- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after feeding baby and before serving food to customers.
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 - Miscellaneous Sources of Contamination
Observation: Children's toys are located in various places in the kitchen. If toys must be stored here, they should be separate from everything else in the kitchen and should be kept in an area designated for employee items, or they should be removed completely.
Correction: Protect food from miscellaneous sources of contamination. Please correct within 10 days.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. There is a chlorine test strip, but the sanitizer in use requires quaternary test strips.
Correction: Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Or switch to using chlorine (bleach) as your sanitizing agent. Please correct within 10 days.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the back kitchen are is being used for purposes other than washing hands. Gloves and tongs were resting in the sink, preventing easy access for hand washing.
Correction: The handwash facility identified above is to be used for washing hands only, and should be used as frequently as needed.
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01/05/2016 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths stored on counter-top
Correction: 570.B Cloths in-use for wiping counters and other equipment surfaces shall be:
1. Held between uses in a chemical solution at a concentration specified in 12VAC5-421-3380.
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11/06/2014 | Routine | |
All temperatures observed were well within the limits
- Food - Miscellaneous Sources of Contamination
Observation: Personal food for home use is present in various locations in the kitchen
Correction: Protect food from miscellaneous sources of contamination. Keep personal food to a minimum. Keep personal food separated from restaurant food. Label personal food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in cooler and some areas of the floor 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.
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06/26/2014 | Routine | |
Even if it is personal food, food is not to be prepared in the restaurant or in the parking lot. Employee options for eating while at the restaurant are to either prepare and cook foods from approved sources that are already intended for the restaurant, or, if they want their own food, to prepare it at home and bring it into the restaurant in a labeled container. They need to keep that food separate from the food intended for the restaurant, and they can eat it cold or reheat it in the microwave.
- Critical: Food - Compliance with Food Law*
Observation: The food that Ms. Rui Hua was preparing outside is not from an approved food preparation/processing facility. She stated that it was for her personal consumption.
Correction: Obtain food from sources that comply with the law. See comments below.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. Food was being prepared outside in the parking lot on the ground.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. See comments below.
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05/08/2013 | Complaint | |
Temperatures looked good - both hot and cold holding. Keep up the good work with the temperatures.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the microwave was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of microwave at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not accessible at the hand washing lavatory in the kitchen. Dispensing unit was stuck.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles are missing above the walk-in refrigeration
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/16/2013 | Routine | |
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