- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk in. EHS observed containers of fresh cut broccoli, shredded lettuce and diced onions uncovered in the walkin refrigeration unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Plumbing System Maintained in Good Repair
Observation: Observed a mostly clogged drain under the wok area. Standing water was observed, but draining slowly. Closest drain to the grease trap. have plumber cleanout and inspect drain and the grease trap to determine if the grease trap is also in need of emptying/cleaning out.
Correction: Repair and maintain all plumbing components and fixtures.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling tiles in front of hood system over grill areaa observed stained with possible water damage and drooping from ceiling and are not smooth and easily cleanable. Owner stated that the they had spoken with the landlord about the issue already and were instructed that they were ordering the tiles.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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11/13/2015 | Routine | |
Operators were very pro-active in correcting all observed discrepancies in preventing food born illnesses. Great job!
No violation noted during this evaluation. | 07/30/2015 | Follow-up | |
Ensure cut greens are maintained 41F or below. If using time (4 hours) then must have a disposition time documented. Watch how you are storing your foods. EHS explained reasons. Ensure no children enter/work in kitchen area.
- Person in Charge
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Observed child (son) entering in kitchen/working front desk. EHS educated son and informed owners of violation and reason for code. No child allowed in area.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken, shrimp and beef stored over prepared sauces.
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Several containers of prepared sauces in refrigeration not labeled
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed containers of food and boxes of food on the floor in walk in refrigerations.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sacues 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the top of the chest freezer, and two shelves is not corrosion resistant, nonabsorbent, and/or smooth. Observed paper bags tapped to surfaces. Cover on chest freezer was removed only. Remove other items when not busy.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware by prep unit were observed stored with the food-contact surface facing upward. Invert all tableware to prevent contamination of food contact side tableware.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hood system including the light covers in the cook lne noted in need of cleaning.Observed build up of grease as well as under the deep fryers
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Observed grease build up on vents and hood system.
Correction: Maintain hood system vent filters in a clean condition to prevent pathogen growth and pest/rodent infestation.
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07/08/2015 | Routine | |
Overall no visible signs of pest/rodent infestation. General cleaning is in place just make sure you also clean under/inside deep fryer where harboring conditions can be created for pest. Also, get your date marking down and labeling.
- Critical: Package Integrity*
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)
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 Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers fo sauces and bins need relabeled
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces 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.
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04/28/2015 | Routine | |
Facility was inspected at the beginning of the lunch hour. bathrooms visibly clean and well stocked. Handwashing sinks were also stocked. overall facility was visibly clean with no visible signs of pest/rodent infestation.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. one employee needs food handlers card. City of Suffolk ordinance sec 40-29 required all food workers to obtain food handler cards and be current. Violation is a class 1 misdemeanor.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers prepared sauces in walk in refrigeration and flour bins
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) suaces and vegetables 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.Observed mop stored in bucket.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/22/2015 | Routine | |
During the inspection it was observed the facility practices proper thawing under cold running water, active temperature control, and good organizing to allow proper cleaning. No violations at the time of inspection
No violation noted during this evaluation. | 07/30/2014 | Risk Factor | |
Employee requires current Suffolk health card. Obtain card within 30 days of inspection.
Good thawing inside of walk in observed.
Scoops with handles required. Metal cans may not be used as makeshift scoops.
Grocery style bags improperly used for food storage. Discontinue use.
Box cutter, paint brush improperly stored with utensils. Remove and relocate the non-food contact items.
All above information reviewed with PIC.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: No handwashing observed between tasks.
Correction: When to wash reviewed in detail with PIC. Good handwashing observed once process was explained.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Multiple unprotected food items inside of refrigeration units.
Correction: Provide protective covering of food items to prevent contamination.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unabeled food containers observed.
Correction: Provide English common name on exterior of container as to contents.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths sitting on counter. No sanitizing buckets provided for storage.
Correction: Store wiping cloths inside of properly set up/maintained sanitizing bucket.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date labeling observed.
Correction: Implement date labeling of ready to eat food items as explained in detail during inspection.
- Nonfood Contact Surfaces
Observation: Cardboard improperly used to line dry goods shelving.
Correction: Discontinue use of cardboard. Surfaces must be smooth, non-porous, and easily cleanable.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single use items stored in floor.
Correction: Store single use items at least six inches off of floor to prevent contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Rear handsink access blocked by two plastic bins and stacked soy sauce containers.
Correction: Remove items and maintain access to handsink at all times of operation to encourage good handwashing among employees.
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02/11/2014 | Routine | |
Personal items (diet pop, earbuds) observed in food prep area. Remove.
Scoops with handles required.
Dirty sanitizing rags sitting on counter. Maintain clean rags inside of sanitizing bucket with 50-100ppm chlorine bleach.
Employees require current Suffolk health cards. Obtain health cards within 30 days of inspection.
Knives improperly stored between crack of counter. Remove.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
Multiple unmarked food containers observed. Provide English common name as to contents.
Single use containers improperly re-used. Containers are for one time use only.
Chlorine used as sanitizer. Test kit provided and properly demonstrated- 100ppm.
Hose bibb required on mop sink spigot.
Gap observed under rear door. Enclose gap to a tight fit as to prevent nuisance entry into establishment.
Observed partially frozen shrimp improperly thawing in stagnant water on drainboard of 3x sink. Reviewed proper thawing and where to thaw in detail.
All information reviewed with PIC.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee take order, handle money, then stock fresh rice and begin cooking order.
Correction: Reviewed proper handwashing as well as when to wash.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee use bare, unwashed hands to gather cooked chicken and fresh vegetables for order.
Correction: Reviewed proper use of utensils as well as good handwashing practices.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Multiple unprotected food items observed inside of refrigeration units.
Correction: Provide protective covering to prevent contamination.
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05/09/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Happy Garden Restaurant, 7386 Harbour Towne Pkwy. 7, Suffolk, VA 23435 »