Discussed with the person in charge:
1. wet cloths on wok station
2. towels under the cutting boards
3. reuse of chicken box lids for crab Rangoon
4. ensure that delivered foods are kept in the walk in cooler unit ready for preparation
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed covered dumplings stored with containers of raw chicken in the walk in cooler and shell eggs stored over vegetables in the sandwich prep 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the scoops used for the bulk foods that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The bleach sanitizing solution measured at 200+ ppm in the wiping cloth bucket.
Correction: Utilize only bleach sanitizing solution that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/22/2016 | Risk Factor | |
Discussed with the person in charge:
1. garlic/oil mixture
2. cooking temperatures
3. time as a public health control - sample given
Partial cooking information given
- Critical: Package Integrity* (corrected on site)
Observation: Observed dented cans of bamboo shoots stored on the shelf where foods are offered for sale or service. Cans were removed.
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
Observation: Observed unlabeled bulk food containers.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored on the wok station between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed garlic/oil mixture at 90'F (corrected) and shrimp at 49'F - cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed the prepared ready-to-eat (RTE) egg rolls, shrimp rolls, cooked chicken in the refrigeration units that are 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 rear of the restaurant 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 large stainless steel pans preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the rear of the kitchen.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The light shields in the hood system are noted in need of cleaning.
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.
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08/12/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shell eggs stored over the sauces in the sandwich prep unit. 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed cracked eggs stored in the container with the good eggs. Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed foods that were uncovered in the sandwich prep unit. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed chicken wings sitting on the counter at 59'F (corrected)
Correction: observed pre cooked chicken - 52.8'F, raw chicken - 47'F, and shell eggs - 50'F in the sandwich prep unit cold holding at improper temperatures. Owner has placed a service call and it waiting for a part to repair the sandwich prep unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the walk in cooler and sandwich prep units like the egg rolls are 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 chicken box lids used for the breading is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors under the equipment are noted in need of cleaning.
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.
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01/12/2015 | Routine | |
Standardization inspection.
No violation noted during this evaluation. | 09/15/2014 | Training | |
Investigation of complaint received yesterday.
No violation noted during this evaluation. | 11/22/2013 | Complaint | |
Temperatures continued: sandwich prep: Sweet/sour chicken - 38.6'F, wings - 38'F
Discussed with the person in charge:
1. food storage for the sandwich prep units
2. date marking
3. facility is very clean and well maintained - thank you
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination. Ensure that the drinks are in a cup with a lid and a straw.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken stored over raw beef in the walk in cooler and shell eggs stored over the vegetables in the sandwich prep unit. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Food items were rearranged.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping wet cloths improperly stored on the prep table and wok station between use. Towels were placed in the dirty towel container.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed chicken wings sitting inside of the same container used for the Sweet/sour chicken without a barrier. Container of wings were removed.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp - 44'F, chicken - 44'F, and shell eggs - 47'F in the sandwich prep unit were cold holding at improper temperatures. The temperature on the unit was adjusted.
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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls and sweet/sour chicken made Tuesday in the sandwich prep unit are 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 tape on the sandwich prep units is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surface have accumulations of grime and debris: top of the warmer and fryer cabinet for 1st fryer
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: Observed employee rinse a stainless steel bowl and a butcher's knife in the sink then return it back on the cooking line. The food-contact surfaces of the equipment were not observed sanitized. EHS instructed employee that all items must be washed, rinsed, then sanitized.
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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet for the prep sink and 3-compartment sinks are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: air vent covers in the walk in cooler and the floor behind the sandwich prep units
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not stored separately from insecticides or rodenticides. Insecticide was removed.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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11/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hong Kong Chinese Food, 1075 Garrisonville Road Suite 111, Stafford, VA 22556 »