Chin Jeong Jib, 5900 Centreville Crest Lane G, Centreville, VA 20120 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Chin Jeong Jib
Address: 5900 Centreville Crest Lane G, Centreville, VA 20120
Type: Fast Food Restaurant
Total inspections: 4
Last inspection: 11/06/2015

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Inspection findings

Inspection date

Type

This was a risk factor inspection. Use the cooling methods discussed today for cooling the dumpling soup. Use and ice bath in the 3 vat sink, ice wands and smaller containers to cool from 135F to 70F in two hours. Mark all of the food in the warmer with the start time in throw away time - no more than 4 hours. The items in the warmer will use time rather than temperature for food safety. Every day, set up the sanitizer in the 3 vat sink - employees were not sanitizing washed utensils, etc. The next inspection will be in approximately six months.
  • Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
    Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    Correction: Cooling methods were discussed and demonstated with the person in charge. The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods.
  • Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
    Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    Correction: The person in charge is responsible to teach employees the proper food safety policies. Sanitizer should be set up every day. Sanitizer was properly set up at the 3 vat sink.
  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: A food employee failed to wash his or her hands before putting on clean gloves.
    Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Employee washed hands before donning gloves.
11/06/2015Risk Factor
This was a routine inspection. Kitchen was clean. Food preparation is limited to cutting vegetables and pork used to stuff dumplings which are then steamed or fried. There is no cooling done or reheating. Sanitizer must be set up at the 3 vat sink. The concentration must be checked with a test kit.
The next inspection will be in approximately six months.

  • Sanitizer Test Kit Required
    Observation: There is not a test kit for the chemical sanitizer.
    Correction: Provide a chlorine test kit for the bleach sanitizer. Fax or email a copy of the receipt for the purchase of the test kit to the health department within 3 days.
04/22/2015Routine
1. The three-compartment sink was properly set up with approved sanitizing solution at the required concentration. The dish washing employee knew the washing, rinsing and sanitizing procedures.
2. The CIP correctly explained on how to clean and sanitize equipment in place.

  • Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
    Observation: A food employee was observed eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    Correction: Food employees may only eat in a designated area like a dining room or office area. Employees shall not in the kitchen areas especially while preparing food for customers.
  • Critical: No Bare Hand Contact with RTE Foods (corrected on site)
    Observation: A food employee was observed handling the following ready-to-eat dumplings using their bare hands.
    Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
09/03/2014Risk Factor
PREOPERATIONAL FINAL INSPECTION
*Employees Health Policy Red Folder has been provided to the Manager.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.

No violation noted during this evaluation.
06/13/2014Pre-Opening

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