Dishwasher appears to be working properly.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The kitchen handsinks were being used to clean equipment.
Correction: Use handwashing sings only for washing hands.
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08/27/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Employee eating in food prep area. Possible contamination of clean food contact surfaces.
Correction: Employees must eat and drink in a designated break location separate from food prep and handling areas to prevent cross contamination.
- Utensils - In-Use - Between-Use Storage
Observation: Rice scoops improperly stored between uses.
Correction: Store rice scoops: 1) On a clean prep table, bin, pan,or tray
- Temperature Measuring Devices
Observation: There were no thermometers in the prep cooler, & work-top coolers.
Correction: Provide thermometers in all coolers so that employees can monitor the temperatures.
- Equipment - Good Repair and Proper Adjustment
Observation: Broken blue plastic sieve.
Correction: Remove broken sieve from service.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food service equipment was found stored next to kitchen handsink.
Correction: Store clean foodservice equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Recommend an approved splashguard on the right side of the rear kitchen handsink.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of single service items stored on floor in kitchen.
Correction: Store single service items at least 6" off the floor in a dry location protected form splash and other contamination.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink by the ice maker.
Correction: Provide paper towels at hand washing sinks to encourage hand washing.
- Physical Facilities in Good Repair
Observation: Dead ceiling light lamp in men's restroom.
Correction: Replace dead ceiling light lamp.
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07/14/2015 | Routine | |
Dishwasher appears to be working properly.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Food handler eating in a food prep area in kitchen.
Correction: All staff must eat in a designated break area away from food preparation/handling areas to prevent cross contamination.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food storage containers.
Correction: Label working containers with the common name of food such as flour, sugar, etc. that are not readily identifiable.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard liners on storage shelves.
Correction: Do not use cardboard liners. Recommend plastic trays or sheet pans on shelves as needed.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Blue shipping plastic on inside of dishwasher exhaust hood.
Correction: Remove shipping plastic from dishwasher exhaust hood.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the mop sink area. Measured 15 foot-candles of light.
Correction: Provide at least 20 foot candles of light in equipment storage areas.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the cooking line. Measured 25-30 foot-candles of light.
Correction: Provide at least 50 foot candles of light where food employee are working with food or utensils. Recommend 100 watt frosted bulbs or the fluorescent lamp equivalent.
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04/07/2015 | Routine | |
Discussed sushi rice TPHC procedure, and EHP handouts. Dishwasher appears to be working properly. Posted 3-vat sink usage signage.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard liners on storage shelves.
Correction: Remove the cardboard liners from the shelves. Recommend trays or bins on shelves as needed.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Soiled knives on wall storage rack in kitchen.
Correction: Clean and sanitize knives before placing them on the knife rack.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the rear kitchen was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the frozen food items in the sink basin.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the cooking line. Measured 25-30 foot-candles.
Correction: Provide at least 50 foot candles in the cooking line / prep cooler area. Recommend 100 watt frost bulbs or the fluorescent lamp equivalent in the exhaust hood light fixtures
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the mop sink area. Measured 10 foot-candles.
Correction: Provide at least 20 foot candles in the mop sink area.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaning products stored on shelves with food items.
Correction: Store toxic products separate from food items and clean equipment. Recommend a wire wall rack in the mop sink area for pump-spray containers of cleaning products. Recommend a partitioned storage area for cleaning products below the front service counter.
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06/24/2014 | Routine | |
This food establishment is approved to serve food to the public. This inspection report could be used as a food permit until the official be mailed.
Mechanical Dishwasher machine ----- 50 PPM Chlorine recorded
No violation noted during this evaluation. | 04/24/2014 | Follow-up | |
NOT APPROVED FOR FOOD PERMIT.
Please correct the following items and contact the Prince William Health District to schedule a follow up inspection.
1. Provide cleaning chemicals and sanitizer for the dishwasher machine
2. Cold holding units - refrigerators - temperatures should be at least 41 degrees Fahrenheit
3. Provide ambient temperature thermometers for cold holding units
4. Install a shelf at the mop sink area for chemical storage
5. Remove and replace the Formica shelf at the food preparation area for a easy to clean, durable surface shelf (stainless steel)
6. Seal all mop sink area wall junctions.
4. Install hooks to store employees coats, jackets, belongings.
No violation noted during this evaluation. | 04/22/2014 | Pre-Opening | |
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