- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Person had no means to verify that employees are trained to report symptoms, diseases and exposures of concern. PIC and EHSS discussed the need to train employees and verify training. PIC had employees review and sign Form 1B at the time of the followup inspection.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS provided a copy of Form 1B as an easy means to verify training.
- Critical: Employee Health* (corrected on site) (repeated violation)
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 Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHSS provided information to person in charge on reporting requirements. EHSS provided a copy of the FDA Employee Health and Personal Hygiene Handbook.
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03/30/2016 | Follow-up | |
Suppliers are Best Foods, Restaurant Depot, Sea Land (seafood/fish). Discussed menu. Noodles and spring rolls are frozen commercial products. Seafood including shrimp and scallops are received frozen. Rice will be held over and used to make fried rice. Discussed employee health. Discussed changes in the regulations in 2016 that will require manager certification. Observed 2 dented cans and discussed marking the can to prevent use or setting them in a designated area for return. Overall improvement in cleaning since last inspection.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Person had no means to verify that employees are trained to report symptoms, diseases and exposures of concern.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS provided a copy of Form 1B as an easy means to verify training.
- Critical: Employee Health*
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 Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHSS provided information to person in charge on reporting requirements.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed garlic and oil mixture on cart next to wok live cold holding at improper temperatures. PIC stated mixture had been out since 11 a.m. and would be placed in the prep unit at 2:30 when lunch service is over. Temperature taken at 2 p.m.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. EHSS recommended keeping mixture on ice during use or marking for time control. Mixture was placed in walk in cooler uncovered. PIC stated they would use ice to keep mixture cold.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the large storage containers used for rice, flour, sugar, etc. have 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.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at wok line. Light bulb is not working under hood.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The physical structure is not maintained in good repair in the following areas:
1. wall under 3 basin sink
2. section of floor under 3 basin sink covered with plywood is not smooth or easily cleanable
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed filters in hood system above wok line 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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead insects were found in several cabinets. Facility has had recent pest control service.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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03/10/2016 | Routine | |
Discussed employee heath, suppliers, handwashing and glove use, date marking. Provided updated employee health information. Observed person in charge setting up 3 basin sink/sanitizer correctly. Suppliers: Golden Dragon Seafood, Restaurant Depot, Best Foods. Observed employees washing hands. New hood suppression system installed the week of March 16, 2015.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his before donning gloves. Employee was not touching ready to eat foods
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, before donning gloves and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of vegetables including diced celery and mushrooms in True reach in cooler.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulb in store room not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/20/2015 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, and (3) Cooling.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw shell eggs stored directly above produce in the walk-in cooler. The PIC corrected by storing all of the cartons of shell eggs on the bottom shelf.
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* (corrected on site)
Observation: Foods cold holding at improper temperatures in the walk-in cooler. Egg rolls-45°F, wonton noodles-45°F, lomein-46°F. The PIC lowered the thermostat on the unit and the temperature of the unit dropped from 44°F to 39°F by the end of the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizer in the wiping cloth bucket being applied to food contact surfaces is too strong. The concentration was greater than 200 ppm.
Correction: Utilize only chlorine sanitizing solution that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces. The recommended concentration is 50-100 ppm but no stronger than 200 ppm.
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11/25/2014 | Risk Factor | |
Discussed the following with the person in charge (PIC):
1. Observed an invoice from the professional pest control company showing that the facility was treated on August 29, 2014.
2. Observed significant improvement in the cleanliness of the equipment and floors throughout the kitchen. Observed a few areas of the floor and several pieces of equipment that still need to be cleaned. These areas were shown to the PIC. Discussed the importance of maintaining the equipment, floors, and walls clean on a daily basis to prevent harborage conditions for insects.
3. Observed much of the unnecessary equipment removed from the facility. Continue to remove any equipment that is no longer being used.
4. Ensure that the can opener is cleaned and sanitized after use.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair: ceiling in several areas of the kitchen (missing ceiling tiles).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/03/2014 | Follow-up | |
Abbreviations: WIC-walk-in cooler, PIC-person in charge
Discussed the following with the PIC:
1. Contacting their professional pest control company immediately. Observed an invoice from the professional pest control company that showed that the facility was last serviced on July 25, 2014.
2. Detail cleaning the equipment and floors throughout the facility along with removing unnecessary equipment to eliminate harborage conditions for insects.
3. Attending a food safety training course.
A follow-up inspection will be conducted within 10 days.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands after returning to the kitchen from outside the establishment before engaging in food preparation.
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 - Safe and Unadulterated* (corrected on site)
Observation: Observed live insects that appeared to be roaches inside of the small container of flour in the cooking area. The PIC discarded the flour.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs stored above open containers of produce in the walk-in cooler.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach-in freezers and refrigerated prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener blade, 2. many utensils in storage, 3. interior of both microwave ovens.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment throughout the kitchen has accumulations of grease and/ or food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The screen door is not tight fitting.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the restrooms used by the employees and patrons. Observed only 12-14 foot candles of light in the restrooms.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: The following physical facilities are not maintained in good repair: 1. floor wall coving behind the chest freezer, 2. ceiling in several areas of the kitchen (missing ceiling tiles).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under and behind equipment are in need of a detail cleaning due to the accumulation of grease and/or food debris.
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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed several live insects that appeared to be roaches in the kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Contact the professional pest control company that services the facility.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed several pieces of equipment not being used, including the nonfunctioning ice machine, stored in the kitchen
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.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Observed several cans of insect spray stored in the kitchen that the PIC stated is used in the facility. The PIC discarded all of the pesticides stored in the facility.
Correction: Pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Personal medications are located in the kitchen stored with dry food goods and clean equipment. The PIC relocated the medication to an area separate from food and equipment.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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08/27/2014 | Routine | |
WIC: raw beef 40, raw chicken 40, raw pork. Gen. Tso chicken 175, rice for frying 165. Discussed Employee Health, information posted in kitchen. Observed vegetables/ foods being stored in metal containers that are single use, recommend foods not be stored in single use metal containers, reusable containers (hard plastic) should be available. Observed some foods stored in re-usable containers. Observed some light bulbs out in kitchen, lighting above 20 foot-candles available. Recommend cover/liner be used on lower shelf in hot holding unit, other shelves clean.
- Hair Restraints - Effectiveness
Observation: Observed food handler not wearing hair restraint.
Correction: Recommend all food handlers wear hair restraints to prevent contamination.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed sanitizer for wiping cloths in solution above 200 ppm.
Correction: Recommend sanitizer level be adjusted to 50-200 ppm chlorine. CORRECTED.
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03/11/2014 | Routine | |
Observed heavy ice build up in small upright freezer. Foods stored off floor in walk-in cooler. Observed raw vegetables being stored in metal containers which previously contained foods. Recommend such foods be stored in containers which can be properly cleaned and sanitized. Food containers should not be re-used. Observed food handlers not wearing hair restraints. Recommend food handlers wear hair restraints when preparing foods.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: Observed date marking not done for foods in cooling units.
Correction: Recommend foods held more than 24 hours be date marked.
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12/13/2013 | Risk Factor | |
All violations Critical and Non-Critical CORRECTED.
No violation noted during this evaluation. | 08/14/2013 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: Observed employee handling foods without washing hands and/or putting on gloves.
Correction: Recommend hands be washed before handling food and gloves be worn after washing hands.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed bare hand contact with chicken stored in grill area by food handler.
Correction: Recommend foods be handled with utensils or use gloves during preparation or in storage processing of foods. CORRECTED.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed wiping cloths for sanitization not at 50-200 ppm.
Correction: Recommend cloth containers to sanitize food contact surfaces and non-food contact surfaces be at 50-200 ppm chlorine sanitizing level. CORRECTED.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Observed test strips not available to measure sanitizer level for 3 basin sink and sanitizer containers.
Correction: Recommend test strips be available to measure chlorine level in sanitizing containers. CORRECTED
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed shelf above 3 basin sinks dirty, greasy and dusty where food contact utensils are stored.
Correction: Recommend shelf be cleaned and sanitized to prevent contamination of food contact surfaces and food utensil which were clean when stored..REPEAT
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Observed sanitizer levels not at 50-200 ppm chlorine (bleach) in 3 basin sink and wiping cloth sanitizer containers.
Correction: Recommend sanitizing level for all food contact surfaces (wash-rinse-sanitize process) be at 50-200 ppm chlorine level for proper sanitization.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Observed hand sink in kitchen/storage area in disrepair and not providing hot water (PIC states unit being prepared). Hot water of 122 degrees available in mop sink adjacent to hand sink.
Correction: Recommend hand sink be repaired to provide hot water at 100 degrees or higher.
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08/06/2013 | Routine | |
WIC raw chicken in sauce 39 degrees, rice 168 degrees.
- Critical: Employee Health*
Observation: Observed PIC not fully aware of signs/symptoms and diseases for Employee Health policy.
Correction: Recommend Employee Health information be available and posted in establishment and PIC be aware of signs/symptoms and reportable diseases. Form 1B given to PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed several food items in reach-in coolers and on floor need to be covered to prevent contamination.
Correction: Recommend covers be provided for foods in storage. CORRECTED.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed food items in plastic containers not labeled as to contents
Correction: Recommend storage containers be labeled as to contents. CORRECTED.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed wooden handle exposed in preparation and storage of sauce.
Correction: Recommend nonmetal part of stirrer not be touching sauce. Handle not to be left in sauce. CORRECTED.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths sanitizer chlorine level above 100 ppm.
Correction: Recommend sanitizer level be below 100 ppm. CORRECTED.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed foods in WIC not date marked.
Correction: Recommend all foods held more than 24 hours be date marked.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed storage shelf above 3 compartment shelf where clean bowls are stored in need of cleaning.
Correction: Recommend any surface used for storing clean items be clean.
- Kitchenware and Tableware
Observation: Observed utensils stored under 3 compartment sink dirty, not easily cleanable.
Correction: Recommend utensils be moved or discarded to sight and touch.
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05/06/2013 | Routine | |
Reviewed employee health information with PIC.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw eggs close to door in WIC at temp above 41 degrees.
Correction: Recommend eggs be kept at temp 41 or lower. Eggs moved to rear of cooler. CORRECTED.
- Food - Food Labels (corrected on site)
Observation: Observed foods not labeled as to contents
Correction: Recommend all foods be labeled as to contents CORRECTED.
- Non-Food Contact Surfaces
Observation: Observed storage shelf in need of cleaning and covering.
Correction: Recommend shelf be cleaned and sealed with cover of aluminum, plastic or other.
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01/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about China Kitchen, 9157, Suite B Atlee Road, Mechanicsville, VA 23116 »