Abbreviations: PIC=person in charge
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed in the WIC raw chicken stored over top of raw beef and raw beef stored over top of raw pork.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of several meat cleavers used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed some stainless steel food containers 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed ceiling tiles in kitchen that have water damage.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Observed several chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
12/22/2015 | Routine | |
Facility is very clean and well maintained. Good job! Thank you
No violation noted during this evaluation. | 09/03/2015 | Risk Factor | |
Discussed with the person in charge:
1. Mussels
2. Linen towels
Good job correcting the items on the previous report. Thank you!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over cooked chicken and raw beef in the walk-in cooler. Person in charge will place all raw chicken on the bottom shelf.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair: door to the walk-in cooler, wall tile behind the fryer, floor tiles in the bar area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/29/2014 | Follow-up | |
Discussed with the person in charge:
1. proper hand washing procedures
2. cooling of foods - cooling log given
3. storage of foods - hand outs given
4. date marking - hand out given
- Critical: Hands and Arms Cleaning Procedure*
Observation: REPEAT Observed several employees rinse their hands then dry them. Observed employees scrub their hands for less then 10 seconds. 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.
- Critical: Hands - When to Wash* (corrected on site)
Observation: REPEAT Observed the cook handle dirty equipment then handle equipment that had just finished washing in the dish machine. EHS spoke to the employee about proper hand washing techniques.
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Package Integrity*
Observation: REPEAT Observed damaged cans of bamboo shoots and pineapples.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling bean sprouts with his bare hands. Manager instructed employee to throw sprouts away and replace them by using a pair of tongs.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed beef stored beside the pineapples in the small sandwich prep unit and shell eggs stored with the baby corn in the walk in cooler. Raw food of animal origin 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored in water that measured 63'F between uses. Water was disposed of.
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
Observation: Observed foods in the refrigeration units that are uncovered. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Cooling Methods (corrected on site)
Observation: Observed Wonton sitting on top of the soda box rack cooling. Wonton measured 57'F. Wonton was placed in the walk in cooler.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: REPEAT All of the prepared ready-to-eat (RTE) foods are 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: REPEAT The following equipment food-contact surfaces were observed soiled to sight and touch: bowl and plate on the small sandwich prep unit and the bulk food scoops
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment 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.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: gasket on the sandwich prep units, top of the tongs, and the storage shelves under the rice warmers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: REPEAT Observed the cook take several pairs of tongs to the 3-compartment sink, spray them off, then put them back in the containers in the large sandwich prep unit for service.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair: door to the walk in freezer, wall tile behind the fryers, floor tiles in the bar
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: light shields throughout the kitchen and the air vent covers in both restrooms.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: REPEAT Observed spray bottle of chemical near the ice machine that is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
12/08/2014 | Routine | |
Discussed with the person in charge:
1. pest control - dead pests found in several places throughout the kitchen - PIC does not know the name or phone number of the pest control company
2. ensure that all foods are covered
3. cooling methods - sample given
Allergens, employee health, fill line, thermometer, cooling, slicer cleaning, cooling log - hand outs given
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employee wipe wet hands on her clothes after washing them. 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.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation after handling soiled utensils.
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: Eating, Drinking, or Using Tobacco*
Observation: The employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces from a cup and bottle that does not have a lid and a straw.
Correction: All employees who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Package Integrity*
Observation: Observed dented cans of water chestnuts, pineapples, and Hoisin stored on the shelf where food are offered for sale or service.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Cooling*
Observation: Broth measured 84'F that was made at 10:00 am, ribs measured - 87'F, and the Lo Mein measured 52'F that was made at 10:30 - not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken - 49'F and shell eggs - 47'F observed cold holding at improper temperatures in the walk in cooler.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls, dumplings, Lo Mein, and shrimp tempura in the refrigeration unit are 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: slicer and grinder on bottom shelf of prep table, inside of the salt/pepper bucket, inside of the tongs in the sandwich prep unit, and colander on top of the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed employees wash then rinse bulk food scoops then placed them back in the bulk food bins without sanitizing them.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of degreaser observed not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed spray bottle of degreaser hanging over the sauce at the end of the wok station. Bottle was relocated.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
04/07/2014 | Risk Factor Assessment | |
Discussed with the person in charge:
1. cleaning schedule
2. demonstration of knowledge
3. clean and organize the rear storage area
4. employee health
This establishment is in substantial compliance with the Virginia State rules and regulations regarding restaurants therefore permit is issued. Post your permit in an area where the public can see it.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling over the prep sink is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: floor in the walk in cooler and floor tiles in the bar area
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
11/13/2013 | Routine | |
The following items must be addressed:
1. provide more light in the kitchen - light measured 22 foot candles - must measure 50 foot candles
2. repair the following: leak at prep sink, floor tiles in bar, floor in walk in cooler
*3. clean the following: microwave, stainless steel pans over the 3-compartment sink, ice bin in the bar
4. clean the following: sprayer nozzle
5. replace missing ceiling tiles over prep sink
6. ensure that ceiling tiles are smooth and easily cleanable in kitchen
7. ensure that all equipment is sealed to the wall - dish drain
8. ensure that dishes are completely dry before storage
9. all food items taken from original packages must be labeled - corrected
10. replace gasket on the walk in cooler
*11. ensure that all foods items in the walk in cooler are dated - Lo Mein and sauces
*12. ensure that foods are not stored in to go bags - corrected
*13. ensure that raw foods are stored separately from cooked foods like sesame beef with vegetables and pooled eggs with sauces - corrected
14. hair restraints must be worn by all cooks
15. clean and organize the rear storage area - discard any unused equipment
*16. discontinue handling lemons wedges with bare hands
Discussed with the person in charge:
1. item #1-16 above
2. walk in cooler floor must be repaired
Final inspection scheduled for 11/13/13 at 9:00 am
No violation noted during this evaluation. | 11/06/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about China Wok, 364 Garrisonville Road Suite #115, Stafford, VA 22554 »