Reached out to the district manager regarding employee health information and the process for preparing pineapple ginger whipped butter.
Rack used to store dirty dishes, by the dish machine, is in need of being cleaned.
Another method must be implemented for tasting spoons, where the mouth portion is protected from contamination.
Noodles that were being stored by the grill on ice were elevated. This was due to noodles that were cooling, being placed directly on top of other noodles, that were cold holding. Set-up on the line for noodles is not sufficient to keep product at the required 41 F. (Ice was only touching the bottom of the pan) Ice must surround product. Do NOT overstock these containers.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Several dented cans noted on the shelf in the preparation area, with other cans. If cans are dented and have not been sent back to the food supplier, separate into a designated area. Cans were voluntarily discarded.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination. (toppings by the grill)
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Large bus tub of bagged pasta. Recommended leaving this product on ice longer, to cool to 41 F more quickly. Do not place items that are cooling directly on top of product, that is cold holding. Recommended investing in a speed rack to help with the cooling process.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dish machine is being used for purposes other than washing hands. Cleaning supplies were observed being stored in this sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. (by the dish machine)
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Several spray bottles were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/29/2016 | Routine | |
Update employee health information for staff.
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination. (toppings by the grill)
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Dumpling, noodles and liquid egg cold holding at improper temperatures. Do not over stock product being stored on ice.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the self service bar was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the warewashing 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
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11/24/2015 | Routine | |
Operator explained that new bowls, for toppings at the hibachi grill, are going to be ordered. These bowls will have a cover.
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination, toppings by the hibachi grill.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
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07/24/2015 | Routine | |
Replace shelving in the walk-in cooler..
Auto chlor arrived to service sanitizer dispenser during todays inspection.
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination. Chow mein noodles, peanuts, sesame seeds, and hot pepper paste for public access should be kept covered.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic tubs were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/20/2015 | Routine | |
Back bar was not in use during todays inspection.
Discussed that tasting spoons on the bar should all be stored in a manner to prevent contamination to the mouth portion of the spoon. Have spoons lay in one direction.
Replace shelving in the walk-in cooler that have begun to bow.
Discussed FDA form 1-B with owner and manager. A copy in English and Spanish will be emailed to owner.
Email most recent pest inspection report from exterminator to inspector.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Several boxes of raw, comminuted beef observed being stored above several boxes of raw pork in the walk-in cooler.
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 Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee reach into trash can to retrieve knife and proceed to wash bibb lettuce without changing gloves in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Display
Observation: The food on display is not protected from contamination. Chow mein noodles, peanuts, sesame seeds, and hot pepper paste by the grill should be covered from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
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09/24/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer buckets, chlorine dish machine, steramine tablets at bar, and test kits. Reviewed employee health.
Notes:
1. Not sure why the fish was running warmer than all other meats stored on the buffet. Keep an eye on the placement of the product on the line and see if elevated temperature continues.
2. Cold water and ice must be kept on the beansprouts.
3. Facility is starting to serve some bowls that are pre-prepped and stored in ziplock bags in the WIC. The bags include all vegetables and portioned raw meats. Make sure that when staff at the grill handle the raw meat (unwrap it to put it on the grill) and/or crack raw shell eggs, that they immediately wash their hands. Staff also unwrap/handle pre-portioned udon and spiral noodles. Hand washing is necessary to prevent the risk of cross contamination.
4. Owner states that shell eggs are scheduled to be pulled off the buffet and kept in an ice/water bath behind the counter at the grill. Staff will then be the only ones to handle raw shell eggs.
5. Provided ServSafe flyer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Shell eggs, beansprouts, and fish cold holding at improper temperatures on the buffet lines.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station in the food prep area is being used for purposes other than washing hands. Pitchers being filled with water.
Correction: The handwash facility identified above is to be used for washing hands only
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05/02/2014 | Routine | |
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer buckets, and test kits. Reviewed employee health.
Raw pork and chicken were found double-panned on the buffet to allow the meats to drain. Methods need to be altered to allow for better cold holding temperatures.
Keep loose ice on the shell eggs at the buffet.
Not completely sure as to why the fish along the front line is running warmer. Keep an eye on any trends in elevated temperatures that develop.
Leave air curtain hanging down in the WIC so it can do it's job.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (ie. placing sliced lime on a drink).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw fish, pork, and shell eggs on the buffet 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 and Utensils, Air-Drying Required (corrected on site)
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Ice bucket was not observed stored in a position to allow air-drying.
Correction: Store ice bucket in a self-draining position that allows air-drying.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station behind the buffet is being used for purposes other than washing hands. Food debris in sink.
Correction: The handwash facility identified above is to be used for washing hands only
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12/09/2013 | Routine | |
Adequate thermometer, 3-vat setup, chlorine dish machine, quaternary ammonia sanitizer buckets, and test kits. Reviewed employee health.
Notes:
1. Air curtain has been pulled aside and is not being properly utilized in the WIC. Recommend letting them hang down so they can perform their intended function.
2. Suggest keeping ice in the pans with the shell eggs on the buffet to provide better cold holding temperatures.
3. Make sure staff are distributing portions out along the bottom of the metal pans as much as possible on the buffet to provide more even cold distribution. Keeping portions small and refilling more often will help with temperature control.
4. Noticed that the food bar rear low True cooler is running much higher than the front one. Consider adjusting the thermostat.
5. Manager stated that when the buffet coolers are turned on in the mornings that they often trip the hot water heater breaker. Make sure staff are checking for this daily, and if needed reset the hot water breaker.
6. The condensate lines from the soda dispensing system in the rear prep are need to be rerouted. Nothing is allowed to discharge or be dumped in hand sinks at any time. Hand sinks are for hand washing only.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced sausage, pulled pork, and shell eggs on buffet lines 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 - Non-Food Contact Surfaces and Utensils
Observation: Ice machine at bar had mold build-ups along the door and the upper interior surfaces.
Correction: Clean the surface interior surfaces of the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
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06/27/2013 | Routine | |
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer buckets, and test kits. Reviewed employee health.
Excellent temperature control and condition of the kitchen.
No violation noted during this evaluation. | 03/22/2013 | Routine | |
Facility had excellent food temperatures today.
The air temperature of the WIC has been lowered from 40 to 36 F. An air curtain has been installed on the unit. Product is being pulled from the WIC as late as possible (about 15 minutes prior to opening) before being placed on the serving line. Meats are clearly staying frozen longer and at lower temperatures before being stocked on the buffets.
No double panning is taking place on the buffet.
Small fridge has been ordered for the grill area and until that has been received the following procedure is being used for noodles. Back up portions are bagged and kept in the WIC. Small portions are brought out at meal service times and kept on an ice water bath. Portions that are brought out are discarded after a max of a four hour hold time.
Ice machines have been cleaned.
Utensils are being stored dry and not in sanitizer water when not in use.
No violation noted during this evaluation. | 01/07/2013 | Follow-up | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer buckets, chlorine dish machine, and test kits. Reviewed employee health.
No hot water present at hand sink at grill. Booster heater not operating properly.
Make sure staff are leaving dishes in the sanitizer for at least 10 seconds for adequate immersion.
An air curtain is supposed to be installed on the WIC to help stabilize temperatures in the unit and keep the air temperature lower.
Staff is going to start keeping an ice water bath under the proteins on the buffet. Stoppers will have to be placed on all drains. Ice with water must be used and levels kept up to a high level on the product containers.
Discontinue any double stacking of pans on the buffet.
Suggest keeping empty pans in the top wells of the unit when it is initially cooling down in the morning.
All utensils should be stored on dry/clean surfaces when not in use.
Provided Serv Safe flyers for the Spanish and English classes coming up in 2013.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Pizza cutter, spatula, and knives in kitchen stored in sanitizer.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Multiple raw and ready-to-eat meats at the buffet, udon+spiral noodles, and chicken dumplings 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 - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of the ice machine had mold present.
Correction: Clean the inside of the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the grill was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Repair booster heater.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the buffet is being used for purposes other than washing hands. raw meats stored in sink.
Correction: The handwash facility identified above is to be used for washing hands only
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12/18/2012 | Routine | |
Restaurant representatives - add corrected or new information about Genghis Grill, 11500 Midlothian Tpke Ste 678, North Chesterfield, VA 23235 »