This was a routine inspection.Correct violations found as soon as possible. Food contact surfaces were observed to be visibly cleaned.
- Handwashing Sink / Refuse Container Required
Observation: There is no refuse container at the area immediately adjacent to the front serving area hand sink.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. A wet mop was found stored next to bottled drinks.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces. Store wet mops in the mop sink away from food and beverage supply to prevent contamination.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use. Wet mop observed stored on the floor and not hung to air dry. Some of the mops were noted to be heavily soiled.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. After each use, hang wet mops to air dry properly. Replace mop heads when they are noted to be heavily soiled or wash them properly.
- Critical: Restricted Use Pesticides, 40 CFR Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Non commercial pesticide (ant & roach killer) was observed in the kitchen.
Correction: Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used. This pesticide is for household use only. Commercial pesticide are only to be applied by license pest control service company or individual. Remove the unapproved pesticide from the premises. Obtain a commercial c control services if pest control is needed.
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09/01/2015 | Routine | |
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior of reach-in refrigerator under serving counter and upright freezer located in the kitchen.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean inside these units more frequently .
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the men's room handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (Paper towels provided during the inspection).
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.An unmarked spray bottle of cleaning solution was noted without a label to identify contents.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.(Unmarked bottle was properly labeled during the inspection).
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning chemical spray bottle was observed stored on beverage packs. A bottle of anti-freeze was also observed stored next to beverage e packs.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Cleaning chemical relocated away from the beverage packs. The certified food manager/owner was advised to only keep on premises items that are necessary for the operation of the restaurant. (The bottle of anti freeze was removed from the premises to his car)
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04/24/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: tuna salad and cooked chili inside of walk-in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Tuna salad and cooked chili were dated at time of inspection.
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09/29/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation.
Environmental health specialist (EHS) discussed and observed proper cooking temperatures for teriyaki chicken and beef bulgogi.
EHS observed and discussed proper handwashing and employee health policy. No employees have been sick in the past two weeks.
Case not confirmed.
No violation noted during this evaluation. | 02/20/2014 | Complaint | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed the storage of foods in refrigeration units.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw ground beef stored over raw shell eggs inside of walk-in cooler
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Raw ground beef was relocated to another shelf at time of inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: precooked BBQ stored on prep table holding at 62 degrees.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. BBQ was relocated and the cooling process was activated.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of chicken and veggies in walk-in cooler.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: handsink faucet, inside of freezers, cart located by cook line and floors throughout the kitchen.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed bug sprays stored in the kitchen are unnecessary to the operation and maintenance of the establishment stored in the establishment.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. Bug sprays were discarded at time of inspection.
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02/20/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: chicken salad, tuna salad and coleslaw inside of 2dr prep cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
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08/08/2013 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection.
All violations were corrected.
No violation noted during this evaluation. | 06/13/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
EHS discussed calibrating thermometers.
Water heater: Rheem G82-156 156,000 BTU
- 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
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes, tuna salad, salsa and raw chicken inside of 3dr prep unit
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: coleslaw inside of 3dr prep cooler and cooked chili inside of walk-in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored in between prep table and 3dr prep cooler
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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05/30/2013 | Routine | |
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