Discussed with following with the person in charge:
1. EHS will follow up via phone call within 2 days to check the status on plumbing repairs.
2. Remove remaining shipping plastic on the prep unit
PIC will very cooperative and willing to make necessary corrections. Thank you.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed large container of cooked rice stored in the walk-in cooler. Discussed proper cooling procedures and methods with the PIC. PIC placed the rice in two smaller portions.
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: 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: knives over the 3-compartment sink. Knives were placed at the 3-compartment sink for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris: 1. between the wok station and prep table 2. floor drain at the 3-compartment sink 3. broiler oven over prep table
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several stainless steel bowls stored over the 3-compartment sink were found stacked while wet after cleaning and chemical sanitization. PIC arranged the equipment to allow for air-drying.
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.
- Critical: Water Capacity* (corrected on site)
Observation: Water heater observed turned off or not set at the proper temperature. When arriving at the facility, PIC stated that the water was turned off the previous night and the PIC turned off the water heater. At the start of the inspection, the facility was without adequate water temperatures (handsinks measured at 56'F and 3-compartment sink measured at 49'F). During the inspection, the PIC turned on the water heater and the water temperature measured at 114'F in the 3-compartment sink and rear handsink.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under both handsinks are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The rear handsink in the back of the kitchen is slow to drain. PIC contacted a plumbing company during the inspection and the plumber estimated an arrival time of 2 hours later today.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the front door to the facility open at the start of the inspection. PIC closed the front door.
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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09/15/2015 | Routine | |
Discussed the above and the following with the person in charge:
1. Employee health
2. Observed good date marking on foods in the walk-in cooler
3. Pest control invoices observed
4. Proper cooking temperatures
Significant improvement observed since last inspection. Thank you!
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million,
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed boxes of food stored on the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken and vegetables was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Chicken strips were measured at 158'F. PIC reheated the food items to 178'F to reach proper cooking temperature.
Correction: Cook all poultry to165°F or above for 15 seconds.
- Thawing
Observation: Improper methods used to thaw. Observed a bucket of shrimp stored in standing water thawing in the walk-in cooler. Discussed proper thawing methods with the person in charge.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard box is not corrosion resistant, nonabsorbent, and/or smooth. Observed a cardboard box stored on the prep table storing containers of spices.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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: tongs in the prep unit and knives stored on the magnetic strip by the 3-compartment sink. All items were placed at the 3-compartment sink to be washed and sanitized.
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: 1. interior of fryer cabinet wall 2. Between prep table and wok station 3. on top of and inside the broiler 4. caulking at the handsink in the front of the ktichen.
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. Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the front door to the facility propped open at the start of the inspection. Observed gaps along the back door. PIC stated a new door sweep will be ordered.
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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06/25/2015 | Routine | |
Inspection conducted as a follow up to the 8/12/2014 inspection.
All hazards noted on the previous report have been corrected.
Facility observed to be extremely clean, great job!
No violation noted during this evaluation. | 09/02/2014 | Follow-up | |
- Critical: Hands and Arms Cleaning Procedure* (repeated violation)
Observation: Improper handwashing procedures observed. Observed an employee rinse her hands in the handsink without using soap.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken stored over shell eggs, sauces and shrimp in the walk in cooler.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked rice observed to be cold holding at improper temperatures. Rice (73'F) was stored on the prep table by the wok station. PIC moved the rice to the walk in cooler during the inspection.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units throughout the kitchen are not properly dated for disposition. Observed cooked chicken and shrimp stored in the walk in cooler without being dated. Observed cooked egg rolls and chicken stored in the display cooler without being dated.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The lid to the chest freezer and the handle of the rice cooker were observed in a state of disrepair and damaged.
Correction: Repair/replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the interior of the display reach in cooler 2. the gaskets on the prep cooler doors.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel bowls stored over the 3 compartment sink 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.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the screen door on the back of the kitchen to not properly seal. Several gaps observed in the screen and around the door. Observed the front door to be propped open.
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.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed window cleaner, soap and paint stored on the floor by the canned drinks.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/12/2014 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Employee health policy discussed.
-Multiple handouts provided.
The person in charge was very knowledgeable regarding sanitizing procedures and very cooperative throughout the position, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed an employee rinse her hands in the 3 compartment sink after handling raw foods.
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) (repeated violation)
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. Observed an employee handling raw beef then handle other foods without first washing her hands.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw beef and raw chicken stored over vegetables, sauces and raw shell eggs in the walk in cooler.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Per conversation with the person in charge, all in use utensils are being washed, rinsed and sanitized every night.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed the scoop used to dispense rice to be stored in water measuring at 76'F.
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: Food stored in a manner where it is subject to splash, dust or other contamination. Observed several foods stored in the walk in cooler without being covered.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed onions and oil stored on the floor by the 3 compartment sink.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. the cooked rice (70'F) and cooked chicken (76'F) stored on the prep table 2. the chicken pieces (74'F) in the flour used for breading raw wings 3. the raw shrimp (52'F) and raw scallops (54'F) stored in the prep cooler. Prep cooler observed in disrepair, PIC contacted the repair company during the inspection. All foods were moved to other coolers during the inspection.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units throughout the kitchen are not properly dated for disposition. Facility is not date marking any prepared foods.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The lid to the chest freezer and the handle of the rice cooker were observed in a state of disrepair and damaged.
Correction: Repair/replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: 1. the knives stored on the magnetic strip by the 3 compartment sink 2. the chopper and peeler stored on the rack.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior surface of the rice holder 2. the interior of the display reach in cooler 3. the gaskets on the prep cooler doors.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steel bowls stored over the 3 compartment sink 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the screen door on the back of the kitchen to not properly seal. Several gaps observed in the screen and around the door.
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: The following areas are not maintained in good repair: 1. the molding along the wall by the back door of the kitchen 2. observed holes around the pipes under the handsink in the restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors throughout the facility and the wall by the rice cooker noted in need of cleaning.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical spray bottles stored with canned drinks on the floor by the restroom. PIC moved the chemicals to the designated area during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/30/2014 | Routine | |
Abbreviations: PIC=person in charge
- 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 handling money which may have contaminated his/her hands.
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods on the prep line cold holding at improper temperatures. Raw shrimp 50'F.
Foods were relocated to WIC and the PIC called maintenance to lower thermostat.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The lid to the chest freezer was observed in a state of disrepair and damaged. Observed the lid did not fit properly causing excess ice to build up inside.
Correction: Repair the 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer was not calibrated to ensure accuracy. Inspector calibrated food thermometer and instructed PIC how to check for calibration.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following have accumulations of grime and debris: shelves throughout the facility, outside of fryers, outside of all RIC's, inside of two door RIC, the bathroom.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cooks line. Light measured 20 foot candles.
Correction: 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls and ceiling are noted in need of cleaning throughout the facility.
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.
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06/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about China Wong, 6340 Jefferson Davis Highway, Spotsylvania, VA 22553 »