Operator made great improvements discrepancies. Good Job!! Operator to work with EHS on floor tile damage.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. EHS observed floor tile cracked and is no loner easily cleanable and creates harboring conditions for pathogens to be tracked through the facility.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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02/02/2016 | Follow-up | |
EHS recommend time to be used for foods held in top prep unit until unit can be fixed. Plumber came in during end of inspection and snaked the plumbing line and line was cleared. Facility closed till repair was made and then reopened by EHS. All discrepancies must be corrected and maintained at all times of operation.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. EHS observed food worker quickly rinse hands at hand sink and then continue to prep food (onions). EHS stopped activity and had PIC educated worker on proper procedures (language barrier-chinese)
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Package Integrity* (corrected on site)
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). EHS observed several dented cans in dry storage. EHS educated PIC and PIC educated workers on what to look for. Cans removed from storage to be refunded.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that several food items in walk in adn front reach in refrigeration was not protected from BIOLOGICAL CROSS-CONTAMINATION because it was not in packages, covered containers, or wrapped.
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. EHS observed bulk food containers with no labels of product listed on them. Have container labeled with common name as required.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef. EHS observed beef setting in water in the sink. Beef must be set under running water at proper temperature.
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: All food items to include chicken, pork sprouts, shrimp on the top prep unit cold holding at improper temperatures (avg 50F). Based on when the facility state items placed in prep unit and opening time items were removed and placed in walk in refrigeration. Unit needs to have licensed mechanic to have unit repaired.
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) 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the back kitchen is blocked by buckets, preventing access by employees for easy handwashing. Remove items from in front of hand sink and keep in a different location.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Critical: Sewage - Conveying Sewage* (corrected on site)
Observation: Sewage is not being properly disposed of in an approved sewage disposal system. When EHS went to wash hands in the back handwashing sewage/waste water came up from the floor drain and backed up into facility. PIC voluntary closed and called a licensed plumber to correct issue. Facility will contact EHS for inspection to reopen.
Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. EHS observed floor tile cracked and is no loner easily cleanable and creates harboring conditions for pathogens to be tracked through the facility.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in 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
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. EHS observed mop stored on floor leaning against walk in refrigeration. Mops are required to be hung to allow proper air flow and with mop heads facing down to prevent handle being contaminated.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. Keep handwashing sinks and restrooms clean to encourage proper handwashing and prevent cross contamination.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/29/2015 | Routine | |
PIC lowers prep unit temp during operation and insulated top lid with James Madison insulation-surface is smooth and non-absorbant (foil type)
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Observed mop stored in bucket. Facility needs mop hanger to allow proper air drying to prevent pathogen growth.
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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10/21/2015 | Follow-up | |
Cold holding unit have involved the top of the prep unit. Due to issues with unit EHS recommends utilizing time as a means of controlling food items in regards to food safety. PIC informed he must have all discrepancies correct and maintained on a daily bases. Follow up in 1 week
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk in. EHS re-educated PIC on importance of covering food items.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed single serve bowl as dispensing utensils. Re-enforced importance of using proper dispensing utensils and the importance of management control of other worker.
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 (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Food items observed stored on the floor in walk in. EHS re=-educated PIC on the importance of keeping food items off the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Various vegetables, pork and chicken cold holding at improper temperatures. EHS notices prep unit as a whole is not holding good temperature. Recommend to have unit checked. Per operator food came out at 10:30AM and good till 2:30PM with 4 hour rule. Recommend using time until unit is checked or place all food items on ice and check temperatures.
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) 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop stored in bucket. Facility needs mop hanger to allow proper air drying to prevent pathogen growth.
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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09/24/2015 | Follow-up | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that shrimp, chicken, various vegetables, egg rolls was not protected from cross contamination because it was not in covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings. Operator corrected many items in reach in and walk in refrigeration.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers as sugar, salt etc.. Operator labeled most bulk containers during inspection but not all.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses.Observed bowls being used with no handles contaminating foods.
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) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Shrimp and chicken observed stored on floor in walk in where it can be contaminated from spills and splashes.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Observed sauces and vegetables in reach in refrigeration in original aluminium cans. Once cans are opened and oxygen is introduced chemicals break down into the foods. Also, food lion grocery bags observed holding food in walk in freezer. These bags are treated with pesticides that break down in food. Remove these containers from facility once opened and discard bags once food is brought into facility. operator corrected the cans in the refrigeration but still needed to remove bags from walk in freezer.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Various vegetables, pork and chicken cold holding at improper temperatures. EHS notices prep unit as a whole is not holding good temperature. Recommend to have unit checked. Per operator food came out at 10:30AM and good till 2:30PM with 4 hour rule. Recommend using time until unit is checked or place all food items on ice and check temperatures.
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) 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the dry storage shelves is not corrosion resistant, nonabsorbent, and/or smooth. Recommend placing a surface that is non absorbent like smooth plastic as an example.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed concentration at about 10ppm. Corrected to 50ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of under deep fryer , and shelves in dry storage 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean single serve items were observed stored with the food-contact surface facing upward exposing food contact side to dust spills and splashes.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back handwashing sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- 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 to the extent of causing dripping down the system above food preparation.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop stored in bucket. Facility needs mop hanger to allow proper air drying to prevent pathogen growth.
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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09/01/2015 | Routine | |
Get date marking correct for foods held over 24 hours. Obtain food handler cards right away and watch the temperature of foods so that pathogens are not growing.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food worker with no food handler card. Worker must obtain food handler card in one week of this inspection date. Food handler card required by City Ordinance. Violation is also 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 of buckets of sauces and bins of dry ingredients.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed bowls being used as utensils. use dispensing utensils in bin with handles.
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 (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in walk in;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent contamination
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Beef and Chicken in prep unit and chicken and egg rolls kept on counter cold holding at improper temperatures. Recommend using time (requires documentation) for the prep unit and do not keep foods on counter where bacteria can grow. Foods on counter were placed in refrigeration-manager states they had only been out an hour.
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) sauces, cooked foods and cut 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed concentration at 0ppm. Corrected to 100ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
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04/28/2015 | Routine | |
Inspection was completed right before dinner hours. The food items at the prep area were out of temp: PIC states the food items were placed in unit around 4:25PM (about 1/2 hour). Food thermometers were available and recommend monitoring temperature every half hour when utilizing the 4 hour rule if temp.does not meet 41F or less at the 4th hour then discard/reheat to 165F/rapidly cool food items in an ice bath depend on food. PIC expresses that the health policy and reporting instructions are covered during orientation fro each employee.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food employee did not have food handlers card.
Correction: Train all employees in food safety as it relates to their assigned duties. The City of Suffolk Ordinance Sec 40 required all food workers to be food handler certified prior to working with food. Ensue all food workers have current food handler cards with in two weeks of this inspection.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the several bins and trash cans containing food items used for storage of food are not food grade material and are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the storage bins to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Repetitive cleaning of non food grade storage bins for food will breakdown overtime releasing unwanted substances in food possibly being harmful to customers.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: There was no sanitizing solution buckets used for prep and cooking area.
Correction: Ensure that sanitizing solution buckets at the correct concentration (50-200ppm) is available for in-between spills task and so on.
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12/12/2014 | Routine | |
Discussed with manager the importance of keeping raw foods of animal origin seperate from ready to eat foods or foods with lower cooking temperature requirements
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen hand wash sink
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/25/2014 | Risk Factor | |
Facility has been thoroughly cleaned including floors, walls, and equipment (in and out).
Tip sensitive thermometer provided.
Recommend setting prep unit temp lower to accommodate regular/consistent use. A lower temp would assist in maintaining <41F.
Large piece of heavy plastic draped over multiple containers of egg rolls. It is unknown if plastic is food grade. Discontinue this practice and cover each container individually with known food grade material such as commercial plastic wrap. CORRECTED.
Chlorine test kit provided and properly demonstrated- 100 ppm.
PIC knowledgeable of time/temperature significance regarding foodborne illness.
Sufficient lighting added/provided.
Individual utensils provided for items in prep unit.
PIC articulated employee health policy as well as reportable disease information.
All potentially hazardous food items properly refrigerated.
Attempt made at date labeling, but instead of dating items by shelf location, date items individually.
New thawing/cooling methods implemented and described in detail by PIC.
Vast improvement since last inspection. Maintain cleaning schedule.
All information reviewed with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: All hot soup observed to be uncovered.
Correction: Provide protective covering to prevent contamination.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Multiple items observed to be partially covered inside of walk in.
Correction: Provide adequate covering for protection from contamination.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Multiple food containers still observed to be in need of proper labeling.
Correction: Provide English common name on exterior of food containers as to contents.
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09/30/2013 | Follow-up | |
Fly swatter observed in kitchen area. Remove. If flies are of issue, utilize the services of a professional exterminator who is licensed to safely remedy such nuisances.
Physical facility noted to be in need of thorough cleaning.
PIC to ensure that employees are properly trained in food safety practices and procedures including good handwashing, proper cold holding of potentially hazardous food, proper cooling and thawing techniques, and date marking of all ready-to-eat food items.
No observations addressed by PIC during inspection.
PIC advised that observations from previous inspection were corrected following the inspection, but that a relapse has since occurred due to lack of help.
A follow-up inspection will transpire on or about 30 September 2013.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable of foodborne disease prevention, Hazardous Analysis Critical Control Point principles and regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with regulation requirements and be authorized to take the appropriate preventive and corrective actions.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus, or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Critical: Hands and Arms Cleaning Procedure* (repeated violation)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Bare hands used to gather multiple ingredients from preparation unit.
Correction: Utilize individual utensils for each food item to minimize hand contact and to prevent contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Bagged peas and bagged uncooked beef improperly stored in same container inside of walk-in freezer.
Correction: Store peas and beef separately and in such a manner as to prevent cross contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw chicken observed to be stored over raw shrimp.
Correction: Do not store raw animal products in such a manner as to contribute to cross contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Uncovered food observed throughout facility.
Correction: Provide protective covering on all food items to prevent contamination.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Multiple unlabled food containers observed throughout facility.
Correction: Provide English common name on exterior of food container as to contents.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food containers observed to be stored on floor.
Correction: Elevate food items to at least six inches off of floor.
- Thawing
Observation: Improper thawing of bozed raw chicken observed on floor in front of three compartment sink.
Correction: Properly thaw boxed chicken under refrigertation.
- Critical: Cooling*
Observation: Cooked noodles noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be a major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: Improper cooling observed. Cooked noodles rinsed quickly with cold water then placed in metal pan briefly at room temperature before being placed under refrigeration. No temperatures taken to ensure that 70F is attained within two hours or that 41F is attained within four additional hours.
Correction: Properly cool noodles by utilizing cold running water over smaller batches, stirring noodles during the process. Also use a thermometer to ensure that safe temperatures are attained within the required times.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Fresh garlic and oil mixture stored at spice tray in cooking area.
Correction: Maintain potentially hazardous foods under regrigeration at 41F or less.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat in the refrigeration unit 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 seven 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: utensils in storage bin under prep table, meat grinder beneath prep table, large whisk inside of plastic soy sauce bucket.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Large piece of heavy plastic used to cover multiple food items on top shelf of walk-in refrigerator observed to be soiled and encrusted with debris.
Correction: Properly cover food items individually with clean saran wrap, foil, lid, etc. to prevent contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior and exterior of equipment, storage shelving, utensil bins.
Correction: Maintain nonfood-contact surfaces of equipment and containers clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Walk-in refrigerator door gaskets black with mold growth.
Correction: Properly clean and maintain walk-in refrigerator door gaskets.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Disposable hand towels not provided at handsink.
Correction: Properly supply and maintain handsink at all times to encourage proper handwashing by kitchen staff.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Access to handsink completely blocked by pile of boxes, multiple stacks of plastic soy sauce buckets, and large trash can.
Correction: Maintain acces to handsink at all times in an effort to encourage good handwashing habits.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light observed in cooking and prep areas of kitchen.
Correction: Increase light intensity to ensure at least 50 foot candles of light.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls in kitchen area 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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09/10/2013 | Routine | |
Employee with no food handler card is working in the kitchen. Person in charge is advised to make sure all food employees possess valid food handlers card from Western Tidewater Health Department within 7 days after this inspection. Physical facility noted in need of cleaning. Person in charge is required to train all employee food safety practices. Poor handwashing, cold holding of potentially hazardous food, cooling, and date marking of ready-to-eat food observed. A follow-up inspection will be conducted to ensure compliance of the regulations.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Employee observed to rinse off hands without soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Food employees failed to wash hands after handling raw shrimp, money and before returning to cook food.
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw chicken stored over ready-to-eat food and may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food 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
Observation: Unlabeled 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.
- Critical: Food Contact with Equipment and Utensils* (repeated violation)
Observation: The same cooking utensil/spatula was used to obtain multiple food items in the low-boy unit and food from rice warmer.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Knives observed wedged between low boy unit and the prep table.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Containers of chicken stored directly on top of food in walk-in freezer.
Correction: Protect food from miscellaneous sources of contamination.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Sauce with heat treated vegetables was stored in plastic container (5 gallon soy sauce containers) and let sit on the floor in room temperature. Cooked noodles stored in plastic bin after briefly cooled in room temperature.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Fresh garlic and oil mixture, sauce with meat and heat treated vegetables stored at spice tray area near cooking area in room temperature. Shrimp,noodles and chicken cold holding at improper temperatures in low boy unit.
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: The prepared ready-to-eat (RTE) food 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: food containers that were stored at ware washing area
Correction: utensils in storage bin under prep table and meat grinder part with debris.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior and exterior of equipment, interior of the rice warmer, storage shelves in walk-in cooler, walk-in freezer and in storage area, utensil bins.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory
Observation: The only handsink in the kitchen 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 boxes preventing its use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in 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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen cooking and prep area (measured at 30 foot candle light, 18.2 foot candle light and 45 foot candle light)
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor and walls in kitchen 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.
- 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.
Correction: Maintain hood system vent filters in a clean condition.
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05/29/2013 | Routine | |
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