Discussed the following with the PIC: Setting up a master cleaning schedule, labeling food containers, monitoring temperatures, stirring the steam table food items more frequently, keeping all items up off the floor and cooling methods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken and shrimp observed being stored over cooked RTE foods in the refrigeration units. The PIC voluntarily relocated the raw food items below the RTE food items.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Foods on the steam table were not hot holding at proper temperatures. Sesame chicken was at 126 F, Bourbon chicken was at 100 F, Teriyaki chicken was at 112 F. The PIC voluntarily reheated the food items to the correct temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing in 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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizing chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizing and cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: The chlorine sanitizer solution concentration was greater than 200 ppm in the sanitizing buckets.
Correction: Utilize only chlorine concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/14/2015 | Risk Factor | |
Discussed the following with the CFM: (1) Cleaning schedule for the following: (a) the grease build-up on the stove top and stove pans, as well as the evaporator fan, ceiling and walls in the WIR. (2) Monitoring the food temperatures on the grill (3) Proper storage of foods and their labels. Overall it was noticed that the CFM had good knowledge of food practices and demonstrated good managerial skills in implementing corrective actions during this inspection.
- 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 engaging in any activity 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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken which was on the grill and moved to the plating area was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The chicken was at 145 F when checked. The employee voluntarily placed the chicken back onto the grill for further cooking.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. When tested the chlorine sanitizing solution was < 50 ppm at the three compartment sink.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed in-use cooking food oil being stored in a rusty container on the grill.
Correction: Clean the surface of the food containers 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.
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09/29/2015 | Risk Factor | |
Permit issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Non-functioning Vitamine water refrigerator is not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface have accumulations of grime and debris: door of ice machine, hand sink, and hood.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following noted in need of cleaning: floors walls throughout 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in wiping cloth bucket was greater then 200ppm.
Correction: Chlorine sanitizing solution must be between 50-100ppm.
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10/16/2014 | Routine | |
Transfer food manager certificate to Chesapeake and post with permit.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
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: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Cooked egg rolls stored in used card board boxes.
Correction: Use only cleaned and sanitized containers for food storage.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the WIR and freezer.
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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer container lids were observed reused. Lids are not easily cleanable.
Correction: Discontinue the reuse of manufacturer container lids. Provide approved reusable food storage containers and lids designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: can opener and knives in the drawer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: around burners, grill, and woks.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior surfaces of fryers, all cooking equipment, oven door and handles, bin handles, outside surfaces of food containers, storage shelves, racks, ice machine vent screen, and prep table leg supports.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. Will be cleaned tonight at closing.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the drain pipes, soda tubings, and cords has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors especially in the corners and walls 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Exhaust hood system are not being maintained in a clean condition. Next service scheduled for May.
Correction: Maintain hood system vent filters in a clean condition. Increase the frequency to prevent dripping and accumulation of grease.
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04/03/2014 | Routine | |
Health Permit Issued
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Sanitizer wiping cloth bucket concentration observed below 50 ppm chlorine.
Correction: Maintain chlorine wiping cloth solution at 50ppm - 100ppm.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Employee observed cleaning equipment/utensils in the kitchen handwashing sink.
Correction: A handwashing sink shall not be used for purposes other than handwashing.
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09/23/2013 | Routine | |
Form 1-B left in English and Alternate Language. Correct above observations.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored on a top shelf above ready-to-eat (RTE) food in the walk-in 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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled dry storage food containers.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored on the counter not in chemical sanitizer between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of the prep table underneath storage tray
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Chute to the bulk ice machine observed in need of cleaning.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the front service area.
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 - Cleaning Frequency and Restrictions
Observation: Floor surface under and around cook-line equipment noted in need of cleaning. Mop sink basin 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.
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06/18/2013 | Routine | |
Chlorine sanitizer observed measuring above slightly above 200 ppm. Ensure that the concentration of the chlorine sanitizer measures between 50 ppm - 100 ppm. Transfer VA Beach Food Manager Certificate to the Chesapeake Health Department.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelving above the 3-compartment sink noted in need of cleaning
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front 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 - Cleaning Frequency and Restrictions
Observation: Wall surface behind the tea/drink dispensers 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.
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03/12/2013 | Routine | |
Overall good temperature control observed during the time of inspection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths observed improperly stored.
Correction: Store wet wiping cloths in the appropriate sanitizer solution when not in use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The top of the rice hot holding units observed in need of cleaning (around the hinge & lid).
Correction: Properly clean and sanitize those surfaces.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: The intake and exhaust air ducts throughout the kitchen were observed in need of cleaning.
Correction: Properly clean the intake and exhaust HVAC ducts/vents.
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12/06/2012 | Routine | |
Restaurant representatives - add corrected or new information about Famous Wok, 1401 Greenbrier Pkwy. 2012, Chesapeake, VA 23320 »