| No violation noted during this evaluation. | 08/06/2015 | Routine | |
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Unpackaged food stored in direct contact with undrained ice.
Correction: Store unpackaged food in drained ice.
- Utensils - In-Use - Between-Use Storage
Observation: Rice scoop stored in water @ 70 f .
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.
- Thawing
Observation: Chicken thawing in bowl on water. Please follow proper thawing methods.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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01/31/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over beef
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.
- Non-Food Contact Surfaces
Observation: The hand sink and last two of the three compartment sink has accumulations of grime and food debris. Must keep clean and sanitized
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/26/2013 | Routine | |
Overall, substantial compliance with the Virginia Food Regulations as observed on this date. Discussed proper cooling techniques for cooling rice, Gen Tso's chicken and eggrolls. Recommend using thermometer to verify cooling process to 70 F in the first 2 hours of the cooling cycle (once product drops below 135 F) and then cool to 41 F in the last 4 remaining hours. Provided food safety hand outs in Chinese.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units 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. Operator agreed to correct.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meatslicer observed with some residual food particles.
Correction: Clean and sanitize these surfaces for food contact after use. Verify three steps occur after use: wash, rinse and sanitize. Operator agreed to correct.
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02/08/2013 | Risk Factor | |
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