- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employees fail to wash hands between handling raw food and RTE food (Need to wash hands in between switching tasks)
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed several cans that were dented on the seams (Do not use).
Correction: Make sure cans that are dented on the seams are set aside in a designated area or returned when they are delivered.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed rice in the warmer at 122 degrees.
Correction: Reheat rice to 165 then hold at 135 degrees.
|
12/17/2015 | Risk Factor | |
- Non-Food Contact Surfaces (repeated violation)
Observation: Racks above the prep table, the fans in the walk-in cooler, the inside of the prep unit, and the doors/outsides of the other refrigeration units (including the seals) are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors and walls in the facility in need of cleaning (especially behind and under equipment).
Correction: Clean floors and walls regularly to prevent build-up of grease, food debris, and dirt, and to help prevent possible pest problems.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Several items in the facility are no longer in use and need to be removed.
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.
|
07/30/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking out of a water bottle in the kitchen area.
Correction: Drinks in the kitchen need to have a lid and straw on them.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed unwrapped food in the refrigerators and freezers.
Correction: Prevent possible contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Utensil stored in standing water at room temperature.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed onions stored on the floor in the back.
Correction: Store onions and all food off of the floor.
- Thawing (corrected on site) (repeated violation)
Observation: Observed beef in the sitting out in the sink thawing, not under running water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food sitting out over 41 degrees (Wings, egg rolls, rice).
Correction: Discard food. Keep food hot or refrigerated, or keep it on time control (mark with time that it is set out and hold for up to 4 hours before discarding it).
- Equipment - Good Repair and Proper Adjustment
Observation: Observed large chest freezer with lid that is loose/broken.
Correction: Have the lid fixed so that it works properly.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed several dishes soiled and in need of cleaning.
Correction: Make sure all dishes are washed, rinsed, and sanitized thoroughly.
- Non-Food Contact Surfaces
Observation: Racks above the prep table, the fans in the walk-in cooler, the inside of the prep unit, and the doors/outsides of the other refrigeration units (including the seals) are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required*
Observation: Hose used for cleaning has a spray nozzle and is kept under pressure.
Correction: Provide a proper backflow device for the hose or remove it immediately after use.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Observed the coving behind the chest freezer is coming loose and a hole in the wall behind the freezer.
Correction: Fix the hole and repair the coving/baseboard so that it forms a tight seal with the wall.
- Hand Drying Provision
Observation: No hand towels available.
Correction: Provide paper towels to dry hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors and walls in the facility in need of cleaning (especially behind and under equipment).
Correction: Clean floors and walls regularly to prevent build-up of grease, food debris, and dirt, and to help prevent possible pest problems.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed several flies in the facility, also observed a couple dead roaches..
Correction: Have pest control company come and treat for them.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Several items in the facility are no longer in use and need to be removed.
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.
|
07/07/2015 | Routine | |
Restaurant representatives - add corrected or new information about Ho Ho Chinese Restaurant, 10 East Laburnum Avenue, Richmond, VA 23222 »