Operator has corrected all violations from previous inspection. Discussed when a bug problem is observed to call pest control company.
No violation noted during this evaluation. | 09/28/2015 | Follow-up | |
Operator to have the hood system cleaned. Operator to call pest control company. A follow up inspection will be conducted on or around 9-28-15.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored dispensed, used and disposed of according to law. Staff spraying pesticides in the facility that are prohibited by law.
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. Operator has been instructed multiple times not to spray pesticides in the kitchen and continues. When pest are observed kill them physicaly not chemicaly and call pest control company clean up after they have been killed. Do not kill on food contact surfaces if they are the food contact surface is to be washed, rinsed and sanitized.
- Critical: Food - Preventing Contamination When Tasting* (corrected on site)
Observation: An employee observed reusing a utensil to taste food. Employee observed tatsing broth with the wok ladle during the inspection and was going to use the lade in the product again.
Correction: Food employees may not use a utensil more than once to taste food that is to be sold or served. Stopped the employee during the inspection had them run the ladle trough the dishmachine and get another clean utensil for their job duties. Explained once you tast the utensil cannot be used again.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Knives stored inbetween tables.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the three compartment sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only. Operator removed the equipment during the inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under wok line noted in need of cleaning. Floors and walls under and behind equipment. Good detail cleaning needed.
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
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.
- Critical: Animals - Prohibiting Animals*
Observation: Cockaroaches were/was noted in the establishment
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort. Operator to call pest control company.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Observed roach spray in the kitchen.
Correction: Remove unnecessary poisonous or toxic materials. Have discussed with operator not to use pesticides inside the facility operator through the can away during ispection. Discussed why it has to be a liscesed pest control company to apply pesticides inside the faciliy with the operator.
|
09/17/2015 | Routine | |
No cockroaches found today cleaning in the facility improved. Operator stated that she had created a schedule where deep cleaning in the facility will happen twice a week and the pest control company will inspect twice a month.
No violation noted during this evaluation. | 08/06/2015 | Follow-up | |
Walked through the facility found a lot of dead roaches along the walls and a few were still alive in the glue trap. Operator showed a contract with Orcan as the pest control company. Discussed cleaning up the dead roaches and having the pest control company come in and spray again either this week or next. A follow up to these items will occur the first week of August.
No violation noted during this evaluation. | 07/27/2015 | Complaint | |
Operator changing pest control discussed calling them when they see a problem not just waiting for there routine visit. Facility to continue working on cleaning. All violations corrected from previous inspection.
No violation noted during this evaluation. | 06/03/2015 | Follow-up | |
Facility to contact pest control company for inspection receipt needed on the follow inspection.
- Critical: Hands - When to Wash*
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. Staff did not wash hands after handling raw beef and changing staff handling clean equipment.
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. Stopped the staff during the inspection asked them to wash hands staff complied during the inspection. Discussed handwashing immediately after handling raw foods to another task.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that surgar, flour, and salt was not protected because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the three compartment sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only. Box of raw chicken stored on top of the sink. Operator removed the chicken during the inspection. Handsink are to be accessible at all times.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under and behind equipment in the in the kitchen and storage areas 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Cockroaches noted during the inspection.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.
Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides applied in the kitchen area by staff. Only licensed pest control company can apply pesticides in commercial kitchen. Operator removed the bug spray during the inspection instructed operator to call pest control company when a problem occurs.
|
05/26/2015 | Routine | |
Facility still maintaining corrective actions from previous inspection. No risk factors viewed out of compliance. Discussed improving cleaning under and behind equipment.
No violation noted during this evaluation. | 01/27/2015 | Risk Factor | |
Operator provided a copy of a pest control contract during the inspection. Discussed preventing cross contamination during prep of raw meats. Operator has corrected issues and complied with requests from the health department.
No violation noted during this evaluation. | 09/18/2014 | Follow-up | |
Operator is not to store any potentially hazardous foods in the walk in until the unit is operating at 41 degrees. A follow up inspection will be conducted on the 16th for the violations listed above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foo din the walk in cooler cold holding at improper temperatures. The compreesor on the unit completly frozen up.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocated foods to the walk in freezer during the inspection. Operator stated that the unit was working this mourning a delivery came and the door was open and that was why the unit was not working. Instructed the operator not to put food back in the cooler until the temperature is at least to 41 degrees or less.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) lo mein, sweet and sour chicken, and egg rolls 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.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items found stored in on a prep table along with fortune cookies where raw chicken is being processed.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. Operator removed the equipment during the inspection.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the three compartment sink is blocked with equiment stored on top of it..
Correction: The handwash facility identified above is to be used for washing hands only. Operator removed the equipment during the inspection.
- Plumbing System Maintained in Good Repair
Observation: Cold water side of the handwashing sink turned off due to a leak at the fixture in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures. Instructed the operator the water is to be turned on until reparied must have the water to operate.
- Refuse - Outside Storage Prohibitions (repeated violation)
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment. Operator not removing waste to the dumpster behind the facility and it is attracting pests.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue. Operator to clean up the area and not store waste on the gound outside the facility.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the at the wait station and at the three compartment sink.
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. Operator provided paper towels during the inspection.
|
09/16/2014 | Routine | |
Operator has improved the lighting in the kitchen made a significant improvement. Discussed cooling method with staff as well as employee health information.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The cooks are drinking from an uncovered container in the food preparation area. Drinks stored on a preparation table along the cook line.
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: Cooling* (corrected on site)
Observation: Lo mien 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 the major contributing factor in many foodborne illnesses. Operator agreed to discard discussed cooling methods and verifying cooling procedures.
- Refuse - Outside Storage Prohibitions
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment. Operator storing trash and food to be thrown away outside near the back door.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue. Aske the operator to take trash to the dumpster insted of storing beside the back door.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under the wok and fryer in the 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.
|
05/13/2014 | Routine | |
Reviewed employee health with the manager during the inspection.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cook temperatures and reheating temperatures of potentially hazardous food. Operator could not provide an operational food thermometer during the inspection.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures. Provide an operational food thermometer and use it when needed.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat grinder and meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean an saintize food-contact surfaces of the grinder and the slicer after each use. Operator instructed staff to wash rinse and sanitize the equipment during the inspection.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the back door.
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. Operator provided soap during the inspection. Replace soap when the last is used.
|
01/27/2014 | Risk Factor | |
Discussed providing a clean plate notice on the buffet, replacing light bulbs in the kitchen, and employee health policy with management.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The Cook is drinking from an uncovered container in the food preparation area. Drink open and sitting on top of the preperation unit.
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. Operator corrected duringthe inpsection.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands. Sink is being used to wash equipment.
Correction: The handwash facility identified above is to be used for washing hands only. Discussed with the staff and the equipment was moved during the inspection.
|
09/26/2013 | Risk Factor | |
Reviewed glove use again with the operator handling fruit. Operator to purchase gloves today.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Staff cutting tomato for the salad bar with bare hands after the produced had been washed.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Stopped the staff and explained that gloves have to be warn when handeling ready to eat foods with hands. The operator stated that they did not have gloves asked if they could buy some before continuing at a near by store operator agreed to.
- Food Display (corrected on site) (repeated violation)
Observation: The food on display is not protected from contamination. Fried wantons was not covered or protected with a sneeze gaurd.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Operator placed under the sneeze gaurd during the inspection.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sink at the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Turned the sink off during the inpsection asked that staff use the other handsink untill repaired.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the Kitchen.
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. Asked the operator to install all the bulbs in the ballasts only two observed in each fixture where there should be four.
|
05/30/2013 | Follow-up | |
A follow up inspection will be conducted on or around 5-20-13. Had a discussion with the operator about long term corrective action for the above items.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Staff cutting tomato for the salad bar with bare hands after the produced had been washed.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Stopped the staff and explained that gloves have to be warn when handeling ready to eat foods with hands. The operator stated that they did not have gloves asked if they could buy some before continuing at a near by store operator agreed to.
- Food Display (corrected on site)
Observation: The food on display is not protected from contamination. Fried wantons was not covered or protected with a sneeze gaurd.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Operator placed under the sneeze gaurd during the inspection.
- Thawing
Observation: Improper methods used to thaw shrimp staff allowed the shrimp to thaw over night at room 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. Operator discarded the shrimp during the inpsection and reveiwed prper thawing methods during the inpsection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw shrimp cold holding at improper temperatures. The product had appeared to be left out all night to thaw.
Correction: Operator discarded the shrimp during the inpsection. Had a discussion about thawing.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in cooler or either prep unit in the kitchen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink at the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Turned the sink off during the inpsection asked that staff use the other handsink untill repaired.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door was left open and is not tight fitting to the door frame.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
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. Operator provided the soap during the inspection.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and the wait station.
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. Operator provided towels during the inspection.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Kitchen.
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. Asked the operator to install all the bulbs in the ballasts only two observed in each fixture where there should be four.
|
05/06/2013 | Routine | |
Leaving employee health information in both Spanish and Chinese. Discussed replacing burnt out bulbs in the kitchen. Discussed clean plate sign at the buffet.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs are over produce
Correction: meats next to rice, sauces.
|
12/14/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Hunan Best, 501 East Main Street 109, Louisa, VA 23093 »