Provided the PIC with handouts regarding proper food storage methods.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- 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. Observed raw chicken stored over shell eggs in the walk-in cooler. PIC stored the food correctly during the inspection.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (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 RTE shrimp in the walk-in cooler. PIC stored the food correctly during the inspection.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed several containers of prepared ready-to-eat (RTE) noodles, meats, and egg rolls in the refrigeration units that were not properly dated for disposition. Discussed proper date-marking procedures with the PIC during the inspection.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard is not corrosion resistant, nonabsorbent, and/or smooth. Observed cardboard being used as shelving liner throughout the kitchen. PIC discarded all the cardboard during the inspection.
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: 1) several plastic food containers under the prep table 2) several knives on the prep table near the WIC 3) several metal food bowls on the dish-drying rack near the warewashing machine. PIC took all the equipment to the warewashing area to be cleaned and sanitized.
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 of the microwave 2) the exterior of the fryers 3) the exterior of the large bulk food containers near the cook's line.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The sink basin of the mop sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed an opening (gap) at the bottom of the back screen 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 (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory near the walk-in cooler. PIC provided soap during the inspection.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls, and ceilings throughout the kitchen are 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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12/07/2015 | Routine | |
Observed/Discussed with Person in Charge:
1) Date marking.
2) Food storage & protection.
3) Cardboard.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shallow bowl containers of raw animal food stored adjacent to raw RTE vegetables 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed whole chickens hanging over drainboard of ware washing machine in such a manner as to possibly contaminate equipment and utensils that are washed, rinsed and sanitized in the ware washing machine.
Correction: Hold raw foods during storage, preparation, holding, and display in such a manner as to eliminate biological contamination to equipment and utensils.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths stored on preparation tables between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed numerous uncovered containers of raw and RTE food stored in the Walk in Cooler and Reach in Cooler units of the preparation tables.
Correction: Cover all stored food so it is not exposed to splash, dust, or other contamination.
- Non-Food Contact Surfaces
Observation: In general, non-food contact surfaces of equipment throughout the facility noted in need of detailed cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed soap in dispensors at hand sinks to be hardened and not useable.
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 located adjacent to the ware washing station.
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: In general, physical facilities such as floors and walls throughout the facility 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed numerous empty cardboard boxes/containers stored throughout the facility.
Correction: Remove excess cardboard containers to maintain the premise free of litter and to reduce pest infestation.
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12/10/2014 | Routine | |
Risk Assessment Inspection conducted in response to Complaint received on 1/2/2013.
Discussed with Person in Charge:
1) Complaint
2) Dishwashing machine maintenance.
3) Food item storage, all food items to be stored 6" off flooring.
4) Remove unnecessary items stored in kitchen area, including cardboard packaging.
5) Cleaning of flooring area under equipment throughout the facility.
6) Minimal date marking, Person in Charge stated that non-marked items were consumed/discarded daily.
7) No cooking performed during inspection.
8) Cleaning of non-food contact surfaces of equipment throughout the facility.
Abbreviations: Prep = preparation
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized. Chlorine sanitizer concentration at dish machine measured 0-10ppm. Person in Charge to contact Eco-Lab for maintainance. 3 compartment sink set up for equipment/utensil wash, rinse and sanitizing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station adjacent to the grill area has rags in bowl.
Correction: The handwash facility identified above is to be used for washing hands only
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01/03/2014 | Risk Factor | |
Additional temperatures: WIC- Pork 36'F, Egg Rolls 30'F, Shell Eggs 35'F.
Dish machine chlorine sanitizer measured 100 ppm.
Employee health information observed posted on wall.
Provided educational materials printed in Chinese to the Person In Charge.
Ensure risk factor items are corrected immediately as instructed by the environmental health specialist.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location
Observation: Several containers of food in the reach in prep units and walk in cooler stored uncovered or unwrapped.
Correction: Cover/wrap all foods to protect from contamination.
- Food Storage - Clean and Dry Location
Observation: Containers of food stored the floor in the walk in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures on the cook's prep cart: Shell Eggs 60'F, Garlic & Oil 56'F. Both were placed in the prep refrigerator.
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 such as cooked meats and egg rolls 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in cooler is torn.
Correction: Replace the door gasket in accordance with the manufacturer's specifications.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of several foods in the cook's prep units and walk in cooler. Cardboard MSG barrel used for the storage of cornstarch.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat slicer and container holding fried noodles. (I advised the person in charge to clean and sanitize the meat slicer and suggested he do it while I was there but it was not done).
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine 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.
- Non-Food Contact Surfaces
Observation: In general, non-food contact surfaces throughout the facility are in need of detailed cleaning. Equipment such as fryers, stove top, wok station, interior and exterior surfaces of refrigeration equipment, Shelving inside the walk in cooler, prep table shelves, exterior surfaces of the flour/sugar/cornstarch bins, and exterior surfaces of the dish machine observed with heavy accumulation 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory next to the walk in cooler. I advised the Person In Charge to fill the soap dispenser and he said he had to go to the store to buy some.
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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cooking area. 30 foot candles of light measured on the right side of the wok station (lighting was adequate where the fryers are located).
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
- Employee Accommodations, Designated Areas
Observation: Lockers or other suitable facilities are not provided for the storage of employee's personal belongings. Observed clothing hanging on shelves where food and equipment are stored. Observed employee foods stored intermingled with foods offered for sale.
Correction: Locate lockers or other suitable facilities for employee personal items so that food, equipment, single-service and single-use articles are protected from contamination. Designate a separate storage area for employee foods.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: In general, physical facilities such as floors and walls throughout the facility noted in need of detailed 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: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment: Observed several personal items and toys in the kitchen.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fortune House, 282 Deacon Road Unit 108, Fredericksburg, VA 22405 »