Please remove all aluminum foil covers side of deep fat fryer and pipe lines under exhaust hood. Establishment in need of good detail cleaning . Note: Fire Suppression last serviced May 2015 / Exhaust Hood last serviced May 2015.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin (shell Eggs) 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 raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed Raw Shell Eggs, Cooked Noodles and Cut Vegetables on counter top under no refrigeration.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
Correction: Mark the date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the product storage containers are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the product storage containers with approved food grade containers (with tight fitting lids) to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Stainless Steel Table Tops / Meat Slicer / Meat Grinder..
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the kitchen equipment has accumulations of grime and debris.
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: Faucet fixture at Hand and 3-Compartment Sink are in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Please provide wall mounted hand soup dispensers at all hand sinks throughout the food establishment. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/28/2016 | Routine | |
Continue to focus on routine detail cleaning of the food establishment. Please remove duct tape covering on all floor drains and maintain water level in drain plumbing trap to prevent sewer gas from entering the building.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in Walk-In Freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
Correction: Mark the date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of product in Walk-In Freezer.
Correction: Discontinue the reuse of single-use containers (grocery bags) for product storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda machine nozzles was observed soiled with accumulations of grime and debris.
Correction: Clean the soda machine nozzles at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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03/10/2015 | Routine | |
Left handout regarding use of Time as a Public Health Control.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Refried Rice and Cooked Noodles left out under no refrigeration at room temperature..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) cooked noodles, egg rolls, cooked chicken, etc. - in the refrigeration unit is not properly dated for disposition.
Correction: Mark the date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the kitchen equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Please remove all aluminum foil that covers pipes on the kitchen equipment.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing ceiling tile above Walk-In Cooler & Freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/09/2014 | Follow-up | |
Left handout regarding Proper Food Safety and Proper Refrigeration Storage in a Food Establishment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Refried Rice and Cooked Noodles cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) cooked noodles, egg rolls, cooked chicken, etc. - in the refrigeration unit is not properly dated for disposition.
Correction: Mark the date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the kitchen equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Please remove all aluminum foil that covers pipes on the kitchen equipment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted.
- Physical Facilities in Good Repair
Observation: Missing ceiling tile above Walk-In Cooler & Freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/26/2014 | Routine | |
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Dry ingredients (examples - floor, sugar. rice, etc.) observed being stored in open bags on the floor.
Correction: Protect dry ingredients from miscellaneous sources of contamination by storing in tight fitting containers..
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw Pork cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below during storage and food prep to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) product (such as egg rolls, cooked chicken, cooked pork, etc.) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service grocery bags were observed reused for the storage of product.
Correction: Discontinue the reuse of single-use grocery bags for product storage. Provide approved reusable food storage containers designed for your food storage needs.
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05/21/2013 | Follow-up | |
Left handout regarding Proper Food Safety in a Food Establishment.
- 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin (Raw Shell Eggs) 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 of the Walk-In Units and kitchen.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Dry ingredients (examples - floor, sugar. rice, etc.) observed being stored in open bags on the floor.
Correction: Protect dry ingredients from miscellaneous sources of contamination by storing in tight fitting containers..
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw Pork cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below during storage and food prep to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) product (such as egg rolls, cooked chicken, cooked pork, etc.) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service grocery bags were observed reused for the storage of product.
Correction: Discontinue the reuse of single-use grocery bags for product storage. Provide approved reusable food storage containers designed for your food storage needs.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers (tin cans) were observed reused for the storage of product.
Correction: Discontinue the reuse of manufacturer containers (tin cans) for product storage. Provide approved reusable food storage containers designed for your food storage needs.
- Plumbing System Maintained in Good Repair
Observation: Faucet at hand sink located in the kitchen observed in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/26/2013 | Routine | |
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Water leaks at the 3-Bay Sink fixtures.
Correction: Repair and maintain all plumbing components and fixtures.
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01/18/2012 | Follow-up | |
Facility very clean and well maintained at time of inspection. Please obtain ingredient storage bins with tight fitting lids. Reminder* - Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within additional 4 hours. Note: Fire Suppression last serviced September 2011 / Exhaust Hood last serviced March 2011.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or 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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The kitchen staff is eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Egg Rolls, Sweet & Sour Chicken, Cooked Pork, etc. - in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Grocery bags were observed reused for the storage of product.
Correction: Discontinue the reuse of grocery bags for product storage. Provide approved reusable food storage containers designed for your food storage needs.
- Plumbing System Maintained in Good Repair
Observation: Water leaks at the Hand Sink and 3-Bay Sink fixtures.
Correction: Repair and maintain all plumbing components and fixtures.
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12/16/2011 | Routine | |
Restaurant representatives - add corrected or new information about China King, 5330 Main Street, Mt. Jackson, VA 22842 »