- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered containers of spices observed in the dry food storage room where several dead roaches were observed.
Correction: Protect food from contamination by storing food in packages or covered air tight containers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic and oil cold holding at improper temperatures in that said food registered at 62 degrees F in a spice tray infront of wok.
Correction: Operator voluntarily placed said food on ice and water to rapidly cool it to 41 degrees F.
- Smoking in Non-Smoking Areas
Observation: Employees smoking in the restaurant in that two ash trays, one with live cigarette observed in server station/tea and drinks station.
Correction: Owner or PIC must prohibit smoking in the establishment. The facility is a non smoking restaurant.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Ice machine observed with accumulation of mildew. Said ice used for consumption by customers.
Correction: Clean and sanitize these surfaces for food contact.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Approximately 25 dead roaches observed throughout the food prep/storage area in the facility. (In unused low boy refrigerator holding plates located in the middle of the kitchen, in tray in mobile rack, in dry food/can goods storage room, in bar area and in server station with deserts and drinks serving area.)
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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03/30/2016 | Routine | |
Note:
1. Several dead roaches and their remains observed behind the reach in refrigerator in server station. Operator voluntarily cleaned said areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: Holes observed in the wall in waiter station. Gap between tiles on floor and wall observed in employee restrooms.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/16/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered salt, dry mushrooms and other spices and food observed on shelves in storage room where several dead roaches were observed.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in that utensils observed being placed in container of standing water between use in server station.
Correction: Operator voluntarily discarded said water and cleaned and sanitized said utensil and kept them dry.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice hot holding at improper temperatures in that a container of rice registered at 110 degrees F on hot holding table.
Correction: Operator voluntarily reheated said rice to 165 degrees F and held it in a unit holding above 135 degrees F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken cold holding at improper temperatures in that a container of chicken for making General So was registered at 62 degrees F in that said chicken was taken out of the walk in refrigerator and was left outside at room temperature for more than 2 hours.
Correction: Operator voluntarily discarded said chicken.
- Physical Facilities in Good Repair
Observation: Holes observed in the wall in waiter station. Gap between tiles on floor and wall observed in employee restrooms.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site) (repeated violation)
Observation: Several dead roaches were observed on floor throughout the kitchen and in store rooms in the facility.
Correction: Operator voluntarily had the employees clean said areas.
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12/10/2015 | Routine | |
All other violations were corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken, shrimp, pork, beef and scallops registered at a range of 44 degrees F in top section of low boy refrigerator in kitchen.
Correction: Operator voluntarily placed bags of ice on top of said food and covered them in the refrigeration unit to cool and maintain said food at 41°F or below.
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04/13/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: The food employee observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may employee so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Thawing (corrected on site)
Observation: Improper methods used to thaw duck in that several whole ducks observed being thawed in standing water in the sink in kitchen.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic and oil cold holding at improper temperatures in that said food registered at 66 degrees F on food prep table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken, shrimp, pork and beef registered at 44-47 degrees F in top section of low boy refrigerator in kitchen.
Correction: As per the operator said unit was frequently being open during lunch time. Potentially hazardous food must be cold held at 41 degrees F or below. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the kitchen and front food prep area is being used for other purposes including washing utensils and rinsing food than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in that women's restroom observed without hand wash sign.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/30/2015 | Routine | |
All previously cited violations corrected and shall be maintained corrected.
Note:
Provide tight fit lidded containers to store all dry food in dry storage area next to kitchen/food storage area.
Facility in good condition.
No violation noted during this evaluation. | 10/22/2014 | Follow-up | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Barbecue pork ribs hot holding at improper temperatures in that said food registered at 68 degrees F under heat lamp in kitchen. As per the operator said food has been in said location for more than four hours.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw chicken, shrimp, beef and pork cold holding at improper temperatures in that said food registered between 43 to 45 degrees F in top section of low boy refrigerator. Said unit had been constantly opened during lunch time.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the server station is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Several dead roaches observed in dry food storage area on cans of food and on floor under shelves storing dry food in the facility.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Facility must be kept clean.
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10/15/2014 | Routine | |
A complain was received from Communicable Disease stating one person had a confirmed laboratory report with Salmonella (Non-typhi). The food history was conducted. Said person had ate sweet and sour chicken at Cheng's Oriental Restaurant on 3/14/14 and had food poisoning symptoms (diarrhea and vomiting) after 4 days.
Complain inspection and a routine inspection was conducted. Operator was unaware of the complain. They sold 7 sweet and sour chicken on that day (3/14/14) and no other complain has been received. As per the manager, no employee have reported being sick for last two weeks. During the inspection, all potentially hazardous food tested being held and cooked to adequate temperature.
Complain was addressed and not found.
No violation noted during this evaluation. | 04/01/2014 | Complaint | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food employee is drinking coffee from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) duck 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Employee must wash hand signs not provided in hand washing facilities in restrooms and in bar area.
Correction: Wash hand signs must be provided in hand washing facilities in restrooms and in bar area.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only.
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04/01/2014 | Routine | |
The purpose of this visit was to investigate complaint # 33278. Wei Lin the certified manager accompanied the inspector. No one else reported illness and the only person reported ill, did not see a medical doctor or visit a medical facility. He did not return my call to do a food history , necessary to determine onset, symptoms, incubation etc. Because of lack of cooperation the case was closed. The complainant recovered in two days from his illness.
No violation noted during this evaluation. | 02/25/2014 | Complaint | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered eggs that were pooled were stored in the walkin.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic and oil at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Garli & oil 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen was being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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02/24/2014 | Risk Factor | |
All previously cited violations were corrected. Facility in excellent condition.
No violation noted during this evaluation. | 12/24/2013 | Follow-up | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for the shellfish are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) fried chicken with their bare hands.
Correction: Operator voluntarily refried said chicken. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator voluntarily placed them in correct order.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic and oil cold holding at improper temperatures in that said food registered at 47-50 degrees F in spice tray at room temperature
Correction: Operator voluntarily relocated said food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked ducks and shrimp wantons 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash sinks at the kitchen is being used for other purpose than just washing hands in that said sinks observed with dishwashing scrubs and old food debris. Handwashing sinks must be used only for washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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12/17/2013 | Routine | |
A complain was received stating that the kitchen is dirty and grimy. Complain was found and addressed. 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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
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 Preparation
Observation: Food is subject to environmental sources of contamination during preparation in that the heavy accumulation of dust strands, dirt and grease observed on shelves above the uncovered cut vegetables and spices in kitchen.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. All the shelves must be cleaned, food must be covered to prevent contamination.
- Refuse Outside Receptacles (corrected on site)
Observation: Refuse container located outside the establishment is not covered during the inspection.
Correction: The door of the outside refuse container must be covered.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk in refrigerator where food were being stored in the kitchen observed with heavy mold growth on floor wall junctions and on door handles which is constantly touched by the food workers to access the freezer.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches were found on floor in kitchen and beverage prep areas. Floor observed greasy and dirty with old food debris, condition conducive for pest harborage.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Maintain the facility clean to eliminate harborage conditions.
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10/17/2013 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the shelving in the walkin and a fan guard had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted .
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned often enough in the toilet rooms.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Pests - Controlling Pests*
Observation: Change glue boards in fly traps more often and replace burned light bulbs.
Correction: Inspect Flytraps on routine basis for the evidence of deficiencies.
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08/12/2013 | Routine | |
Excellent operation. Very well managed
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Many prepared ready-to-eat (RTE) foods in the walkin unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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02/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cheng's Oriental Restaurant, 20921 Davenport Drive #101, Sterling, VA 20165 »