- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food. EHS Observed un covered beef in chest freezer and uncovered cooling chickien in the pepsi reachin.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Ventilation Hood Systems - Filters (repeated violation)
Observation: Grease extraction filters in the hood system were observed soiled with grease accumulation.
Correction: Maintain the filters clean at all times and at a frequency that prevents accumulation of grease. This cleaning is in addition to the scheduled full hood cleaning down by professionals.
- Equipment - Good Repair and Proper Adjustment
Observation: The inside of the upright chest freezer in the rear of the facility is cracked and broken, with pieces missing and was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the inside of the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: (1) inside and along the sides and back of the fryers was observed coated in grease, (2) floor of the walkin was covered with food debris.
Correction: Maintain nonfood-contact surfaces of equipment clean. (Walkin was corrected at time of inspection.)
- Grease Trap
Observation: EHS observed lid to grease trap is damaged and in need of repair. Work order placed.
Correction: Ensure proper closure, cleaning and operation of grease trap by a plumbing/sewage professional. This is not to be cleaned or corrected by the facility.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure noted in need of cleaning. EHS observed acculmulaitons of food, dirt and other debris under all equipment to include wok line, fryer area, prep table, floors throughout and walls throughout the facility. Large amounts of food splatter observed on the walls behind chest freezers. Facility in need of a thourough 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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12/22/2015 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that the chicken in the rear upright freezer was not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the caulking around the front handsink is pulling away from the wall and is causing it to not be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Ventilation Hood Systems - Filters (corrected on site)
Observation: Grease extraction filters in the hood system observed with grease and debris on them. (work order had been placed previous day and cleaning guy will be there within the next couple of days.)
Correction: Ensure filters are cleaned to prevent pests and fire potential.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the top of the frigidaire chest freezer observed pulling off of the lid and is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Plastic to-go bags were observed being used as storage containers in the chest freezer.
Correction: Discontinue the use of non-food grade storage containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 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: debris noticed inside the handsink at the front, The outside of the rice cooker in the rear next to the three compartment sink observed with old food debris running down the sides, spills and food debris observed on the shelving in the door of the rear upright frigidaire freezer.
Correction: Maintain both food and nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under equipement, walls and ceilings
Correction: all throughout the kitchen are noted in need of cleaning.
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04/16/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed thategg rolls were not protected from from possible environmental contaminants because they not in packages, covered containers, or wrapped.
Correction: Prevent contaminiation by storing food in packages, covered containers, or wrappings.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: To go bags were observed reused for the storage of food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the grill area - grease build-up, facility in cleaning. Ceiling in need of cleaning in kitchen and exhaust vents throughout 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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12/18/2014 | Routine | |
Hand sink has been restored to working order.
Prep unit- Service technician removed excess freon per PIC.Unit monitored for 4 hrs and found to stay between 37F and 38F.
Documentation provided as requested using time as a phc, however, only raw chicken monitored:
5/13 830pm 42F
5/14 1030am 37F
230pm 38F
630pm 37F
1030pm 37F
5/15 1030am 38F
Ambient temp of prep unit 51F (front) 43F (back) 47-51F (top).
Service technician contacted again and recommended stronger fans (2) as well as a stronger motor. Order placed and will arrive in one week. Time and ice to be used as phc. Proper documentation of phf temps explained in detail to PIC. To be maintained every 4 hrs until unit is repaired and maintaining 41F or less. Contact SHD with questions, concerns, and when unit has been repaired.
No violation noted during this evaluation. | 05/15/2014 | Other | |
***Time may be temporarily used to manage ingredients for dinner service that would otherwise be maintained inside of prep unit. Purchasing and using ice for cold holding is also an option. Document food temperatures every 4 hrs while using time and/or ice as a public health control. Documentation to be reviewed during follow up inspection once handsink and prep unit have been restored to full working order. Contact SHD once items are fixed.
Ambient kitchen temperature 99F-101F.
Child observed in prep area. Remove child as children are not authorized to be in kitchen or food prep areas. CORRECTED
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The PIC failed to demonstrate knowledge of proper cooking and hot holding temperatures of potentially hazardous food items.
Correction: PIC must be prepared to demonstrate knowledge of safe cooking and hot holding temperatures. Information reviewed in detail with PIC.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The PIC failed to dempnstrate knowledge of reportable illnesses, reporting procedure, operator responisbility, and rick factors for illness.
Correction: PIC must be prepared to demonstrate knowledge of reportable illness information as well as risk factors for illness. All information reviewed in detail with PIC.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: No handwashing observed between tasks such as upon returning to facility after walking to car.
Correction: Employees must wash hands between tasks and prior to food prep. Reviewed when to wash policy with PIC in detail.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Multitude of unprotected food containers observed throughout facility.
Correction: Provide protective covering to prevent contamination.
- Food Storage Containers - Identified with Common Name of Food
Observation: Multiple unlabeled food containers observed.
Correction: Provide English common name oon exterior of containers as to contents.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food items inside of prep unit observed to have internal temperatures >41F: Raw chicken 54F, raw shrimp 54F, cooked pork 54F, cooked shrimp 43F.
Correction: PIC advised that foods had been verified to have been 39F
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Shell eggs observed to be 53F inside of prep unit.
Correction: Remove shell eggs from prep unit (
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No date labeling of RTE food items observed.
Correction: Properly mark RTE food items with the date as to disposition. Process reviewed in detail with PIC.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Exterior thermostat on prep unit indicates an ambient temperature of 35F. Interior thermometer provided and properly indicates ambient temp to be 44F.
Correction: Do not rely in exterior thermostat for accurate internal temperature. Unit to be serviced within 6 hours per PIC as repair call made during inspection.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Multiple single use items improperly reused for food storage.
Correction: Single use containers are for one time use only.
- Plumbing System Maintained in Good Repair
Observation: Handsink water turned off at main valve due to leak. Also, no hot water (hand sink only
Correction: 3x sink and restroom sink ok). Sole handsink in kitchen. PIC advised that problem has been ongoing for two months.
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05/13/2014 | Routine | |
Shrimp observed improperly thawing inside of bucket of stagnant water. Explained proper thawing to PIC and kitchen staff. CORRECTED
Plastic 'thank you' bags improperly used for food storage. Use food grade approved containers only.
All employees have current Suffolk health cards.
Improper scoops observed. Scoops must have handles.
Food items observed stored on floor. Remove and store at least 6 inches up.
Single use containers (soy sauce containers, metal tomatoe sauce can) observed re-used for food storage. Discontinue this practice. Single use = one time only.
Very small baby observed in swing in kitchen area. Remove baby. CORRECTED
Unlabeled food containers observed. Provide English common name as to contents.
All information reviewed in detail with PIC.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands after handling baby and prior to returning to kitchen to prepare food.
Correction: Thoroughly discussed proper handwashing (why, when) with PIC and kitchen staff.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed cook handle RTE vegetables with bare hands.
Correction: Always use utensils or clean, gloved hands when handling RTE food items.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Multiple uncovered food items observed inside of walk in.
Correction: Provide protective covering on all food items to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw chicken observed inside of prep unit to be 44F.
Correction: Maintain chicken at 41F or below. Always keep prep unit lid closed when not in use to allow for sufficient cold holding of 41F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labeling observed.
Correction: Explained date labeling process to PIC and kitchen staff.
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06/06/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Hong Kong Restaurant, 3215 Bridge Rd. 2a, Suffolk, VA 23435 »