Discussed monitoring of cold holding units. Left temperature charts with CFM. Lighting will be increased - bulbs replaced in back of kitchen. Discussed sanitizing methods and reviewed food handler cards.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding*
Observation: TCS cold holding at improper temperatures in walk-in and prep unit. CFM tuned both units down and will be checked at 4pm.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/27/2016 | Risk Factor | |
Both units were holding TCS foods < 41F. CFM will monitor temperature of units on a daily basis.
No violation noted during this evaluation. | 01/27/2016 | Follow-up | |
Discussed the following with the PIC: sanitizing, temperature of walk-in, date marking, cooling and bare hand contact with ready to eat foods. Reviewed food handler cards. Discussed employee health and symptoms of a food borne illness. Issued permit.
No violation noted during this evaluation. | 08/05/2015 | Routine | |
Discussed violations with CFM. Reviewed food handler cards. Discussed hand washing procedures. Discussed menu items and washing of raw vegetables before use/ prep. Discussed sanitizing methods used.
- 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
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth. facility using a plastic/ paper lining that was observed soiled for their shelves.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted over the prep table in the back of 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
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02/25/2015 | Routine | |
Permit renewal issued.
No violation noted during this evaluation. | 08/15/2014 | Follow-up | |
Reviewed the 2013 FDA Food Code changes with the operator.
- Critical: Demonstration of Knowledge*
Observation: Two (2) of the three (3) employees working in the kitchen at the time of this inspection do not possess a valid food handler's card.
Correction: (The on-line food handler's course information was provided to the person-in-charge) All employees who handle or prepare food need to maintain a valid food handler's card.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees failed to wash their hands upon entering the kitchen after eating in the dining area of the restaurant.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: The tong being used to dispense the raw chicken was also being used to dispense the raw beef.
Correction: Use separate tongs for each container of raw meats in order to avoid cross contamination.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: A bag of whole raw onions was being stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Food - Returned Food and Reservice of Food* (corrected on site)
Observation: Dented can of bamboo shoots stored for use on the dry goods shelf.
Correction: Do not use dented cans of food since the can's seams may have been compromised.
- Equipment and Utensils - Durability
Observation: Lining the storage shelves with cardboard.
Correction: Remove the cardboard from the shelves. Cardboard is neither durable or easily cleanable. Maintain the original characteristics of the shelves or use removable plexiglass sheets to line the shelves in order to be easily cleaned and to prevent contamination of food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: flour and sugar bins.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Personal Care Items - Storage
Observation: Employees nasal spray was observed stored on the shelf along side of the single-use food containers.
Correction: Store personal care items in a location separate from food and equipment.
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08/07/2014 | Routine | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
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 - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the kitchen 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 basin of raw chicken preventing its use.
- Hand Drying Provision (corrected on site)
Observation: Employee observed wiping his hands after washing them on a cloth towel hanging on the food rack.
Correction: Use the single-use paper towels supplied at the hand sink when drying hands.
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03/19/2014 | Risk Factor | |
A clean and well-organized kitchen.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: The precooked pork, precooked shrimp, raw chicken, and raw beef being stored in the refrigerated make unit were cold holding at improper temperatures
Correction: (make unit's thermostat was adjusted during this inspection, stored foods were holding at improper temperatures < 4 hours) Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Manual Warewashing Equipment, Chemical Sanitizatin Using Detergent-Sanitizers (corrected on site) (repeated violation)
Observation: Employee observed washing but not chemically sanitizing the large stainless steel bowls and sheet pans.
Correction: Sanitize food contact surfaces after washing with detergent.
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10/24/2013 | Risk Factor | |
Good overall kitchen sanitation.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation:
Employee working without a current food handler card.
Correction: (2013 food handler class schedule was given to the person-in-charge) Maintain food handler cards for employees.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Foods stored in the make unit not maintaining a cold-holding temperature <= 41 F.
Correction: Maintain internal food temperatures for foods cold-holding.
- Food Contact Surfaces; Cleanability*
Observation: Holes cut is plastic food container lids in order to convert them into shakers.
Correction: Do not cut holes in the plastic lids. Use approved food/spice dispensers.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The make unit's mechanical refrigeration is not maintaining a cold-holding temperature <= 41 F.
Correction: The unit's thermostat was adjusted during this inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Ventilation hood filters need cleaning.
Correction: Keep the ventilation hood filters clean.
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06/10/2013 | Routine | |
A clean and well-organized kitchen. Good food storage practices observed during this inspection.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedure observed by the employee washing his hands at the 3-compartment sink.
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 - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning his hands in the 3-compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Equipment - Good Repair and Proper Adjustment
Observation: Missing drain stoppers for the 3-compartment sink basins used for equipment and utensil washing & sanitizing.
Correction: Obtain drain stoppers for the 3-compartment sink basins.
- Warewashing - Manual Warewashing Equipment, Chemical Sanitizatin Using Detergent-Sanitizers (corrected on site)
Observation: An employee was observed washing food containers with soap + water at the 3-compartment sink but not immersing the food containers in the bleach + water sanitizing solution before storing the containers on the drainboard to air dry.
Correction: Properly wash and sanitize food contact surfaces of equipment in the order of prescrape, wash, rinse, sanitize, air dry.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The ventilation hood filters and overflow gutter need cleaning.
Correction: Clean the ventilation hood filters and gutter as often as necessary to prevent an excessive build-up of grime and debris.
- Equipment and Utensils, Air-Drying Required
Observation: Cleaned food containers were not found stacked while wet after cleaning and before 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.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the kitchen handsink.
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.
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01/09/2013 | Routine | |
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