using the mopsink as the handsink.
Correction: The handsink must be easily accessible at all times, and cannot be used for other purposes. Return the mopsink to use for mop water only, and clear the access to the handsink.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Kitchen, dry storage area, and walk-in cooler are not maintained in good repair. Background soil is not being removed, with spilled foods and drips being left to accumulate. Heavy accumulations of debris and soil under the shelving units of the walk-in cooler obscure the floor surface. Shelving units have organic material built up in the crevices. Soiled cardboard lines shelves and the cooler floor. The floors under the cook area carry heavy accumulations of spatter, spillage, and debris. The dry storage area is being shared with 2 bunk beds, toys, clothing, and a huge volume of personal items. Restaurant supplies are not being kept separate. Seven pairs of shoes are intermingled with dry stored items in the main kitchen, and a shelf under the cash register has been converted to a sleeping pallet.
Correction: Maintain physical facilities in good repair. Remove personal items from facility, including food in the walk-in cooler and chest freezer. Strip the walk-in cooler, clean all surfaces, and scrub each shelf unit. Do not put cardboard on the shelves or floor. Repaint the wooden dunnage racks that have peeling paint. In the kitchen, eliminate unused buckets, equipment, and boxes. Get all dry storage goods on shelves and out of the floor. Take your shoes home. Remove sleeping pallet under cash register. Clean under the cook equipment and under all of the sinks. Reorganize the dry storage room. Eliminate makeshift storage containers, and replace with closed, food-grade containers on shelves. Remove or completely separate sleeping quarters and clothing from food storage room. Living quarters must be separated from food facilities by a solid, floor to ceiling wall with closed door.
- Critical: Toxics - Medicines - Restriction and Storage* (repeated violation)
Observation: Medicines, supplements, and first aid supplies are located on a shelf over clean utensils and an open food containers.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
|
11/12/2015 | Routine | |
Owners are sole operators. One owner has received Manager's ServSafe food safety training since the last inspection.
Operators are verbally responsive to EHS requests. While hot and cold holding and cook temperatures witnessed were within limits, management has little knowledge of cook temperatures or threats of cross contamination. Personal items are intermixed with restaurant supplies, including clothing and shoes among the dry-storage items, personal food in the cooler that is not covered or identified, and medicine stored alongside restaurant supplies. Organization, sanitation, and maintenance need improvement.
Overall operation needs significant improvement in food storage, sanitation, and prevention of cross-contamination. The volume of deficiencies is of concern, especially as several of these were issues noted on a previous inspection. The majority of issues were corrected at inspection, but there is concern for relapse.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of animal foods stored in such a manner that may cause cross contamination. Raw chicken stacked on top of raw beef. Raw beef stored against cooked beef and cooked pork. Bowls of wet personal-use foods, uncovered, are placed on top of restaurant foods. One bowl of uncovered cooked beef was placed directly on top of raw beef on a stick which was completely unwrapped.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that egg rolls, raw and cooked meats, and various sauces were not protected from biological cross contamination because they were not in packages, covered containers, or wrapped. Bags of food were left standing open, in some cases with other items stacked on top of the open bags.
Correction: Protect foods by storing food in packages, covered containers, or wrappings. Store in such a way as to prevent shared drip, splash, or drainage from one food to another. Close bags of corn starch, rice, flour, and MSG to protect from environmental contamination during storage. Use shelving to organize and control contact with food items.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. A number of containers have no label identifying contents.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler, kitchen floor, and dry-storage room floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Cooked beef and cooked pork are being stored directly in grocery store bags. Cooked egg rolls, which are to be recooked to serve, are being cooled and stored on a box lid that came on a box of raw chicken. On further inspection, it was found that old box lids from many types of foods were being used as food trays for cooked foods. Stacks of soiled box lids were stored on a shelf in the back room, having already been used once for storage of cooked foods, with the intent to re-use them in the future.
Correction: Box lids are not approved food-storage containers. Use approved, clean and sanitized, food-grade bowls, bins, or buckets to properly store foods. Raw food boxes may be heavily contaminated with salmonella, E. Coli, soil, and other contaminants, and are not designed for re-use. Dispose of all boxes once their initial contents have been used.
- Food Contact Surfaces - Cleanability* (corrected on site) (repeated violation)
Observation: The food contact surface of the food prep table and knife handles are not designed or constructed to be smooth and easily cleanable. Two prep tables are joined together with painter's tape. Several knives have 7+ thicknesses of duct tape at the base of the blade where it will directly contact food.
Correction: Remove tape and adhesive residues to ensure food handling equipment and utensils are entirely smooth, non-porous, and easily cleanable. If a bridge is needed over the gap between the tables, obtain and properly install an approved, food-grade material that is easily cleanable. At inspection, tape was completely removed and operator was working on eliminating residues.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures. The only thermometer present was found to be 10 degrees out of calibration. Unit also is not adequate for measuring temperatures of thin foods, as it must be immersed to a depth of 2" for accuracy. ;A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such slivers of chicken and beef. Thermometer shall be cleaned after each use, and its calibration checked routinely. Operator disposed of bad thermometer and states she will purchase a new one today.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. No chlorine test kit is present.
Correction: Use a chlorine test kit to ensure the sanitizing solution is maintained at the proper solution.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer container (can) was observed reused as a food scoop in the rice. Deli food cups were also in use as scoops in bags of corn starch and MSG.
Correction: Discontinue the reuse of manufacturer containers. Provide approved reusable food scoops.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following food-contact surfaces were observed soiled to sight and touch: butcher knives, which were stored jammed between two tables, in a crevice that accumulates food residues and cannot be easily cleaned. Blades also showed dried vegetables from a previous day's use.
Correction: Clean and sanitize these surfaces for food contact. Properly store utensils in a way that provides protection of surfaces from contamination. Because these blades are too large to easily find a matching butcher block, a magnetic holding strip is recommended.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections (drain) under the 3-compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- 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.
- Toxics - Presence and Use Restriction (corrected on site) (repeated violation)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Two cans of Black Flag Ant and Roach spray were found in the kitchen.
Correction: Remove unnecessary poisonous or toxic materials. The sprays were removed from the establishment at inspection.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located on a utensil, supplies, and container storage shelf. Prescription and over the counter medicines, toothbrushes, and other personal items are intermingled actively used restaurant supplies.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Separate personal items from restaurant supplies.
|
04/23/2015 | Routine | |
Entire kitchen shows a SIGNIFICANT IMPROVEMENT in organization and sanitation since the April 14th inspection. Dry storage areas have been cleaned up and re-organized. Corrected since last inspection are: demonstration of knowledge--owners know proper cook and storage temperatures for foods
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. One can of sugar was without label and was missing its lid.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Large bags of stored in-use foods (bagged sugar, bagged rice) were left standing open and unprotected in the back room of restaurant. Bags were stored directly on the floor.
Correction: Protect food from miscellaneous sources of contamination. Ensure all packages are closed between uses. Store all foods at least 6" off the floor.
|
04/17/2014 | Follow-up | |
Operators are verbally responsive to EHS requests. While hot and cold holding and cook temperatures witnessed were within limits, management has little knowledge or understanding of cook temperatures, cold storage,or threats of cross contamination. Personal items are intermixed with restaurant supplies, including clothing and personal food that is not identified, separated from restaurant foods, or covered. Organization and sanitation need improvement.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Bins of rice, cornstarch, and MSG are not identified with the common name.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Bagged and boxed foods stored on the floor in the dry storage area, kitchen, and walk-in cooler.
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 (RTE) foods in the prep table cooler 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.
- Critical: Food Contact Surfaces - Cleanability*
Observation: The food contact surface of two knives and two tables have duct tape applied to their surfaces, and are not smooth and easily cleanable. Duct tape is an absorbent material and not approved for food contact surfaces. The non-food contact surfaces of the shelf underneath of the food prep tables is covered with soiled cardboard with abundant organic residues. An unused motor on the shelf is encrusted with spilled flour and residues.
Correction: Remove duct tape from knives and tables. Clean to remove any residues of adhesive which will prevent thorough cleaning. Obtain seam-cover for tables if necessary to prevent flour from spilling between two tables to shelf below. Remove cardboard, clean and sanitize shelf surfaces, and eliminate unused equipment that exacerbate cleaning issues.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solutionwas not used to sanitize dishes. A large bowl used for raw chicken preparation was seen to to be washed with soap water, rinsed, then placed wet on a soiled shelf where it was ready for next use. No sanitizing step was used.
Correction: All dishes must be washed with hot soapy water, rinsed with hot water, and sanitized with an approved sanitizing method. Ensure all dishes are processed through your chlorine sanitizer (strength 50-100 ppm) and allowed to air dry before storing in a clean location.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean dishes were observed stored unprotected on the 3CS drainboard with a potted plant hanging 18 inches above them. Potted plant had loose soil and shrimp shells which could spill onto food-contact items below.
Correction: Store dishes in clean areas to protect from contamination until used. Remove potted plant.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Spray bottles of insecticide were found under the sink (Black Flag) and on the food storage shelf (Raid deltamethrin) with canned oyster sauce and equipment.
Correction: Remove unnecessary poisonous or toxic materials. Only a licensed pesticide applicator may apply extermination chemicals in a restaurant.
|
04/14/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
|
03/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bamboo Garden, 1093 East Stuart Drive, Galax, VA 24333 »