Overall very good. Clean well organized kitchen, with some additional organization and materials not used in facility in back areas that need removed. Good food temperatures, good overall storage with one item ready to eat under raw noted by staff and moved before mentioned by EHS. Good labeling. Handwashing improperly done at dish sink by two staff, when EHS arrived - other handwashing good. Sanitizer in place < 50 ppm and replaced with 100 ppm Cl. Good symptom knowledge for employee health - diseases not well understood and reviewed. New flyer will be sent. ***Owner not sanitizing food thermometer stem when asked to demonstrate taking food temperature. *Training done - always sanitize before probing food to prevent contamination. Suggested taking and recording representative food temperatures for hot hold, cold hold and cooling, cooking, reheating and delivery.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Diseases and steps to take if diagnosed or in close contact with 5 reportable diseases reviewed.
- Hands - Where to Wash (corrected on site)
Observation: Two food employees were observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness
Observation: All 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/04/2016 | Routine | |
Follow up with good leftover labeling and improvements in walk in refrigerator cleanliness for "bins" that hold food tubs - but some mildew noted on bottoms of some. Suggested check on absorbent packages made and labeled for use in food service to absorb moisture and clean shelving, bins and all items in walk in refrigerator frequently.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: 1) Food cart with squares of wire (difficult to clean) with Styrofoam and cardboard stacked in / on top shelf and sheet of stainless steel on top to hold rice hot holder. The equipment surface of the cart and items stacked to make a table are not durable, nonabsorbent, easily cleanable, resistant to pitting. 2) Homemade squeeze bottles, shakers etc. present.
Correction: 1) Replace the cart / items with a table or cart with flat top that can be used to safely hold the rice holder and will be easily cleanable. 2) Obtain and use food grade durable containers and utensils designed to rewash and reuse in restaurants.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Some items present originally obtained to use (floor tiles large stack) but no longer planning to replace flooring. New pair of shoes present in dry stores area. etc.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/09/2015 | Follow-up | |
Overall very good sanitation with good handwashing seen by all staff, sanitizer in place at 100 ppm Cl, good food temperatures - good overall storage with some items in buckets stored or used from the floor both in the walk in refrigerator and in the main kitchen area - discussed, keep stored off of the floor and good employee health knowledge. Improvements needed in leftover labeling and cleaning shelving and some "bins" used to hold tubs of food in the walk in refrigerator as well as removing clutter, unneeded items and organizing storage throughout - ie plumbers glue and caulking stored near dry stores with uncooked noodles (no contamination risk present). Follow up in 7-10 days for leftover labeling and cleaning walk in shelving and bins.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: 1) Walk in refrigerator shelving and "bins" used to hold food tubs soiled may become contamination risk to foods. 2) *Staff catch fresh fish - bag and FREEZE - but stored with facility food**. Other staff food stored separately and below restaurant food and preparation areas by using bottom shelving for dry stores and a separate refrigerator for refrigerated foods.
Correction: 1) Clean shelving and bins. 2***Food that is not from an approved source should not be in the facility - storing and preparing food that is not from an approved source can contaminate facility food. At a minimum if fish is brought into facility - store frozen in sealed containers like a tupperware container below and separate from facility food and prepare separately and clean to avoid contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Leftover labels not present for prepared foods - per owner, food only prepared for 2-3 days.
Correction: Discussed if food is not used within 24 hours, leftover labels are needed. Date label food with date of preparation and if food is not used within 7 days discard. Keeping foods too long even under refrigeration allows for the growth of harmful bacteria.
- Equipment and Utensils - Multiuse, Characteristics
Observation: 1) Food cart with squares of wire (difficult to clean) with Styrofoam and cardboard stacked in / on top shelf and sheet of stainless steel on top to hold rice hot holder. The equipment surface of the cart and items stacked to make a table are not durable, nonabsorbent, easily cleanable, resistant to pitting. 2) Homemade squeeze bottles, shakers etc. present.
Correction: 1) Replace the cart / items with a table or cart with flat top that can be used to safely hold the rice holder and will be easily cleanable. 2) Obtain and use food grade durable containers and utensils designed to rewash and reuse in restaurants.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Some items present originally obtained to use (floor tiles large stack) but no longer planning to replace flooring. New pair of shoes present in dry stores area. etc.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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11/30/2015 | Routine | |
Overall mixed sanitation seen. Mostly good food temperatures with top holding items in the preparation refrigerator at top holding temperatures and pooled raw eggs cold holding above temperature - an especially dangerous item as pooled raw eggs have additional risk of salmonella as opposed to individual eggs. Eggs cooked for staff. Some storage and cleaning issues created cross contamination risks and were corrected, and handwashing initially missed, then good. Employee health knowledge good and leftover labeling overall mostly good with 1-2 items needing labels. Food temperatures taken with EHS thermocouple calibrated at 211.8 F and facility thermometer calibrated at 212 F.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Prep cook failed to wash hands after handling raw shrimp and before handling food equipment - no ready to eat foods touched.
Correction: Items touched sanitized. When to wash hands reviewed 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: 1) Raw chicken stored above raw shrimp and raw meat stored above cooked noodles.
2) Food in tubs kept in holders that are soiled and pose contamination risk to the food.
3) Walk in refrigerator shelving in poor condition and in need of cleaning.
Correction: 1) Food storage corrected. 2) Holders removed from walk in refrigerator to wash, rinse, sanitize and air dry before using. Ensure food containers/holders are cleaned and sanitized between different foods and if used for same food items and kept in the walk in refrigerator are frequently cleaned and sanitized to prevent contamination risk to foods. 3) Clean shelving and obtain new shelving with good smooth, durable, cleanable surface.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw eggs pooled, and held in top insert pan of preparation refrigerator to make fresh egg drop soup cold holding at 44 F x 5 hrs.
Correction: Eggs cooked for staff to eat, pan removed to clean and sanitize. Refrigerator adjusted for better cold holding.
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08/25/2015 | Risk Factor | |
Much improved, cross contamination issues corrected.
No violation noted during this evaluation. | 06/11/2015 | Follow-up | |
Overall improved cross contamination issues, with two recurring issues seen. 1) Food stored above preparation refrigeration unit top insert pans - specifically sitting on top of insert pans with raw meat present and food improperly stored since last night also above temperature at 2 egg rolls - 46 F, cooked beef - 46, and brown rice - 48 F. Temperatures taken with EHS thermocouple calibrated at 31.9 F. Out of temperature food voluntarily discarded. 2) Food storage in the walk in refrigerator not arranged to prevent cross contamination and some ready to eat foods not covered. Follow up for those issues scheduled in 2 weeks. Current data base will not allow for editing of previous alleged violations, so entire cross contamination violation left on report.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The following cross contamination issues seen:
-Employee food set on table with facility food and facility food on staff break table
-Same bowl used to measure raw chicken and raw beef to cook.
-Chicken drummettes cooling placed in top holding of preparation refrigerator next to raw meats.
-Raw meats stored over box of fruit in walk in refrigerator
-Washed, prepared vegetables in walk in refrigerator not covered.
***3 compartment sink with bleach water in 1 compartment, soiled dishes in other 2 compartments with cut onions on one drainboard (that is not clean) dishes, Knife that needed washed swished through water.
-Old egg crates throughout kitchen - some under draining grease/not food (ok), others in container holding knife and under container of cooling food.
Correction: Employee and facility food moved before mentioned by EHS. Discussed use different containers for meats with different cook temperatures. Chicken moved from top of preparation refrigerator. Storing anything above food in top holding is never recommended. Change storage off foods in walk in refrigerator to prevent contamination. Cover all ready to eat foods. ***Suggest installing a food preparation sink with a drainboard for food preparation separate from 3 compartment sink allowing dish sink to be set up to wash, rinse, sanitize and air dry dishes. Keep small amount of egg crates for under grease container - and discard all others. Never use under food / food containers or store in food prep areas etc.
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05/30/2015 | Follow-up | |
Overall mixed inspection. Good food temperatures and good handwashing with several cross contamination issues noted. Sanitizer in place at 50 then changed to 100 ppm Cl. Second cook with Band-Aid on finger, and no glove use - discussed with owner - worker took Band-Aid off, cut already healed. Hands washed before returning to work. Discussed, if cut present (not infected) occlusive dressing must be used as well as gloves and handwashing done with dressing and glove changes for all food handling.
- Critical: Package Integrity* (corrected on site)
Observation: Dented cans present and in place for use.
Correction: Cans sorted to exchange.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The following cross contamination issues seen:
-Employee food set on table with facility food and facility food on staff break table
-Same bowl used to measure raw chicken and raw beef to cook.
-Chicken drummettes cooling placed in top holding of preparation refrigerator next to raw meats.
-Raw meats stored over box of fruit in walk in refrigerator
-Washed, prepared vegetables in walk in refrigerator not covered.
***3 compartment sink with bleach water in 1 compartment, soiled dishes in other 2 compartments with cut onions on one drainboard (that is not clean) dishes, Knife that needed washed swished through water.
-Old egg crates throughout kitchen - some under draining grease/not food (ok), others in container holding knife and under container of cooling food.
Correction: Employee and facility food moved before mentioned by EHS. Discussed use different containers for meats with different cook temperatures. Chicken moved from top of preparation refrigerator. Storing anything above food in top holding is never recommended. Change storage off foods in walk in refrigerator to prevent contamination. Cover all ready to eat foods. ***Suggest installing a food preparation sink with a drainboard for food preparation separate from 3 compartment sink allowing dish sink to be set up to wash, rinse, sanitize and air dry dishes. Keep small amount of egg crates for under grease container - and discard all others. Never use under food / food containers or store in food prep areas etc.
- Hand Drying Provision
Observation: No paper towels at handwashing sink.
Correction: Towels refilled.
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04/30/2015 | Risk Factor | |
Old owner on site for interpretation. All violations listed corrected. Additional items verbally mentioned, to include not using menus or newspapers as liners under fried foods, and keeping covers over ready to eat foods that are not cooling, with corrections made today. Additionally some holders for food containers noted for cleaning. Food handler cards needed, and owner stated staff will take tests tomorrow. Discussed employee health, flyer left. Also discussed eight major allergens, flyer left. Noted upcoming requirement to post a message that sanitation inspection reports are available on Virginia Department of Health website as well as upcoming requirement for at least one certified food managers in the facility, recommend the owner / main cook as the CFM. Also discussed date labeling leftovers, even though owners state food is only kept 2 days and ensuring staff food is stored and prepared separately from all restaurant food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No leftover labels seen
Correction: Ensure food that is prepared and kept for 24 hours or more is labeled with a date label and discarded within 7 days of preparation
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01/27/2015 | Follow-up | |
Overall mixed inspection. Good hand washing seen, good cold, hot, reheating and cooking temperatures seen. Cooling processes need improvement. Leftover labeling not seen. Cleaning seen, and most of facility clean, with only isolated spots in need of cleaning, however, no sanitizing solution present or made during inspection. Bleach present. Employee health not discussed today and will be reviewed during next inspection. Good food storage to prevent cross contamination, however, other practices done that may cause cross contamination. All food temperatures taken with EHS thermocouple calibrated at 32.1 F. Follow up within a week, when facility not as busy to address cooling, employee health, leftover labeling, temperature checking - thermometer/s use, prevention of cross contamination during preparation, etc.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The following issues noted that could cause cross contamination:
-Thick black rubber glove used when mixing raw chicken, worn when worker went to bulk dry stores to get corn starch - food not touched, but glove near dry stores
-Bucket filled with sauce placed on the floor to "cool" before putting in WIR both a risk for contamination and poor cooling technique
-Only 3 sets of tongs present in the fryer area, none for working with food ie for cooling in back prep area
Correction: -Discussed black glove during inspection and practice stopped.
-Discussed sauce in bucket on the floor - suggest shelving to place containers to cool sauce then pour into clean sanitizing bucket with lid after cooled for storage in the WIR.
-Obtain additional tongs.
- Cooling Methods
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No leftover labels seen
Correction: Ensure food that is prepared and kept for 24 hours or more is labeled with a date label and discarded within 7 days of preparation
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: 1) No sanitizing solution in place during inspection. Observed tables cleaned with cloth. 2) Currently dishes done in first compartment of 3 compartment sink, washed and per staff, drained then rinsed and sanitized, due to food prep in other 2 compartments.
Correction: 1) Ensure sanitizing solution is present to use, a separate bucket in each prep area. Suggest also keeping a cleaning bucket of hot soapy water and a separate cloth in each. 2) ****Suggest adding a food preparation sink, preferably 2 compartments with drainboards to allow adequate space to prepare food and allow dishes to be washed, rinsed, and sanitized.
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01/22/2015 | Routine | |
EHS to facility for follow up permit inspection.
-Walk in freezer, condensation still present, but drain put in under door of unit going to catch pans, condition of unit and floor improved
-Lighting: new lighting installed in the back storage area, and bulbs replaced throughout facility with the following readings: Wok area - 50 foot candles (fc), back prep / 3 vat area - 100 fc, back storage area-dry storeroom (DSR) 90 fc.
-New shelving in place in the dish area
-*Thin stemmed, instant read thermometer still needed*
-New stainless in place behind 3 vat sink area
-Bottom shelving refinished with fresh paint
-*Some unneeded items still present - keep to a minimum*
-Slicer not working will cut by hand - remove slicer done during inspection
-Most items now on new shelving, only unused buckets still on floor - much improved
Have made upgrades with: New wok line in place, new grease trap in place, new - used 3 vat sink in place, noted plumbing with direct drainage. Spacing very short and ability to put in indirect drainage very unlikely. Place sign in both English and Chinese and ensure all staff follow requirement to clean and sanitize 3 vat sink before each use***. New owner plans to replace flooring within next 6 months.
Permit Issued
No violation noted during this evaluation. | 10/14/2014 | Other | |
EHS to facility still operating under valid permit from previous owner - still present and operating facility with new manager for new ownership present - for inspection for new permit.
-Walk in freezer with a lot of condensation, front of unit cleaned and floor in good condition, side of unit with puddles of water on floor under dry stores shelving and corner with darkened tiles. Tiles along side of unit damaged, coming up.
Sugg: Maintenance for walk in unit to find and correct problem resulting in heavy condensation. Per new manager, entire floor will be replaced within 2 months. If new floor is installed in 2 months, ensure it is smooth, durable and cleanable with coving in place. If new floor is not installed, flooring beside walk in freezer will need to be replaced.
-Lighting 25-30 foot candles in cooks prep area (wok area) and back prep/3 vat sink area. Several bulbs need changed.
Sugg: Ensure all bulbs are working and lights are kept on for sufficient lighting.
-Lighting in dry stores area is by a portable light.
Sugg: Replace with overhead lighting. This can be done in 2-3 months.
-Shelving by the 3 vat sink rusty.
Sugg: Refinish or replace.
-Damaged ceiling tiles present.
Sugg: Replace damaged ceiling tiles, ensure new tiles are smooth and cleanable.
-Ventilation covers soiled and stained.
Sugg: Clean and paint or replace.
***Dial thermometer present, but no instant read thermometer present.
Sugg: Obtain and use a thin stemmed, instant read thermometer to ensure accurate temperatures can be taken for thin, small foods, such as shrimp, thin shaved beef, chicken etc.
-Some utensils with only one present.
Sugg: Ensure there are a minimum of 2-3 of each type of utensil present to allow for sanitizing when needed, and prevention of cross contamination.
-Walls around 3 vat sink and in back area of facility soiled, with some holes present and some areas not smooth and cleanable.
Sugg: Clean, fill holes, and ensure all walls are smooth, durable and cleanable. Per new manager, 3 vat sink and walls around sink will be replaced in 2-3 months. Ensure walls are clean and have a smooth surface before final permit inspection.
***New staff need district food handler cards. Books to prepare for test given.
Sugg: All staff must have current district food handler cards before the Permit can be issued.
-Some bottom shelving and equipment with rust present.
Sugg: Repair or replace.
-Some unneeded items present making cleaning harder.
Sugg: Remove all items not needed to operate the facility.
-Slicer does not work.
Sugg: Replace before permit inspection.
-Some items stored on the floor.
Sugg: Ensure nothing is stored on the floor, that items are on carts/shelving with wheels or shelving with legs and bottom shelf is at least 6" off of the floor.
Noted: Good food storage (with some buckets of food stored on the walk in refrigerator floor / and uncovered) covers placed, no food should be stored on the floor, good food labeling for leftovers, good food temperatures, good handwashing, good utensil use for no bare hand contact.
Contact EHS when ready for final permit inspection. Ensure inspection is scheduled before 30 September to avoid permit expiration from last / acting owner.
Ensure all containers etc. for food are food grade.
No violation noted during this evaluation. | 09/18/2014 | Pre-Opening | |
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