Adequate thermometer and employee health policy is already in place. Signed copies kept in file.
Discussed how long cooked egg rolls can be left sitting out safely, prior to being fried a second time. A test was done and it was determined that a roll can stay above 135 F for 30-40 minutes under current conditions. So during peak periods it is acceptable to fry a few egg rolls ahead of time, sit them by the fryer, and upon being ordered, a second fry is done. Make sure this is ONLY done during BUSY times. Once the egg rolls drop under 135 F they would need to be cooled back to 41 F or less in 6 hours or less.
Provided ServSafe information for other areas in VA that teach it in Chinese.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Rice scoops stored in water that measured at 85 F.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: A plate of egg rolls left sitting out, a container of cooked lo mein noodles in the bottom of the right MUT, a container of tofu in the WIC, and breaded chicken and beef on the stick stored in the top of the left MUT cooler cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
|
04/21/2015 | Routine | |
Excellent overall temperature control today. Staff are utilizing ice water baths for product stored out at room temperature.
Minor adjustment (lowering) to the WIC thermostat is recommended. Keep ice with water under the wontons (not ice alone) for more even cold holding.
Reviewed proper thawing methods (ie. slow under refrigeration, under cool running water).
Adequate thermometer, chlorine sanitizer buckets, chlorine dish machine, and test kit. Reviewed employee health policy and signed copies of FDA form 1-B are on file for all staff.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Two wet wiping cloths observed sitting out.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean sprouts, pork wontons, and raw meats in the WIC (beef,chicken) cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Two prescription medication bottles stored over the food preparation surfaces. A bubble pack of over-the-counter medication stored over food preparation surfaces.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
|
11/18/2014 | Routine | |
1. Suggest keeping only 1/2 pans of meat in the top wells of the right MUT cooler.
2. Freon has been recharged in the left MUT cooler, and the thermostats reset in the left and right MUT coolers. The right MUT cooler is set to kick on if the thermostat rises above 38 F. Temperatures were checked during the Friday night dinner rush.
3. Make sure to store any temperature control for safety foods in metal pans instead of plastic for better cold holding temperatures.
4. Reviewed current employee health policy forms for all current staff.
5. Rice is now being cooled in smaller portions.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pork wontons, breaded chicken, beef on a stick, raw chicken/beef/shrimp/pork, and cracked eggs cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
06/27/2014 | Follow-up | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer bucket, and test kit. Reviewed employee health and provided additional copies of FDA form 1-B.
Discussed cooling rice on sheet trays to get a more rapid cool.
Attempting to lower the thermostats on the MUT coolers to provide better cold holding. If air temperature does not drop, have the units serviced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pork wontons, breaded chicken, beef on a stick, raw chicken/beef/shrimp/pork, and cracked eggs cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
06/24/2014 | Routine | |
Adequate thermometer, chlorine sanitizer water, chlorine dish machine, and test kit. Reviewed employee health.
Notes:
1. Suggest having the WIC thermostat lowered a couple of degrees to provide safer cold holding temperatures.
2. Hoods are due for professional cleaning in March.
3. Keep ice and water levels up on the garlic+oil stored by the grill
4. No dishes are to be washed at the 3-vat sink at the bar. The facility does not have a working hand sink at the bar, so hands are washed in the sanitizer compartment. Staff understand that hands cannot be washed in a sink used for washing dishes. All glassware is to be washed in sanitized in the chlorine dish machine (dishes are dishwasher safe).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic+oil and cracked shell eggs stored on cart by grill cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Keep product stored in ice water when out by the grill.
- 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 in the WIC are 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.
|
02/04/2014 | Routine | |
All violations noted during inspection of Sept 12 have been successfully resolved and corrected. Excellent recovery!
Battered chicken used for Gen Tso is now kept raw in walk-in cooler and only cooked upon demand.
No violation noted during this evaluation. | 09/20/2013 | Follow-up | |
Additional food temp: squid 40 F
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: White rice and battered chicken (both left out of refrigeration) and egg rolls were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls n the refrigeration unit are 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.
- Warewashing Sinks, Use Limitation
Observation: The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
Correction: A warewashing sink may not be used for handwashing due to risk of exposure of food or food contact equipment and utensils to contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Metal food turners at broiler were observed soiled to sight and touch from a previous day.
Correction: Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware
Observation: Plastic utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Personal medicines are co-located with single use articles (straws) on shelf.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
|
09/12/2013 | Routine | |
Air curtains have been installed on the WIC and WIF units and have helped stabilize the air temperature of the units.
Garlic+oil is being kept on ice by the grill station.
An extra thermometer has been placed in the right MUT to help monitor temperature fluctuations. Ambient and product temperature is better today.
No thawing taking place during reinspection.
Rice scoop being stored dry.
Cut vegetables are covered in the WIC.
No violation noted during this evaluation. | 05/31/2013 | Follow-up | |
Adequate thermometer, chlorine sanitizer, chlorine dish machine, and test kit. Reviewed employee health.
Notes:
1. STRONGLY encourage owner to order and install an air curtain on the WIC to help stabilize temperatures in the unit.
2. Have the thermostat lowered on the right MUT cooler since it receives heavy use throughout the day.
3. Garlic+oil must be kept cold at all times. Breaded chicken should not be left out for long periods. A small quantity can be out during peak periods, but refrigeration is necessary for safe cold holding.
4. Reviewed proper methods for thawing foods.
5. Hoods are to be professionally cleaned in 8/2013.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that cut broccoli in the WIC was not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Rice scoops stored in water.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef. Bags sitting out at room temperature.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw meats in the top wells of the right MUT, garlic+oil, and breaded chicken cold holding at improper temperatures
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
Observation: Right MUT cooler is not maintaining air/product temperatures of 41 F or less at all times.
Correction: Repair the right MUT cooler 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 the right MUT cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
05/16/2013 | Routine | |
Adequate thermometer, chlorine sanitizer water, chlorine dish machine, and test kit. Reviewed employee health.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that cut vegetables in the WIC were not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
|
02/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Jiang's Restaurant, 1213 Carmia Way, North Chesterfield, VA 23235 »