permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pork chicken and eeg rolls cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Food Labels
Observation: The bulk food containers in the establishment are labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- 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: food bens and the food chopper.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Light Bulbs Protective Shielding
Observation: Light bulb on the hood is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor and walls 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.
|
04/04/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Mop water being dumped in the parking lot out back and on the ground- not using mop sink that is provided
Correction: Dump mop water is the mop sink that is provided. Do not dump mop water outside.
|
03/20/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Food scoops found stored in container of standing water.
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 on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Accumulation of grease, flour on equipment surfaces
Correction: Clean equipment surfaces
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
|
05/01/2014 | Routine | |
- Critical: Reheating for Hot Holding*
Observation: The chicken was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shrimp cold holding at improper temperatures
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: Observed the nozzle at the coffee dispenser is in poor repair/ tape on nozzle
Correction: Repair or replace equipment
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused as food scoops.
Correction: Discontinue the reuse of manufacturer containers as a food scoop. Provide approved reusable food scoops that are designed for use with food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Accumulation of food reisdue on exterior surfaces of food storage containers and lids
Correction: Clean exterior surfaces of food storage containers
- Linens - Storage of Soiled Linens
Observation: Soiled linens (aprons) were found stored with clean linens
Correction: Remove soiled linens and store in a designated area separate from clean linens
- Physical Facilities in Good Repair
Observation: Wall surface near the dishmachine and the 3-compartment is in poor repair - water damage
Correction: Repair wall surface - surface of wall should be smooth and easily cleanable
|
04/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fu Leen Palace, 15525 Warwick Blvd. #112, Newport News, VA 23608 »