This inspection was conducted in response to a complaint received.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist around back screen door--primarily at bottom of the door.
Correction: Eliminate gaps to prevent pests from entering the food facility.
- Pests - Controlling Pests*
Observation: At least 2 live adult roaches and <5 baby/juvenile roaches observed under the prep table ledges adjacent to the three compartment sink and behind the display refrigerator (where bulk dry goods stored).
Correction: Operator removed them from the premises. Advised to seek professional pest cotnrol services as need and that PIC cannot apply pesticides himself--must be hold current license under VDACs.
|
09/23/2015 | Complaint | |
All food temperatures taken were internal. Replace broken food storage bin.
The certified food manager certificate is expired. Renew certificate to be in compliance with the City of Hampton Food Code. Bring old certificate into the Environmental Health Office located at 1320 LaSalle Ave., Hampton, VA 23669 with $10 to renew.
- 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.
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. Employee Health Guidelines provided to the person in charge.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: An employee touched egg rolls with their bare hands while showing inspector foods, without washing their hands first.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food bulk food containers and squeeze bottles.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: To go cups without handles stored down in bulk food products.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the storage shed.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls, sweet and sour chicken, and won tons 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: The chicken wings, noodles, fries, garlic and oil, and raw chicken set out during lunch rush for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following materials used in establishment are not corrosion resistant, nonabsorbent, and/or smooth: Cardboard stored in chicken, paper towels used to line food containers, wet cloths placed under cutting boards.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device in the make tables were not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment Compartments, Drainage (repeated violation)
Observation: The make table has standing water that leaks onto floor when opened.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:prep tables shelves beginning to corrode, white coating inside make tables peeling off of racks, tub used to store salt is cracked, wooden stool seats split.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The make table cutting boards and prep cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: sifter, cutting boards (black colored build up), hand held can openers.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: walk-in cooler shelves, food storage shelves, outside of bulk food containers, interior of utensil storage container, lower shelves of prep table, handles to refrigerators/rice cookers/microwave.
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 (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.The rear screen door has a gap around the bottom/edge and is not self closing.
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 (repeated violation)
Observation: Less than 20 foot candles of light was noted in the walk-in cooler. Two light bulbs are burnt out above hood ventilation system.
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. 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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles are improperly stored above beverages.
Correction: Chemical spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
09/01/2015 | Routine | |
all food temperatures observed are internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Demonstration of Knowledge*
Observation: Certified Food Manager (CFM) not knowledgeable on the 5 reportable illnesses.
Correction: EHS provided guidance document and to email fact sheet in chinese.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic in oil (62-64*) at wok line cold holding at improper temperatures.
Correction: Cold hold at or below 41* or add to time as a control policy.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Ready to eat foods (egg roll, breaded chicken, roast pork) are not labeled with a use-by date.
Correction: Label for use within 7 days from preparation or thawing. EHS to email log sheet.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Fried chicken wings, breaded chicken, and noodles not labeled with a discard time.
Correction: Label the time.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals stored with food on prep table shelf.
Correction: Corrected. Store chemicals separate from food.
|
02/23/2015 | Risk Factor | |
all food temperatures observed are internal.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Sauces and dry products in buckets are not labeled.
Correction: Label contents.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Multiple to go bowls used to dispense bulk dry goods and sauces are stored in the food contents and measuring cup handle stored in bulk sauce.
Correction: To-go bowls removed from food contents. Provide handled utensils to dispense food and store the handles out of the food contents.
- Gloves - Use Limitation
Observation: Employee began to wash hands with gloves still on hands after returning to kitchen from outside.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. Advised employee to remove gloves before washing hands.
- Food Storage - Clean and Dry Location
Observation: Cased dry goods stored on floor in the shed (noodles, fortune cookies).
Correction: Store food elevated up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: garlic in oil on cart (64*) and shell eggs on make table rail (57*).
Correction: Cold hold phf/tcs foods at or below 41*. Discussed using time as a control for the garlic and oil as an option for food safety.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken wings at cookline for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard box(es) used for storage--grease splatter present.
Correction: Provide storage containers that are designed for multiple uses and are non-absorbent.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Scoops are fabricated out of manufacturer containers.
Correction: Provide approved multi-use utensils for food contact.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers inside both make table refrigerators are not located at the warmest location.
Correction: Relocate or provide thermometers at the front of the units by the doors.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) door gasket torn on the wok line make table
2) non-food contact surfaces of tubs storing food are damaged (at least 4 tubs various sizes).
3) prep table shelves beginning to corrode
4) seats of wood stools is split
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) stored on three compartment sink drainboard and left side of wok make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Meat slicer blade not clean.
Correction: Clean and sanitize after use.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out at vent hood system and is insufficient in the walk-in cooler.
Correction: Replace burned out light bulbs and increase light bulb wattage in the walk-in cooler.
|
08/05/2014 | Routine | |
Wood shed is stored outside of back door. Only paper products and cased fortune cookies observed. If operator wants to store other food items or chemicals, the interior surfaces shall be finished to provide a smooth, easily cleanable, and non-absorbent surface.
- 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.
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Bulk dry goods are not all labeled.
Correction: Label the contents in English and Chinese.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling boiled/steamed chicken (at cookline), fried rice, and breaded chicken pieces (in walk-in cooler) were not adequate.
Correction: To ensure potentially hazardous/temperature control (phf/tcs) foods cool from 135 to 70* within 2 hours and from 70* to 41* within 4 hours use any of 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. Facility does have speed rack equipped with rimmed bake pans. Suggested to operator spreading phf/tcs food in a single layer on the racks for cooling (can also place speedrack in walk-in cooler).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic and oil stored at room temperature at cookline (>80*F).
Correction: Garlic and oil shall cold hold at or below 41* OR time as a control may be used provided operator has written procedures and the time the garlic and oil is prepared is labeled to ensure it is used or discarded within 4 hours. Product discarded.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: Cardboard box and panel used to cover and store food.
Correction: Provide approved food containers that are designed for multi-use, smooth, and easily cleanable.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Scoop made out of cut bottle used to dispense rice and cut bucket used to store celery.
Correction: Provide approved multi-use food utensils and containers.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer inside the make tables are not located at the warmest part of the unit and can not be easily read.
Correction: Locate thermometers inside the units so they are at the front by the door.
- Equipment Compartments, Drainage
Observation: Water pooling inside the bottom interior of the two door make table.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) interior plastic trim of top rail of large make table is chipped/missing
2) wooden stools in kitchen are split
3) prep table shelves beginning to corrode
Correction: Maintain equipment in good repair.
- Equipment - Cutting Surfaces
Observation: The cutting boards stored on the drainboard of the three compartment sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food contact surfaces of the meat slicer and food containers on shelf above three compartment sink are not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) top exterior of the roasing oven
2) exterior of three door make tables (particularly the handles)
3) upper right exterior of the freezer next to the fryers
4) wok drip trays
5) exterior of bulk dry food bins
6) meat slicer handle and feet
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers 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.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided in the immediate areas of the hand sinks.
Correction: Provide trash cans in the immediate areas of the hand sinks.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster lid is ajar since it is full (due to empty tomorrow--Tuesday).
Correction: Maintain dumpster doors and lids tightly closed.
- Outer Openings - Protected (repeated violation)
Observation: The screen door was propped open upon arrival for inspection. The screen door is not self-closing and there is a gap at the top of the screen door.
Correction: Screen door was closed. Advised to install self-closing device on the screen door and to eliminate the gap at the top of the door.
- Lighting, Intensity
Observation: Lighting insufficient in the walk-in cooler.
Correction: Suggested increase wattage of light bulb.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Raid roach spray stored on prep table shelf with general cleaners.
Correction: Corrected by discarding. Only approved pesticides may be used AND applied by a Certified pest control operator. Approved pesticides shall be stored separated from general cleaners/chemicals.
|
09/16/2013 | Routine | |
sliced tomato topline sandwich prep ref, IT 41
BBQ pork topline prep ref, 38
- Critical: Package Integrity* (corrected on site)
Observation: multiple dented cans observed
Correction: dented cans must be physically seperated from those that are usable and the location that they are move to must be designed ( labeled -- -returns ./credits / do not use )
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: >> prepared product uncovered in walk in refrigeration unit
>> observed full tubs and plates with plastic wrap over of raw chicken product ( pieces and skewers ) over cooked product and diced vegetables in walk in ref,
Correction: >> prepared food products are to be covered with a food grade cover in the walk in refrigeration unit
>> raw product is to be stored lower than cooked product & ready to eat product in walk in refrigeration unit
raw products are to be stored as to cooking temperature
SWIM -- fish and seafood ( and whole shell eggs ) are to be above
WALK -- beef and pork products which are to be above
FLY chicken products
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good containers are not labeled as to contents
Correction: label containers as to contents in both Chinese and English
- Food - Washing Fruits and Vegetables
Observation: observed employee chopping heads of broccoli into florettes and then return chopped pieces into cardboard box of another case of broccoli and then take to cookline
Correction: advised owner ( and owners wife ) that since there can be dirt/ bacteria on the produce from the field it was grown or the processing facility the broccoli must be washed and placed into a washable container
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: observed chopped broccoli florettes placed into the lid of a raw chicken cardboard box
Correction: advised owner that the broccoli must be thrown out since it was in contact with a surface that had contained raw protein . Owner , in Chinese , proceeded to educate / lecture staff .
Product thrown out
- Food Storage - Clean and Dry Location (repeated violation)
Observation: boxed shrimp on floor of walk in
Correction: store > 6 inches off floor
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: minced garlic in oil at cooks table by wok line at room temperature taken out at 11 am > 45 IT
Correction: advised owner that garlic in oil must be maintained in refrigeration unit or have veriifiable reference in place ( timer / dry erase ./ chit / date label ) to document the 4 hour use time of the product . Relocated to prep refrigeration unit at the time of the inspection
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: reuse of cardboard box to store prepared food items
Correction: use only washable containers to store prepared product
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: observed home made scoop created by cutting off portion of gallon plastic jug
Correction: home made equipment is not approved -- provide commerically obtained scoop ( s )
- Nonfood Contact Surfaces (repeated violation)
Observation: use of linen cloth under the chopping block
Correction: linen is not approved for this use due to it's absorbancy . Plastic cutting board mat or plastic bar mesh mat is approved for the purpose to stabilize a cutting / chopping surface
- Temperature Measuring Devices
Observation: 2 door prep refrigeration thermometer not located at the door
Correction: locate a thermometer accurate to 2 degrees by the door of the unit
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: prep sink sealant at wall had seperated
Correction: seal prep sink with wall in a smoothly seamed manner
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: single use plastic quart and pint container with encrustation of dry goods ( salt / sugar / flour ) observed on the dirty drainboard of the 3 compartment sink after I arrived and had opportunity to wash my hands
Correction: advised owner that these containers are single use only and cannot be washed to be reused AND that only washable handled scoops are to be in dry good containers to dispense product . Thrown out
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: container of misc. equipment is dirty
Correction: clean & sanitize container and contents
- Non-Food Contact Surfaces (repeated violation)
Observation: walk in refrigeration shelving dirty
several wok line drip trays are dirty
vent filters are dirty
Correction: clean
- Critical: Toilets and Urinals* (repeated violation)
Observation: facility has single unisex toilet for patrons and staff and 4 tables with 4 chairs each in the dining area
Correction: building code requires that with only one unisex toilet it can serve a maximum of 15 persons . THere were 6 staff persons there today . There should be a maximum of 9 chairs provided . Reduce the number of tables & / or chairs to comply with the requirements of the building code
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster lids open
Correction: dumpster lids are to be closed . NOTE ---- dumpster when emptied lids were open and company placed unit up against soild surface where owner cannot close the lids
- Indoor Areas - Surface Characteristics
Observation: use of wood " garden " shed to store cases of single service and food ( fortune cookies ) as well as cleaners and some misc. items
Correction: shed interior surfaces are to be upgraded to smooth - durable - non absorbant and easily cleanable
- Outer Openings - Protected
Observation: screen door must be self closing
Correction: screen door is to be self closing
- Lighting, Intensity (repeated violation)
Observation: staff using the cookline and lights in vent hood were not on
Correction: whenever cookline is in use the lights in the vent hood are to be on
- Dressing Areas and Lockers - Designation
Observation: staff hanging and laying personal articles on dry good shelving ( coats )_
Correction: personal articles may not be stored on surfaces where food , food contact equipment and single service items for the restaurant use
|
02/07/2013 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: prepared foods not covered in walk in refrigeration unit
raw meat product stored over cooked meat product in walk in refrigeration ---tub have no evidence of leaking .../ crack
Correction: >> store prepared foods in walk in refrigeration unit with food grade over on top
>> store raw meat products below cooked meat products in walk in refrigeration unit and upright refrigeration unit
- Food Storage Containers - Identified with Common Name of Food
Observation: container sugar not labeled
Correction: label in English and in Chinese
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: use of non handled scoops in dry good containers
Correction: use only non breakable handled scoops to dispense and maintain handles upright out of contents
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: boxed frozen shirmp on floor of walk in refrigeration
Correction: store > 6 inches off floor
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: noodles on counter at 76 , minced garlic in oil at room temperature
Correction: noodles thrown out . Must be maintained at < 41 . Minced garlic in oil is to be in refrigeration unit or have time reference like fried chicken pieces on table opposite the fryer
- Wood, Use Limitation
Observation: use of bamboo spoon as a scoop at the steamed rice steamer
Correction: use plastic paddle but bamboo is not approved
- Food Contact Surfaces - Cleanability*
Observation: the beater attachement has been soldered to reinforce and the solder is not smooth
Correction: replace the beater
- Nonfood Contact Surfaces (repeated violation)
Observation: use of cloth under cutting block
Correction: cloth is not approved for stabilizing cutting blocks/ boards . Plastic mesh mat is approved
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: lower level work table near the 3 compartment sink the lower level is beginniing to rust / corrode
Correction: the table need to be resurfaced
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: BBQ skewers sitting on top of BBQ cabinetry which is dirty must be cleaned and sanitized before use ---a
Correction: after cleaning and sanitizing stored in the BBQ cabinetry which has been cleaned
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: the top of the BBQ cabinetry is dirty
the cookline drip trays are dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: boxed single service on floor of outside shed
Correction: use milk crates inverted to elevate stock or purchase heavy duty plastic or metal dunnage racks
- Critical: Toilets and Urinals* (repeated violation)
Observation: 16 chairs present in dining room and 6 employees present
Correction: Code requires with a capacity of 22 people there be 2 restrooms and this faciltiy only has one . Remove one table and 4 chair or one chair from each table .
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected (repeated violation)
Observation: rear screen door damaged screen observed
Correction: replace screen or replace door
- Lighting, Intensity (repeated violation)
Observation: cookline light is not on
Correction: whenever cookline is operating the overhead lights in the vent hood must be on
- Dressing Areas and Lockers - Designation
Observation: personal electronic items on work table
Correction: store personal items physically seperate from items for this restaurant
|
09/28/2012 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: cracked egg shells placed back on cardboard flat with whole shell eggs
Correction: shells of cracked eggs may not be returned to the cardboard flat with whole shell eggs
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: uncovered prepared product ( vegetables and raw chicken ) in walk in refrigeration
Correction: all prepared foods must be covered with a food grade cover in the refrigeration units
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: >> knive wedged between prep refrigeration unit and prep table
>> non handled scoops used in duck sauce , steamed rice and dry rice container
Correction: lay knife on table >do not wedge in between 2 pieces of equipment
>> use only handled non breakable utensils ( scoops or ladels ) to dispense product and maintain the handles upright out of contents
- Food Storage - Clean and Dry Location
Observation: stock not > 6 inches off floor of walk in ref
Correction: all stock , unless in buckets or extra high plastic bins must be > 6 inches off floor
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: minced garlic in oil observed at room temperature
Correction: advised CFM/owner that garlic in oil must be maintainined in the refrigeration unit ( or rearrange topline of refrigeration unit and keep there ) or to have time reference at it and can keep on counter for up to 4 hours
CORRECTED DURING INSPECTION
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: reuse of cardboard boxes for prepared vegetables
Correction: do not reuse cardboard . Use only washable containers to store prepared foods
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: observed home made scoop from cut off plastic gallon jug
observed metal banded pastry brush
observed strainer where mesh is seperating from frame
Correction: >> cannot use " home made scoops '" fabricated from plastic gallon containers
>> only plastic banded brushes are approve .Throw out metal banded brush
>> replace damaged strainer
- Nonfood Contact Surfaces
Observation: use of cloth towel under the cutting board
Correction: cloth is not approved for this use . Use plastic mesh mat
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: 3 compartment sink does not have 2 commerically obtained drain plugs
Correction: aquire commercially approved drain plugs
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: prep sink by rear door is not smoothly sealed with wall
Correction: smoothly seal sink with wall
- Equipment - Cutting Surfaces
Observation: cutting boards & blocks scored / cracked
Correction: replace damaged units
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>container with misc. equipment is dirty
>>scoop handles dry good barrels are encrusted
>>beater attachement is dirty
>>BBQ skewers are dirty since they were sitting on top of dirty BBQ cabinet
>> grinder unit funnel / top piece and grinder blade are dirty
Correction: clean clean and clean
- Non-Food Contact Surfaces (repeated violation)
Observation: >> top of BBQ cabinetry is dirty
>> lower level upright freezer is dirty
>> cookline drip tray dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: boxed single service on floor of shed
Correction: store > 6 inches off floor
- Critical: Toilets and Urinals* (repeated violation)
Observation: at time of inspection there were 5 staff present and a total of 16 dining room chairs
Correction: advised owner that with one restroomand typically 4 to 5 emplolyees present he may only have 12 chairs .
Remove 4 chairs
- Outer Openings - Protected (repeated violation)
Observation: screen door has > 1/16 of an inch gap at the top of the frame and at the sweeper and threshold
screen door has damage to the screen with holes >1/16 of an inch
Correction: secure the screen door at the top of the door frame and at the threshold to have gaps of < 1 /16 of an inch
repair screen of the screen door to eliminate gaps / holes of > 1/16 of an inch
- Lighting, Intensity (repeated violation)
Observation: cookline lighting is not on
Correction: whenever cookline is in use the lights are to be on
- Pests - Controlling Pests*
Observation: several juvenile oriental roaches observed
Correction: advise liscensed pest control operator of observations .
- Critical: Toxics - Storage of Toxic Containers*
Observation: >> motor oil container observed on shelf with grinder and bagged onions
>> bottle of liquid soap located on shelf with containers of sauces
Correction: >>cleaners and chemicals msut be stored physically seperate and lower than food , food contact equipment , single service products and clean linens
>>CORRECTED DURING INSPECTION
|
06/13/2012 | Routine | |
Advised owner / CFM that certificate will expire in 2 weeks and needs to renew
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: 2 personal beverages uncovered located on active work surfaces
Correction: personal beverages are to be in non breakable covered containers and located only on a lower level
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: prepared product not covered in walk in refrigeration unit
Correction: product must be covered
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: >> mutliple food container had scoops laying on contents
>>mutliple container had non handled scoops
Correction: >> all sauces and dry good are to be have handled non breakable scoops and the handle is to be upright ( for sauces provide ladels )
- Gloves - Use Limitation
Observation: glove removed and placed into apron pocket
Correction: once glove removed it is to be thrown away
- Food Storage - Clean and Dry Location
Observation: >> stock on walk in freezer floor
>> grinder located under and in the drip area of the slicer which does slice raw proteins
Correction: >> store > 6 inches off floor
>> relocate grinder totally under the table so that product from the slicer cannot drip onto grinder causing contamination of the unit / food being ground in the unti
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>breaders , with clumps of wash present , are not be sifted or thrown out every 4 hours
>> lo mein noodles out on prep refrigeration unit at 48 --left out at the lunch rush
Correction: >>breaders and flours must be sifted every 4 hours ( and documented ) or thrown out at least every 4 hours
>> lo mein is to remain in the refrigeration unit . Must remain < 41
- Equipment and Utensils - Multiuse, Characteristics
Observation: reuse of cardboard box to store gyro
Correction: use only washable container to store food items
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: observed home made scoop out of cut off vinegar bottle
Correction: regulation do not approve of home made scoops . Thrown out
- Equipment - Good Repair and Proper Adjustment
Observation: lower level prep tables in the rear are rusty /. corroded
Correction: resurface tables to return condition to smooth - durable - non absorbant and easily cleanable
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> scoop handle encrusted
>> BBQ skewers observed sitting on top of BBQ cabinet which was dirty
Correction: clean scoop
clean BBQ skewers and store in clean BBQ cabinetry
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: top of BBQ cabinetry dirty
Correction: clean
- Critical: Toilets and Urinals*
Observation: 6 employees present and 16 chairs . Facility only has one unisex toilet
Correction: under regulations with 6 employees there can be only 9 chairs . Owner said normally only 5 employees present.> advised him that he must remove 4 chairs
- Handwashing - Using a Handwashing Lavatory
Observation: handsink at the front counter is not readily accessible
Correction: relocate upright refrigeration unit or upright freezer or both . THE HANDSINK MUST BE ACCESSIBLE ---will check back in 2 weeks
- Outer Openings - Protected
Observation: >> screen door installed - opens inward
>> screen door lack sweeper at bottom of frame to seal to < 1/16 of an inch screen and threshold
>> screen door mesh damaged ( hole)
Correction: >> screen door is to be altered to open outward and to have sweeper installed and have the mesh repaired
- Hand Drying Provision (repeated violation)
Observation: paper toweling out at the rear handsinik
Correction: paper toweling restored at the time of the inspection
- Lighting, Intensity
Observation: cookline in use and lights are not on
Correction: whenever the cookline is in use the lights are to be on
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty / wet in bathroom . Appears to be a leak from the vent unit over toilet
Correction: determine souce of water and correct .
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: spray bottle cleaner not labeled as to contents
Correction: label as to contents in english and chinese
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02/29/2012 | Routine | |
this was a change of venue. The same operation is presently in storefront in the same strip shopping center . They are being moved into this storefront .The new storefront is approved for operation. Storefront is to be moved into and the old storefront to be moved out of in the next week ,
Will conduct routine inspection in the new storefront the last week of February .
All new equipment is this storefront .
No violation noted during this evaluation. | 01/19/2012 | Pre-Opening | |
early pre opening inspection . No refrigeration or freezer unit operational . Hot water and all refrigeration and freezer units are to be operational and at or below required temperatures .
- Utensils - In-Use - Between-Use Storage
Observation: Plans were reviewed and a letter written on September 20,2011 which stated that a dipper well must be provided at each rice steamer .This was not done .
Correction: A dipper well is to be located at each rice steamer
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: >> both kitchen handsinks and the handsink in the restroom are not smoothly sealed to the adjacent walls
>> the 3 compartment sink is not smoothly sealed with the adjacent wall
>> the mop curb is not smoothly sealed with the adjacent wall
>> food prep sink is not sealed with the wall
Correction: all sinks are to be smoothly sealed with the adjacent walls .
The food prep sink may be braced to the wall --with several inches between sink and wall to be able to get hand behind sink to clean walls .
- Equipment - Good Repair and Proper Adjustment
Observation: fryer cabinetry doors still have plastic protective wrap
Correction: remove plastic protective wrap from fryer doors
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: all food contact equipment has not been cleaned and sanitized
Correction: all food contact equipment is to be cleaned and sanitized
- Non-Food Contact Surfaces
Observation: non food contact equipment has not been cleaned
Correction: clean all food contact equipment
- Critical: Handwashing Lavatory*
Observation: plans were reviewed and on September 20, 2011 and a letter was issued which stated that the handsink indicated on the plans as number 16 was to be relocated to the left of upright refrigeration unit indicated on plans as number 10 . This was not done .
Correction: relocated the handsink to be to the left of upright refrigertiont unit numerically identified on floor plan as number 10
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to each kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sinks
- Toilet Room Receptacle Covered
Observation: covered trash receptable required at each restroom
Correction: provide covered trash can in the restroom
- Indoor Areas - Surface Characteristics
Observation: >>majority of ceiling tiles in the food service area have not been installed --- observed stacks of tiles on floor of kitchen
>>single ceiling tile installed in the restroom at the vent unit is not washable tile type
Correction: all ceiling tiles in the food service area and restroom are to be washable tile type
- Outer Openings - Protected
Observation: self closure is not connected at the rear exit door
Correction: secure self closure correctly to insure door is self closing
- Handwashing Cleanser - Availability
Observation: soap not present at each handsink ( 2 kitchen and one restroom )
Correction: provide soap , in dispenser , at each handsink
- Hand Drying Provision
Observation: paper toweling not provided at each handsink ( 2 kitchen and one restrroom )
Correction: paper toweling to be present at each handsink
- Handwashing Signage/Handwashing Facilities
Observation: sinks lack hand wash signage
Correction: all handsinks are to have posted hand wash signage located immediately at the sink
- Toilet Tissue - Availability/Toilets and Urinals
Observation: Toilet tissue was not present at each toilet
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
- Lighting, Intensity
Observation: Plans were reviewed and on September 20,2011 a letter was issued stating that a 3 foot overhead shielded flourescent light fixture is to be installed in the walk in refrigeraton unit . This has not been done
Correction: a 3 or 4 foot overhead shielded flourescent light fixture will be installed in the walk in refrigeration unit
- Maintenance Tools - Storing Maintenance Tools
Observation: lack of utility ( cleaning equipment ) organizer
Correction: mount utility organizer to properly hang cleaning equipment ( mops - brooms etc )
|
12/27/2011 | Pre-Opening | |
Restaurant representatives - add corrected or new information about China Wok, 2170 Coliseum Dr G, Hampton, VA 23666 »