- 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.
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10/05/2015 | Routine | |
Cooling and cold holding done within proper parameters. No intervention needed.
No violation noted during this evaluation. | 06/22/2015 | Risk Factor Intervention | |
Discussed corrective actions to violations. Permit issued.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Celing in poor repair in rear of kitchen.
Correction: Repair ceiling.
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09/30/2014 | Routine | |
Discussed the following with the operator: employee health, corrective action to violations, and Peking duck preparation. Ensure duck preparation, cooking times, cooking, and holding temperatures are appropriate.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Living ants were observed in the flour.
Correction: Discard flour. Ensure food is safe and unadulterated.
- Thawing (repeated violation)
Observation: Improper methods used to thaw meats.
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
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Duck, beef, and pork were observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken and beef 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.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Food is being stored in carryout bags.
Correction: Refrain from storing food in carryout bags. Only use containers that are food-grade to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: The shelving in the glass refrigeration unit was observed rusted and damaged.
Correction: Replace the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the refrigeration is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board at the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of prepared foods.
Correction: Discontinue the reuse of manufacturer containers for prepared food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 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: vent hood filters.
Correction: Clean and sanitize these surfaces regularly.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer in wiping cloth bucket.
Correction: Provide sanitizer in wiping cloth buckets.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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09/30/2013 | Routine | |
Educated operator on importance of certified food manager. Gave options on obtaining certification. Must obtain certification in 90 days. Raw bones were stored improperly while thawing. Corrected by education and relocating bones to refrigeration. Food contact surfaces have been cleaned. Pho broth will be heal hot (at or above 135* F). Operator needs to monitor stove to ensure fire remains ignited. Operator will submit application for variance. Until approved/denied for Peking duck preparation, advised to keep duck hot at 135* F or above or at 41* F or below for cold holding. Advised operator to date label all potentially hazardous foods in refrigeration.. Advised living quarters beside bar can no longer be used unless there is an indirect connection to food storage area leading to bar. No food or food products are to be stored in living quarters. Newport News Codes and Compliance has been contacted regarding the living quarters. Operator will use Time as a Public Health Control for bean sprouts and Pho Soup, and written policy was established. Permit issued.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge does not have a food manager's certification. The person in charge failed to recognize the direct correlation between time, temperature and bacterial growth.
Correction: Obtain a food manager's certification.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw beef stored directly on top of can sodas.
Correction: Store raw meat products below ready to consume items such as sodas or condiments.
- Cloths - Wiping Cloths - Use Limitation (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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Boxes of chopsticks are stored in a bedroom. the bedroom is accessible from a locked door behind the serving bar.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Five gallon bucket of bean sprouts are permanently stored on the floor near the entrance to the kitchen.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (repeated violation)
Observation: Ten pounds of shrimp thawing in a bucket on the counter.
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
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Five gallon bucket of Pho broth sits on a table next to the stove. The person in charge leaves it there from open until close. The broth is neither hot held nor cold held. .
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. In the future, do not leave potentially hazardous foods sits at room temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The person in charge is making Peking Duck. As part of the cooking process the duck is rubbed in honey and hung in a roaster that is not turned on. There were three full ducks hanging in the roaster and will hang for at least eight hours at room temperature according to the person in charge.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) Peking Duck and Pho broth 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.
- 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: cutting boards, refrigerator door handles, storage racks in side of refrigerators and prep tables surfaces.
Correction: Clean and sanitize these surfaces for food contact.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Men's and women's room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Private Homes and Living or Sleeping Quarters - Use Prohibition (repeated violation)
Observation: Living/sleeping quarters directly opening into area used for conducting food establishment operations. There are two bedrooms in the facility. One is located to the side of the carry-out order area. The operator stays in the room overnight to cook Pho broth for eight hours. The operator is also urinating into a bucket that is on the floor of the room rather than walking to the bathroom on the other side of the building. The other is located behind the bar. This room does not appear to be used as often as the other room, but it is furnished with a bed, dresser and television.
Correction: Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the mean's or women's room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/29/2013 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge does not have a food manager's certification. The person in charge failed to recognize the direct correlation between time, temperature and bacterial growth.
Correction: Obtain a food manager's certification.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw beef stored directly on top of can sodas.
Correction: Store raw meat products below ready to consume items such as sodas or condiments.
- 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: Five gallon bucket of bean sprouts are permanently stored on the floor near the entrance to the kitchen.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location
Observation: Boxes of chopsticks are stored in a bedroom. the bedroom is accessible from a locked door behind the serving bar.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Thawing
Observation: Ten pounds of shrimp thawing in a bucket on the counter.
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
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Five gallon bucket of Pho broth sits on a table next to the stove. The person in charge leaves it there from open until close. The broth is neither hot held nor cold held. .
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. In the future, do not leave potentially hazardous foods sits at room temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The person in charge is making Peking Duck. As part of the cooking process the duck is rubbed in honey and hung in a roaster that is not turned on. There were three full ducks hanging in the roaster and will hang for at least eight hours at room temperature according to the person in charge.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Peking Duck and Pho broth 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards, refrigerator door handles, storage racks in side of refrigerators and prep tables surfaces.
Correction: Clean and sanitize these surfaces for food contact.
- Toilet Rooms - Enclosed
Observation: Men's and women's room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Private Homes and Living or Sleeping Quarters - Use Prohibition
Observation: Living/sleeping quarters directly opening into area used for conducting food establishment operations. There are two bedrooms in the facility. One is located to the side of the carry-out order area. The operator stays in the room overnight to cook Pho broth for eight hours. The operator is also urinating into a bucket that is on the floor of the room rather than walking to the bathroom on the other side of the building. The other is located behind the bar. This room does not appear to be used as often as the other room, but it is furnished with a bed, dresser and television.
Correction: Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the mean's or women's room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/09/2013 | Routine | |
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