All violations cited on 2/23/16. Have been addressed. Hoods are scheduled for professional cleaning on March 15.
Employee plans to retake the ServSafe test in May 2016.
- 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. System is due for a professional cleaning.
Correction: Maintain hood system vent filters in a clean condition. Have system professionally cleaned within the next 30 days. Let the inspector know the scheduled date.
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02/26/2016 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees are drinking from uncovered containers in the food preparation area. Screw top bottles also observed in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Hands - Preventing Contamination from Hands*
Observation: Scoops with handles are not being used in the ice bin for dispensing ice for drinks, or any of the dry ingredients (ie. sugar, salt, baking soda, rice, etc).
Correction: Scoops with handles must be used to prevent contact with ice, and minimize it with any dry ingredients. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored over cabbage, and raw beef stored over raw shell eggs in the WIC.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic and oil cold holding at improper temperatures. Staff take it out from under refrigeration and place it by the grill during busy periods. Measured at 67 F.
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) egg rolls, spring rolls, wontons, and dumplings in the refrigeration units are not properly dated for disposition. No dates present anywhere.
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 (repeated violation)
Observation: The food contact surface of the take out bags are is not durable, nonabsorbent, easily cleanable, resistant to pitting. Canned goods are being opened and leftover portions stored in the open cans.
Correction: Use food grade storage bags that are designed to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Open cans are not corrosion resistant, and can therefore not be used for storage of foods once the hermetic seal has been broken.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: Hose connected to the mop sink observed sitting down in the bottom of the sink. An air gap between the water supply outlet and the flood rim level of the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station. Food debris present in the bottom of the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All along the cook line, MUT cooler, and under the tables on the rear wall with the grease trap (to the left of the cook line) are noted in need of cleaning. Heavy grease spills/residues evident.
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 (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. System is due for a professional cleaning.
Correction: Maintain hood system vent filters in a clean condition. Have system professionally cleaned within the next 30 days. Let the inspector know the scheduled date.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Tested at 200 ppm+.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces -- tests at 50-100 ppm.
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02/23/2016 | Routine | |
Notes:
- Data logger left inside make-up table overnight to monitor internal temperature of the unit.
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All TCS foods in the make-up table cold holding at 44 - 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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: interior of make-up table and exterior of ice machine. Also, floors in the walk-in cooler must be free of food leftovers and food spills.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- 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.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Two spray bottles with pink liquid inside are not properly labeled.
Correction: Label spray bottles with contents or discard.
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04/27/2015 | Routine | |
NOTES:
* All critical violations were corrected at the time of inspection.
* All non-critical violations shall be corrected immediately and prior to the time of the next inspection.
* Monitor temperature control of TCS foods while cold-holding to ensure product maintains 41 degrees or less to prevent potential bacterial growth.
* Time Control Policy will be implemented for the following TCS foods: Fried Chicken, Garlic & Oil Mixture, & Raw Shell Eggs
* Chinese food safety packet given to Person In Charge at the time of inspection. Topics included: hand-washing, TEMPERATURE CONTROL, & sanitizing.
- Critical: Cooling* (corrected on site)
Observation: Fried chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: DISCARDED. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate: chicken was cooling in large portions in large containers.
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) (repeated violation)
Observation: Raw chicken, fried chicken, & garlic & oil mixture being stored at room temperature at the time of inspection.
Correction: RELOCATED TO WIC. Monitor cold-holding of TCS foods to ensure an internal food temperature of 41 degrees or less.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: DISCARDED. Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Person in charge & present staff could not provide adequate metal stem thermometer for measuring food temperatures.
Correction: Obtain a metal stem thermometer ranging from 0-212 degrees to safely monitor food temperatures.
- Outer Openings - Protected (repeated violation)
Observation: The exterior outer openings of the rear kitchen door were not completely enclosed to prevent potential entry from unwanted pests.
Correction: All exterior outer openings shall be completely enclosed to prevent potential entry from unwanted pests.
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12/04/2014 | Routine | |
NOTES:
* All critical violations corrected at the time of inspection.
* All non-critical violations shall be corrected immediately.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide an adequate metal probe thermometer to monitor food temperatures throughout the food processes.
Correction: Obtain a metal stem thermometer 0-212 degrees to monitor internal food temperatures throughout the food processes.
- Outer Openings - Protected (repeated violation)
Observation: The exterior outer openings to the rear kitchen door are not completely enclosed.
Correction: Ensure all exterior outer openings are completely enclosed to prevent potential entry from unwanted pests.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throughout the establishment(particularly behind equipment, wait station next to bar) are 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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09/19/2014 | Follow-up | |
NOTES:
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Please contact a certified pest controller to set-up regularly scheduled visits.
* Inspect the premises for pests, and evidence of pests.
- Cooling Methods (corrected on site)
Observation: Cooked shrimp, chicken, pork, noodles cooling inside WIC while still being in large portions inside plastic containers.
Correction: To start the cooling process portion foods into small amount in separate metal containers to help encourage temperature transfer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken(46), cooked beef(52), and garlic/oil mixture(48) observed with an internal food temperature of greater than 41 degrees.
Correction: RELOCATED. Monitor cold-holding temperatures to ensure an internal food temperature of 41 degrees or less.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide an adequate metal probe thermometer to monitor food temperatures throughout the food processes.
Correction: Obtain a metal stem thermometer 0-212 degrees to monitor internal food temperatures throughout the food processes.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the bar coke nozzle dispenser and holster was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the bar coke nozzle dispenser and holster at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Outer Openings - Protected
Observation: The exterior outer openings to the rear kitchen door are not completely enclosed.
Correction: Ensure all exterior outer openings are completely enclosed to prevent potential entry from unwanted pests.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls throughout the establishment(particularly behind equipment, wait station next to bar) are 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests: observed active pests at the time of inspection and no documentation of certified pest control.
Correction: Contact a certified pest controller to assess the establishment for pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/06/2014 | Routine | |
Reviewed proper date marking with PIC, if food prepared in advance in large quantities, like egg rolls, it must be marked with 7 days use or discard time.
New lights and floor tiles installed in the WIF, thank you.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) dumplings, egg rolls, won ton 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.
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05/07/2014 | Follow-up | |
The follow-up inspection will occur on April 30, 2014
Notes:
There is an electrical issue associated with missing light in the walk-in freezer. Please resolve.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over produce in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Large white containers with white salt and flour like foods with no name near back door and on storage shelve.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) dumplings, egg rolls, won ton 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in 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 - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda gun nuzzle and soda gun holder was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda gun nozzle and holder at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the left compartment of 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the walk-in freezer does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Floor tiles are broken in small pieces.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
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.
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04/22/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
Discussed proper hand washing, equipment cleaning and food handling.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Rusted shelving observed inside walk-in cooler.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The door to the walk-in freezer from the outside had accumulation of food and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residue. Prevent cross contamination.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering inside walk-in cooler is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at kitchen and bar hand sinks.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- 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.
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01/21/2014 | Routine | |
All noncritical violations must be corrected within 30 days.
Notes:
Remove cardboard from the walk-in box floor.
- Outer Openings - Protected (corrected on site)
Observation: Back door observed open at the time of inspection.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walk-in freezer.
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 (repeated violation)
Observation: Floors inside walk-in cooler and freezer noted in need of cleaning. Remove cardboard.
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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10/22/2013 | Routine | |
Notes:
Low reach-in refrigerator is not supporting cold holding temperature of 41 F or less, unit can not be used for storing TCS foods and needs to be replaced or removed from the facility. No PHFs to be stored inside existing low reach-in unit.
There are no lights inside walk-in freezer due to an issue with electrical wires. Walk-in freezer still in need of cleaning.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Low reach-in cooler was observed in a condition that prevents necessary maintenance, internal temperature of the unit was 57 F.
Correction: Adjust low reach-in cooler to 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb above friers not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the walk-in freezer 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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07/22/2013 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Follow-up inspection will occur on July 22, 2013.
Do not store any food inside low reach-in cooler until it is fixed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over vegetables in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Breaded and sweet and sour chicken cold holding at improper temperatures inside low reach-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Low reach-in cooler was observed in a condition that prevents necessary maintenance, internal temperature of the unit was 57 F.
Correction: Adjust low reach-in cooler to 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding
Observation: Light bulb above friers not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the walk-in freezer 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.
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07/15/2013 | Routine | |
All violations have been corrected since the last inspection.
Notes:
Do not store chips in the hallway, move boxes to the kitchen/storage area.
No violation noted during this evaluation. | 04/23/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
Small Coca Cola unit is not supporting safe cold holding temperature and going to be replaced. At the time of inspection found at 40 F internal T, no PHFs stored inside.
All food shall be covered and protected from contamination. Condensation of water observed on the bottom of make-up table.
All cooking utensils must be stored in the clean containers.
The follow-up inspection will occur on/about April 22, 2013.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the make-up table and walk-in cooler..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Utensils use to scoop rice stored in container with unclean clean water and rice on the bottom. Change water every 4 hours. Spatulas used for cooking stored inside dirty can. Clean and sanitize both.
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Breaded chicken and chicken strips, won ton, raw ground pork, raw chicken cold holding at improper temperatures inside walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: small pans with handle, spatulas, tongs.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Large gap under and above back screen door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
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.
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04/15/2013 | Routine | |
All food in the walk-in cooler must be wrapped or covered.
All previous violations have been corrected since the last inspection.
Make-up table got repaired and found at 40 F.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in cooler and make-up table.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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01/22/2013 | Follow-up | |
All critical violation must be corrected within 10 days. Non-critical violation must be corrected within 30 days.
Notes:
The follow-up inspection will occur on January 15, 2013.
Sanitizing solution in the wiping cloth buckets tested slightly above 100 ppm.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over produce in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods 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* (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in cooler and make-up table.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced precooked beef and chicken, shrimp and cooked pork cold holding at improper temperatures in make-up table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces - Cleanability*
Observation: Unapproved food contact surface(thick brown paper) is in use, not designed or constructed to be smooth and easily cleaned.
Correction: Replace the paper to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make-up table is not supporting internal temperature of 41 F or less.
Correction: Repair/replace make-up table 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.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make-up table 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the refrigeration interior 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.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walk-in freezer.
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
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01/08/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Hot Holding: Rice - 167, 178 Hot and Sour Soup - 166, Wanton Soup - 169
Chlorine sanitizer in use in the dish washer tested at 100 ppm.
Reviewed "When to Wash Hands" and left copies of posters on handwashing in Chinese to review with staff.
All remaining non-critical violations must be corrected within 30 days.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands before engaging in food preparation after handling soiled utensils.
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.
- 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw scallops.
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
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in any of the refrigerators or 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Knives, peelers and utensils..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the Bar Soda Dispenser and Holder was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of Bar Soda Dispenser and Holder at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing sink in the Bar, Kitchen and Ladies Rest Room.
Correction: Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing sinks in the Bar and Kitchen.
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 sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under and behind equipment noted in need of cleaning. Build-up of food debris and dirt behind chest freezer and under cooking equipment noted.
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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12/28/2010 | Routine | |
Restaurant representatives - add corrected or new information about Chan's Asia Bistro, 7060 Commons Plaza, Chesterfield, VA 23832 »