Observed/Discussed with PIC:
1) Risk Factor Follow-up items from previous inspection noted corrected.
2) Very good holding temperatures observed.
3) Maintain 3 compartment sink operation during working hours.
4) Can opener blade.
5) Buffet located adjacent to front door, maintain holding temperatures.
6) Date marking.
7) Rear screen door.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation. | 10/20/2015 | Risk Factor | |
Discussed with PIC:
1) Do Not leave seafood or meats on the table to thaw. Information given on thawing again.
2) You must remove foods from take out bags.
3) Utensils need to be washed, rinsed and sanitized daily.
4) Air dry all containers and utensils.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. LoMein noodles, General Tso chicken.
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 and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: Observed several raw foods stored in the WIC which are placed directly inside of take out plastic bags and cardboard boxes. The food contact surface of the bags and boxes are not safe.
Correction: Repair or replace bags with food containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) shelf underneath the cooking area 2) RIC's 3) exterior of rice cookers 4) rolling cart 5) shelves throughout the facility 6) large containers for dry storage
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 (repeated violation)
Observation: Observed food containers that were 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not tightly sealed.
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.
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03/13/2015 | Follow-up | |
Abbreviations: PIC=person in charge
- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their 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.
- Critical: Package Integrity* (corrected on site)
Observation: Observed dented cans of bamboo shoots and water chestnuts on the shelf.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed several containers of foods not in their original packaging that were not labeled with contents: sugar, flour, MSG, corn starch.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed raw chicken in food containers on the floor of the WIC.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed foods on the buffet hot holding at improper temperatures. PIC increased the heat under the foods on the buffet. Coconut chicken 126'F, Black pepper chicken 133'F, Gen Tso chicken 134'F, Chicken and broccoli 127'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. LoMein noodles, General Tso chicken.
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 and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: Observed several raw foods stored in the WIC which are placed directly inside of take out plastic bags and cardboard boxes. The food contact surface of the bags and boxes are not safe.
Correction: Repair or replace bags with food containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Scoops used in containers of dry storeage
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) shelf underneath the cooking area 2) RIC's 3) exterior of rice cookers 4) rolling cart 5) shelves throughout the facility 6) large containers for dry storage
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 (repeated violation)
Observation: Observed food containers that were 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.
- Plumbing System Maintained in Good Repair
Observation: There is very little water flow at the handwashing sink in the front area..
Correction: Repair and maintain all plumbing components ans fixtures.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not tightly sealed.
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 Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. There was no handwashing sign in the ladies room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cooking area. Light measured 40 foot candles. Replace burnt out bulbs.
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
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Both restrooms are in need of a thorough cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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02/24/2015 | Routine | |
Abbreviations: PIC=person in charge
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed flour, rice, sugar, bread crumbs and corn starch stored in large containers without identification in English.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloth stored on the prep counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Observed several raw foods stored directly in the plastic take out bags inside the WIF, WIC. RIF.
Correction: Replace the take out bags with food grade containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- 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: 1) several paring knives 2) vegetable peeler 3) hand chopper 4) bottle opener 5) magnetic holder for the above utensils
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the bottom shelves of the prep tables are rusted and therefore not easily cleanable.
Correction: Replace or repair the shelves so that they are easily cleanable to avoid accumulation of dirt and debris.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel bowls 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following are noted in need of cleaning: 1) floor in the walk in freezer 2) The pipes and floor behind the cooking area 3) vents on the hood above the cooking area
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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02/21/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Discussed with operator: 1. ensure the rubber gloves used to prep raw potentially hazardous foods are properly washed, rinsed and sanitized after every use 2. ensure employees are drinking from containers with lids and straws
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The PERSONNEL is drinking from an uncovered container in the food preparation area. Observed employees drinks with no lids and straws.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food. Observed uncovered container of rice and bread crumbs in the dry storage area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. microwave 2. can opener
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. 1. hood baffles
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure noted in need of cleaning. 1. floor in the walk in freezer 2. wall at the prep 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.
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01/24/2013 | Follow-up | |
Reviewed, with operator, the Food Establishment Inspection Report for the routine inspection conducted on Jan. 7, 2013.
No violation noted during this evaluation. | 01/15/2013 | Other | |
Prepared the Food Establishment Inspection Report for the routine inspection conducted on January 7, 2013.
No violation noted during this evaluation. | 01/14/2013 | Other | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Discussed with operator: 1. ensure all employees drinks have lids and straws 2. ensure hands are only washed in the handsink 3. ensure the handsink is kept accessible at all times. Operator is knowledgeable in employee health and food safety. Observed good cooking/cold holding/hot holding tempeatures and food storage during this inspection.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in the 3 compartment 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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The PERSONNEL is drinking from an uncovered container in the food preparation area. Observed employees drinks with no lids and straws.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food. Observed uncovered container of rice and bread crumbs in the dry storage area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of FOOD. Observed plastic vegetable bags reused as liners on sheet pans containing prepped beef.
Correction: Discontinue the reuse of manufacturer 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* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. grinder 2. mixer 3. microwave 4. can opener
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. 1. bottom shelves of two prep tables 2. can opener holder 3. hood baffles
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: Food containers, across from the 3 compartment sink, 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the back prep area is blocked, with utensils, 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 utensils preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure noted in need of cleaning. 1. floor in the walk in freezer 2. wall at the prep 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed container of Hot Shot bug spray stored next to the meat grinder.
Correction: Containers of HAZARDOUS PRODUCTmust be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Container of Dayquil stored on top of the microwave in the food prep area.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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01/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Jin Express, 15413 Dahlgren Road, King George, VA 22485 »