EHSS requested that Person in Charge forwarded copies of Form 1B via email and notify EHSS when freezer is repaired. EHSS also recommended that gaskets on the reach in cooler and walk in cooler be replaced before next inspection. Once gaskets were cleaned, it was observed that they are torn. The hose on the mop sink was disconnected from the faucet.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site) (repeated violation)
Observation: The food contact surface of the shoppers bags is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace bags with equipment that is easily cleanable and that prevents the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed build up of ice possibly from leak in condenser in walk in freezer.
Correction: Repair the equipment 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with 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.
- Outer Openings - Protected (repeated violation)
Observation: Back door is in disrepair and does not shut tightly.
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.
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12/17/2015 | Follow-up | |
Discussed menu and requirement for training in upcoming regulations. Suppliers include US Foods, Tom Meats, NY Trading, HND Trading, Atlantic (seafood). Discussed employee health. Information posted. Form 1B provided. Discussed cooling methods, times and temperatures. Test strips available. Western Pest Control services facility 1x monthly according to PIC. Observed overall improvement in cleaning and date marking. Overall improvement in cleaning of facility. Ensure all equipment is stored 6" off the floor to facilitate cleaning.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS discussed with PIC the need to verify employees are trained. EHSS provided copy of Form 1 as a means to verify training.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handling fried noodles with bare hand.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Discussed requirements for the use of gloves and washing hands before donning gloves. Noodles were discarded.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the shoppers bags is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace bags with equipment that is easily cleanable and that prevents the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed build up of ice possibly from leak in condenser in walk in freezer.
Correction: Repair the equipment 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. door gaskets on reach in coolers, walk in cooler, walk in freezer
2. interior and exterior of Beverage Air 3 door walk in cooler including door handles
2. large trash cans
4. bottom shelf of prep table across from 3 basin sink, shelf needs cleaning and resurfacint
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink faucet is not sufficient to prevent backflow or backsiphonage with hose attached. Hose has a spay nozzle attached.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. EHSS provided a picture of a dual check valve.
- Outer Openings - Protected
Observation: Back door is in disrepair and does not shut tightly.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structure in the following locations noted in need of cleaning:
1. floor under equipment across from wok line
2. all floor drains
3, floor under rice sink
4. wall behind dishmachine and microwave
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of boxes, bags and other equipment in storage area that make it difficult to clean and determine cleanliness of area. Ensure all equipment is stored 6" off the floor to facilite cleaning. ;Maintain the area in an organized state and remove unused equipment, old bags and boxes.
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12/03/2015 | Routine | |
No deficiencies observed.
All deficiencies noted on the previous inspection report have been corrected. Thank you.
No violation noted during this evaluation. | 12/22/2014 | Follow-up | |
- Person in Charge (repeated violation)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Observed many pans of sweet & sour chicken cooling at room temperture. The temperature of the chicken was between 88°F-90°F. The PIC stated that the foods were cooked about one hour ago. The PIC covered and placed the chicken into the walk-in cooler.
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 6 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Package Integrity*
Observation: Several severly dented cans of food stored on the dry storage shelf to be used. The package contents are not protected from adulteration or potential contaminants.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Rice scoops stored in warm water (111°F) between uses and a knife stored between two prep tables between use.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chicken wings, egg rolls, and sweet & sour chicken in the walk-in cooler are 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: The nonfood contact surface of the cardboard boxes used to store packaged foods and cardboard used as shelf liner throughout the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the cardboard storage boxes and cardboard liner and replace with a washable material.
- Equipment - Cutting Surfaces
Observation: The cutting boards along both prep units 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.
- 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: 1. meat slicer,
2. floor mixer,
3. can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulation of food debris on all of the scoops that are stored in the bulk food storage containers.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning due to a buildup of grease and/or food debris:
1. Gas lines of the wok station,
2. Floor in the walk-in cooler,
3. Floor around the mop sink,
4. The mop sink,
5. Wall behind the deep fryers.
6. Ventilation hood lights.
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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12/11/2014 | Routine | |
Observed significant improvement in the cleanliness of the floors and the exterior surfaces of the equipment throughout the kitchen. Recommend creating a cleaning schedule for the equipment and physical facilities in the kitchen.
The doors on the 3 door prep unit were observed tight fitting but the hinges are broken. Recommend replacing the doors. The person in charge stated that the 3 door prep unit was serviced by a refrigeration technician and freon was added to the unit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door hinges to both prep units were observed in a state of disrepair. The hinges are broken and therefore there is not a tight seal. Warm air is entering the units causing the temperatures of the units to rise.
Many grey food storage containers are broken or cracked.
Correction: Repair or replace the prep unit door hinges to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following wall behind the wok station/range is in need of a detail 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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09/15/2014 | Follow-up | |
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Observed lomein at a temperature of 86°F cooling at room temperature . The PIC stated that it had been cooked approximately 1 hour ago. Upon request, the PIC placed the lomein in a strainer with ice and then put into the walk-in freezer.
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 6 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. The rice scoop was stored in water at a temperature of 103°F between uses.
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* (corrected on site)
Observation: Observed the following foods cold holding at improper temperatures in the prep units: lomein-60°F, raw beef-60°F, roasted pork-59°F, sweet n' sour chicken-62°, egg rolls-61°F. The PIC discarded all of the foods stored in the units.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not use the prep units to store foods until the units are capable of holding the foods at or below 41°F.
- Equipment - Good Repair and Proper Adjustment
Observation: The door hinges to both prep units were observed in a state of disrepair. The hinges are broken and therefore there is not a tight seal. Warm air is entering the units causing the temperatures of the units to rise.
Many grey food storage containers are broken or cracked.
Correction: Repair or replace the prep unit door hinges to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener blade, 2. meat slicer, 3. interior of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior of much of the equipment in the kitchen and the shelves in the walk-in cooler has accumulations of grease and/ or food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the food preparation area in the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment (rice cooker and rice warmer) preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handsink located in the front bar are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The handsink faucet located in the back of the kitchen is in poor repair. The faucet is broken and the hot water has been turned off and therefore the handsink can't be used
Correction: Repair and maintain all plumbing components ans fixtures.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the front bar area and preparation area in the back of 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the food preparation area located in the back of the 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 lavatories 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
Observation: The following physical facilities are in need of a detail cleaning: floors under and behind the wok station and prep units and wall behind the wok station.
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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09/05/2014 | Routine | |
pork cooked 41 degrees, white rice 166 HH, brown rice 150, sesame chicken 195, egg drop soup cooking 165. Ware washing not being done until hot water has been restored. General cleaning needed in walk-in freezer to remove debris from floor. Shelves need to be cleaned in walk-in cooler. After different types of chicken have been cut and prepared for cooking, foods are stored in walk-in freezer and coolers to maintain temperatures below 41 degrees. Adjustments made to hot water heater to provide a greater supply of hot water. Temperature at 93 degrees after 20 minutes following repairs/adjustments, hot water restored for proper hand washing and ware washing.
- Hair Restraints - Effectiveness
Observation: Observed food handlers not using hair restraints when preparing foods.
Correction: Recommend food handlers use hair restraints when preparing foods.
- Tableware - Preset Tableware (corrected on site)
Observation: Observed pre-set tableware on dining tables not covered.
Correction: Recommend tableware be covered to prevent contamination. Corrected.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Observed hot water not available in establishment due to repairs being made to increase output of water from hot water heater.
Correction: Recommend water temperature be increased to 110 degrees or higher for proper hand washing and ware washing. Corrected.
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05/05/2014 | Routine | |
cooked pork 37 degrees, raw chicken 36 degrees, raw beef 38 degrees, shrimp 36 degrees. Recently completed thoroughly cleaning of grill area, floors and air filters for grill. Observed lighting in beverage area hallway has bulb burned out, lighting should be 10 foot candles or higher. Observed sanitizer container for wiping cloths not set up for storing cloths to sanitize counters and other food contact surfaces. Thermometer needed in small prep cooler. No Critical violations.
No violation noted during this evaluation. | 02/06/2014 | Risk Factor | |
shrimp 41 degrees, egg drop soup 190 degrees, shrimp cooling less than 1 hr. 60 degrees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed general cleaning needed in kitchen area: equipment, buckets on floor, counters, shelves, floors.
Correction: Recommend thorough cleaning be done in kitchen area to remove dirt, grease and grime.
- Critical: Pests-Controlling Pests*
Observation: Observed fly strips hanging on ceiling away from food preparation area, surfaces covered with flies.
Correction: Recommend fly strips be removed and replaced.
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09/23/2013 | Routine | |
Observed food handlers not using hair restraints Recommend all food handlers wear hair restraints to prevent contamination. Extra cleaning needed on shelves above 3 basin sinks, grill, and dish machine. Floors very clean and free of debris. Lighting in rear food preparation area at 20 foot-candles. Observed foods being stored in containers not properly labeled- container dirty on outside. Recommend foods be stored in clean containers and labeled as to contents to prevent contamination.
- Critical: Hands - When to Wash*
Observation: Observed food handlers need to wash hands after performing non-food handling duties.
Correction: Recommend food handlers wash hands when working in non-food handling duties and before returning to prepare foods.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed tobacco products present in cooking area.
Correction: Recommend tobacco products not be used or present in food preparation areas.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed foods not date marked in RIC and WIC.
Correction: Recommend food being held more than 24 hours in coolers be date marked (foods should be discarded after 7 days storage).
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04/29/2013 | Risk Factor | |
Fire Protection Co. completed re-charging fire suppression system. Fire Department inspection completed and approved re-opening of establishment (Documentation attached). Entire kitchen has been thoroughly cleaned to include grill vents, filters, controls, hood area, walls, metal shelves, fryers, wok areas, floors underneath and in prep areas. Excess items not used have been discarded. Dishware washed/sanitized in Dishmachine and stored on sanitized/cleaned shelves. Fresh foods delivered to replace discarded foods. Dishmachine 75 ppm chlorine, Temp rinse 120 degrees. Requirements met for food establishment to re-open. Completed recommendations from inspection of 2/4/2013. Fire Department- Hanover County approved to re-open.
No violation noted during this evaluation. | 02/05/2013 | Other | |
Received call from Hanover Communications Center (Drewry) that a fire had been sighted by Sheriff Deputy at approximately 11:43 am. A fire was spotted on roof with smoke. Fire unit on scene. Fire Marshalls Lee Mooney and Chris Alexander (804-513-7145) on scene. Food was out being prepared: shrimp, chicken and fish. Suppression system needs to be re-charged and hood cleaned. Several items discarded: box broccoli, raw chicken,shrimp. Foods on counter discarded, spices, open sauces. Counter with disposable, single use containers discarded. Soups, hot holding on prep line discarded. Cleaning service on site to perform cleaning of hoods and metal filters, counters covered with plastic food storage and food prep areas. Bags (6) of chicken and bag (1) of shrimp discarded. Restaurant will be closed until fire suppression system adjusted and cleaning completed. Fire Protection Equipment Co. adjusting fire suppression system, Fire Department to re-check system. Fire suppression system released due to grease fire about 11:00 am. Fire Marshall's officer inspected and called health department. Potassium carbonate released. Discarded: 1. numerous open containers of food on prep table,including chopped celery, bean sprouts, sauces, spices, cut cabbage, corn, water chestnuts, scallions, boiled eggs, cut broccoli. 2. Numerous single service containers and utensils. 3. Raw chicken and shrimp, cooked soups, 6 garbage bags of chicken and sauces. 4. Clean hood filters, hood, pipes, equipment along wok, cleaning company called and cleaning underway. 5. Wipe down all exposed surfaces, prep surfaces, coolers, floors, clean single use surface utensils, sinks, ladder, floor mats, with warm soapy water per equipment company (Fire Protection). Fire Marshall will re-inspect facility. Health Department will inspect before re-opening. Facility will need an inspection by the Health Department before re-opening.
No violation noted during this evaluation. | 02/04/2013 | Other | |
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