Discussed the following with the person in charge: 1) proper date marking procedures 2) proper thawing methods
Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed an employee's drink in an area other than the designated break area while preparing/handling food or contacting clean food contact surfaces. Employee's drink was on top of a prep cart next to where all of the soups and single-service containers are located.
Correction: All drinks must be protected and/or in the designated break area away from food preparation/handling areas to prevent cross contamination.
- 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. Observed raw beef stored over ready-to-eat lettuce in the walk-in cooler. PIC stored the food correctly during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed several containers of uncovered ready-to-eat foods in the two prep coolers on the cook's line. PIC covered all of the food during the inspection.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Thawing (corrected on site)
Observation: Observed 3 packages of shrimp sitting directly in the 3-compartment sink. The person in charge placed the shrimp in a colander and turned on the cold water.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed several pans of prepared ready-to-eat (RTE) chicken wings, Lo Mein noodles, and General Tso chicken in the walk-in cooler that was 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: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Observed raw chicken and raw beef stored in colored grocery bags in the walk-in cooler. Observed newspaper being used as a liner for several food containers that had ready-to-eat chicken in them containers (corrected). PIC discarded the newspaper during the inspection.
Correction: Repair or replace the colored grocery bags and newspaper to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) several knives and cooking utensils stored on the back prep table near the walk-in cooler 2) the blade of the can opener. PIC took all the equipment to the warewashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) the exterior of the large food containers located near the back of the kitchen 2) the exterior of both fryers 3) the exterior of the rib cooker.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handsink facility located near the 3-compartment sink is blocked, preventing access by employees for easy handsink. Observed a large jug of oil in the basin of the handsink
Correction: PIC removed items from the handsink during the inspection.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed broken floor tiles throughout the kitchen - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/06/2015 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: The following potentially hazardous foods noted not being adequately cooled to prevent the growth of harmful bacteria: 1) chicken wings 50'F, 2) sweet and sour chicken 50'F 3) egg rolls 54'F, 4) LoMein noodles 55'F 5) cooked rice 55'F. PIC stated foods were cooked yesterday. PIC voluntarily discarded foods.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition: 1) egg rolls 2) rice 3) LoMein noodles 4) sweet and sour chicken 5) chicken wings
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can openers.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Observed spray bottle of bleach water under 3 compartment sink without a label.
Correction: Label spray bottles with contents or discard.
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09/02/2015 | Risk Factor | |
Discussed with the person in charge:
1.
- Critical: Package Integrity* (repeated violation)
Observation: Observed 3 cans of bamboo shoots damaged on the dry storage shelf.
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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: The chicken/broccoli measured 134'F was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Chicken was discarded.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Observed tofu containers were observed reused for the storage of shell eggs.
Correction: Discontinue the reuse of manufacturer containers for eggs storage. Provide approved reusable food storage containers designed for your food storage needs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facility are not maintained in good repair: broken floor tiles in front of the wok station, wall the restroom, and broken ceiling tiles throughout the kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/02/2015 | Follow-up | |
Discussed with the person in charge:
1. calibration of thermometer
2. cleanliness of the facility to include the rear of the establishment
Hand outs given of cooking temperatures, thermometer calibration, and food storage
- Critical: Package Integrity*
Observation: Observed damaged cans of ketchup and soy sauce in the dry storage area. 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)
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed raw chicken stored over an open container of onions in the walk in cooler. Observed raw shrimp stored over the sauces in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet wiping cloths improperly stored on the prep tables 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: Observed uncovered foods in the sandwich prep units and the walk in cooler. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food - Miscellaneous Sources of Contamination
Observation: Observed newspaper used as a cover for foods in the walk in cooler.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: The shrimp measured 135'F - not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Critical: Cooling*
Observation: The scrambled eggs that were cook approximately 10:30 measured 90'F - 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed General Tso chicken - 60'F, beef - 52'F, and egg rolls - 54'F in the sandwich prep unit cold holding at improper 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*
Observation: The prepared ready-to-eat (RTE) General Tso chicken and egg rolls in the walk in cooler are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wooden storage shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Tofu containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel pans and plastic containers over the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the can opener that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: can opener holder, all of the storage shelves, inside of the tongs on the serving line, and the inside of the refrigeration units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory
Observation: Both hand washing sinks are 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 equipment preventing its use.
- Outer Openings - Protected (repeated violation)
Observation: Observed sunlight coming underneath the rear door. Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Lower the door sweep to prevent 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.
- Hand Drying Provision
Observation: No disposable towels were provided at both hand washing sinks 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. Light measured 22 foot candles.
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 in Good Repair (repeated violation)
Observation: The following physical facility are not maintained in good repair: broken floor tiles in front of the wok station, wall the restroom, and broken ceiling tiles throughout the kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/28/2015 | Routine | |
Discussed with the person in charge:
1. food storage
2. cooling procedures - sample given
This establishment is in substantial compliance with the Virginia State rules and regulations regarding restaurants. Therefore permit is issued. Post your permit and report where the public can see it.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed single service cups laying directly in the bulk food items. Dispensing utensils improperly stored between uses. Cups were removed.
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
Observation: Observed uncovered foods in the sandwich prep unit. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections for the sandwich prep unit is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: The rear entrance door has sunlight coming through. Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: wall in the restroom, light over reach in freezer, two lights out (corrected),
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: floors under the wok station, wall near the rear entrance
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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05/06/2014 | Routine | |
Restaurant representatives - add corrected or new information about Hunan Chef, 2983 Jefferson Davis Highway, Stafford, VA 22554 »