The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist (EHS) discussed cooling procedures and methods. EHS discussed active managerial control.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at front counter was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Repair sink and provide hot water at 100 degrees or above.
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01/30/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed calibrating thermometers.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicers and knives
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Slicers and knives were removed for washing, rinsing and sanitizing.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of freezers and walls throughout kitchen
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Clean inside of all refrigeration and freezer units. Clean all walls.
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08/27/2014 | Routine | |
The purpose of this visit was to conduct an investigation on a complaint.
Environmental health specialist (EHS) did not observe any roaches at time of investigation. EHS did recommend more frequent cleaning around the blinds, floors and tables.
Manager stated that pest control services the facility monthly and manager provided a copy of the invoice.
No violation noted during this evaluation. | 05/02/2014 | Complaint | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed with manager the importance of having more certified food managers in the food establishment at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: liquid eggs inside of container on cutting board holding at 57 degrees and garlic and oil mixture on prep line holding at 63 degrees.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. The liquid eggs and garlic and oil mixture was discarded at time of inspection.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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04/09/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of freezers, carts and all handsinks
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Backdoor is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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09/12/2013 | Routine | |
All violations were corrected at time of follow-up inspection. Manager provided documentation that training was conducted for employee health. Manager has employee health agreements for future inspections.
No violation noted during this evaluation. | 06/28/2013 | Follow-up | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided employee health information and cooling information in Chinese.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 10 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 10 days by fax or email that training has been completed. Failure to comply may result in further enforcement action.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprouts on prep table, cooked noodles inside of True 3dr upright unit
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Bean sprouts were reloacted to an ice bath. Cooked noodles was discarded at time of inspection.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked egg rolls, cooked ribs and cooked noodles inside of 3dr upright ref.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
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06/13/2013 | Risk Factor | |
This follow-up was to confirm new hot water heater is Commercial and it is the one pre-approved by Plan and Review: AO Smith DRE 52 100. 15kW.
No violation noted during this evaluation. | 08/09/2012 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection.
Hot Water Heater: AO Smith DRE-52-916 which uses 15 kW to produce 75 GPH of 120oF water at an 80oF rise--NSF rated.
Dishmachine: N/A
Grease Trap Cleaning: under 3-vat cleaned every 2 weeks and under cookline every week.
Ventilation Hood Cleaning: Every six months, due 11/15/11.
Pest Control Service: Monthly ( Could not provide receipts). Owner mentioned that they have monthly lease with the shopping center and because of that they have trouble getting pest control services on regular basis. No pest activity noted. Notified the owner that spraying household pesticide or spraying pesticide is a violation.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. chicken.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information to be used by the person-in-charge to develop a complete employee health policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "The Big Five Foodborne Illnesses Information Sheet" handout)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Oyster sauce in a bottle and salt at cookline.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed rice scoops stored in standing water at 71F. Note: The manager removed the scoop and put a new scoop in the rice container with the handle above the food.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Containers of sauce, oil cans.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bean sprouts at room temperature 61F. Note: Discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked spring rolls True 3 door refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crates found used for the following purpose: To store crispy noodles.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 3 door refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Can opener and meat knife.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Observed same tongs being used for different meats: chicken, beef and shrimp.
Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives, forks, or spoons were not stored kitchen with the handles up/or arranged in same direction in a container.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- Plumbing / Maintained in Good Repair
Observation: The hand sink basin at the front/cash register is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Toilet Room Doors Kept Closed (corrected on site)
Observation: Observed that toilet room doors are being kept open.
Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Three cans of Raid for ants and roaches. Note: Discarded.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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11/22/2011 | Routine | |
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