- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door is not tight fitting and does not close all the way.
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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03/23/2016 | 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. Employees not washing hands when switching tasks.
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. Talked to employees about handwashing after which they washed their hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs and raw chicken stored above RTE food in the walk-in refrigerator.
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. Raw shell eggs and raw chicken moved to proper location during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: front glass door refrigerator is not holding food at
41 F or below - egg rolls 58 F, sweet and sour chicken 56 F, milk 53 F.
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. All TCS food stored in this unit was discarded during inspection. Do not store any TCS food in this unit until it can hold the food at 41 For below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the back is being used for purposes other than washing hands. Large bottle of degreaser sitting in hand sink in the back.
Correction: The handwash facility identified above is to be used for washing hands only. Bottle of degreaser removed from hand sink during inspection.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door is not tight fitting and does not close all the way.
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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03/15/2016 | Routine | |
Provided PIC with cooling poster. Suggest pre-chillingl cans of food so when they are opened and the food is placed on top of the prep unit the food will already be 41 F or below.
- 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. Raw chicken stored over raw shell eggs in walk-in refrigerator.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in refrigerator. Bag of onions and bag of carrots stored on the walk-in floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Lo mein noodles in deep covered plastic container is 60-74 F. They are in the bottom of the prep unit. General's chicken in covered bowl in walk-in is still 70 F. These temperatures are after 2 to 21/2 hours.
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. Cool all foods in the walk-in refrigerator. Suggest spreading food out on sheet pans and placing in speed rack and putting in walk-in to cool. Lo mein noodles and General's chicken put on sheet pans and placed in walk-in to finish cooling during inspection.
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09/03/2015 | Routine | |
defrost back freezer
- 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. Raw chicken stored above raw beef in walk-in refrigerator.
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. Chicken moved to bottom shelf and beef placed above chicken during inspection.
- Critical: Cooling* (corrected on site)
Observation: Noodles noted not being adequately cooled to prevent the growth of harmful bacteria. Noodles cooked last night and placed in plastic container in the prep unit refrigerator are still 43-46 F.
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. Cooling should be done in metal pans if possible and food should be placed in walk-in refrigerator to cool. Noodles discarded during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls, wontons and pork 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* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat grinder, large bowl and several sheet pans..
Correction: Clean and sanitize these surfaces for food contact. Items to be washed and sanitized before use.
- Personal Care Items - Storage
Observation: Personal items stored in such a way that they could contaminate food in the kitchen. These items are intermingled with food and above food contact surfaces.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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02/04/2015 | Routine | |
All cooling should be done in the walk-in refrigerator. Suggest pre-chilling canned food in walk-in before opening.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that food was not protected from biological cross contamination because it was not in packages, covered containers, or wrapped. Flour package left open and exposed. Cans of food not covered in refrigeration units.
Correction: Prevent biological cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Bulk containers not labeled.
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.
- Critical: Cooling* (corrected on site)
Observation: General's chicken noted not being adequately cooled to prevent the growth of harmful bacteria. General's chicken cooked last night was 49 F in the walk-in refrigerator during inspection.
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. General's chicken discarded during inspection.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wooden shelves in the walk-in refrigerator are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Large chest freezer by walk-in was observed in a state of disrepair and damaged. Lid of this unit is being held together by duct tape.
Correction: Repair the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the chest freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: large round bowls put away dirty.
Correction: Clean and sanitize these surfaces for food contact: bowls put in dishwashing area during inspection so they can be washed, rinsed and sanitized.
- Backflow Prevention Device, Design Standard (corrected on site) (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Mop sink has spray hose attached with only vacuum breaker present.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Hose disconnected from faucet during inspection. Only hook up hose when in use, then disconnect.
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07/30/2014 | Routine | |
- 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. Raw meat stored over RTE food in the prep refrigerator,
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. Raw meat moved to bottom shelf during inspection.
- 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. Raw chicken stored over raw shrimp in the walk-in refriger
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. Raw shrimp placed above raw chicken during inspection.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that opened cans of food were not protected from @BIOLOGICAL CROSS-CONTAMINATION@ because it was not in packages, covered containers, or wrapped.
Correction: Prevent @BIOLOGICAL CROSS-CONTAMINATION@ by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: General's chicken left in pan on top of pans in prep unit last night - 48 F.
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. General's chicken discarded during inspection.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep unit refrigerator. Thermometer in the glass door refrigerator is for taking food temperatures.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Provide thermometers meant for refrigerators in both the glass door refrigerator and the prep unit refrigerator.
- Backflow Prevention Device, Design Standard (corrected on site) (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Spray hose attached to mop sink with no additional backflow prevention device approved for constant pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Spray hose detached from faucet. It is to remain detached except when in use at the end of the night.
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12/12/2013 | Routine | |
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink.
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: 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. Raw shell eggs stored over RTE food in the walk-in refrigerator.
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. RTE food moved to another location during inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Condenser in walk-in refrigerator is leaking. There is a pan to catch water but food is stored underneath the pan of water.
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. Remove food from underneath leaking water and repair walk-in so it doesn't leak.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the glass door refrigerator. Prep unit thermometer is not accurate and needs to be replaced.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food. Prep table used for cutting beef on a tray was not cleaned and sanitized before vegetables were prepped on this table.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Owner went over with employee cleaning and sanitizing procedure and set up sanitizing bucket so table could be properly cleaned and sanitized. Suggested prepping chicken, then beef then vegetables to help eliminate cross contamination hazards.
- Backflow Prevention Device, Design Standard (corrected on site) (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink faucet is not identified as meeting standards set by the American Society of Sanitary Engineering. A spray hose is attached to the mop sink and there is no additional backflow prevention device.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Owner is to keep sprayer detached from hose except while in use, therefore water will remain off at the sink.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station in the back is being used for purposes other than washing hands. Bottle of chemical in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only. Chemical bottle removed from hand sink during inspection.
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04/15/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinks on food counter.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drinks removed during inspection.
- 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. Raw beef stored over RTE food in prep unit refrigerator.
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. Raw meat moved to bottom shelf.
- 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. Raw chicken stored over raw pork in walk-in refrigerator.
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. Raw chicken moved to bottom shelf.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: General's chicken in pan on top of prep unit pans is 52 F. Food in bottom right of prep unit is out of temperature (door may have been left cracked since food items were toward front near door and rest of the food in the unit is in temperature) raw chicken 52 F, cooked shrimp 46 F, cooked pork 48 F.
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. Food out of temperature discarded during inspection.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- 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.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: knives and other utensils on clean side of 3-compartment sink and large bowls under food prep counter.
Correction: Clean and sanitize these surfaces for food contact. Items moved to dirty side of 3-compartment sink for cleaning and sanitizing during inspection.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Spray hose attached to mop sink faucet with no additional backflow prevention device.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Hose removed from threaded faucet during inspection and will only be hooked up when in use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the back is being used for purposes other than washing hands. Bottle of chemical in back hand sink.
Correction: The handwash facility identified above is to be used for washing hands only. Bottle of chemical removed from hand sink during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored on shelf in back with food and dishes.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to proper location during inspection.
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12/13/2012 | Routine | |
Make sure all baby items stay in the office and that children remain in the dining area. Children were in the dining area when I arrived. Prep unit is holding food at 41 F or below. Cool foods such as sweet and sour chicken and eggs rolls on trays in the walk-in. Once they are cooled to 41 F or below then place them in containers. When cooling foods you must meet cooling parameters.
No violation noted during this evaluation. | 10/11/2011 | Follow-up | |
Suggest storing breading for chicken wings in the walk-in refrigerator and then discarding at the end of the day.
- Person in Charge
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Baby and baby things in the back of the kitchen area.
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. Baby taken to dining area. Remove all baby items from the kitchen as well.
- 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.
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. Raw food moved to proper location during inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Water dripping from condenser unit in the walk-in refrigerator. Food stored underneath and beside a containter used to catch water where it is exposed to splash.
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. Remove all food from underneath the area that is dripping.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor of the walk-in refrigerator.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: cooked noodles in bottom of the prep unit are 49 F. Food in prep refrigerator is all around 45 F - most is not potentially hazardous.
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. Noodles discarded during inspection. Potentially hazardous food items on top are in temperature because they were just placed on top of the unit. Monitor the temperature of these items as they will probably not be able to stay at 41 F or below. If food items cannot maintain proper temperature on top you can temporarily use time control until unit is repaired.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls and cooked pork 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.
- Responsibilities of Owner or Proprietor (repeated violation)
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
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: bowl used for breading chicken wings left out and still dirty from the day before.
Correction: Clean and sanitize these surfaces for food contact. Bowl removed to 3-compartment sink during inspection.
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09/21/2011 | Routine | |
Restaurant representatives - add corrected or new information about China Wok, 1310 West Main Street, Salem, VA 24153 »