| No violation noted during this evaluation. | 03/25/2016 | 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. PLEASE DISCONTINUE USE OF DISHWASHER UNTIL PROPER CONCENTRATION CAN BE ACHIEVED. CORRECT WITHIN 1 WEEK.
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03/18/2016 | Risk Factor | |
Data logger was retrieved. Temperatures in walk-in are reading well. Repair man came the afternoon of previous inspection.
No violation noted during this evaluation. | 12/17/2015 | Follow-up | |
Health Dept. is providing a data logger to monitor temperatures in the walk-in cooler for 2 days.
- Person in Charge (corrected on site)
Observation: Employees are not thawing food in the proper manner or proper storage of raw animal foods to prevent cross-contamination.
Correction: Ensure that employees are properly thawing and storing foods to prevent foodborne illness.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (chicken) 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken and beef. Observed chicken and beef being on counter with standing water as well as frozen chicken on the floor near the rear of the kitchen.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Shellfish Shells, Use Limitation (corrected on site)
Observation: Mollusk and/or crustacea shells were observed used more than once as serving containers.
Correction: Shellfish shells may not be reused other than for the original service of the seafood item.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door open.
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.
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12/15/2015 | Routine | |
Restaurant representatives - add corrected or new information about China Wall, 1136 East Main Street, Pulaski, VA 24301 »