- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food container near back door.
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: Food stored on the floor in the walk-in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Warewashing Equipment, Cleaning Frequency
Observation: The drainboards of the dish machine and 3 VAT sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Utensils and container stored in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar hand washing sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the dry storage area near mop sink.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Mop sink and access to it blocked with equipment and other items.
Correction: Maintain the premise free of litter. Unblock and use mop sink as designed.
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02/01/2016 | Routine | |
Explained to owners that food managers course would be extremely beneficial.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light are not available at the mop sink area. Replace light in this area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Ensure to dump mop water after each use.
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.
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09/15/2015 | Follow-up | |
Strong odor noted in the kitchen. Unsure what this is from.
Garlic and water is used to flavor foods.
Operator provided chlorine test kit, employee health information thermometer.
Operator called to have dish machine serviced during todays inspection. Machine can only used for washing purposes. Sanitizing must occur at the three compartment sink. Submerge food contact surfaces in sanitizer for at least 10 seconds.
A follow-up inspection will occur on/about September 15, 2015.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Discussed cooking temperature and how to properly calibrate a thermometer. Strongly recommended attending a serv-safe course.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Rice scoops were observed being stored in a container of water.
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.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Wontons being stored on ice and a container of chicken on the counter cold holding at improper temperatures. Make sure wontons have enough ice around the container to keep product at the proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: Racks used to store dishes after cleaning and to be used to run dishes through the machine are dirty and are in need of being replaced. Front of the freezer in the back storage area is in need of being cleaned.
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*
Observation: No chlorine residual present on the test strip, when testing the chlorine dish machine.
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.
- Lighting, Intensity
Observation: Less than 20 foot candles of light are not available at the mop sink area. Replace light in this area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls and ceilings throughout the kitchen 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Ensure to dump mop water after each use.
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.
- First Aid Supplies, Storage (repeated violation)
Observation: First Aid Supplies, medication's and rubbing alcohol were observed being stored on the shelf above the table, in the back dry storage area.
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
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09/04/2015 | Routine | |
1. Two containers of cracked shell eggs were present in the top wells of the left MUT cooler. One pan was double-panned, and therefore the temperature was elevated.
2. Keep an eye on the WIC temperature. Air temperature was measured at 36 F, but two of the four food items checked were slightly elevated at 42 F. The PIC stated he had been in/out of the unit a lot during lunch.
3. Facility is using sodium hypochlorite that is intended for the dish machine for the sanitizer bucket, and the solution did test correctly. Make sure a chlorine test kit is always present to ensure proper sanitizer concentration. Chlorine dish machine tested correctly as well.
4. Chinese handouts were provided on the proper way to setup the 3-compartment sink to wash, rinse, and sanitize dishes. If items are small enough to fit through the dish machine they can be sanitized in the unit. If not, the owners must set up the third compartment with enough bleach water to completely submerge the largest item being washed.
5. Suggest adding water to the ice kept in the cooler with the wontons to provide colder temperatures. Only the bottom of the wonton container is currently being cooled.
6. Provided information on places to take Chinese ServSafe in Virginia.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pork wontons on ice, cracked shell eggs, shrimp, and chicken cold holding at improper temperatures. Only a slight elevation noted on the shrimp and chicken in the WIC.
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: 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: assorted knives stored on the magnetic rack behind the 3-vat sink and a carrot slicer were visibly soiled.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being washed by hand at the 3-vat sink were not sanitized as a final step.
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.
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03/31/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy (FDA Form 1B- Chinese) was issued and discussed with the operator.
A foodservice application was issued to the owner for submittal and permit fee payment to the Chesterfield Health Department for the corporate entity C.C. Wok Chinese Cafe Inc., currently doing business at the facility.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food ( lemons used for drinks in the bar ice bin)
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food ( as a liner for the spring rolls and as a covering for the crispy chicken in the cookline maketable units)
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar sliding top cooler and side storage room chest freezers.
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.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law ( a threaded hose bibb by the kitchen handsink).
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container ( a bottle of "Rubbing alcohol was observed stored above bulk dry food items in the rear storage area). The operator removed the bottle.;Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
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10/24/2014 | Routine | |
Restaurant representatives - add corrected or new information about C C Wok Chinese Cafe Inc., 11400 W Huguenot Rd 113, Midlothian, VA 23113 »