- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
|
11/03/2015 | Routine | |
- Critical: Employee Health* (corrected on site)
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
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) pasta, chicken, shrimp 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Rice cooker.
Correction: Clean and sanitize these surfaces for food contact.
|
08/17/2015 | Routine | |
All other items noted during the previous inspection have been corrected. Maintain the corrected items as corrected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food stored above produce, raw chicken above raw beef.
Correction: Store raw animal food with lower cook temperatures above raw animal food with higher cook temperatures. Store raw animal food below ready to eat food.
|
08/26/2014 | Follow-up | |
Correct the above items prior to the follow-up inspection. PIC not able to locate test strips for sanitizer/ locate or obtain as needed. Foods observed stored in non food grade containers - use only container designed for food contact for food storage.
- Critical: Employee Health*
Observation: Employees were not able to locate or describe an employee health policy.
Correction: Train all food handlers on employee health policy (flowchart provided).
- Critical: Hands - When to Wash*
Observation: A food service worker was observed failing to wash after touching their face.
Correction: Instruct all food service workers to wash their hands after touching hair, clothing or body parts other than their clean hands.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Multiple open drink containers in various locations - employee food in various locations.
Correction: Instruct food service workers to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment and to eat only in designated areas.
- Critical: Temperature*
Observation: A shipment containing potentially hazardous foods at 55°F was accepted by the establishment during the inspection.
Correction: Instruct food service workers to refuse incoming shipments of potentially hazardous foods at improper temperatures.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw eggs stored above produce, raw pork above cooked shrimp.
Correction: Store raw eggs below produce, store raw pork below cooked shrimp.
- Critical: Cooling*
Observation: Improper cooling - employees stated food is left out at room temperature from 11:00-3:00 then leftovers are placed in a cooler.
Correction: Cool hot potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°Fwithin four more hours or from 135°F to 41°F within four hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Garlic in oil at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: An item is stored in the kitchen handsink (large homemade scoop)
Correction: Remove the item blocking the sink and maintain access at all times.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals stored above foods.
Correction: Store chemicals below and away from foods. Remove chemicals not for restaurant use from the facility.
|
08/18/2014 | Risk Factor | |
Restaurant representatives - add corrected or new information about China Wok, 25031 Riding Plaza #140, Chantilly, VA 20152 »