- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employees go from cleaning to cooking, from handling raw meats to cooking, and employees entering the kitchen all fail to wash their hands.
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.
- Critical: Temperature* (corrected on site)
Observation: Observed Roast Duck being delivered at 50 degrees.
Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse. Food was sent back.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed several knives being stored in the gaps between prep units and shelves.
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.
- Thawing (corrected on site)
Observation: Observed meat sitting out thawing at room temperature, not under running water.
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
- Cooling Methods (corrected on site)
Observation: Observed cooked food that was cooling, covered in plastic wrap.
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. Do not cover food when it is in the cooling process.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods on the prep units that were overstocked or double panned causing food to be over 41 degrees.
Correction: Keep lids closed as much as possible, don't overfill containers, and do not double stack pans. Make sure the food stays low enough in the unit that its temperature can be maintained properly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed prepared food in the refrigeration units is not properly dated for disposition. There was no dates on the prepared food.
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 - Cutting Surfaces
Observation: Observed the cutting boards on the prep units (the larger 2 units) were discolored and heavily scored.
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*
Observation: Observed the slicer and several dishes were soiled.
Correction: Clean equipment and dishes thoroughly after each use.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed mold build-up in the ice machine, the mixer was soiled.
Correction: Clean the mixer thoroughly after use and empty out and clean/sanitize the inside of the ice machine to prevent mold build-up.
- Non-Food Contact Surfaces
Observation: Observed the floors of the walk-in refrigerator and freezer dirty, the outsides of the grill and fryers were dirty, the outsides of the prep units, the shelving in the dry storage, the container for the ice scoop was dirty, the insides of all the refrigeration units and the seals of all the refrigerations were dirty.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Clean the equipment thoroughly.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed employee rinse off tongs in the dish area and then put them in food containers without first properly sanitizing them.
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located by the prep area and in the dish area was 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 preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Observed the pipe under the 3 compartment sink was broken and water was running onto the floor.
Correction: Have leak fixed.
- Outer Openings - Protected
Observation: Observed the screen door to the outside had a large gap at the bottom and the top of the 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.
- Physical Facilities in Good Repair
Observation: Observed several stained ceiling tiles in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the stained ceiling tiles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floors and walls in the facility in need of cleaning, especially under and behind equipment.
Correction: Clean facility thoroughly to get up food, trash, and grease from under and behind equipment.
- Critical: Pests-Controlling Pests*
Observation: Observed live roaches and several drain flies in the facility.
Correction: 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed several items in the kitchen that are not in use.
Correction: Remove any items or equipment that is not being used to help prevent any harborage conditions for pests.
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03/28/2016 | Routine | |
Hood filters need to be cleaned (about once per week). Floors, walls, refrigeration equipment, and hood vent are all in need of cleaning.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employees start cooking food after reentering the kitchen and drinking without washing their hands.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking in the kitchen from an open container and employee drinks stored over food and food prep areas.
Correction: Create an area to store employee drinks away from food and food prep areas, and make sure employee drinks all have a lid and a straw.
- Critical: Package Integrity* (corrected on site)
Observation: Observed several cans dented on the seam.
Correction: Discard or return cans that are dented on any of the 3 seams.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods stored over RTE foods in the walk-in refrigerator. Store raw meat away from cooked/RTE foods.
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: Cooling* (corrected on site) (repeated violation)
Observation: Observed noodles at 79 degrees after 2 hours.
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. Discard noodles, and leave food uncovered during the cooling process.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed several foods in the middle and right prep unit over 41 degrees.
Correction: Keep lids closed as much as possible and call maintenance to come look at the 2 units.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: There is no date mark system being used, no prepared foods are date marked.
Correction: Mark all prepared foods with a date to be discarded, 7 days, from the day it is prepared.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed pieces of equipment soiled (the slicer, the mixer) and several dishes soiled (knives, plates).
Correction: Clean equipment thoroughly after each use. Make sure dishes and utensils are cleaned before putting them away, and that they dry completely before stacking them.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the dish area 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/shelves preventing its use.
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07/15/2015 | Risk Factor | |
Make sure to date all foods that are held for more than 24 hours.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Label containers of food, sauces, and/or spices that are no longer in their original containers.
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: Parasite Destruction*
Observation: Observed no records of parasite destruction for fish.
Correction: Obtain parasite destruction information from seafood supplier. Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Cooling* (corrected on site)
Observation: Observed ducks cooked the day before wrapped up and still at 47 degrees.
Correction: Discard ducks. Do not wrap in plastic during the cooling process, as it traps heat in and will not let the food cool down properly.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dish area 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.
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03/10/2015 | Routine | |
30 day permit issued. All violations corrected.
No violation noted during this evaluation. | 02/12/2015 | Follow-up | |
Facility still needs cleaning, the floor needs to be sealed where it has cracked, ceiling tiles need to be replaced, and the leak needs to be fixed
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Slicer soiled.
Correction: Make sure slicer is broken down completely after each use and clean/sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Mold in the ice machine.
Correction: Empty out the ice machine and then clean/sanitize the inside of it. Do this regularly to prevent build-up of mold.
- Non-Food Contact Surfaces (repeated violation)
Observation: Prep tables and refrigeration equipment soiled.
Correction: Clean the equipment inside and out.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Several cracks in the floor in the kitchen and the seal between the floor and walk-in needs to be fixed.
Correction: Seal the juncture in the walk-in cooler and make sure the cracks in the floor are sealed.
- Physical Facilities in Good Repair (repeated violation)
Observation: Leak in the ventilation system, causing a drip in the kitchen by the prep area.
Correction: Maintain physical facilities in good repair. Have leak repaired and replace ceiling tiles throughout facility that are stained.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed accumulation of debris under and behind several pieces of equipment. Also the ceiling is dusty around the air vents.
Correction: Move all equipment and clean underneath them and behind them. Make sure the walls and floors are cleaned throughout the kitchen and by the ice machine. Also clean the ceilings around the air vents to get rid of accumulation of dust.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: Bleach concentration in wiping buckets well over 200 ppm
Correction: Use about 1 cap full of bleach in the bucket. Use test strips to make sure that the concentration is between 50-100ppm.
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02/11/2015 | Follow-up | |
Ok to bring food in once walk-in is cleaned and resealed. Once all violations are corrected, I have seen the finals from the county official for the new hood vents, and I have seen the CO (Certificate of Occupancy) if a new one is required by the county. PIC is Wen Xu (Linda), Yuming Wu (Head of Kitchen, ANSI Certified, exp 4/8/17)
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Slicer soiled.
Correction: Make sure slicer is broken down completely after each use and clean/sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Mold in the ice machine.
Correction: Empty out the ice machine and then clean/sanitize the inside of it. Do this regularly to prevent build-up of mold.
- Non-Food Contact Surfaces
Observation: Prep tables and refrigeration equipment soiled.
Correction: Clean the equipment inside and out.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Several cracks in the floor in the kitchen and the seal between the floor and walk-in needs to be fixed.
Correction: Seal the juncture in the walk-in cooler and make sure the cracks in the floor are sealed.
- Physical Facilities in Good Repair
Observation: Leak in the ventilation system, causing a drip in the kitchen by the prep area.
Correction: Maintain physical facilities in good repair. Have leak repaired and replace ceiling tiles throughout facility that are stained.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed accumulation of debris under and behind several pieces of equipment. Also the ceiling is dusty around the air vents.
Correction: Move all equipment and clean underneath them and behind them. Make sure the walls and floors are cleaned throughout the kitchen and by the ice machine. Also clean the ceilings around the air vents to get rid of accumulation of dust.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Bleach concentration in wiping buckets well over 200 ppm
Correction: Use about 1 cap full of bleach in the bucket. Use test strips to make sure that the concentration is between 50-100ppm.
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02/10/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Cheng Du Chinese Restaurant, 9503-C West Broad Street, Richmond, VA 23294 »