Discussed Critical Items and storage of raw animal foods picture chart with PIC. Posted 3-vat sink usage signage on sink basins.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
Correction: Food employees clean their hands with soap and use paper towels to dry their hands.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands at a handwashing sink.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition - dented food cans.
Correction: Discard or return to distributor any food packages that are not in good condition.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage from cooked and raw RTE food including cooked noodles, tofu, sauces & vegetables.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, eggs, pork, and poultry during storage by using separate shelves for each type, & arranging each type of food so that cross contamination is prevented.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Several containers of food not in covered containers, or wrapped in walk-in cooler.
Correction: Prevent contamination of food by storing food in covered containers, or wrappings.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Large open bag of corn starch in storage area.
Correction: Seal bag. Recommend a covered container / mobile storage bin.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard liners on shelves in walk-in cooler, prep table shelves, and dollies.
Correction: Remove cardboard liners from equipment.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Galvanized wash tub in storage area.
Correction: Remove galvanized metal tub from premises.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Lack of drain stoppers for 3-vat sink.
Correction: Provide drain stoppers for 3-vat sink.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit provided for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizer test kit so that employees can monitor the concentration of the sanitizing solutions.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice on back of walk-in freezer coils.
Correction: Correct icing problem on walk-in freezer coils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Debris and mold on cutting boards.
Correction: Clean and sanitize food equipment.
- Non-Food Contact Surfaces
Observation: Heavy accumulation of debris on walk-in cooler shelves.
Correction: Clean shelving in walk-in cooler more frequency.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized cutting boards, food storage bins.
Correction: After cleaning and rinsing, sanitize food equipment & utensils before use.
- Prohibitions (repeated violation)
Observation: Food grinder stored at 3-vat sink drainboard.
Correction: Relocate food grinder to a clean dry location at least 6" off the floor.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing sink by the 3-vat sink was blocked, preventing access for handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the food equipment preventing its use.
- Living or sleeping quarters - Separation (repeated violation)
Observation: Bedding in service counter area.
Correction: Remove bedding from premises.
- Handwashing Cleanser - Availability
Observation: No soap was not provided at the hand washing sink by the 3-vat sink.
Correction: Provide soap at the hand washing sink by the 3-vat sink.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink by the 3-vat sink.
Correction: Provide paper towels at the hand washing sink by the 3-vat sink.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the 3-vat sink area. Measured 5-10 foot candles.
Correction: Provide at least 20 foot candles of light in the 3-vat sink area.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cooking line area. Measured 20-35 foot-candles.
Correction: Provide at least 50 foot candles of light where food employees are working with food or utensils.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Dented cans for credit or return is not stored in a separate area
Correction: Store damaged cans separate from other food to avoid the mistaken use of these items.
- Physical Facilities in Good Repair
Observation: Missing ceiling panel in kitchen by exit door.
Correction: Reinstall missing ceiling panel.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Hand washing sink by 3-vat sink was not clean.
Correction: Keep hand washing sinks clean.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Plastic bottle of pink soap was not labeled.
Correction: Label containers of toxic items with common name of contents.
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02/27/2015 | Routine | |
Discussed the critical items handout with the PIC. Notes: HWH was replaced 2012 or after with a GE 38,000 BTU 50 gallon tank unit. Equipment layout in file does not remotely match the current kitchen and service counter layout.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE food, and raw vegetables and fruit.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Large open bag of potato starch.
Correction: Prevent contamination by storing food in covered containers. Recommend a mobile bulk food storage bin.
- Food Storage - Prohibited Areas
Observation: Storage bin of rice stored under 3-vat sink drainboard.
Correction: Do not store food under sinks or drainboards.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard liners on shelves.
Correction: Do not use cardboard liners on shelves. Sheet pans and trays may be used.
- Food Contact Surfaces - Cleanability*
Observation: Galvanized wash tub in storage area.
Correction: Remove metal tub from premises.
- Nonfood Contact Surfaces
Observation: Badly soiled aluminum foil on rice cooker / warmer in rear kitchen.
Correction: Remove aluminum foil from rice cooker / warmer.
- Nonfood Contact Surfaces
Observation: Plastic bottle racks being used as storage platforms.
Correction: Use approved dunnage racks, carts, and/or shelves for storage.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Debris on slicer.
Correction: Clean and sanitize slicer after use.
- Prohibitions
Observation: Slicer stored on 3-vat sink drainboard.
Correction: Do not store slicer at 3-vat sink. Store in a dry protected location at least 6" off the floor.
- Living or sleeping quarters - Separation
Observation: Bedding in service counter area.
Correction: Remove bedding from premises.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the 3-vat sink area / rear kitchen handsink area. Measured 5-10 foot-candles.
Correction: Provide at least 20 foot candles of light in dishwashing and hand sink areas. Recommend and additional 2X4 ceiling light fixture in the dry storage / dishwashing / hand sinks area.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the at the cooking line and adjacent prep cooler, counters and tables. Measured 15-40 foot-candles of light.
Correction: Provide at least 50 foot candles of light where employee are working with food or foodservice equipment. Recommend 100 watt frosted bulbs or the fluorescent lamp equivalent in the exhaust hood light fixtures.
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03/06/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food at various locations.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Improper methods used to thaw seafood.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Handwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
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03/13/2013 | Routine | |
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