- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade and can opener holder were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. (cleaned during the inspection)
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02/01/2016 | Risk Factor | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:Walk-in cooler and walk-in freezer. Uncooked containers were observed inside the walk-in refrigerator and walk-in freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. After processing food, cover the food container properly before storage to prevent contamination of the food. (Food containers were covered during the inspection).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked shrimps, shredded roasted pork, and cut roasted pork.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.( Items were replaced during the inspection).
- Critical: Lubricants with Incidental Food Contact, 21 CFR Criteria (corrected on site)
Observation: Lubricants with incidental food contact do not meet the requirements in 21 CFR 178.3570. Engine and other machinery oils were noted in the establishment intended for food contact equipment.
Correction: Lubricants used on food equipment may directly or indirectly come into contact with food and therefore must be approved as a food additive. Use approved food contact oils or lubricants for food contact equipment as discussed during the inspection (Engine oils were discarded during the inspection).
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09/08/2015 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: fried rice.
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.(used gloves)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken was observed stored over fried rice on a rack.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. ( The rice was relocated away from the rack)
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:walk-in refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.(each foods container was covered during the inspection).
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar, salts, MSG,
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.( listed items were labeled properly during the inspection)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.(towels soaked in sanitizing solution)
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in cooler and.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.(food containers were elevated)
- Food Storage / Prohibited Areas / Dressing Room
Observation: Observed employees clothing and other personal belongings stored on food storage shelving.
Correction: Personal clothing may not be stored on food shelving. Provide an separate area or facility for employees to keep their cloths and other personal belonging to prevent contaminating food supplies.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: fried shrimp.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. (containers of fried shrimp were date marked accordingly during the inspection)
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: deep fryers
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the deep fryers is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic cleaning chemicals /detergents were are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Detergent bottles were stored next to cleaned cutting boards, slicing machine and other food contact b utensils and equipment.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. (cleaning chemicals were relocated away)
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03/11/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed proper hand washing.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees washing hands without soap and washing gloves.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves and after engaging in any activity that could contaminate the hands.
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. All food employees discontinued food preparation and washed their hands at time of inspection.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: under prep coolers, inside of refrigeration units.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility is blocked with equipment, utensils and food, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Handsink was made accessible at time of inspection.
- Outer Openings, Protected / Screen Requirements
Observation: Door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Close the door to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap was provided at time of inspection.
- Physical Facilities Good Repair
Observation: Observed that the food thermometer is broken and is not maintained in good repair.
Correction: Repair or replace the food thermometer in order to take temperature of food in the food facility.
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09/19/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed proper cooling methods, air drying procedures and food storage inside of walk-in cooler.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored on knife holder
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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05/19/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation in regards to pest.
EHS conducted a routine inspection associated with the complaint inspection and did not observe any pest at time of inspection.
Facility has a pest control operator that services the premises every month.
Case not confirmed.
No violation noted during this evaluation. | 07/16/2013 | Complaint | |
The purpose of this visit was to conduct a routine inspection.
EHS provided information on proper cooking temperatures in Chinese.
Hot water: AO Smith BT80230 75,000 BTU
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating,while cooking which could contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of walk-in cooler and walk-in freezer
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: precooked shrimp, roasted pork, bean sprouts, raw chicken, raw lobster, crabmeat inside of True 1dr prep cooler and True 3dr prep cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. All food was relocated to the walk-in cooler for proper cooling and or relocated to an ice bath.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets on all refrigeration units
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
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07/16/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed setting up three vat sink and cooling procedures.
EHS provided information on cooling and setting the three vat sink.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives on wall
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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05/07/2013 | Risk Factor | |
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