Owner is in the process of cooling Peking duck. They had been hanging over 3-c sink when I arrived. They were 157 F. Ducks were then wrapped and placed into freezer walk in. Ducks are left whole. Owner to check temperature of the duck to ensure proper cooling. I asked for one duck to be left unwrapped to compare the cooling time for each. Owner to call me with results. Take the temperature of the ducks in the same part of the bird for comparison. Document temperature at 4:00, 6:00 and 8:00. Egg rolls were being prepared today. I noticed one pan of egg roll mix was on counter at one time. This is an improvement from before. Many workers were rolling to get this done. Do not over fill pans of meat inside make table. Keep levels below the top of the pan. Next inspection will be for permit renewal. Thorough cleaning is needed in kitchen. Remove cardboard from shelves.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken over shrimp and scallops.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) wontons, pork shreds, noodles 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.
|
03/16/2016 | Risk Factor | |
Walk in is very crowded today. Please consider additional walk in space. When units are crowded it decreases air flow within unit causing improper food temperatures. A new small make table was installed. Unit was 40.2 F. However, wontons were placed on top of other containers inside unit and they had elevated temperatures. Use your unit as it is intended to be used. Do not double nest foods. Floor drain under cookline overflowed today because alot of waste water was dumped at one time. I recommend cleaning drain so it can take the waste flow. Outside grease barrel area is in need of thorough cleaning. Place an absorbent material on grease to absorb this and discard in the trash. I will conduct a training class for workers at next visit. I will need an interpreter for Chinese and Spanish. I will call to set up. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken found stored above wontons.
Correction: PIC explained to worker to change order of food.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers. (sugar, salt)
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.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pipes under bar equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Leak under spray sink by dishmachine.
Correction: Repair leak and clean pipes and wall under this area.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor around water heater and ice machine found dirty.
Correction: Clean thoroughly.
|
07/24/2015 | Follow-up | |
Permit expires 7/31/15. Call for reinspection. Minimize time food is held on counter during prep.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw chicken found stored above cooked noodles and raw ground beef stored above cooked egg rolls in walk in.
Correction: PIC explained to worker to change order of food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (sugar, salt)
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.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Small make table had elevated temperatures of all foods. Facility thermometer indicated 70 F temperature.
Correction: Food was tagged with a 3 PM discard time today. Have unit serviced if needed. Do not store meats or other TCS foods inside this unit until you can be ensured it is 41 F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) noodles or rice 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard has been placed on shelves.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- 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: bar box, 3-c sink at bar, pipes under bar equipment, pipes of cookline, mixer head, spray hose attachment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walk in freezer floor, cookline floor, bar floor, floor around water heater and ice machine found dirty.
Correction: Clean thoroughly.
|
07/10/2015 | Routine | |
Keep wiping cloths in a sanitizer between uses. Workers must wash hands frequently. Worker was up to his elbows mixing chicken. Try to use a large utensil or wear gloves to minimize contact with chicken. Workers to work with smaller quantities of food at one time. Today shrimp egg rolls were being made. You may place shrimp on ice as you work. A lot of cleaning must be done prior to next inspection which will be for permit renewal. Cookline has build up around large pot. Food debris on the side of the fryer. Floor by water heater is dirty. Can opener holder is dirty. Rice scoops found in standing water by rice cookers. Gen Tso's chicken was being time tracked today but workers did not know to throw it out at 3:00 PM as planned. Worker was attempting to put in refrigerator. Cooling must be done better. No attempt being made to cool rice. It was placed on cart in a thick plastic tub with a linen napkin placed on top of it. Dumplings were placed on two flat trays on cart to cool. It does not appear that workers understand that this food to be cooled quickly. Owner intends to train workers and call for assistance if necessary.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Cooling* (corrected on site)
Observation: Rice, noodles not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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. Rice and noodles were spread out to hasten the cooling process.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp, ribs, dumplings cold holding at improper temperatures
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. Manager had turned unit off to clean the backside of the unit but failed to removed the food from the inside.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Gen Tso's chicken for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Manager told workers to discard. Manager to train workers about the proper way to use time control.
- 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:slicer
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Can opener was extremely dirty.
Correction: Clean more frequently.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Pot inside handsink.
Correction: Handsink is to be used for handwashing only. Pot was removed.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen and bar.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and bar.
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
|
03/12/2015 | Risk Factor | |
Post NO SMOKING sign. Other observations: Wash broccoli before cutting. Do not use linen on food. Cans were found propping up shelves in freezer. Unlabeled liquid at bar. Keep pork container surrounded by ice to keep 41 F or lower. Good job cooling noodles in ice water. No thermometer available today to check temps. Provide one as soon as possible. All workers to have it available. Remove foil on pipes. Do not nest foods in refrigerator.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. Lids and straws are required. Drinks were discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken over wontons and cooked rice.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken 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. PIC put appropriate date on food.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Rice and Gen Tso's chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cleavers, flat trays.
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.
|
12/10/2014 | Risk Factor | |
Visited facility in response to customer complaint of finding bandaid in food on 7/25/14 about 2:30 p.m. I observed kitchen preparation - no band aid observed on any person in kitchen. Discussed with employee - all food preparers, cooks and servers shall be instructed in proper personal hygiene regarding cuts, bandages and protective coverings over wounds. Review proper handwashing techniques and reporting of illnesses or injuries to manager.
No violation noted during this evaluation. | 07/29/2014 | Complaint | |
#3180 - continue to clean pipes and cook line area. #1800 - continue to work on cleaning wire shelving and shelving under prep tables.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed wiper cloths not stored in sanitizer solution between uses.
Correction: Correct by storing in a properly stored sanitizing solution.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed nonfood contact surfaces not clean: shelving, food racks, tables, etc. 7/25/14 - follow-up - Observed non food contact surfaces not clean: shelving, tables, base of food scale.
Correction: Correct by cleaning. 7/25/14 - follow-up - correct by cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed hood not clean and grease on pipes. Wall not clean - mop sink area. Floor not clean under equipment.
Correction: Correct by detail cleaning.
|
07/28/2014 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed wiper cloths not stored in sanitizer solution between uses.
Correction: Correct by storing in a properly stored sanitizing solution.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed nonfood contact surfaces not clean: shelving, food racks, tables, etc. 7/25/14 - follow-up - Observed non food contact surfaces not clean: shelving, tables, base of food scale.
Correction: Correct by cleaning. 7/25/14 - follow-up - correct by cleaning.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Observed dumpster and waste oil containers with open lids.
Correction: Correct by closing.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Observed trash and debris around dumpsters and waste oil container. 7/25/14 - follow-up - Observed refuse around waste oild container.
Correction: Correct by cleaning. 7/25/14 - follow-up - correct by cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed seal torn along top of 3 compartment sink.
Correction: Correct by cleaning and resealing.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed hood not clean and grease on pipes. Wall not clean - mop sink area. Floor not clean under equipment.
Correction: Correct by detail cleaning.
|
07/25/2014 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiper cloths not stored in sanitizer solution between uses.
Correction: Correct by storing in a properly stored sanitizing solution.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed sheet pan with egg rolls stored on top of waste can.
Correction: Correct by properly storing trays of food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed cooked TCS foods with no use by date (sweet & sour chicken, wings, egg rolls, etc.).
Correction: Correct by properly labeling.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed rice and chicken at cook line without time control labeling.
Correction: Correct by proper labeling.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Observed fried noodles being stored in cardboard box.
Correction: Correct by storing food in cleanable nonabsorbent containers.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed rusty shelving.
Correction: Correct by resurfacing or removing.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean: shelving, food racks, tables, etc.
Correction: Correct by cleaning.
- Refuse Outside Receptacles (corrected on site)
Observation: Observed dumpster with lids open.
Correction: Correct by closing.
- Refuse - Covering Receptacles (corrected on site)
Observation: Observed waste oil container with lids open.
Correction: Correct by closing.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed trash and debris around dumpsters and waste oil container.
Correction: Correct by cleaning.
- Physical Facilities in Good Repair
Observation: Observed seal torn along top of 3 compartment sink.
Correction: Correct by cleaning and resealing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed hood not clean and grease on pipes. Wall not clean - mop sink area. Floor not clean under equipment.
Correction: Correct by detail cleaning.
|
06/25/2014 | Routine | |
Time control used on rice and chicken at cook line and in prep refrigerator top section. Discussed cooling of chicken on shallow pans.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed gum chewing in kitchen.
Correction: Correct by discarding.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed slicer not properly cleaned after use.
Correction: Correct by detail cleaning.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed lack of soap at handsink in kitchen.
Correction: Correct by providing soap.
|
12/12/2013 | Risk Factor | |
Visited facility in response to customer complaint that on 8/30/13. Customer found an insect cooked into shrimp lo mein (about 12:30 pm). Discussed with employees. No roaches were observed. 3 flies observed at back door screen. Two were killed with fly swatter. Eliminate any flies that enter facility.
No violation noted during this evaluation. | 09/09/2013 | Complaint | |
Items 1770A, 850, 1800, 3180, 3170, 800 were corrected. Items 610, 1060 are improved but need more work.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cold TCS food in cook line prep unit held above 41 degrees (sweet/sour chicken 53.6 degrees).
Correction: Corrected by discarding - maintain at 41 degrees or lower or use time control.
|
07/26/2013 | Follow-up | |
Dishmachine chlorine satisfactory.
- Food Storage - Clean and Dry Location
Observation: Observed containers stored on floor - freezer and walk-in box.
Correction: Correct by storing on shelving 6" or more above floor.
- Cooling Methods
Observation: Observed lo mein cooling too deeply in bowls.
Correction: Correct by ice bath cooling longer before placing in bowls.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS foods at cook line held above 41 degrees (beef 46.8 degrees, chicken 48 degrees).
Correction: Correct by moving to lower portion of unit. Keep smaller portions on top and keep lid closed.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed time control foods did not have time label (cook line: chicken, and small refrigerator: sweet/sour chicken and ribs at 50 degrees).
Correction: Correct by discarding. properly label time control items.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed rusty shelving.
Correction: Correct by resurfacing or replacing.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed slicer with dried on food debris.
Correction: Correct by cleaning and sanitizing.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed nonfood surfaces not clean: exterior of mixer and guard, shelving, exterior of equipment.
Correction: Correct by cleaning.
- Physical Facilities in Good Repair
Observation: Observed silicone seal not in good repair on 3 compartment sink.
Correction: Correct by replacing seal.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed mildew at mop sink, handsink. Observed floor not clean - walk-in refrigerator, walk-in freezer.
Correction: Correct by cleaning.
|
05/23/2013 | Routine | |
Note: chicken on sheet pans and lo mein in colanders was stacked too deeply to cool rapidly. Temperatures were within acceptable range but technique needs to be changed to shallow depth. Gloves worn. Dishmachine chlorine level satisfactory.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed ribs in prep unit stacked too high above fill line - temperature above 41 degrees. Canned water chestnuts, bamboo shoots and baby corn in ice well stored too high above ice line.
Correction: Correct by moving ribs to refrigerator - lower level of canned vegetables and increase depth of ice.
|
12/21/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Chen's Chinese Restaurant, 11361 Nuckols Road, Glen Allen, VA 23059 »