Facility removed dish machine and is only using the three compartment sink for dish washing.
Reminder to not leave raw food (chicken) out at room temperature for long periods of time while it is being prepared.
Discussed storing wipe rags in bleach and not storing them on counter tops.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed food being stored on the floor of the walk in cooler and uncovered, not protected from contamination.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings. Do not store food on the floor of the walk in cooler.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Hood vent and fire suppresent system in need of cleaning, observed grease dripping down from system with potential to contaminate cooking food. Area around fryer also in need of cleaning as there is old food and grease built up.
Correction: Clean these areas as often as necessary to keep them clean.
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03/17/2016 | Routine | |
NOTE: Discussed date marking and the need for all store-prepared foods such as fried chicken pieces or egg rolls kept overnight to be date marked. All store-prepared foods must be sold, used, or otherwise discarded within 7 days and the day the food is prepared counts as day one. So if egg rolls were prepared/fried on 12/1 then the date mark (which should be on the container holding the food) for discarding or selling egg rolls would be 12/7. Good job storing raw foods away from ready-to-eat foods in the walk-in cooler. Please ensure there is adequate lighting in the kitchen especially in food preparation areas - Lighting was dim in kitchen and especially near dish machine. Again, discussed having a designated place for employees to store personal items such as medicine, keys, phones, etc. away from food, food preparation, and clean/sanitized dishware. Discussed the importance of limiting the length of time that time control for safety foods, such as fried meats, sit at room temperature. When preparing foods for the buffet only allow what you'll be able to fry and sauce within 30-60 minutes to be out on the counter. Store the rest of the food in the walk-in cooler and pull out as needed. Food cannot be set out at room temperature for several hours then be put pack in walk-in cooler for later use as this temperature abuse of food can lead to illness.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Containers holding various seasonings, spices, and/or sauces were not labeled to easily identify their contents.
Correction: Label working containers with the common name of its contents. Once food is outside original container, label the bottle, bin, or tub holding the food.. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Dirty, moist wipe rags were being stored on various surfaces in the kitchen.
Correction: Store-in-use wipe rags in 50-100 ppm chlorine/bleach solution. Dirty rags on the counter can grow bacteria sitting at room temperature without a sanitizer solution.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Frozen food observed stored in plastic disposable shopping bags that are not meant for direct food contact.
Correction: Use only approved food grade plastics for food storage. Store food in plastic containers, food grade plastic baggies, metal pans, etc. meant to be in direct contact with food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The prep cooler is dripping water underneath & the shelving and bottom has an accumulation of old food particles and rust. Additionally the prep cooler is in need of a thoroughly cleaning inside and outside.
Correction: Have a repairman perform maintenance on prep cooler to get it in good repair or replace the unit.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. A heavy accumulation of grease was observed on the hood vents and fire suppression system above the fryers/stove area.
Correction: Maintain hood system vent filters in a clean condition Have the hood & vents cleaned to help prevent a fire or grease dripping into food being prepared. .
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11/19/2015 | Routine | |
NOTE: All other violations correct OR not observed during today's follow up inspection. Discussed visible light under back door as being a potential entryway for pests.
- Non-Food Contact Surfaces (repeated violation)
Observation: Old food particles and a sticky grime/grease were observed on knobs at the handsink, on doors to the walk-in cooler, handles to the prep cooler, & on sides of equipment.
Correction: Clean doors, knobs/door handles, & sides of equipment at a frequency that prevents accumulation.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor & wall around the fryer and stove were observed to have a lot of old food particles and a covering of grease.
Correction: Create a cleaning schedule that prevents visible accumulation of grease/ food particles.
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02/12/2015 | Follow-up | |
NOTE: Left handouts in Chinese on handwashing, using a three-compartment sink, & when/how to properly wash hands. Reminder get bleach for wipe rags/ sanitizing dishes manually. Always wash hands after touching raw foods like eggs or chicken when switching tasks.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Hands were observed being washed for about 5 seconds as well as being dried on a dirty wipe rag.
Correction: Only use the hand wash sink to wash hands. Wash hands for at least 15 seconds & use a single-use papertowel to dry hands.
- Hands - Where to Wash
Observation: Hands were observed being rinsed for a few seconds at the three-compartment dish sink.
Correction: Only use the hand wash sink to wash hands. Wash hands for at least 15 seconds & use a single-use papertowel to dry hands. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands*
Observation: An employee was observed having barehand contact with ready-to-eat rice when scooping it out of rice hot holding containers.
Correction: Use a scoop with a handle, tongs, or deli tissue when getting food -- never have barehand contact with ready-to-eat food as your hands can contaminate the food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw animal foods were observed being stored above ready-to-eat (RTE) foods in cooler.
Correction: During storage, prep, & display separate raw from ready-to-eat (RTE). Store raw below RTE food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Containers holding various seasonings, spices, soup, sauces, etc. were not labeled to easily identify their contents.
Correction: Once food is outside original container, label the bottle, bin, or tub holding the food. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Dirty wipe rags were being stored on the counter and prep cooler.
Correction: Store in-use wipe rags in 50-100 ppm chlorine/bleach solution. Dirty rags on the counter can grow bacteria sitting at room temperature without a sanitizer solution.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: A plastic grocery bag, not meant for direct food contact, was holding cooked noodles in the prep cooler.
Correction: Use metal pans (after they are washed, rinsed, & air dried) or use plastic wrap meant for food contact.
- Food Contact Surfaces - Cleanability*
Observation: Several chipped metal utensils were observed
Correction: Make sure food contact surfaces are smooth & easily cleanable -- once utensils or scoops become chipped they must be replaced since they can no longer be properly cleaned.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: No metal stem probe thermometer (0-220 degrees F.) was available to monitor cooking, cooling, & hot holding temperatures..
Correction: Obtain a metal stem probe thermometer & regularly monitor food temperatures.
- Non-Food Contact Surfaces (repeated violation)
Observation: Old food particles and a sticky grime/grease were observed on knobs at the handsink, on doors to the walk-in cooler, handles to the prep cooler, & on sides of equipment.
Correction: Clean doors, knobs/door handles, & sides of equipment at a frequency that prevents accumulation.
- Handwashing Cleanser - Availability (corrected on site)
Observation: At the start of the inspection, there was no hand soap at the only hand wash sink in the kitchen.
Correction: Ensure there is soap available, to allow for proper handwashing, at all hand sinks.. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Employee Accommodations, Designated Areas
Observation: Personal care items such as band aids & Chiggrex were observed commingled with spices & food on a shelf above the open top prep cooler.
Correction: Have a designated area away from food, food prep, & clean dishes to store medicine/personal items to avoid potential cross-contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor & wall around the fryer and stove were observed to have a lot of old food particles and a covering of grease.
Correction: Create a cleaning schedule that prevents visible accumulation of grease/ food particles.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: A heavy accumulation of grease was observed on the hood vents and fire suppression system above the fryers/stove area.
Correction: Have the hood & vents cleaned to help prevent a fire or grease dripping into food being prepared.
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02/04/2015 | Routine | |
All other violations from 6/6/2014 inspection corrected. NOTE: Owner was shown how to calibrate a thermometer (32 degrees F in ice water). Handouts on the following were explained & left in English and Chinese: Cold/Hot Holding, Using a Food thermometer, & Hand washing. Discussed only using the mop sink for mop water - no food prep or hand washing. Reminded owners to wash hands with soap & water for at least 15 seconds.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Containers holding seasonings, spices, sauces, etc. were not labeled to easily identify their contents.
Correction: Once foods are outside of their original container label the bottle, shaker, tub, or tray holding the food.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The sanitizer (chlorine) was found to be less than 10 ppm in the dish machine.
Correction: Manually wash, rinse, sanitize, & air dry all dishes until the dish machine is 120 degrees F & sanitizer test strips show 50 ppm. * Repairman called during today's inspection*
- Non-Food Contact Surfaces (repeated violation)
Observation: Old food particles & grease were observed on the gaskets & duck tape was on the doors at the prep cooler.
Correction: Clean equipment, floors, walls, etc. at a frequency that prevents build-up & accumulation. *New door gaskets have been ordered*
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06/13/2014 | Follow-up | |
NOTE: Recommended having staff attend a food safety class. Discussed replacement of stained ceiling tiles and having a designated area away from food/food prep for employees to store tablets, keys, chargers, and other personal items. Explained & left an employee health policy and risk factors for foodborne illness.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw animal foods were observed being stored above ready-to-eat (RTE) foods in cooler.
Correction: During storage, prep, & display separate raw from ready-to-eat (RTE). Store raw below RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Containers holding various seasonings, spices, etc. were not labeled to easily identify their contents.
Correction: Once foods is outside of original container label the bottle, bin, or tub holding the food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: A knife was observed being stored between the prep cooler & the prep table across from the 3-vat sink.
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.
- Temperature Measuring Devices - Food
Observation: No metal stem probe thermometer (0-220 degrees F.) was available to monitor cooking, cooling, & hot holding temperatures.
Correction: Obtain a metal stem probe thermometer and regularly monitor food temperatures.
- Warewash Machine, Data Plate Operating Specifications
Observation: The date plate on the dish machine can no longer be read.
Correction: Contact repairman or manufacturer to obtain a new data plate and affix in accessible area of dish machine.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The prep cooler is dripping water underneath & the shelving and bottom has an accumulation of old food particles and rust. Also, the side of the dish machine shows signs of corrosion due to the chemicals leaking on the unit with a white build up.
Correction: Have a repairman perform maintenance on dish machine and prep cooler unit to get them in good repair.
- Non-Food Contact Surfaces
Observation: Old food particles and a sticky grime/grease were observed on knobs at the hand sink, on doors to the walk-in cooler & prep cooler, and on door handles to the prep cooler & walk-in cooler. Old food particles and what appears to be rust were also observed on shelving in/under the prep cooler and in the walk-in cooler.
Correction: Clean doors, knobs/door handles, and sides of equipment at a frequency that prevents accumulation.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The sanitizer in the dish machine was too high ( > 200 ppm) .
Correction: All utensils, plates, dishware, etc. must be manually washed, rinsed, sanitized, & air dried until a repairman fixes the dish machine to the 50 ppm chlorine sanitizer level. * Manager and Inspector spoke with dishmachine repair company on the phone during today's inspection*
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicine & personal care items were observed commingled with spices and food on the shelf above the open top prep cooler in the kitchen.
Correction: Store all medicine, personal care, & first aid items away from food / food prep to prevent potential contamination.
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06/06/2014 | Routine | |
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site) (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 103F. (Hot water heater was not hot enough.)
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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03/28/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed knives stored between prep table and prep unit.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit is operating at 55F. (A technician has been called.)
Correction: Repair or replace the equipment. Ensure proper cold holding temperature of 41F or below.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 90F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Water Capacity* (corrected on site)
Observation: Water heater observed turned off or not set at the proper temperature.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
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03/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Great Wall, 4119 Boonsboro Road #150, Lynchburg, VA 24503 »