No violations noted. PIC was advised to indicate on the menu that the fried scallops are really imitation scallops, in order to have the menu item honestly presented.
No violation noted during this evaluation. | 12/29/2015 | Routine | |
Notes:
Suggested to purchase a few extra stoppers for 3 VAT sink instead of using plastic bags, etc.
Non-critical violation must be corrected within 30 days.
- Equipment - Good Repair and Proper Adjustment
Observation: The metal panel around walk-in freezer door is loose and prevents door from closing tight, ice is building up around panel.
Correction: Repair panel 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 and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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08/04/2015 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls, chopped pork, boneless ribs, chicken strips in the walk-in cooler 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 and Utensils - Multiuse, Characteristics
Observation: The cardboard box in use to store precooked TSO's chicken.
Correction: Replace the cardboard box with approved food contact surface equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Space under/around the back door.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the back storage room noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/27/2015 | Routine | |
Clean and organized facility.
Discussed ServSafe Certification renewal in 2015.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls, gravy, and pork in the walk-in cooler 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.
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11/24/2014 | Routine | |
No violations noted during inspection. Excellent organization and cleanness observed.
Sanitizing solution available and tested at proper concentration in the 3 VAT sink and sani bucket.
Notes:
PIC to bring back thermometer to the restaurant.
The ServSafe certification expiring in 2015, must renew next year.
No violation noted during this evaluation. | 08/21/2014 | Routine | |
Both violations corrected during inspection.
Discussed proper cleaning procedure for food contact surface equipment.
Facility is clean and organized.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw shrimp stored over produce in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: metal sheet pan was simply rinsed with water.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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05/21/2014 | Routine | |
Critical violation must be corrected within 10 days.
Notes:
Hand out with proper food storage information provided.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
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, 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.
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02/18/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
Cease smoking in the kitchen, wash hands after smoking properly.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor in the walk-in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Prohibited Areas
Observation: Food (pot with cooked rice) stored in dressing/sleeping area/storage room.
Correction: Cease food storage in dressing rooms.
- Responsibilities of Owner or Proprietor
Observation: Cigarettes butts present in non-smoking area of kitchen back room.
Correction: Cease smoking in the kitchen..
- 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
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11/14/2013 | Routine | |
Clean and organized facility.
Notes:
All vegetables must be pre-washed before cooking or serving raw.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
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08/09/2013 | Routine | |
Critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Adequate food tasting thermometer and chemical test kit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Unlabeled plastic containers with homemade tea.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The colorful menu used in contact with egg rolls.
Correction: Cease using menu for food contact surface to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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05/09/2013 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Operator must come up with alternative sanitizing method for large metal containers that don't fit in 3 compartment sink. All food contact equipment must be effectively sanitized!!!
Proper temperature control observed.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: metal pots and large containers.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Chemical sanitizer immersion time was not adequate for sanitizing large metal container. Operator dipped one part of the container(container does not fit in compartment), another part didn't get sanitized.
Correction: Immerse or expose food contact surfaces to sanitizing solution for adequate time.(15 seconds at least)
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/04/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Sleeves of cups stored on the floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink in the Men's restroom.
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
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02/03/2012 | Routine | |
Additional Food Temperatures (degrees F.):
Final Cooking Temps.:
Shrimp w/ Broccoli - 161, Fried Chicken Wings - 205, Chicken Wings w/ Sauce 189
Cold Holding:
Chicken, raw bone-in - 42
Notes:
1. Facility has accurate food testing thermometer, quaternary ammonium sanitizer test kit and 3-Vat sink -set-up.
2. Non-critical violations must be corrected within 30 days.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site) (repeated violation)
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Observed plastic cups without handles used in the buld food containers.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the small make-up and walk-in refrigerators.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Replace the section of the back screen door at the top and seal door to prevent flying insects from entering
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Fire supression system pipe are covered with and dripping grease.
Correction: Maintain hood system vent filters and all pipes under the hood in a clean condition.
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02/04/2011 | Routine | |
Additional Food Temperatures (degrees F.):
chicken strips, raw - 42, 41, shrimp, raw - 42, chicken, whole, bone-in - 42, chicken 1/4's, cooked - 42, ham, sliced - 27
Quaternary sanitizer in use tested at 200 ppm in the 3 compartment sink.
Non-critical violations must be corrected within 30 days.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the shelving under prep tables are not nonabsorbent and smooth. Cardboard liners were used on table shelving in the kitcken.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove and discontinue the use of all cardboard to line the shelves under the prep tables in the kitchen
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Operator could not locate the sanitizer test kit.
Correction: Obtain a Quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the grill and under the Pepsi reach-in refrigerator noted in need of cleaning.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment around the hot water heater.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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11/08/2010 | Routine | |
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