- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use and employee observed wiping hands with wiping cloths.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use
- Critical: Plumbing Approved Materials* (corrected on site)
Observation: Drain for pluming system blocked.
Correction: Remove item blocking drain.
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01/25/2016 | Follow-up | |
Spoke with CFM about employees signing for 1-B.
- Clothing - Outer Clothing - Clean Condition (corrected on site)
Observation: Food employees aprons were stored in toilet facility..
Correction: Ensure food employees store aprons to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor walk in fridge and back storage room.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Food in walk in fridge store in tin can uncovered
Correction: Food cannot be stored in tin can. Needs to be removed from can and stored in food grade container with lid.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the lowboard refridgeration unit is damaged.
Correction: Repair or replace thelowboard door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair
Observation: Back door not completely sealed.
Correction: Provide means to adequately seal door. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hood filters and grill trays in need of cleaning.
Correction: Hood filters and grill trays 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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01/12/2016 | Routine | |
- 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.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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08/10/2015 | Routine | |
Cardboard observed to line shelves in prep unit, informed owner that it cannot be used for that but was observed clean in unit.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Egg drop soup observed hot holding at improper temperatures. Soup was observed sitting on top of steam table, not in hot well, owner reheated to 168°F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall in dry storage observed with grime and debris, 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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04/23/2015 | Routine | |
Facility well organized. Caulking around handsink observed dirty but owner states she has tried several times to clean it. Will most likely repaint over surface.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Container of raw chicken observed nesting in large container of cabbage in prep unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Physical Facilities in Good Repair
Observation: Handle on hand sink by restroom is loose, thus not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/27/2015 | Routine | |
Proper hand washing observed. Filled out Time As A Public Health Control form for fried chicken, general tso's chicken and egg rolls. Recommended for permit renewal. Permit issued.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths. Several wet rags observed sitting out, PIC discarded and placed new rags in sanitizer.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too strong. Observed over 200ppm Cl, PIC corrected to 200ppm.
Correction: Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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10/24/2014 | Routine | |
Will drop off form for Time As A Public Health Control next week to get it on file and begin policy for lunch and possibly dinner.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. One severely dented can in stock, PIC set aside to be sent back.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored over ready to eat food in prep unit and in walk-in fridge.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Facility is allowing food to sit out during lunch without a written policy. PIC stated that they pull the food out before lunch and put it back under refrigeration after lunch. PIC understood TPHC policy and will bring form to be filled out next week.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Was observed at 0ppm, corrected to 150ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Outer Openings; Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front door propped open at beginning of insepction.
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
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07/11/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the prep unit and walk-in fridge.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. There was no sanitizer observed in the bucket. PIC corrected to 100ppm Cl.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
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03/21/2014 | Routine | |
New food code changes and cooling logs given. Waiting for new Form 1-B to come out in Chinese before issuing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the prep unit and white fridge.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the flour scoops, that were in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
Correction: Clean utensils 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of white fridge had 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 and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Plastic containers were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles in the front and back half of kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/19/2013 | Routine | |
Some containers nested together in prep unit with plastic wrap between containers. Recommended for permit renewal. Permit issued.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The bourbon chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed cooked to 147 degrees and corrected to 169 degrees.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Bean sprouts cold holding at improper temperatures. Observed sitting out on counter top at room temperature.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed employee wash and rinse a 2-quart pot without sanitizing before attempting to use again. Chemical sanitizer immersion time was not adequate for blech sanitizing solution.
Correction: Provide bleach solution at proper concentration of 50-100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide bleach solution at proper concentration of 50-100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Outer Openings; Protected (corrected on site) (repeated violation)
Observation: Front door propped open at beginning of inspection. Outer opening of the food establishment is not protected against entry of insects and rodents.
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
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09/20/2013 | Routine | |
Facility clean. Proper handwashing observed. Make sure any new employees have food handlers cards. Chinese reference forms and handwashing signs given.
- Food - Miscellaneous Sources of Contamination
Observation: Containers of food in prep units observed stored on top of each other.
Correction: Do not nest or stack containers of food. Protect food from miscellaneous sources of contamination.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site) (repeated violation)
Observation: Single-service items (cardboard boxes) were observed reused to line shelves.
Correction: Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the non-food contact surfaces of the following cooking equipment: hood system and ceiling tiles in back of kitchen.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic tubs were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single Service were observed stored unprotected, out of plastic bag, above Coke fridge.
Correction: Store Single Service in the original protective package to protect from contamination until used.
- Outer Openings; Protected (corrected on site) (repeated violation)
Observation: Air curtain is not properly designed and/or installed. Front door propped open at beginning of inspection, without an air curtain or screen door present.
Correction: Install air curtain properly. 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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05/21/2013 | Routine | |
Gave Chinese form 1-b and mentioned transferring all CFM certificates to Norfolk. Maintain temperature logs for all refrigerators.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the refrigerators.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
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.
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing utensils improperly stored between, containers used as scoops.
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 140°F and the container.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in walk-ins. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Two door gaskets of the prep unit fridge are damaged
Correction: Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items (cans, plastic and cardboard boxes) were observed reused for the storage of numerous foods.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood and wok drip trays.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic tubs were not found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Cloths - Wiping Cloths, Air-Drying Locations
Observation: Wiping cloths that were laundered on site were observed air-drying behind cook line wall.
Correction: Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen service.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chen's Kitchen Inc, 3538 Tidewater Dr., Norfolk, VA 23509 »