This is a follow-up inspection to ensure compliance has been achieved regarding the following: 1) cold holding temperatures of foods in the make table 2) Hot holding of chicken broth on cookline.
1)The walk-in thermostat has been lowered and foods are cold holding at proper temperatures. The data logger results were printed and the unit showed fantastic cold holding temperatures once the thermostat was adjusted.
2) Chicken broth is repeatedly hot holding at improper temperatures. Consulted with owners/employees.
Cleaning of shelves and surfaces has been achieved. Cleaning of cookline, walk-in cooler, restroom, handsinks/mopsink and walls is still needed. Another follow-up inspection will occur in 30 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken broth hot holding at improper temperatures of 89-95*F. Cooked chicken carcasses sit in water on the cooktop and hot hold. When food sales slow down the burner is turned off. This allows the temperature of the chicken broth with carcass to follow into the temperature danger zone where bacteria can multiply rapidly.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Keep burners turned high enough to hot hold foods at proper temperatures or use a 4 hr time control and discard broth after 4 hrs once burners are turned off and temperature of broth falls below 135*F. The owner stated they will keep the chicken breast at 135*F. Chicken broth was turned off less than 2 hrs ago and was reheated to 165*F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: Make table and walk-in cooler shelves are corroded, sheet metal covering the top of worn make table cutting surface is coming up around the edges and in poor repair (very sharp edges), sheet metal casing of walk-in coming detached, dining room seats worn..
Correction: Repair 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: all shelves in facility have dust and/or debris accumulating on surface, the exterior of food cooking equipment is excessively soiled (rice cookers, oven, sides of cookline, crock pot), handles to utensils, doors, door handles, ventialtion hood filters, light switch covers, refrigeration exterior and handles, shelves in refrigerators, outsides of containers, hot holding board.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: floor tiles damaged in several areas of facility, ceiling tiles have water stains and some are damaged, restroom wall has moisture damage and floor and wall juncture not sealed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are noted in need of cleaning: walls throughout kitchen and restroom, floors of restroom and under equipment in kitchen, some ceiling tiles are stained.
Correction: Clean during periods when the least amount of food is exposed such as after closing.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: The restroom toilet is heavily soiled and the kitchen handsink.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing. Maintain all plumbing fixtures clean, such as toilets, sinks, and plumbing lines.
- Maintenance Tools - Storing Maintenance Tools (repeated violation)
Observation: Maintenance tools are stored on shelf above food prep table that have open containers of food and with bowls. The tools include small items such as nuts and bolts. The storage of these items is preventing easy access to cleaning of that shelf and the storage is unorganized.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. Maintenance tools will be stored in another location where the contamination of food and food contact surfaces is not possible.
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03/25/2016 | Follow-up | |
All food temperatures taken were internal. The facility was open, but no food orders were made during the time of the inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is eating, smoking and drinking at the back food prep table and has these items on the prep table while preparing food. A cellphone and sandwich are in contact with the clean food contact surface of meat grinder. An ashtray with cigarettes is set on back prep table. A open beverage container is set on prep table.
Correction: Provide a designated area where employees may eat, drink and smoke, so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. A extra large bowl of rice that was hot was placed into the walk-in cooler.
Correction: This amount of food should be separated into smaller containers to meet the correct cooling temperatures of 135*F-70*F within the first 2 hrs and to 41*F within a total of 6 hrs. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken broth on cook top in wok hot holding at improper temperatures of 69*F. The burner was turned off.
Correction: Broth was discarded. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods are cold holding at improper temperatures in the walk-in cooler: Shrimp- 44*F, Noodles- 44*f and sliced chicken- 45*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: Make table and walk-in cooler shelves are corroded, sheet metal covering the top of worn make table cutting surface is coming up around the edges and in poor repair (very sharp edges), sheet metal casing of walk-in coming detached, dining room seats worn..
Correction: Repair 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several bus tubs for holding food are soiled and nesting inside of each other, with the exterior being more soiled that the interior.
Correction: Clean and sanitize these surfaces for food contact. The exterior should be just as clean as the interior, especially since the pans are nesting inside of each other and the soiled exterior of the tub comes in contact with the food contact surface of the interior.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: all shelves in facility have dust and/or debris accumulating on surface, the exterior of food cooking equipment is excessively soiled (rice cookers, oven, sides of cookline, crock pot), handles to utensils, doors, door handles, ventialtion hood filters, light switch covers, refrigeration exterior and handles, shelves in refrigerators, outsides of containers, hot holding board.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: floor tiles damaged in several areas of facility, ceiling tiles have water stains and some are damaged, restroom wall has moisture damage and floor and wall juncture not sealed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are noted in need of cleaning: walls throughout kitchen and restroom, floors of restroom and under equipment in kitchen, some ceiling tiles are stained.
Correction: Clean during periods when the least amount of food is exposed such as after closing.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: The restroom toilet is heavily soiled and the kitchen handsink.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing. Maintain all plumbing fixtures clean, such as toilets, sinks, and plumbing lines.
- Maintenance Tools - Storing Maintenance Tools
Observation: Maintenance tools are stored on shelf above food prep table that have open containers of food and with bowls. The tools include small items such as nuts and bolts. The storage of these items is preventing easy access to cleaning of that shelf and the storage is unorganized.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. Maintenance tools will be stored in another location where the contamination of food and food contact surfaces is not possible.
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03/16/2016 | Routine | |
All food temperatures taken were internal.
In order to receive 2016 permit, please clean facility.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Single service to go cups are used to dispense bulk foods such as flour. These cups do not have a handle and are handled with the hands and may be a source of contamination to the food they are left setting in.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use at three compartment sink.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Rice setting out for up to 4 hrs to cool. At 3.5 hrs the rice was at 62*F. Rice should not be left setting out at room temperature for 4 hrs and should be rapidly chilled from 135*F to 70*F within the first 2 hrs and to 41*F within an additional 4 hrs.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Eggs at 64*F left setting out on counter and cold holding at improper temperatures.
Correction: Time control was implemented for out of temperature eggs, eggs are to be discarded at 5pm.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls and cooked meats 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: Shelves rusting in refrigeration and storage, metal on make table is sharp and sticks out, can opener blade worn, metal around edge of walk in cooler is sharp and sticks out (loose), cloth dining seat torn,
Correction: Repair or replace.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Some food container bins and utensils are cracked, broken or burnt.
Correction: Discard, replace or repair.
- 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: The three compartment sink where food is prepped is heavily soiled with a build up of grime. The sinks should be effectively cleaned and sanitized before preparing foods or doing dishes after preparing foods. The level of build up observed provides evidence that this is not being done. Clean containers stored above sink have grease built up on them.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: shelves in refrigeration, trash cans, lower and upper prep table shelves, storage shelves, doors, light switches, knobs, can opener, outsides of equipment.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean dishes are stored on drainboard in contact with a putty knife and a wash cloth.
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door has gap at corner where insects and rodents can enter.
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory 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 back prep rooma nd 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
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: floor tiles, walls in restroom, coving throughout in a few areas, several ceiling tiles damaged and stained.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: Walls thoughout, floors under equipment, ceiling has dust around vents.
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.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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11/16/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods are cold holding at improper temperatures: chicken- 45-46*F, pork- 45*F, shrimp- 46*F, raw beef- 47*F, raw beef- 45*F, raw chicken- 45*F in the make table and chicken- 45*F in the walk-in cooler close to the door.
Correction: The foods in the make table rail are not able to keep cold enough while the foods inside the make table main compartment are at adequate cold holding temperatures. In order to correct this the make table may need to be serviced, or the lid may be being left open too long and it is hot in the facility, foods were relocated to the freezer to rapidly chill. The chicken in the walk-in cooler was close to the door and the rest of the foods were at borderline cold holding temperatures of 43*F. It is suggested that foods should not be stored by the door. The ambient air temperature was at a good temperature was at 41.7*F, this temperature is not cold enough to keep foods at or below 41*F, especially if the door is opened and closed a lot. It is suggested that the ambient air temperature is around 35-36*F when the unit is at rest. Discontinue storing foods in the top of the make table unit until it is capable of cold holding foods at 41*F, or lower.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) containers of egg rolls in the display 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.
- 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
-large containers for food prep still had food particles on the inside of the container after washing
-smaller food storage containers still have grease on them after washing
-the three compartment sink is not being sanitized before food prep and after preparing raw foods and doing the dishes. Raw meat particles were stuck on the sides of sink walls although shrimp was being prepped and afterwards dishes were being done without the sinks ever being cleaned
-the cutting board has a biological substance of unknown origin growing on it (black spots came off with bleach).
Correction: Clean and sanitize these surfaces for food contact. Ensure cutting boards are sanitized every 4 hrs while in use. Ensure dishes are washed with plenty of soap to get rid of the grease build up and food particles. Wash and sanitize the three compartment sink before using sink to prep foods and then clean and sanitize after preparing raw meat to prevent cross-contamination.
- 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the restroom or 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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of RAM cleaner is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/09/2015 | Routine | |
There has been much progress since the original inspection. Continue to make repairs to building. Maintain a cleaning schedule.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: walk-in cooler racks are heavily rusted, legs of prep tables are rusted, lower shelves of metal tables are corroded, some metal storage racks are rusted, can opener arm and blade is rusting, restroom door has a large hole in it, speed rack is rusting, magnetic knife rack is rusting, metal casing of walk-in cooler is damaged along the bottom, hansink fixtures are corroded, toilet is corroded, make table top is lined with sheet metal that is pointed outwards and hangs over the edge (very sharp), blue shelf liner is tearing in some locations.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Floor tiles are damaged in a few areas of kitchen (especially in front of three compartment sink), wall damage in a few areas of facility (some areas have warping in restroom and in mop room), ceiling tiles have damage in a few area or facility (some have moisture damage), the floor and wall juncture behind the three compartment sink is not properly sealed and a layer of moist sludge is built up in the space that should be sealed, floor and wall juncture is not sealed in areas of mop room and storage closet and the blue wall liner is ripped in back prep room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/05/2015 | Follow-up | |
This is a follow-up inspection to address cleaning and maintenance issues: New food containers have been purchased, large food containers have been cleaned inside and out, a few shelves have been cleaned, walk-in cooler shelving has been cleaned, organization efforts are noticeable. Items that still need cleaning and repair- employee restroom and fixtures, clean walls floors and ceilings in kitchen, remove blue contact paper on walls and shelving, remove rust on shelves by replacing or repairing with rostoleum paint (provided info as an example).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth: empty MSG containers are used to hold large containers of food or as seats during food preparation. The containers are soiled and are not considered cleanable due being made of cardboard that will deteriorate from regular cleaning.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment Compartments, Drainage (repeated violation)
Observation: The make table has water that drips into unit with a container placed under the drip to catch the water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: walk-in cooler racks are heavily rusted, legs of prep tables are rusted, lower shelves of metal tables are corroded, some metal storage racks are rusted, can opener arm and blade is rusting, restroom door has a large hole in it, speed rack is rusting, magnetic knife rack is rusting, metal casing of walk-in cooler is damaged along the bottom, hansink fixtures are corroded, toilet is corroded, make table top is lined with sheet metal that is pointed outwards and hangs over the edge (very sharp), blue shelf liner is tearing in some locations.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service food containers were observed reused for the storage of foods in the make table. Single service to go containers are used to dispense foods..
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following surfaces has accumulations of grime and debris: Racks in walk-in cooler and make table (heavy build up), most of the shelves in facility, speed rack, the outsides of many food containers have heavy build up, the reastroom toilet (heavy buildup), sides off cooking equipment (heavy build up- rice cookers/cookline equipment), make table top, fronts of refrigerators, knobs, handles, doors.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in light fixture in back prep room is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Floor tiles are damaged in a few areas of kitchen (especially in front of three compartment sink), wall damage in a few areas of facility (some areas have warping in restroom and in mop room), ceiling tiles have damage in a few area or facility (some have moisture damage), the floor and wall juncture behind the three compartment sink is not properly sealed and a layer of moist sludge is built up in the space that should be sealed, floor and wall juncture is not sealed in areas of mop room and storage closet and the blue wall liner is ripped in back prep room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: Walls in most of the facility (except for cookline), doors, ceiling tiles, floor (especially under three compartment sink, in corners/under equipment and grease under/beside cookline).
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.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained in the employee restroom. The handsink fixtures in the kitchen are heavily soiled and sticky.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/27/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meat in open containers is stored above ready to eat foods in the make table and walk-in cooler. One meat container had shrimp drippings around the lip of container and in another container beef drippings were observed trapped in a pocket of the saran wrap and hanging over the edge of container with ready to eat foods below. There was no evidence of dripping, but is high risk for contamination.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Foods were reorganized in make table and walk-in cooler.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required, such as soiled food containers holding broccoli.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Single service containers are used and have no handle to prevent the hand contact surface from touching the food.
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 - Miscellaneous Sources of Contamination
Observation: Food in open containers is stored under heavily soiled shelves in the walk-in cooler and make table. The shelves are encrusted with debris and pieces of debris fall off just from gently touching them. Egg shade food coloring is stored at handsink.
Correction: Protect food from miscellaneous sources of contamination. Keep shelving clean in coolers/refrigerators. The make table shelf was cleaned during the inspection. The foods in the walk-in cooler were covered to prevent accidental contamination until shelves can be cleaned. Store all food in a clean and dry location.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth: empty MSG containers are used to hold large containers of food or as seats during food preparation. The containers are soiled and are not considered cleanable due being made of cardboard that will deteriorate from regular cleaning.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment Compartments, Drainage
Observation: The make table has water that drips into unit with a container placed under the drip to catch the water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: walk-in cooler racks are heavily rusted, legs of prep tables are rusted, lower shelves of metal tables are corroded, some metal storage racks are rusted, can opener arm and blade is rusting, restroom door has a large hole in it, speed rack is rusting, magnetic knife rack is rusting, metal casing of walk-in cooler is damaged along the bottom, hansink fixtures are corroded, toilet is corroded, make table top is lined with sheet metal that is pointed outwards and hangs over the edge (very sharp), blue shelf liner is tearing in some locations.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The following equipment was observed in a state of repair and condition preventing effective maintenance and easy cleaning: Many food containers are cracked and worn, some knives are missing their handles.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service food containers were observed reused for the storage of foods in the make table. Single service to go containers are used to dispense foods..
Correction: Discontinue the reuse of single-use 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* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: large food storage tubs are soiled on the outsides, although the insides appear to be clean, the containers are nesting inside of eachother and the soiled surface is in contact with the clean surface
Correction: clean knives on the magnetic knife rack are stored with soiled knives. The cutting board had a dark build-up around edge where it is handled the most (cleaned during inspection). The clean side drainboard was observed soiled with clean dishes being placed on it.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following surfaces has accumulations of grime and debris: Racks in walk-in cooler and make table (heavy build up), most of the shelves in facility, speed rack, the outsides of many food containers have heavy build up, the reastroom toilet (heavy buildup), sides off cooking equipment (heavy build up- rice cookers/cookline equipment), make table top, fronts of refrigerators, knobs, handles, doors.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Large food tubs were not observed stored in a position to allow air-drying.
Correction: Store food containers/tubs in a self-draining position that allows air-drying.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in light fixture in back prep room is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Floor tiles are damaged in a few areas of kitchen (especially in front of three compartment sink), wall damage in a few areas of facility (some areas have warping in restroom and in mop room), ceiling tiles have damage in a few area or facility (some have moisture damage), the floor and wall juncture behind the three compartment sink is not properly sealed and a layer of moist sludge is built up in the space that should be sealed, floor and wall juncture is not sealed in areas of mop room and storage closet and the blue wall liner is ripped in back prep room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: Walls in most of the facility (except for cookline), doors, ceiling tiles, floor (especially under three compartment sink, in corners/under equipment and grease under/beside cookline).
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained in the employee restroom. The handsink fixtures in the kitchen are heavily soiled and sticky.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottle observed in use with no label of contents.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
03/03/2015 | Routine | |
All food temperatures taken were internal. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee beverage stored on shelf above prep table
Correction: Provide a designated area where employees may store beverages, so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw squid is stored over an open container of broccoli.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) roast pork, crabs, egg roll and cooked pork 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.
- 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: several utensils in a bowl used for slicing (some with excessive build up from not being washed), large bus containers to store food in have soiled bottoms and are nested in eachother on the storage shelf, utensils on shelf above prep table are stored with unclean items non-food contact items.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the employee restroom.
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.
- First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies and toothpaste/personal care items are not being stored in a kit or container and stored on shelf over prep table.
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
|
11/18/2014 | Risk Factor | |
All food temperatures taken were internal. Ensure children are kept out of the kitchen, unless they are old enough to work.
- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
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 - Miscellaneous Sources of Contamination (corrected on site)
Observation: A spider was observed in a bag of meal and a container of meal.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink, restroom handsink, kitchen handsink and 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Food processor has rusting components
>>Walk-in cooler shelving and storage shelving unit rusting
>>Metal liner over make table is not attached on one end and sharp metal sticks out of the >>Screws used to attach metal liner to make table surface (recommend gluing a new piece of metal since screws trap food debris)
>>Handsink fixture is corroded
>>Employee restroom door has a hole in it
>>Entrance to walk-in cooler metal frame damaged at bottom
>>Outside base/edge of walk-in cooler metal damaged along floor
>>Magnetic knife rack rusting
>>Paint peeling off of lower shelves of prep tables the metal is corroded
>>Can opener blade worn
>>Electrical socket damaged on pantry wall (storage shelving nook on the left side of kitchen)
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: Many food storage containers are cracked, chipped and broken preventing effective maintenance and easy cleaning. Two thermometers in the make table and coca-cola display are loose and can't be accurately read because they move.
Correction: Discard, replace or repair the food storage containers and thermometers to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: >>Food storage containers
>>Magnetic knife rack with knives stored on it
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Walk-in cooler metal wire racks
>>Sides of cooking equipment on cookline
>>Hood system
>>Grease build-up on metal pipes at cookline
>>Gaskets to walk-in cooler, freezer, make table and coca-cola display
>>Mop sink
>>Make table shelf
>>Ice build up in homestyle freezer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Light Bulbs Protective Shielding
Observation: Light fixture shield is damaged and does not adequately shield bulbs.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: There is insufficient lighting throughout the kitchen and storage rooms.
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.
- Dressing Areas and Lockers - Designation
Observation: A cell phone was observed stored on top of food processor, this is a food contact surface
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Hole in employee restroom door
>>Many floor tiles are damaged throughout facility (missing, chipped and cracked)
>>Wall beside employee restroom toilet is damaged (warped) from splash
>>Ceiling tiles in back prep room have water damage
>>Wall damaged by back door
>>Floor and wall juncture in mop room and closet not adequately sealed
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning:
>>Grease build-up below fryer
>>Walls around three compartment sink
>>Walls of employee restroom
>>Walls of back prep room
>>Walls behind handsink
>>Floors in walk-in cooler
>>Floors in employee restroom, closet and rice/debris spilled around hot water heater
>>Floors under cookline and make table
>>Ceiling tiles in kitchen grease build-up
>>Walls around mop sink
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
07/24/2014 | Routine | |
All food temperatures taken were internal.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food at the cookline is subject to contamination. A food container has a foreign object in it that appears to be a thread.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses with the handles down in the food product.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surfaces of the cardboard barrels used as stools and to set rice on at cookline, the wooden pallets with worn paint, and the wooden disk below rice container 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Handsink fixture is corroded
>>Make table shelving rusted
>>Employee restroom door has a hole in it
>>Walk-in cooler shelving heavily corroded
>>Entrance to walk-in cooler metal frame damaged at bottom
>>Outside base/edge of walk-in cooler metal damaged along floor
>>Magnetic knife rack rusting
>>Paint peeling off of lower shelves of prep tables the metal is corroded
>>Can opener blade worn
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service noodle bags are reused as gloves to take cold chicken out of container.
Correction: Discontinue the reuse of single-use noodle bags and use gloves instead.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: dispensing utensils in bulk foods observed with heavy build-up, large containers for holding food were observed heavily soiled on the outside of containers and nesting on top of eachother, knives on magnetic knife rack were in contact with soiled knife rack (knives appeared slightly soiled from contact).
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Walk-in cooler metal wire racks
>>Prep table bottom shelves of 3 tables
>>Sides of cooking equipment on cookline
>>Hood system
>>Shelving for clean dishes
>>Shelving for food storage
>>Grease build-up on metal pipes at cookline
>>Rice cooker shelving
>>Gaskets to walk-in cooler and freezer
>>Mop sink
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Plumbing System Maintained in Good Repair
Observation: Water is dripping from the center of the walk-in freezer where food is placed. A metal sheet pan is placed on top of food rack to catch the water. The sheet pan had a build up of ice from the leak and there is evidence that the leak ran over at some point because there was ice built up on the backside of the rack over the edge of sheetpan.
Correction: Repair leak in freezer.
- Critical: Plumbing System Maintained in Good Repair
Observation: The three compartment sink is rusted along the bottom outer edge welded joint and leaking. Only one compartment of the three compartment sink can hold water. Putty/patch was placed on the sink where it is leaking and temporarily fixed.
Correction: Repair and maintain all plumbing components and fixtures. Using putty, or patching the leak may only temporarily fix the leaking sink compartment. It is recommended that a more permanent repair be made, or the three compartment sink be replaced.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Hole in employee restroom door
>>Many floor tiles are damaged throughout facility (missing, chipped and cracked)
>>Wall beside employee restroom toilet is damaged (warped) from splash
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning:
>>Grease build-up below fryer
>>Walls around three compartment sink
>>Walls of employee restroom
>>Walls of back prep room
>>Walls behind handsink
>>Floors around edges of walk-in cooler
>>Floors in employee restroom
>>Ceiling tiles in kitchen grease build-up
>>Walls around mop sink
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained in kitchen. Employee restroom toilet and sink is unclean and not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing. Maintain toilets clean.
|
03/24/2014 | Routine | |
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Employee health documents were provided to person in charge.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The raw animal food on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE) and other raw animal foods in the walk-in refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
|
10/10/2013 | Risk Factor | |
all food temperatures observed are internal.
2013 permit issued., post in public view.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered food observed in the walk-in freezer and cooler.
Correction: Store food protected in storage.
- Food Storage Containers - Identified with Common Name of Food
Observation: Squeeze bottle of cooking wine not labeled.
Correction: Label contents.
- Utensils - In-Use - Between-Use Storage
Observation: To go bowl used to dispense bulk seasoning is stored in the seasoning.
Correction: Provide HANDLED utensils/cups and store the handle OUT of the food contents.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: 1) Cardboard barrels used to store bulk bagged dry food and as a support for equipment.
2) Bare wood pallet used for food storage.
Correction: 1) Remove cardboard barrels from the premises. Provide approved washable multi-use containers/equipment for storage.
2) Paint/seal the cabinet to providea smooth easily cleanable and non-absorbent surface.
- Food Contact Surfaces - Cleanability*
Observation: Multiple food bins/containers are in poor repair.
Correction: Replace the damaged containers to provide a smooth, easily cleanable surfaces.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Stoppers not provided at sink basins of the three compartment sink.
Correction: Provide proper stoppers.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There is a floor mounted walk-in coo that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk-in cooler racks are corroded
2) homestyle freezer door gasket torn
3) rack(s) in make table corroded
4) display refrigerator door gasket torn
5) left side of wood storage rack in back room is split/damaged
6) left sink basin of three compartment sink is leaking-there is a hole in weld
7) ice build up observed in the homestyle freezer
Correction: Maintain the equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) can opener blade
2) interior fryer cabinetry, exterior and sides of fryers
3) underside of shelf above steam table and make table
4) exterior ledge of fryer table
5) partition at fryer
6) top of roasting oven and door handles
7) exterior of make table
8) shelf adjacent to fryer table (where egg roll bags stored)
9) shelf below broccoli and cabbage tubs at cookline
10) fan vent cover on back side of make table
11) walk-in cooler and freezer door gaskets stained
12) wood shelving unit in back room
13) exterior of various food containers in walk-in cooler, at prep table
Correction: Clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: LIght bulb cover is damaged in teh walk-in freezer.
Correction: Re-place the cover or provide a shatterproof light bulb.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the hand sink--no paper towels present.
Correction: Corrected. Employee purchased paper towels during evaluation. Ensure paper towels are stocked at the hand sinks.
- Lighting, Intensity (repeated violation)
Observation: 1) Lighting insufficient in the room where the mop sink installed and at cookline
Correction: also, several light bulbs burned out.
2) Lighting not operational in the kitchen along the outside of the walk-ins.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor damaged in kitchen, mop room
2) wall damaged in employee restroom--2 areas as well as door
3) cove molding not secured to the wall by back door (see left side) and right of back prep table
4) hole observed in cove molding and gaps between seams in back prep area
5) ceiling grid system beginning to corrode in the ktichen
6) ceiling tile damaged at back prep area and above make table
Correction: Maintain the physical structures in good repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls above and below hand sink
2) wall at three compartment sink
3) walls above and below back prep tables
4) walls at small prep table right of the fryers
5) wall behind roasting oven
6) floor below fryers
7) floor below roasting oven and left side of wok line
8) ceiling tiles stained and at least one with food splatter over make table
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Cookline hand sink and fixtures are not clean.
Correction: Maintain clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Rodent droppings observed:
1) below storage rack and pallet
2) cookline prep table shelf (between make table and steam table)
3) few on pallet in back prep area
Correction: Clean to remove the droppings and monitor these areas for new activity.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Unnecessary items (piece of metal, package of screws and washers) stored on shelf directly above the front vegetable prep table.
Correction: Remove/relocate these items to an area where they can not contaminate food.
|
12/11/2012 | Routine | |
all food temperatures observed are internal.
- Critical: Exclusions and Restrictions - Symptoms or Positive Stools* (corrected on site)
Observation: Food employee working with an uncovered open cut/lesion on his hand.
Correction: Corrected. Advised employee to properly cover the cut/lesion and to wear a single use glove over it.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered food in walk in freezer.
Correction: Store food covered.
- Cooling Methods (corrected on site)
Observation: Improper methods used to cool shrimp cooked prior to EHS arrival--it was cooked and is now being held on the top rail at 47-48*.
Correction: Advised operator that the top rail is not designed to COOL foods back down to 41*--it is designed to maintain food at or below 41* food that was previously held at 41* inside a refrigerator. Advised to use time as a control and discard product 4 hours from cook time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw beef and raw chicken on make table rail are cold holding at improper temperatures (44-46*).
Correction: Cold hold potentially hazardous foods at or below 41*. Suggested keeping time as a control for the limited product observed on the make table rail since it is not designed to cool the product back down to 41*.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard barrels used to store bulk bagged dry food and as a support for equipment.
Correction: Remove cardboard barrels from the premises. Provide approved washable multi-use containers/equipment for storage.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (corrected on site)
Observation: Chlorine sanitizer was placed in the middle basin of the three compartment sink.
Correction: Sinks were set up during evaluation. Operator is knowledgeable on how to set up the three compartment sink but was not paying attention to the sink basin. Advised operator to ensure sanitizer is placed in the far right basin as it is the final step in cleaning.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk-in cooler racks are corroded
2) homestyle freezer door gasket torn
3) rack(s) in make table corroded
4) display refrigerator door gasket torn
5) left side of wood storage rack in back room is split/damaged
Correction: Maintain the equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces
Observation: Round cutting board on back prep table shelf is in poor repair.
Correction: Discard/remove the cutting board from the premises since it is no longer an easily cleanable surface.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The digital thermometer probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) wokline drip trays
2) interior fryer cabinetry, exterior and sides of fryers
3) underside of shelf above steam table and make table
4) exterior ledge of fryer table
5) partition at fryer
6) top of roasting oven
7) exterior of make table
8) shelf adjacent to fryer table (where egg roll bags stored)
9) shelf below broccoli and cabbage tubs at cookline
10) fan vent cover on back side of make table
11) walk-in cooler and freezer door gaskets stained
12) wood shelving unit in back room
Correction: Clean.
- Outer Openings - Protected
Observation: Rodent droppings observed:
1) below storage rack
2) cookline prep table shelf (between make table and steam table)
3) few on floor below back prep table
Correction: Clean to remove the droppings and monitor these areas for new activity. Eliminate any entry points.
- Lighting, Intensity (repeated violation)
Observation: 1) Lighting insufficient in the room where the mop sink installed and at cookline
Correction: also, several light bulbs burned out.
2) Lighting not operational in the kitchen along the outside of the walk-ins.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor damaged in kitchen s
2) wall damaged in employee restroom--2 areas
3) cove molding not secured to the wall by back door (see left side) and right of back prep table
4) hole/gap observed in wall above back prep tables near the electric cord
5) hole observed in cove molding and gaps between seams in back prep area
6) ceiling grid system beginning to corrode in the ktichen
7) ceiling tile damaged at back prep area
8) hole in cove molding below wok line
9) gaps at left side door frame to back room
Correction: Maintain the physical structures in good repair
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate pest harborage and entry points.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls above and below hand sink
2) wall at three compartment sink
3) walls above and below back prep tables
4) walls at small prep table right of the fryers
5) wall behind roasting oven
6) floor below fryers
7) floor below roasting oven and left side of wok line
8) ceiling tiles stained and at least one with food splatter over make table
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Cookline hand sink and fixtures are not clean.
Correction: Maintain clean.
|
07/30/2012 | Routine | |
all food temperatures are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered food in walk in freezer.
Correction: Store food covered.
- Critical: Cooling* (corrected on site)
Observation: Fried rice (in colander) in walk-in cooler prepared last night observed at 45*.
Correction: Corrected by discarding. Use approved methods to cool potentially hazardous foods from 135* to 70* within 2 hours and from 70* to 41* within 4 hours. Suggested spreading rice out in single layer on sheet pan to facilitate rapid cooling.
- Equipment and Utensils - Multiuse, Characteristics
Observation: 1) Scoop fabricated out of cut vinegar bottle.
2) Fried noodles are stored in a cardboard box (originally storing wrapped fortune cookies.
Correction: 1) Provide approved scoops for food contact. Discard the bottles once the original contents have been emptied.
2) Advised to discontinue storing food in direct contact with a cardboard box.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard barrels used to store bulk bagged dry food and as a support for equipment.
Correction: Remove cardboard barrels from the premises. Provide approved washable multi-use containers/equipment for storage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk-in cooler racks are corroded
2) homestyle freezer door gasket torn
3) rack(s) in make table corroded
4) display refrigerator door gasket torn
Correction: Maintain the equipment in good repair and proper adjustment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior of bulk food lids are dirty.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) wokline drip trays
2) interior fryer cabinetry, exterior and sides of fryers
3) underside of shelf above steam table and make table
4) vent hood filters
5) prep table shelves
6) can opener blade
7) exterior of make table
8) shelf inside the make table
9) exterior of food containers--see walk-in cooler
Correction: Clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: Trash can not provided at the hand sink.
Correction: Corrected. Ensure a trash can is provided in the immediate area of the hand sink.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light over in walk-in freezer is damaged.
Correction: Replace the cover or install a shatterproof light bulb.
- Lighting, Intensity (repeated violation)
Observation: 1) Lighting insufficient in the room where the mop sink installed and at cookline
Correction: also, several light bulbs burned out.
2) Lighting not operational in the kitchen along the outside of the walk-ins.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor damaged in kitchen
2) wall damaged in employee restroom--2 areas
3) cove molding not secured to the wall by back door (see left side) and right of back prep table
4) hole observed in wall behind storage rack in back prep area
5) hole observed in cove molding and gaps between seams in back prep area
6) ceiling grid system beginning to corrode in the ktichen
7) ceiling tile damaged at back prep area
Correction: Maintain the physical structures in good repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls above and below hand sink
2) wall at three compartment sink
3) walls above and below back prep tables
4) walls at small prep table right of the fryers
5) wall behind roasting oven
6) floor below fryers-minimal to moderate build-up
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Rodent droppings observed:
1) below storage rack
2) back prep table shelves
3) floor below back prep table
4) electric panel cabinet
Correction: Clean to remove the droppings and monitor these areas for new activity. Eliminate any entry points.
- Personal Care Items - Storage (repeated violation)
Observation: Dental floss improperly stored above make table prep surface.
Correction: Relocate to an area that is separate from food and food contact surfaces.
|
04/09/2012 | Routine | |
All food temperatures observed are internal.
Permit not issued until follow up conducted to ensure cleaning conducted and monitoring for pests in place.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered foods observed in the walk-in freezer and the walk-in cooler.
Correction: Maintain food covered in storage.
- Food Storage - Clean and Dry Location
Observation: Uncovered container of shrimp stored directly below walk-in cooler condensate line.
Correction: Discontinue storing food below condensate lines.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard barrels used to store bulk bagged dry food and as a support for equipment.
Correction: Remove cardboard barrels from the premises. Provide approved washable multi-use containers/equipment for storage.
- Food Contact Surfaces - Cleanability*
Observation: Scoop fabricated out of cut vinegar bottle.
Correction: Provide approved scoops for food contact. Discard the bottles once the original contents have been emptied.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Multiple in-use food containers are in poor repair (see walk-in cooler and cookline).
Correction: Replace food containers when they are damaged as they are no longer easily cleanable.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk-in cooler racks are corroded
2) homestyle freezer door gasket torn
3) rack(s) in make table corroded
4) at least one drip tray at the wok line is corroded through
5) bottom shelf of back prep table is corroded
6) display refrigerator door gasket torn
Correction: Maintain the equipment in good repair and proper adjustment.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build up on shelves inside the homestyle freezer.
Correction: Defrost the unit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) knife on magnetic rack
2) large metal bowl adjacent to the mop sink
Correction: Thoroughly clean and sanitize these surfaces after use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) wokline drip trays
2) interior fryer cabinetry, exterior and sides of fryers
3) bottom shelf of condiment rack at cookline
4) vent hood filters
5) storeroom shelves (flour, dust)
6) prep table shelves
7) sides and top of roasting oven
8) exterior of make table
9) exterior of wok line
10) shelf inside the make table
11) exterior of food containers--see walk-in cooler
Correction: Clean.
- Light Bulbs Protective Shielding
Observation: Light over in walk-in freezer is damaged.
Correction: Replace the cover or install a shatterproof light bulb.
- Lighting, Intensity (repeated violation)
Observation: 1) Lighting insufficient in the room where the mop sink installed and at cookline
Correction: also, several light bulbs burned out.
2) Lighting not operational in the kitchen along the outside of the walk-ins.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor damaged in kitchen
2) wall damaged in employee restroom--2 areas
3) cove molding not secured to the wall by back door (see left side) and right of back prep table
4) hole observed in wall behind storage rack in back prep area
5) hole observed in cove molding and gaps between seams in back prep area
6) ceiling grid system beginning to corrode in the ktichen
7) ceiling tile damaged at back prep area
Correction: Maintain the physical structures in good repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls above and below hand sink
2) wall at three compartment sink
3) walls above and below back prep tables
4) walls at small prep table right of the fryers
5) wall behind roasting oven
6) floor below fryers--heavy build-up
7) floor below left side of wokline
8) corners of floor in back prep area
Correction: Clean.
- Pests - Controlling Pests*
Observation: Rodent droppings observed:
1) bottom dry storage shelf
2) back prep table shelves
3) floor below back prep table
4) prep table shelves right of make table
5) prep table shelf and wood planks right of steam table
Correction: Clean to remove the droppings and monitor these areas for new activity. Eliminate any entry points.
- Personal Care Items - Storage
Observation: Dental floss improperly stored above make table prep surface.
Correction: Relocate to an area that is separate from food and food contact surfaces.
|
11/30/2011 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered foods observed in the walk-in freezer and the walk-in cooler.
Correction: Maintain food covered in storage.
- Utensils - In-Use - Between-Use Storage
Observation: Knife stored wedged between cookline make table and prep table.
Correction: Discontinue storing in-use knives/utensils since these areas are not cleaned on a high frequency. Store the knifes on a clean surface.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: MSG cardboard barrels improperly reused and also used for supporting equipment and storing bulk bags of dry goods.
Correction: Once the original contents are emptied, discard/remove them from he premises. Provide approved multi use containers/equipment for food storage.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Several food containers/tubs are in poor repair.
Correction: Replace these containers since they are no longer easily cleanable and pieces may chip off into the food.
- Nonfood Contact Surfaces
Observation: Some of the blue protective film the operator installed on equipment for protection is begining to peel or tear.
Correction: Remove the film to facilitate cleaning.
- Temperature Measuring Devices
Observation: Thermometer could not be located in the make table refrigerator.
Correction: Locate the thermometer and ensure it is placed at the front by the door (warmest part of the unit).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk-in cooler racks are corroded
2) homestyle freezer door gasket torn
3) rack(s) in make table corroded
4) at least one drip tray at the wok line is corroded through
5) paint peeling on shelf right of the fryers
6) bottom shelf of back prep table is corroded
Correction: Maintain the equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Round cutting board at the back prep area heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Utensils in bowl at back prep table shelf.
Correction: Clean and sanitize the bowl and utensils.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) bottom ledge of unit right of fryers
2) interior fryer cabinetry, exterior and sides of fryers
3) partition next to fryer
4) vent hood filters
5) storeroom shelves (flour, dust)
6) prep table shelves
7) sides and top of roasting oven
8) exterior of make table
9) exterior of wok line
10) interior door panel of make table (food splash)
11) exterior of food containers--see walk-in cooler
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: Pump fixture on exterior right side of walk-in cooler is dripping/leaking into the bucket. The fixture is unplugged.
Correction: Repair leak.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking/driving surfaces are not draining properly.
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects
- Lighting, Intensity (repeated violation)
Observation: 1) Lighting insufficient in the room where the mop sink installed and at cookline
Correction: also, several light bulbs burned out.
2) Lighting not operational in the kitchen along the outside of the walk-ins.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor damaged in kitchen
2) wall damaged in employee restroom--2 areas
3) cove molding not secured to the wall by back door (see left side) and right of back prep table
4) hole observed in wall behind storage rack in back prep area
5) hole observed in cove molding and gaps between seams in back prep area
6) ceiling grid system beginning to corrode in the ktichen
7) ceiling tile damaged at back prep area
Correction: Maintain the physical structures in good repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls above and below hand sink
2) wall at three compartment sink
3) walls above and below back prep tables
4) walls at small prep table right of the fryers
5) wall behind roasting oven
6) floor below fryers--heavy build-up
7) floor below left side of wokline
8) corners of floor in back prep area
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Rodent droppings: observed on old grinder tray (grinder was thrown out during evaluation), bottom dry storage shelf, back prep table shelf, floor below back prep table, and pallet in that area.
Correction: Clean to remove the droppings and monitor these areas for new activity. Use approved methods for pest control.
|
09/06/2011 | Routine | |
all food temperatures observed are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered food observed in walk-in cooler.
Correction: Cover food in storage to protect from contamination.
- Food Storage - Clean and Dry Location
Observation: Tub of chicken stored on floor below rack in the walk-in cooler.
Correction: Store food elevated up off the floor at least 6 inches.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: MSG cardboard barrels improperly reused and also used for supporting equipment and storing bulk bags of dry goods.
Correction: Once the original contents are emptied, discard/remove them from he premises. Provide approved multi use containers/equipment for food storage.
- Food Contact Surfaces - Cleanability*
Observation: Large clear plastic tub are sifter, both stored on prep table shelves, are damaged.
Correction: Replace equipment when they are in poor repair.
- Temperature Measuring Devices
Observation: Thermometer not observed in the display refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment Compartments, Drainage (repeated violation)
Observation: Water is pooling inside the make table refrigerator.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips not provided.
Correction: Provide chlorine test strips.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk-in cooler racks corroded
2) homestyle freezer door gasket torn
3) shelf in make table corroded
4) paint peeling on pallet inside the walk-in cooler
5) paint peeling on shelf right of the fryers
Correction: Maintain the equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Round cutting board at the back prep area heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency
Observation: The middle sink basin of the three- compartment sink is soiled (in process of filling with rinse water).
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) bottom ledge of unit right of fryers
2) interior fryer cabinetry on right
3) partition next to fryer
4) vent hood filters
5) storeroom shelves (flour, dust)
6) prep table shelves
7) back side of roasting oven
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Whisk was cleaned and rinsed but not sanitized.
Correction: Sanitize food contact surfaces after cleaning.
- Equipment and Utensils, Air-Drying Required
Observation: Several stacks of food containers on shelf above back prep table were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking/driving surfaces are not draining properly.
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at hand sink in employee restroom.
Correction: Ensure paper towels are stocked at all hand sink.
- Lighting, Intensity (repeated violation)
Observation: 1) Lighting insufficient in the room where the mop sink installed and at cookline
Correction: also, several light bulbs burned out.
2) Lighting not operational in the kitchen along the outside of the walk-ins.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor damaged in kitchen
2) wall damaged in employee restroom--2 areas
3) cove molding not secured to the wall by back door (see left side)
4) hole observed in wall behind storage rack in back prep area
5) hole observed in cove molding and gaps between seams in back prep area
6) ceiling grid system beginning to corrode in the ktichen
7) ceiling tile damaged at back prep area
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls above and below hand sink
2) wall at three compartment sink
3) walls above and below back prep tables
4) walls around mop sink
5) wall behind roasting oven
6) floor at the far right (at fryer)
7) floor around hot water heater
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Few rodent droppings observed:
1) board below small prep table at prep line (between make table and steam table)
2) below storage rack next to the walk-in cooler
3) on top of hot water heater
4) on floor around msg barrel in back prep area
Correction: Clean to remove and monitior for new activity. Suggested eliminating all gaps/holes in wall and using steel wool to block these potential points of entry.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: 2 spray bottles of chemical stored with food bags and packaged sauce.
Correction: Corrected. Store chemicals separate from food and food contact surfaces.
|
05/05/2011 | Routine | |
Food temperatures observed are internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Operator used teeth to grip saran wrap when removing from the roll.
Correction: Corrected by discarding. Discontinue using mouth to hold saran wrap.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Container of cut vegetables stored directly on top of container of wontons in the walk-in cooler.
Correction: Discontinue nesting food on top of one another without proper barriers such as lids and food wrap.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Rice spoon/paddle stored in standing water next to the rice steamer.
Correction: Corrected. Store in-use utensils in water maintained at least 135* OR on a dry clean surface.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Flat of shell eggs for which time is used as a control are not labeled with a discard time or time of removal from the walk-in cooler.
Correction: Corrected. Label the time the product is removed from the refrigerator (or discard time).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: MSG cardboard barrels improperly reused and also used for supporting equipment.
Correction:
Once the original contents are emptied, discard/remove them from he premises.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: 1) Scoop furnished out of cut vinegar bottle.
2) Several food containers and metal bowl are in poor repair.
Correction: Provide utensils that are in god repair.
- Nonfood Contact Surfaces
Observation: Cloth towel used to stabilize the cutting board.
Correction: Use approved material such as rubber shelf liner to stabilize the cutting board to prevent ptotential cross contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk-in cooler racks corroded
2) homestyle freezer door gasket torn
3) shelf in make table corroded
Correction: Maintain the equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Round cutting board at the back prep area heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Breading container stored on back prep table shelf not clean .
Correction: Discontinue filing pan up with new fresh snow UNTIL the container is clean.
- Non-Food Contact Surfaces
Observation: The non-food contac surfaces are clean:
1) can opener blade--CORRECTED.
2) left side interior of make table
3) wokline drip tray closest to the fryer
4) top of prep line shelf
5) back prep table where it meets the abutting prep table
Correction: Clean.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking/driving surfaces are not draining properly
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects
- Hand Drying Provision
Observation: Paper towels not provided in the restroom (roll empty).
Correction: Ensure all handsinks are stocked with a supply of paper towels.
- Lighting, Intensity (repeated violation)
Observation: 1) Lighting insufficient in the room where the mop sink installed and at cookline
Correction: also, several light bulbs burned out.
2) Lighting not operational in the kitchen along the outside of the walk-ins.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor damaged in kitchen
2) wall damaged in employee restroom--2 areas
3) cove molding not secured to the wall by back door (see left side)
4) hole observed in wall behind storage rack in back prep area
5) hole observed in cove molding and gaps between seams in back prep area
6) ceiling grid system beginning to corrode in the ktichen
7) ceiling tile damaged at back prep area
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls around equipment are not clean:
1) hand sink
2) three compartment sink
3) back prep table
4) mop sink
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor is not clean at the far right (at fryer) and far left of the wok line.
Correction: Clean. A bigger grease catch pan may be necessary.
- Mops - Drying Mops
Observation: Mop not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests* (repeated violation)
Observation: Few rodent droppings observed:
1) board below small prep table at prep line
2) on prep table shelf
3) on pallet in the back prep area
4) on floor around msg barrell in back prep area
5) electrical panel
Correction: Clean to remove and monitior for new activity. Suggested eliminating all gaps/holes in wall and using steel wool to block these potential points of entry.
|
01/28/2011 | Routine | |
Food temperatures observed are internal. Typed report not provided at time of evaluation and shall be delivered next business day. A deep cleaning of the physical structures and non-food contact surfaces are needed before a 2011 permit will be issued, along with repairs to the physical structures that can directly contribute to pest harborage conditions.
- Critical: Package Integrity* (corrected on site)
Observation: Several #10 cans dented on end seams and one can was rusty.
Correction: Corrected. Advised to discard cans/food when they are received damaged or to store in a designated area that is physically separate from undamaged food if being returned for credit.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Knife stored wedged between make table and prep table.
Correction: Store the knife in/on a clean surface.
- Cooling Methods
Observation: 1) Cooked breaded chicken pieces stored in tub (mounded) on back prep table observed at 100*.
2) Roast pork cooked today and portioned into bags and placed in freezer observed at 78*.
Correction: Use approved methods to cool food from 135* to 70* within 2 hours AND from 70 to 41* within 4 hours. The food will cool faster if spread out on a sheet pan in a single layer and placed into the freezer or refrigerator
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: MSG cardboard barrels improperly reused and also used for supporting equipment.
Correction: Once the original contents are emptied, discard/remove them from he premises.
- Food Contact Surfaces - Cleanability*
Observation: Cut vinegar bottle used as a food scoop.
Correction: Corrected. Use approved scoops for food contact.
- Food Contact Surfaces - Cleanability* (corrected on site) (repeated violation)
Observation: Several plastic tubs used for storage are cracked.
Correction: Discard and replace the containers/tubs as they are damaged.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: Thermometer not located at FRONT of make table refrigerator.
Correction: Corrected. Thermometer is to be located inside the unit at the front by the door.
- Equipment Compartments, Drainage (repeated violation)
Observation: Water pooling along the bottom interior of the make table refrigerator.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Cooling, Heating, and Holding Capacities
Observation: Equipment for cold holding is insufficient for the amount of food in preparation--the walk-in freezer is overstocked with foods that were cooked earlier and in the process of cooling.
Correction: Advised operator to provide additional freezer/refrigeration to properly cool food OR to discontinue preparing large quantities of food in one day.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk-in cooler racks corroded
2) shelf of table supporting the rice cooker is corroded
3) prep table shelves corroded
4) painted wood pallet in the walk-in cooler worn
5) homestyle freezer door gasket torn
6) shelf in make table corroded
7) far left sink basin of three-compartment sink leaks
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and operation.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table and back storage shelf are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Breading container stored on back prep table shelf not clean (also had few rodent droppings in it).
Correction: Corrected by cleaning and sanitizing. Once food containers are no longer needed/used, clean and sanitize and then store protected.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) exterior of bulk buckets
2) wok drip trays
3) top of oven
4) prep table shelves
5) water spigot behind oven
6) conduit along wall behind oven
7) interior of one of the fryers
8) bottom interior of make table
9) painted wood storage shelves in back area
10) backroom prep table shelves
11) rack inside the make table refrigerator
12) painted wood board support at cookline
13) top of shelf above make table and steam table
14) can opener blade
15) walk-in cooler and freezer door gaskets
Correction: Maintain non-food contact surfaces clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor-wall junctures are not sealed below the cookline, especially at far right area.
Correction: Seal the floor-wall junctures.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking/driving surfaces are not draining properly
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Lighting, Intensity (repeated violation)
Observation: 1) Lighting insufficient in the room where the mop sink installed and cookline.
2) Lighting not operational in the kitchen along the outside of the walk-ins.
Correction: Restore lighting to operation. Upgrade lighting in the event of a change in ownership or remodel.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor damaged in kitchen
2) wall damaged in employee restroom--2 areas
3) cove molding not secured to the wall below/around the mop sink and hot water heater
4) wall damaged at back door
5) wall damaged at storeroom
6) ceiling grid system beginning to corrode in the ktichen
7) ceiling tile damaged at front counter
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall above/along the back prep tables
2) wall behind fried rice cooker
3) floor below left area of wokline and roasting oven
4) floor below fryers
5) wall above three-compartment sink
6) wall at fryer prep station (below board, behind trash can)
7) vent hood system and filters
8) wall around hand sink
Correction:
Maintain the physical structures clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests*
Observation: 1) Few roaches observed below the fryer area.
2) Rodent droppings observed in breading pan stored on back prep table shelf.
Correction: Use approved methods to control pests in the establishment. Facility does have routine pest service conducted but there are deficiencies in the physical structures that allow for pest harborage.
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10/21/2010 | Routine | |
All food temperatures observed are internal. Monitor items in walk-in cooler to ensure product cold holds at or below 41*. Minimize opening and closing of the walk-in cooler door.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Bowls/soup containers used to dispense ready to eat food.
Correction: Provide HANDLED bowls or utensils to dispense food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered food observed in the walk-in freezer, refrigerator, storeroom, and make table.
Correction: Store food covered when in storage.
- Utensils - In-Use - Between-Use Storage
Observation: 1) knife stored wedged between make table and prep table
2) rice paddles stored in standing water
Correction: Store in use utensils on a clean surface or in hot water maintained at least 135*l
- Food Storage - Clean and Dry Location
Observation: Bulk onions and cabbage stored on the floor.
Correction: Store food elevated off the floor at least 6 inches.
- Critical: Cooling* (corrected on site)
Observation: Large bowl of fried rice in the walk-in cooler not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Corrected by discarding. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. 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. Use approved methods to cool rapidly such as spreading the rice in a think layer on sheet pans and placing in the freezer for a period of time to allow product to reach-in 41*. Suggested not preparing too much volume at one time OR if product to be used in one day, keep a portion of the hot at least 135*.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) shell eggs and diced pork on top left insert (left) of make table 56*, 53*
2) cooked chicken, cooked shrimp on top make table 45, 43-45*
3) raw beef on top insert of make table 44-45*
4) skewered chicken in the make table refrigerator 44*
Correction: Cold hold phfs at or below 41*. Pork and eggs discarded at time of evaluation.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: 1) Eggrolls and breaded chicken stored on paper menus in the walk-in cooler.
2) Vinegar pitcher used for a scoop.
Correction:
Once the food has been allowed to blot on paper towels, remove the paper towels from containers. Provide an approved scoop.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: MSG cardboard barrels improperly reused and also usefdfor suppoting
Correction: Once the original contents are emptied, discard/remove them fromt fhe premises.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Several plastic tubs are cracked.
Correction: Replace the tubs.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometersnot provided inside make table refrigerator
Correction: Provide a thermometer inside the unit and locate at the FRONT by the door.
- Equipment Compartments, Drainage (repeated violation)
Observation: Water pooling along the bottom interior of the make table refrigertatt
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk-in cooler racks corroded
2) shelf of table supporting the rice cooker is corroded
3) prep table shelves corroded
4) painted wood pallet in the walk-in cooler worn
5) homestyle freezer door gasket torn
6) shelf in make table corroded
7) homestyle freezer door gasket torn
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and operation.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table and back storage shelf are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) meat grinder
2) utensils in bowl at back prep table
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) exterior of bulk buckets
2) wok drip trays
3) top of oven
4) prep table shelves
5) water spigot behind oven
6) conduit along wall behind oven
7) interior of one of the fryers
8) bottom interior of make table
9) painted wood storage shelves in back area
10) backroom prep table shelves
11) rack inside the make table refrigerator
12) painted wood board support at cookline
13) top of shelf above make table and steam table
14) can opener blade
15) walk-in cooler and freezer door gaskets
Correction: Maintain non-food contact surfaces clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed below the far right section of the cookline.
Correction: Seal the floor-wall junctures.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking/driving surfaces are not draining properly
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Lighting, Intensity (repeated violation)
Observation: 1) Light bulb burned out at the vent hood system.
2) Lighting insufficient in the room where the mop sink installed and cookline.
Correction: Replace the light bulb. Upgrade lighting in the event of a change in ownership or remodel.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor damaged in kitchen
2) wall damaged in employee restroom--2 areas
3) cove molding not secured to the wall below/around the mop sink and hot water heater
4) wall damaged at back door
5) wall damaged at storeroom
6) ceiling grid system beginning to corrode in the ktichen
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall above/along the back prep tables
2) wall behind fried rice cooker
3) floor below left area of wokline and roasting oven
4) floor below fryers
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Cookline handsink basin is not clean.
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Rodent droppings observed in the back prep area on the floor wood shelving, prep table shelf, and wall cabinet.
Correction: Clean to remove the droppings and ensure no new activity present. Contact pest control operator if necessary.
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07/19/2010 | Routine | |
Restaurant representatives - add corrected or new information about Hunan Garden, 1979 E Pembroke Ave. B, Hampton, VA 23663 »