By having a valid permit, the operator agrees to give authorization to the local health official to enter, with proper identification. Do not lock the door as the official is trying to enter.
Foods CANNOT be held on the counter, just because it is a busy period.
Do not line shelving and the floor with cardboard.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Lo mein noodles and liquid egg cold holding at improper temperatures. No TCS foods can be left on the counter, not even through busy periods.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Ice scoop is broken, which could cause portions of the scoop to be introduced to the ice. Scoop was discarded.
Correction: Repair or replace the ice scoop to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the sides of the fryers has accumulations of grime and debris. Floor underneath the fryer is in need of cleaning as well.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
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
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09/25/2015 | Routine | |
The facility made a good recovery from the previous inspection!
Notes:
1. A demonstration of knowledge test was given to the owner and he scored 15/18. He also attended a ServSafe class on 4/18 and 4/19/15. The certificate has not arrived yet. He had a much better understanding of the issues identified in the inspection conducted on 4/17/15.
2. Hot holding temperatures on the service line were all above 135 F. There are still concerns about pans not being heated enough prior to being switched out in the afternoons. Hot food in cold pans hurts the chance of food being maintained at 135 F or higher.
3. Discussed cooling again. PIC is placing breaded chicken on sheet trays to cool initially. When it has dropped to 70 F he is placing it in tubs (filled halfway) and putting them in the WIC uncovered. Chicken cooked the previous day was found at 42 F today -- much better then last week.
4. Had to remind staff of hair restraints today. Two employees failed to wear hats. for use.
5. Slightly elevated temperatures still noted in the bottom of the MUT cooler. PIC states no food is left in the unit overnight. Only small portions of raw meats and cracked eggs are kept in it and are pulled out routinely
No violation noted during this evaluation. | 04/24/2015 | Follow-up | |
No one at this facility is formally trained in food safety, and today's inspection reflected this.
1. Most of the product on the steam line was found holding below 135 F and the PIC stated he had recently switched out all the pans the foods were being stored in. Hot food was placed in clean/room temperature pans. This practice eliminated the ability of the steam table to maintain proper temperatures. Warm product cannot be placed in cool pans and be expected to hold hot temperatures.d
2. Cooked/baked chicken was observed sitting out at room temperature. Based on questioning, the product is left sitting out at room temperature until business warrants placing the meat back on the grill for a second cooking. During previous visits baked chicken was always found chopped and hot holding in a pot that was stored sitting on the grill top.
3. Containers of rice cannot be left sitting out over time. The temperature of the product must be controlled.
4. Proper cool methods were not observed for large tubs of breaded chicken. Product prepared the previous day was noted as being 45-47 F from the previous day.
5. Handouts printed out in Spanish and Chinese regarding proper cooling techniques and cooking/holding temperatures
6. Data logger has been programmed to run in the bottom of the MUT cooler over the weekend to determine if the unit is holding stable temperatures over time. Elevated product temperatures of 42-45 F noted today.157. Owner has been made aware of the new law going into effect 7/1/15 that requires at least one employee at each food facility to be properly trained in food safety. Handout of where Chinese food safety classes are taught has been provided.
7. Signed copies of FDA form 1-B observed posted in the facility on a bulletin board.
- 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) Cooling, and (4) Reheating.
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: Cooling*
Observation: A large tub of breaded chicken noted as not being adequately cooled to prevent the growth of harmful bacteria. The breaded chicken was cooked the previous day and was measured at 45-47 F in the WIC.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling large tubs of breaded chicken and smaller containers of baked/grilled chicken (with lid firmly in place) were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Nine of twelve dishes held on the buffet were found hot holding at improper temperatures. A sheet tray of cooked chicken breast in the kitchen area was left sitting out on the counter and was measured at 114-123 F. The intent was to leave the chicken out at room temperature until business picked up, requiring a second round of cooking of the product.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: A container of cracked eggs, raw chicken, and raw beef all stored in the bottom of the MUT cooler were cold holding at improper temperatures. A bus tub of rice was found sitting out and was measured at 76-79 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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04/17/2015 | Routine | |
Adequate chlorine sanitizer in the 3-vat ink.
Make sure the breaded chicken in the WIC is allowed to cool down completely before storing it covered and stacked in large tubs in the WIC. Thick portions with no additional air flow will restrict/limit cooling capacity of the WIC.
Provided additional copy of FDA form 1-B in Chinese and Spanish. Keep signed copies on file in the establishment for the inspector to review during the next inspection. Also suggest posting the policy.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Breaded chicken and marinating chicken in the WIC were found cold holding at improper temperatures. Multiple pans of breaded chicken noted at 41-43F that were prepared the previous day. Marinating chicken from the morning was found at 42F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving units, low table, and top of a chest freezer lined with cardboard are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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12/01/2014 | Routine | |
Adequate thermometer, 3-vat sink setup, chlorine sanitizer water, and test kit. Reviewed employee health.
Suggest lowering the thermostat on the MUT cooler to provide better cold holding temperatures.
Not sure why the temperature of the tofu was elevated. Suggest keeping ice in with the tofu.
All drinks should be consumed in the kitchen with lids and straws.
Cooked food should NOT be allowed to sit out on the cart when not in use. Keep the product in the WIC for safe cold holding.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Drinks must be consumed with lid and straw in the food preparation area. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cracked shell eggs, raw chicken, and tofu cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils, Air-Drying Required
Observation: Assorted dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Wiping cloths are being rinsed out in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
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07/14/2014 | Routine | |
Adequate thermometer, 3-vat sink setup, chlorine sanitizer, and test kit. Reviewed employee health.
Staff must heat up the Bourbon sauce further before placing it on the chopped cooked chicken that is held on the grill. Food items should not be cooling off during preparation because temperatures will continue to drop while on the serving line since all items are uncovered.
If cracked shell eggs need to be kept out for use suggest keeping the product double panned in ice water.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Bourbon chicken on serving line hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cracked shell eggs in the bottom of the MUT cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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03/11/2014 | Routine | |
Adequate thermometer and chlorine test kit. Bleach in 3-vat sink and wiping cloth bucket tested too strong at 200 ppm. Re-mixed upon request.
Provided FDA form 1-B and reviewed employee health with new operator. Will check for signed copies during next inspection. Most of staff is staying the same from the previous owner.
Notes:
1. Reviewed the need to date mark any item cooked and held for over 24 hours. Thought to only apply to breaded chicken. Owner states NO leftovers are to be kept each day (including rice).
2. Reviewed proper hot holding of cooked chopped chicken on the grill.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wet wiping cloths stored on counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chopped cooked chicken hot holding at improper temperatures on the grill in bowls. Found at 120-145 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) breaded chicken in the WIC 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.
- Equipment and Utensils - Durability (corrected on site)
Observation: Takeout bag observed storing a white powdery substance (staff said it was flour). The bag is not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested at 200 ppm+.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (50-100 ppm). Use the chlorine test kit.
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11/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about China Max, 11500 Midlothian Tnpk, North Chesterfield, VA 23235 »