Maintain the items corrected. Make sure foods are date marked once you prepare the food and you keep it more then 24 hours. Need to monitor the cooling of foods to make sure the food cools from 135 to 70 degrees within 2 hours and continue cooling to 41 or less within 6 hours.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken and beef stored in a manner that may cause cross contamination o to the cooked duck and produce..
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.
- Cooling Methods
Observation: The methods used for cooling noodles and breaded chicken were not adequate.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pooled eggs 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) duck and breaded chicken in the refrigeration unit is 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen are 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 utensils preventing its use.
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03/31/2016 | Routine | |
facility did a deep cleaning of the kitchen, all previous violations corrected, Everything looks significantly better, continue to keep violations corrected.
No violation noted during this evaluation. | 12/29/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in the walk in cooler in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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*
Observation: Unwrapped or uncovered food in the walk in cooler
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Facility is re-using egg cartons to hold egg rolls when they come out of the fryer, as well as cardboard boxes to store food
Correction: Stop using egg cartons and cardboard boxes to store food. Food shall only contact surfaces of equipments and utensils that are clean.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: cooked tempura chicken in walk in cooler cold holding at improper temperatures probably due to improper cooling
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: Food debris and soil residues on shelves under prep tables and in coolers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishwasher does not know how to properly wash, rinse, and sanitize utensils/equipment
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
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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12/22/2015 | Routine | |
hot holding temperatures are good, work on cold holding temperatures in the prep cooler, and review with employees the proper way to store food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.Ground Sausage was stored over an open container of diced pineapple. Raw chicken was also stored above cooked ready to eat pork spare ribs
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several items in reach in cooler were 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
.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the cardboard box is not safe.
Correction: Repair or replace the cardboard box with a food grade container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer handle
Correction: Clean and sanitize these surfaces for food contact.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Back screen door is broken and does not provide a sufficient barrier to incoming insects
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Repair screen door or keep back door closed to eliminate flies and other pests.
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09/23/2015 | Routine | |
Cooler is working. Keep monitoring the food temperatures to make sure the cold holding foods are at 41 degrees F or less.
No violation noted during this evaluation. | 05/20/2015 | Follow-up | |
The foods held in the top of the prep cooler is not being maintained at 41 degrees or less. The bottom part of the prep cooler is cold holding at 38 degrees F. Repair unit so that the food in the upper part of unit can maintain foods at 41 degrees or less. Do not store potentially hazardous foods in the upper part of the prep cooler across from the fryers until the unit is repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All food, baby corn, raw meats, and raw scallops cold holding at improper temperatures in the prep cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/13/2015 | Follow-up | |
Maintain the items corrected. Repair the cooler, maintain cold holding food temperatures at 41 degrees or less. Monitor food temperatures more often. The chlorine disinfectant at 3 vat sink was good at 50 ppm.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The kitchen staff was drinking from containers without straws in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All kitchen staff needs to drink from a covered container with a straw and must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All food, baby corn, raw meats, and raw scallops cold holding at improper temperatures in the prep cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted deposits or other soil on the knife sharpener on the slicer.
Correction: Clean and sanitize these surfaces for food contact at least once a day.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory by frier.
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) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the by 3 compartment sink.
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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05/11/2015 | Routine | |
The health department permit expires next month. Be sure to re-new your permit prior to the expiration date.
- Critical: Cooling*
Observation: Egg rolls noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Item was removed / corrected.
- Plumbing System Maintained in Good Repair
Observation: The faucet at 3 vat sink is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair
Observation: The faucet at 3 vat sink is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
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02/04/2015 | Routine | |
Remember to always date mark all foods that you have cooked and are cold holding if you are going to hold it over 24 hours. Other items have been corrected. Monitor food temperatures to make sure the food in the prep cooler across from the fryers are maintained at or below 41 degrees F.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Egg rolls in walk in cooler were observed with two cardboard boxes of pastry sitting on top of them.
Correction: Protect from contamination by covering food once it has cooled to 41 degrees or less and do not store uncovered food with boxes sitting on top of them.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Do not stack pans of cooling breaded chicken.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Fired chicken and breaded chicken in prep cooler across from fryers were cold holding at improper temperatures
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) egg rolls and fried chicken in the refrigeration unit is 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by fryers and by 3 compartment sink.
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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10/15/2014 | Routine | |
Keep raw meats and fish below cooked food items to help prevent cross contamination,. The chlorine sanitizer at the 3 basin sink was good @ 50 ppm. If you wish to use time control for food items on the line during lunch, you must provide information to the health department on how you monitor the food held at room temperature.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE), open canned vegetables.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: BBQ ribs and breaded chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/11/2014 | Routine | |
Need to monitor the cooling of foods to ensure the foods cool down from 135 to 70 degrees or less in 2 hours and from 70 degrees to 41 degrees or less within an additional 4 hours. Employees were observed using utensils to handle all cooked foods.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling fried breaded chicken are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handles on the plastic tubs used for food storage has accumulations 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 - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located by the fry station 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 utensils preventing its use.
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01/29/2014 | Routine | |
Correct the above items today. Make sure foods are held in the proper temperature zone, below 41 degrees if you plan to use temperature control for noodles, sprouts, or chicken during lunch time. If you want to use time control, you will need a written plan on how you plan to do it and label those food items with a time to discard. Train all new employees on food safety.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Also, plastic was observed covering foods cooling in the walk in cooler.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Egg rolls cold holding at improper temperatures in prep cooler..
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Place fewer eggs rolls and other foods below the chill line or top of pan in the top of prep cooler to help prevent them from warming up while the top of the prep cooler is open. .
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service knives observed unprotected from contamination as the handles were pointing down while the blade was up where customers grab the knives.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the galley 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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08/27/2013 | Routine | |
The above items were corrected. All food holding temperatures were within the acceptable range. The 3 basin sink was set up and the chlorine disinfectant was good @ 50 - 100 ppm.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cashier was eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Corrected. Food was discarded to eliminate contamination.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The pork dumpling was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds. Item corrected and continued to be cooked to 179 degrees F.
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05/23/2013 | Routine | |
Discussed holding foods on counter. Store sprouts, eggs, and meat proteins in the refrigerator until use. Cooking and holding temperatures were good. The chlorine sanitizer at the 3 basin sink was good @ 50-100 ppm. The floor wall juncture below the hand sink by the fryers has been resealed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sprouts cold holding at improper temperatures. The sprouts were observed on the counter at start of inspection.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Store sprouts in the cooler and maintain them at 41 degrees or less or use time control if you wish to store them on the counter during the lunch period.
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01/23/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Great China, 19265 Citrine Dr Ste. Q102, Leesburg, VA 20176 »