This is a follow up to check on the repair of the two door prep cooler #3. The unit has not yet been repaired adequately. Per manger the unit was serviced yesterday evening, but the repair was unsuccessful and the technician was returning today for complete the repair. The manager was storing potentially hazardous foods inside the unit. EHS provided training on the use of ice/water baths or time as a public health control. The manager had ice bags inside the freezer. Ice/water baths were assembled. The refrigeration repair technician arrived back at this facility for a second attempt at a repair. The technician expecte repair to be complete in 1 hour.
IMPORTANT: Provide a picture of the technicians thermometer once repair is complete. I have provided you with my email. Please email the picture of the technician's thermometer and provide the name and address of this facility in the email. Monitor the temperature of the potentially hazardous foods by using your calibrated thermometer. Potentially hazardous foods in a cold holding state shall be maintained at 41f or below. Thank you
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw beef 54f, raw chicken 52f, cooked noodles 54f being stored at the top portion of the two door prep cooler #3. Per manager a repair had taken place the previous night, but the repair was unsuccessful. The manager placed food inside the unit for lunch. Repair technician arrived during today's follow up.
Correction: EHS explained to the manager that the potentially hazardous food being stored inside this unit shall be at 41f or below. EHS explained the procedure for using ice and water. Do not place potentially hazardous food out at ambient room air temperature, without the use of written time as a public health control, even if it is just during the lunch cycle because the pathogens in the potentially hazardous foods can grow rapidly at temperatures above 41f. An ice/water bath using bus tubs was assembled to cool and maintain the potentially hazardous foods outside of the dangerzone temperatures. Meanwhile, the refrigerator technician worked on this unit. Technician stated it would take 1 hour to repair the unit. If this prep refrigerator is not working, then use ice and water bath to maintain potentially hazardous foods at 41f or below and use your thermometer to monitor the potentially hazardous food temperature. The Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.AFTER 15 MINUTES IN ICE BATH THE RAW BEEF LOWERED TO 40F, THE RAW CHICKEN 41F, THE COOKED NOODLES 40F.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): Soda crates are being used to elevate rice, single service items and equipment.
Correction: Provided approved shelving. Discontinue the use of soda crates. Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: two door prep cooler #2 45f
Correction: Two door prep cooler #3 46f.
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01/15/2016 | Follow-up | |
The purpose of this visit is to conduct a routine inspection. Employee Health Policy in place. EHS provided cross contamination sheet and additional handwashing signs in Chinese language to the manager.
Important: A follow up will be conducted to check on the repair of the two door prep cooler along the cookline (Unit #3) as the ambient air was unable to be adjusted during inspection. The ambient air measured 52f-54f. Manager agreed to repair the unit this afternoon. Remember, do not use this unit until it is capable of maintaining potenially hazardous foods at 41f or below. Today, some food was discarded and other food (if the foods were potentially hazardous and were placed inside the unit less than 4 hours prior), were relocated to the walk in refrigerator (38f).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw shell eggs over an open container of soy sauce in the walk in refrigerator.
Correction: Manager rearranged foods to prevent cross contamination using the prevent cross contamination guidance provided during today's visit. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Bottles of vinegar stored along the cookline on on shelves.
Correction: Manager labeled vinegar. Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoops stored in water at a temperature of 60f-62f.
Correction: Manager dumped the 60f and 62f water. During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken wing 47f, gen tso chicken 47f in prep cooler #2: imitation 46f, raw chicken 49f, cooked pork 49f inside prep cooler #3.
Correction: Based upon discussion with manager, some foods were discarded if they were stored for 4 or mor hours in either prep cooler. Some foods were relocated to the walk in refrigerator. Prep cooler #2 was adjusted to 39f during inspection and was restocked with foods. Prep cooler #3 was unable to be adjusted and manager called for service. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): Soda crates are being used to elevate rice, single service items and equipment.
Correction: Provided approved shelving. Discontinue the use of soda crates. Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: two door prep cooler #2 45f
Correction: Two door prep cooler #3 46f.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: several knives in clean storage were observed with dried food debris on surface.
Correction: Manager relocated to the three vat sink for washing, rinsing and sanitizing. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives, forks, or spoons were not stored at the front ocunter with the handles up.
Correction: Manager rearranged utensils with handles up. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
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01/14/2016 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored on a prep table in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Manager removed the drinks from the prep table. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed gen tso chicken 45f, and eggrolls 45f overfilled at the top of the prep cooler.
Correction: Manager decreased the fill line of the above foods and placed below the prep cooler to cool back down Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Manager discarded the residential pesticide. Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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08/21/2015 | Risk Factor | |
This routine inspection was performed concurrently with a complaint investigation. Send evidence of repair to the two door prep top refrigerator nearest the rear of the kitchen to the EHS no later than 16 Feb. 2015.
- Duties / Inspect Foods upon Receipt
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging. CFM stated that unwrapped raw poultry may have been hung from a cart outside the facility for an unknown period of time during reciept of a food shipment. Facility took reciept of significantly dented canned goods.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. An employee was observed eating a meal while sitting atop a container of food and near several uncovered foods.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. EMPLOYEE FINISHED MEAL IN DINING AREA.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking containers observed above food prep surfaces and food/equipment storage areas
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. CUPS REMOVED.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Multiple cans of food with substantial dents to seams and sidewalls.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. AN AREA WAS DESIGNATED FOR DAMAGED CANS. DAMAGED CANS WERE RELOCATED TO THIS AREA FOR STORAGE UNTIL THEY ARE RETURNED.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: A large, uncovered container of raw pork was stored on the top shelf above bean sprouts, shell eggs, and vegetables in the walk-in refrigerator. Containers of raw animal foods were stored in prep tops of refrigeration units and were above uncovered cooked and partially cooked foods.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. FOODS IN ALL REFRIGERATION UNITS WERE REARRANGED FOR SAFE FOOD STORAGE.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Raw animal products including poultry, beef, pork, seafood, and shell eggs were stored in the walk-in refrigeration unit without consideration of proper storage by required cooking temperatures. Raw poultry was stored on a top shelf above raw seafood, pork, and beef.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). ANIMAL PRODUCTS IN THE WALK-IN REFRIGERATOR WERE REARRANGED FOR SAFE FOOD STORAGE.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: knives, cleavers, bowls, trays
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. SOILED AND IMPROPERLY SANITIZED UTENSILS WERE RETURNED FOR PROPER CLEANING AND SANITIZATION. EHS PROVIDED INSTRUCTION ON PROPER USE OF THREE VAT SINK TO WASH, RINSE, AND SANITIZE.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Uncovered and unwrapped foods were observed throughout the kitchen and inside refrigeration units.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. FOODS WERE COVERED AND RELOCATED AS NEEDED TO PROTECT THEM FROM CONTAMINATION.
- Critical: Food Protection from Contamination / Designated Storage of Damaged, Spoiled or Recalled Food (corrected on site)
Observation: Damaged, spoiled or recalled food stored in a location that does not segregate the product. Damaged can goods were stored with undamaged canned goods and above dry foods.
Correction: Damaged, spoiled, or recalled food shall be held in the food establishment as stated under 6-404.11. Do NOT store damaged, spoiled, or recalled food with food that is going to be used for the consumer. DAMAGED CANS WERE RELOCATED TO A NEWLY-DESIGNATED AREA.
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: A ladle was observed with its handle partially submerged in a large bucket of soup stored on the floor.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. LADLE WAS REMOVED.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. SANITIZER BUCKET WAS PREPARED AND RAGS WERE PLACED IN IT.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Food Storage / Prohibited Areas/ Under Sewer Lines (corrected on site)
Observation: Food storage under sewer lines. A large uncovered container of raw pork was observed stored on the floor below the three vat sink.
Correction: Food may not be stored under sewer lines that are not shielded to intercept potential drips. FOOD RELOCATED.
- Cooling Methods (corrected on site)
Observation: Cooked rice was observed cooling in three large and deep plastic containers in the kitchen. CFM stated rice was cooked between one and four hours before inspection. Rice in the containers measured 124, 95, and 78 F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bean sprouts in water, cooked baby corn, and cooked greens inside the rear two door prep top refrigerator were all measured to be 46 F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. POTENTIALLY HAZARDOUS FOODS IN THE UNIT WERE RELOCATED TO THE WALK-IN REFRIGERATOR.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: No date marking of potentially hazardous foods was observed in the facility. CFM confirmed that egg rolls and other foods were prepared and stored on site for > 24 hours without date marking.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. EHS EXPLAINED DATE MARKING PROCEDURES FOR POTENTIALLY HAZARDOUS FOODS. CFM AGREED TO BEGIN REQUIRING EMPLOYEES TO DATE MARK FOODS THAT REQUIRE IT.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: molded cardboard used to line shelves in walk in refrigerator.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CARDBOARD REMOVED.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Rear prep top refrigerator.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. HAVE UNIT PROFESSIONALLY INSPECTED AND SERVICED AS REQUIRED SO THAT IT IS CAPABLE OF MAINTAINING FOODS AT 41 F OR COLDER AT ALL TIMES. SEND EVIDENCE OF INSPECTION AND REPAIR TO EHS NO LATER THAN 16 FEB 2015.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives and cleavers, drinking glasses, food storage containers, can opener
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. SOILED EQUIPMENT RELOCATED FOR CLEANING/SANITIZING.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Interiors and exteriors of food storage, preparation, and cooking equipment. Shelving.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Storage of Soiled Linens
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. Used and soiled aprons were hanging on a rack in direct contact with cooling foods.
Correction: Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service items. APRONS RELOCATED.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: Both handwashing facilities located in the kitchen are blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. HANDSINKS MADE ACCESSIBLE.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the rear of the kitchen being used to support a large container of rice. Rags were stored in the front handsink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. HANDSINKS WERE MADE ACCESSIBLE.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and floors throughout the kitchen are in need of cleaning, particularly behind and under quipment.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Two spray bottles were observed without proper labels.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. BOTTLES LABELED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the chlorine solution was measured to exceed 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-150 ppm. Verify concentration using the appropriate test kit. SOLUTION DILUTED.
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02/05/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed setting up three vat sink and covering food to prevent contamination.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. All open drinking containers were covered at time of inspection.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. All food was covered at time of inspection.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored in between prep table and prep cooler
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Knives were washed, rinsed and sanitized at time of inspection.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knives that were stored in between prep table and prep cooler.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Knives were washed, rinsed and sanitized at time of inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were placed at each handsink at time of inspection.
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09/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: cooked egg rolls, cooked chicken inside of walk-in cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover all food while stored inside of refrigeration units.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of freezers, under prep tables and shelving throughout the kitchen
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knives.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Knives were sanitized at time of inspection.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/30/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored in between prep tables
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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10/08/2013 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection.
All violations were corrected.
No violation noted during this evaluation. | 02/26/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
EHS provided employee health information in Chinese.
EHS discussed proper cooking temperatures with managers.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw pork stored with cooked chicken wings and noodles
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside of ice machine, cooling racks and under all prep tables throughout the facility
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: soup pots and spoons.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located near the backdoor is blocked and used to store equipment, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at 200+ ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-100ppm. Verify concentration using the appropriate test kit.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed bottles of medicines stored in such a way that they could contaminate equipment in the food prep area.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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01/28/2013 | Routine | |
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