- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain chlorine test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishes and utensils.
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)
Observation: The handwashing facility located at the back kitchen area is blocked by buckets, 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 buckets preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors underneath and behind equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. 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.
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03/22/2016 | Routine | |
- Replace the lid on the barrel use to store sugar.
- Remove cardboard and clean throughout.
- Remove cigarette ash and clean back storage/mop sink area. (owner said ash was from an employee recently fired)
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- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
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.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the can opener is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the can opener to prevent accumulations of grime and debris.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen area and shelves noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. 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.
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08/27/2014 | Routine | |
In response to a complaint:
Visited the facility. Rice is made daily and is yellow from food coloring made from a company in New York. I took a picture of the label for record. Vegetables are mostly frozen. Peas and carrots are frozen from supplier. Cabbage and onions were being prepared today, during the inspection fresh. Vegetable rolls are made in bulk then frozen. Viewed vegetables in the prep unit. Nothing appears expired. Vegetable rolls in reach-in freezer were frozen until placed in the fryer to be cooked. No violations observed.
No violation noted during this evaluation. | 11/01/2013 | Other | |
Make sure to set up the sink with wash, rinse, and sanitize for all dish washing including pots and pans.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands with soap before engaging in food preparation 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Hand sink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. 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.
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10/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about China Garden, 257 Sunnyside Plz., Winchester, VA 22603 »