- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The outside of the rice cooker & warmers, the floors of the walk-in refrigerator, the sides of the fryers, the gaskets/seals of the refrigerators, and the inside of the prep unit are all in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the floor near the hand sink & in the back kitchen area were in disrepair and no longer smooth and easily cleanable. The walls in the kitchen have the base coving missing in several spots. Ceiling tiles are stained grey/black.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair floor and replace missing base coving around the floor/wall junctures. Ceiling tiles need to be replaced.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed walls and floors in need of cleaning (especially behind and under equipment. Hood filters are soiled and in need of cleaning.
Correction: Clean facility thoroughly to prevent build-up of food and grease. Hood filters need to be cleaned about every week.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed a roach in the kitchen.
Correction: Much improvement from the last inspection. Pest control company retreated on June 1st, and should retreat every month to prevent pests.
|
09/01/2015 | Follow-up | |
30 day issued.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed food in the walk in refrigerator, the chest freezers and in the bottom of the prep unit uncovered.
Correction: Prevent possible cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed food on the floor in the walk-in cooler.
Correction: Move food off of the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed several foods in the prep unit over 41 degrees.
Correction: Turned temperature in unit down, if this doesn't help call maintenance. Keep lid closed as much as possible.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed lids of chest freezers broken and coming apart, they are being held together with duct tape.
Correction: Properly repair or replace lids to the chest freezers.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed several dishes and utensils soiled.
Correction: Clean dishes and utensils thoroughly and frequently.
- Non-Food Contact Surfaces (repeated violation)
Observation: The outside of the rice cooker & warmers, the floors of the walk-in refrigerator, the sides of the fryers, the gaskets/seals of the refrigerators, and the inside of the prep unit are all in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed faucet at the 3 compartment sink has a leak.
Correction: Have leak repaired.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the floor near the hand sink & in the back kitchen area were in disrepair and no longer smooth and easily cleanable. The walls in the kitchen have the base coving missing in several spots. Ceiling tiles are stained grey/black.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair floor and replace missing base coving around the floor/wall junctures. Ceiling tiles need to be replaced.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed walls and floors in need of cleaning (especially behind and under equipment. Hood filters are soiled and in need of cleaning.
Correction: Clean facility thoroughly to prevent build-up of food and grease. Hood filters need to be cleaned about every week.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed a roach in the kitchen.
Correction: Much improvement from the last inspection. Pest control company retreated on June 1st, and should retreat every month to prevent pests.
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07/30/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed food in the walk in refrigerator, the chest freezers and in the bottom of the prep unit uncovered.
Correction: Prevent possible cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed rice paddle being stored in standing, room temperature water and a knife being stored between the prep unit and prep table.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Observed food on the floor in the walk-in cooler.
Correction: Move food off of the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed several foods in the prep unit over 41 degrees.
Correction: Turned temperature in unit down, if this doesn't help call maintenance. Keep lid closed as much as possible.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed cardboard being used on shelves, and it is heavily soiled.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discard cardboard and use the stainless steel table.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed lids of chest freezers broken and coming apart, they are being held together with duct tape.
Correction: Properly repair or replace lids to the chest freezers.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed several dishes and utensils soiled.
Correction: Clean dishes and utensils thoroughly and frequently.
- Non-Food Contact Surfaces
Observation: The outside of the rice cooker & warmers, the floors of the walk-in refrigerator, the sides of the fryers, the gaskets/seals of the refrigerators, and the inside of the prep unit are all in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Observed faucet at the 3 compartment sink has a leak.
Correction: Have leak repaired.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed a light shield missing and another light shield broken.
Correction: Replace both light shields.
- Hand Drying Provision
Observation: No paper towels provided at the hand sink.
Correction: Provide paper towels for drying hands.
- Lighting, Intensity (repeated violation)
Observation: Observed several lights out in the kitchen.
Correction: Replace missing lights and burnt out lights so that the prep areas are at least 50ft. candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the floor near the hand sink & in the back kitchen area were in disrepair and no longer smooth and easily cleanable. The walls in the kitchen have the base coving missing in several spots. Ceiling tiles are stained grey/black.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair floor and replace missing base coving around the floor/wall junctures. Ceiling tiles need to be replaced.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed walls and floors in need of cleaning (especially behind and under equipment. Hood filters are soiled and in need of cleaning.
Correction: Clean facility thoroughly to prevent build-up of food and grease. Hood filters need to be cleaned about every week.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed a roach in the kitchen.
Correction: Much improvement from the last inspection. Pest control company retreated on June 1st, and should retreat every month to prevent pests.
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06/25/2015 | Routine | |
No signs of live roaches, pest control company treated facility on 5/4/15. If anymore roaches are founds, contact pest control company again to retreat facility.
No violation noted during this evaluation. | 05/18/2015 | Follow-up | |
Hood filters in need of cleaning. Cardboard on shelves needs to be removed/ or switched every 2 days so that there is not a build-up of food debris and bacteria. Be sure to get test strips for the chlorine/bleach and to get a food thermometer.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee eating in the back by the prep area.
Correction: Make sure employees eat and drink in a designated area away from any food prep.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken, eggs, and noodles left out at room temperature.
Correction: All potentially hazardous foods need to be stored at 41 degrees or below. Move food to the refrigerator to cool down to 41.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed build up of food debris on the can opener.
Correction: Make sure can opener is cleaned on a regular basis to prevent build-up of food debris.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: Handsink was blocked by equipment and not easily accessible.
Correction: Make sure handwashing sink is accessible at all times.
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01/21/2015 | Risk Factor | |
Note: Prep refrigerator has been repaired and is now maintaining food at <41F. Permit issued.
- Temperature Measuring Devices - Food (repeated violation)
Observation: No food thermometer available.
Correction: Provide food thermometer.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No chlorine test kit available.
Correction: Provide chlorine test strips.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed in disrepair: chest freezers are duct taped together.
Correction: Replace chest freezers.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Some damaged/sagging light shields.
Correction: Replace damaged/sagging light shields.
- Outer Openings - Protected (repeated violation)
Observation: Back screen door does not shut to form a tight seal (air gap along bottom).
Correction: Repair or replace door to form air tight seal.
- Lighting, Intensity (repeated violation)
Observation: Some overhead lights out in the kitchen.
Correction: Repair or replace lights to provide more light.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles are stained gray/black. Some areas of loose base coving.
Correction: Replace ceiling tiles with light colored, cleanable tiles. Repair coving.
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06/18/2014 | Follow-up | |
Facility is very clean now - maintain level of cleanliness. Follow-up to check prep unit. Permit will be renewed when prep unit is repaired.
- Temperature Measuring Devices - Food
Observation: No food thermometer available.
Correction: Provide food thermometer.
- Sanitizing Solutions, Testing Devices
Observation: No chlorine test kit available.
Correction: Provide chlorine test strips.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: chest freezers are duct taped together, front prep unit is holding at 49F (no food in unit).
Correction: Replace chest freezers. Service called for unit. Use for non-TCS foods only today until repaired to maintain at <41F.
- Light Bulbs Protective Shielding
Observation: Some damaged/sagging light shields.
Correction: Replace damaged/sagging light shields.
- Outer Openings - Protected
Observation: Back screen door does not shut to form a tight seal (air gap along bottom).
Correction: Repair or replace door to form air tight seal.
- Lighting, Intensity
Observation: Some overhead lights out in the kitchen.
Correction: Repair or replace lights to provide more light.
- Physical Facilities in Good Repair
Observation: Ceiling tiles are stained gray/black. Some areas of loose base coving.
Correction: Replace ceiling tiles with light colored, cleanable tiles. Repair coving.
- Pests - Controlling Pests*
Observation: Observed a few half-dead American cockroaches under the rice bins.
Correction: Eliminate entry and harborage conditions for pests.
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06/16/2014 | Routine | |
Owner discarded foods identified as potentially unsafe due to interruption in power on May 13. Single-use goods that were open at the time of the incident were discarded due to exposure to gas fumes. Deep fryer oil was discarded, fryers cleaned. OK to reopen.
No violation noted during this evaluation. | 06/16/2014 | Follow-up | |
This visit is in response to a call from Henrico County Fire Department (FD) reporting a power outage at this location and concerns about food safety in a situation where a gas powered generator was used inside the food establishment in an attempt to keep the refrigeration equipment running. Fire Chief reported that they responded to a complaint from a neighboring business that noticed gas odor in their facility when they opened at 9:00AM this morning. FD investigation led to discovery of the operation of a generator inside the food establishment in the same strip mall as the salon. FD documented 700-800 ppm carbon monoxide (CO) inside the food establishment and contacted Henrico Health Department (HD). FD reduced the CO to safe level and advised facility to remain closed until HD evaluated the situation.
My investigation revealed:
1. Facility was closed when I arrived. The owner was present.
2. Owner states that power went out at 8
No violation noted during this evaluation. | 06/14/2014 | Other | |
Clean mouse droppings and call PCO for treatment.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sprouts at 57F on table top.
Correction: Keep sprouts inside refrigerator to hold at <41F.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed wares washed and rinsed but not sanitized. Sink not sanitized after using for raw chicken.
Correction: Wares and sink must be sanitized after cleaning (use bleach water).
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Hand sink was blocked for use with equipment.
Correction: Keep hand sink clear for use at all times.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No towels at the kitchen hand sink.
Correction: Provided. Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Rodent Bait Stations/Pesticides* (corrected on site)
Observation: Observed open bait stations of D-con.
Correction: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
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03/28/2014 | Risk Factor | |
Complaint: 12/3/13 at noon - found a green "beetle" bug in cooked egg foo young (shrimp).
Owners were aware of the complaint. Showed me a picture of the bug - large green beetle in the picture with a small piece of egg foo young. Inspected food used in egg foo young (onions, eggs, cabbage, shrimp). Vegetables are chopped on-site. All ingredients appear sound. No evidence of infestation of green beetles.
No violation noted during this evaluation. | 12/09/2013 | Complaint | |
Note: Bleach step at 3 part sink is always last -separate of soap. Better facility cleanliness.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed bean sprouts in water at 63F.
Correction: Keep sprouts in ice water or in refrigerator at <41F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labels on prepared foods (cooked shrimp, chicken, egg rolls, etc).
Correction: Date label prepared foods.
- Hand Drying Provision
Observation: No paper towels at hand sink.
Correction: Provide towels.
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10/21/2013 | Risk Factor | |
Prep unit: chicken 40 degrees, shrimp 39 degrees. Corrected items: 800, 820, 3270-4, 550, 3170, 3180. Much cleaner. Permit issued.
- Thawing (repeated violation)
Observation: Chicken thawing in water.
Correction: Thaw under running water.
|
07/23/2013 | Follow-up | |
Don't forget to wash hands. Sanitize sink after food use (bleach). Call me for follow up.
- Utensils - In-Use - Between-Use Storage
Observation: Rice paddle in water. Cleavers wedged behind table and wall.
Correction: Store utensils in food or on dry, clean surface.
- Thawing
Observation: Chicken and shrimp thawing in standing water.
Correction: Run water to thaw.
- Critical: Cooling* (corrected on site)
Observation: Observed fried chicken (83 degrees) and General Tso chicken (80 degrees) cooling over 2 hours.
Correction: Cool foods to 70 degrees in 2 hours, then to 41 degrees in 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41 degrees: in the prep unit - shrimp 46 degrees, chicken 46 degrees, pork 46 degrees
Correction: on the table - sprouts 72 degrees.
- Physical Facilities in Good Repair
Observation: Damaged floor tiles in the restroom and back. Stained ceiling tiles throughout.
Correction: Repair facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Stained walls. Spilled rice and old mouse droppings at bulk bins.
Correction: Paint stained walls. Clean floors.
- Pests - Controlling Pests*
Observation: Numerous flies noted.
Correction: Keep screen door shut to keep flies out.
|
07/01/2013 | Routine | |
Watch cooling General Tso chicken, spread in shallow layer on pan to cool. No mouse droppings noted but thorough cleaning still needed.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee rinse hands but fail to use soap.
Correction: Employees must use soap when washing hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41 degrees: bean sprouts (60 degrees) and two flats of shell eggs at room temperature.
Correction: Maintain TCS food at 41 degrees or less.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee wash and rinse plate container but fail to sanitize (no bleach present).
Correction: Wares must be sanitized after each wash/rinse. Bleach bought.
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03/28/2013 | Risk Factor | |
Item corrected: 2310, 540. There is significant improvement in the amount of droppings seen (much less), but droppings are still present. Continue cleaning thoroughly. Continue pest control treatment/trapping of rodents. Follow up to check again in 1-2 weeks.
No violation noted during this evaluation. | 01/03/2013 | Follow-up | |
Follow up needed to check on cleaning/mouse problem (1 week).
- Critical: Food Contact with Equipment and Utensils*
Observation: Mouse droppings found throughout establishment and in contact with scoops/utensils.
Correction: Clean droppings. Treat/trap for mice. Sanitize all surfaces/utensils.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bean sprouts at room temperature (58 degrees).
Correction: Maintain sprouts at 41 degrees or less.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labels on prepared foods (egg rolls, sweet/sour chicken, roast pork, etc).
Correction: Date label prepared foods.
- Handwashing - Using a Handwashing Lavatory
Observation: Handsink is blocked for use.
Correction: Keep handsink clear for use at all times.
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12/28/2012 | Risk Factor | |
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