* EHS observed several handwashing violations. Improperly washed hands by food service employees are a major contributor to foodborne illness. Ensure hands are properly washed any time they become contaminated (such as after handling raw fish, removing gloves, or cleaning). Use only the designated handwashing sinks for handwashing.
* Items intended for a single use cannot be reused as food containers. These items are not designed to be effectively cleaned and sanitized for reuse. Do not use grocery bags to wrap foods.
* Separate employee property and food from customer foods and items.
Thank you for accompanying the EHS during the inspection.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. An employee was pbserved washing hands without soap after handling raw fish.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (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 that could contaminate the hands. Employees required several reminders from EHS about when to wash hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Wash hands any time after handling raw fish, and before handling anything else. EHS provided training about handwashing, and hands were properly washed.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS reminded CFM, who washed hands at designated sink.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food observed in the walk-in refrigerator where the food is subject to potential contamination. Foods included partially-cooked chicken wings and hushpuppies.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM agreed to transfer foods to proper, covered containers.
- Food Storage Containers, Identified with Common Name of Food
Observation: Multiple foods were observed in facility stored in containers labled to contain other foods. Foods included sauce in tofu tub, and chicken wings and hushpuppies in cardboard french fry boxes. Several foods were stored in unlabled plastic grocery bags.
Correction: Foods must be stored in containers with labeling approrpiate to the foods stored therein. Do not re-use single-use food containers.
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: partially cooked chicken wings and hushpuppies stored in direct contact with cardboard boxes.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. Cardboard is not a safe food contact surface, as it cannot be properly sanitized. CFM agreed to discontinue use of cardboard boxes, and began transferring foods to suitable containers.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: plastic protective film on deep fryers.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove film to allow proper cleaning of the fryer.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: wooden lids from crab bushels used to line shelves, cardboard used to line shelves.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of several foods in the facility.
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, and cannot be effectively sanitized.
- 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: equipment handles, shelving, exteriors of equipment on cook line.
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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb in the walk-in refrigerator is not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed employees personal items (clothing, dishes, foods) stored among items intended for customers.
Correction: Relocate personal items to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Physical Facilities Good Repair
Observation: Observed that the floor-wall juncture at the three vat sink requires repair/sealing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors throughout the facility are in need of cleaning - especially inside walk-in refrigerator, around cooking equipment, and under shelves and prep tables.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Aerosol pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Pesticide was removed from facility.
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11/23/2015 | Routine | |
The purpose of this visit was to conduct a routine 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: cooked chicken inside of Bev air 1dr unit
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the ice machine is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Front door observed open allowing the potential entry of insects and rodents.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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09/13/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided information on cooling methods, safe cooking, using a thermometer and employee health information in Korean.
EHS will follow-up on employee health training on or about April 18, 2013.
EHS provided manager with a dial thermometer.
- 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: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: collard greens inside of walk-in cooler
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. Collard greens were discarded at time of inspection.
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04/08/2013 | Risk Factor | |
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