- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Employees cannot easily go to the handwashing sink in the kitchen, because equipment and supplies are in front of the sink. Proper handwashing is impeded.
Correction: Remove the equipment and supplies to another place in the kitchen. Easy access to the sink will encourage proper handwashing.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Handwashing facilities are unclean and not maintained (handwashing sink in kitchen).
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing. XXX XXX The person-in-charge cleaned the sink, thank you.
|
02/08/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the freezers and walk-in cooler. (Uncovered trays of chicken and beef thawing in walk-in cooler
Correction: open box of wonton in chest freezer.)
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use (lying on the counter, not in sanitizer solution).
Correction: Always return wet wiping cloths into tub of bleach water after each use. Do not leave wet cloth on table between uses.
|
10/21/2015 | Routine | |
This inspection was received by Ms. Yan-shan Guo.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Cup or small bowl, without a handle, being used to dispense cooked rice.
Correction: Protect food from miscellaneous sources of contamination. Use a "rice paddle" or other utensil with a handle, to minimize bare-hand contact with food.
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish and shrimp. These foods were in buckets or the sink, in still (not flowing) water.
Correction: Thaw these types of food by one 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
- 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: shelves in walk-in cooler
Correction: interior surfaces of the freezers
|
02/24/2015 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Section #13: Observed that frozen food was not protected from cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: Floor-mounted equipment (3 freezers) are not either (a) sufficiently elevated off the floor
Correction: (b) sealed to the floor
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers (cardboard barrels in which MSG or umami were delivered) were observed reused for the storage of food/ingredients such as cornstarch, flour, etc.
Correction: Stop using cardboard barrels for food storage. They are not durable, they cannot be cleaned and sanitized, and they do not have tight-fitting lids to keep the contents clean and safe from possible pests (mice, roaches). Provide approved, reusable containers that are specifically manufactured for food storage.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. Accumulations of food particles, grease, dust were observed between tops of work tables
Correction: on shelves below work tables
- Personal Care Items - Storage (corrected on site)
Observation: Personal-care item (face lotion) stored in the cook-line cooler. The lotion could contaminate food, utensils, equipment.
Correction: All personal-care items (toiletries, cosmetics) and medicines and first-aid supplies, must be stored where they will not contaminate food, food-contact items, equipment, utensils, linens, or single-service and single-use articles (paper products, take-out boxes).
|
11/13/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the freezer (for example, an open bag of jao-dze dumplings).
Correction: Protect food in freezers and refrigerators from cross-contamination by storing food in closed packages, covered containers, or closed wrappings.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: Some refrigerators or freezers did not have a thermometer, or, the thermometer was not working or was not accurate.
Correction: Provide a temperature measuring device for the inside of every refrigerator or freezer. The thermometer must be easily readable. It must be accurate to +/- 3 degrees Fahrenheit (+/-1.5 degrees Celsius). Place the thermometer in the warmest part of the refrigerator/freezer and keep it where you can easily read it. Do not allow thermometer to be hidden at the back of the shelf where no one can see it.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: Freezers are not installed in a manner that allows the floor beneath them to be cleaned easily
Correction: this creates a cleaning hazard. The freezers are on boards which raise the freezers about 2 inches above the floor.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer's containers were observed re-used to store food: large cardboard tubs (which had contained M.S.G. or "umami") were holding food such as cornstarch, or flour. A circle of wood (from the original tub) rested loosely on top of the tub, as a lid (could not be fastened to the tub).
Correction: Do not continue to use manufacturer containers for food storage. These cardboard tubs are not durable because they cannot be cleaned and sanitized, and they do not have tight-fitting lids to help keep the contents clean and safe from possible pests. Provide approved food-storage containers: durable, can be cleaned and sanitized repeatedly
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sink beside the mop sink was blocked, preventing access by employees for easy handwashing. (A plastic box and piece of cardboard were in the sink.)
Correction: Handwashing sinks must be easily accessible during all hours of operation. Remove the items preventing its use. Do not set things into handwashing sinks.
|
08/22/2014 | Routine | |
Restaurant representatives - add corrected or new information about Hong Kong Restaurant, 410 North Main Street, Kilmarnock, VA 22482 »