Date marking system in place,but the egg rolls that were made today were not labeled. Fried chicken wings and breaded chicken at room temperature(80) but time is used as control for safety(chicken only hold for four hours). Sanitizing water was found at 40 PPM , need to monitor concentration trough the day.
- Non-Food Contact Surfaces
Observation: The top of the broiler oven has dust and grease.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
09/08/2015 | Routine | |
All non-critical violations must be corrected within 30 days.
- Ventilation hood scheduled for cleaning on April 29, 2015.
- Sanitizing solution tested at 50 ppm in the wiping cloth bucket.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers with white flour-like food.
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 (repeated violation)
Observation: Food stored on the floor in the walk-in cooler and freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in walk-in cooler is not smooth and easily cleanable. Floor covered with cardboard.
Correction: Remove cardboard from the floors to make it smooth and easily cleanable.
|
04/28/2015 | Routine | |
Adequate food testing thermometer and chemical test kit.
Employee health policy FDA 1-B form in Chinese provided along with ServSafe application.
All non-critical violations must be corrected within 30 days.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the rice scoop is not durable, nonabsorbent, easily cleanable, resistant to pitting. The rice scoop is a cut out plastic container.
Correction: Replace rice scoop with commercially made utensil to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: frying pan and tongs.
Correction: Clean and sanitize these surfaces for food contact.
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: employees restroom.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the employees restoom immediately.
- Plumbing System Maintained in Good Repair
Observation: The kitchen hand sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
|
12/15/2014 | Routine | |
Notes:
Construction in the bonus room is on freeze, undecided to finish or not.
Remove card board from walk-in cooler floor. Place rubber mats if needed.
Sanitizing solution available and tested at 100 ppm. Must store wiping cloths inside between uses.
Facility is clean and organized.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
|
09/03/2014 | Routine | |
Notes:
Remove card board from walk-in cooler floors.
The wall in the back room is not sealed and covered due to the construction and remodeling existing space in to the nail salon, or sharing existing space with nail salon. Operator to relocate all equipment and food away from construction site to avoid contamination.
Reviewed proper hand washing specially after using bathroom, hands must be washed in the kitchen again before engaged in the cooking process.
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open coffee cup 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.
- Critical: Water Capacity*
Observation: Separate water heater servicing employees restoom observed turned off or not set at the proper temperature.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located near back door does not meet the standard of: 1. smooth, durable and easily cleanable.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
05/30/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
Adjust hot water in the employees rest-room to 100F + to allowed proper hand washing after using restroom.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Both ambient air temperatures measuring devices (degrees F) located in the glass True refrigerator are not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the glass True refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink in the employees rest-room was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
|
02/18/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
Please remove glue traps with dead roaches and place new ones to monitor presents of insects in the facility.
Food contact surface equipment such as scissors and tongs used for ribs must be cleaned every 4 hours and can not be left on the counter or in the oven overnight.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: tongs and scissors.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at employee restroom was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the facility 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches and other insects was found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
11/04/2013 | Routine | |
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Contact pest control company for treatment, remove unnecessary items and card board boxes from the facility.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls, spare ribs, breaded chicken in the refrigeration unit 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.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front door was open.
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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the small storage room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Ceiling tiles are missing in the kitchen and storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Live roaches observed in the kitchen and throughout facility.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
07/31/2013 | Routine | |
Non-critical violations must be corrected within 30 days. Critical violation must be corrected within 10 days.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers with different types of white flour like food.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the plastic container to store chips is not smooth, it is chipped, not easy cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Water Capacity*
Observation: Water heater observed not set at the proper temperature. No hot water in the employee bathroom.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Light Bulbs Protective Shielding
Observation: Infrared lamp in kitchen ceiling not protected against breakage by a shield.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front door observed open.
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.
|
04/26/2013 | Routine | |
Notes:
If not in use, all PHFs items must be removed from the counter top and placed inside refrigeration unit.
Sanitizing solution is not available during inspection. Wiping cloths stored all over the kitchen. Set up wiping cloth buckets with chlorine solution at 50 - 100 ppm and stored wiping cloth properly.
FDA B1 form in Chinese delivered to PIC. Flayer with coming SERVSAFE course in Chinese also handed to them.
Non-critical violations must be corrected within 30 days.
- Cloths - Wiping Cloths - Use Limitation (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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Breaded chicken, chicken wings, brown rice, bean sprouts and garlic in oil mixture cold holding at improper temperatures. See above.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at employees restroom was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
|
03/07/2013 | Follow-up | |
The follow-up inspection will be conducted on February 4, 2013.
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
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, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Wiping cloth observed being rinse in the prep sink and reused after that.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the rice scoop is not durable, nonabsorbent, easily cleanable, resistant to pitting. The rice scooper made out of plastic container with a handle.
Correction: Replace the rice scoop to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: rice scooper.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. Same metal pan in use for raw poultry, shrimp, vegetables and raw beef.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at employees restroom was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the employees restroom.
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: All floors in the kitchen and large storage area 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.
|
01/24/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Pork, cooked, diced - 40, 39, Shell Eggs - 40, Chicken wings, raw - 41
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked pork, shrimp, spareribs, sweet & sour chicken, General's chicken, and eggrolls in the refrigeration unit 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.
- 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
|
02/08/2012 | Routine | |
- Thawing
Observation: Improper methods used to thaw a case of Raw Pork Spareribs.
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
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
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.
|
02/22/2011 | Routine | |
| No violation noted during this evaluation. | 11/19/2010 | Training | |
Additional Food Temperatures (degrees F.):
General Tao's Chicken - 41, Chicken Wings, ckd. - 37, Chicken Wings, raw - 36
All previous violations cited on the inspection conducted on September 20, 2010 have been corrected and no violations were noted at the time of this follow-up inspection conducted today.
Notes:
1. "When to Wash Your Hands" and "How to Wash" was reviewed again with the manager. A copy of the "Handwashing Fact Sheet" and "Be a Germ Buster - Wash Your Hands" posters in Chinese were given to the manager. These posters are to be used by the manager to set good handwashing example and teach the other family members and employees proper and frequent handwashing practices.
2. Employee Health Policy was reviewed and copies of FDA Form 1-B in Chinese were given to the manager. Manager is to review and explain theagreement listed on the form with each employee/family member and have them signed a copy. A signed copy for each employee/family member is to be kept in a folder at the facility for review by the Health Department.
No violation noted during this evaluation. | 10/04/2010 | Follow-up | |
Basic food safety and sanitation procedures are still not practiced on a consistent basis. From basic hand washing to properly washing, rinsing and sanitizing of pans and utensils, the facility is still not in compliance with the regulations. Suggest further enforcement action be taken to bring the facility into compliance with the Food Regulations.
Refrigeration is now able to maintain foods at 41 degrees or below. Operator is logging cold food holding temperatures daily.
All critical violations must be corrected within 10 days. A follow-up evaluation will be conducted on or about October 04, 2010. Non-critical violations must be corrected within 30 days.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands after handling raw chicken and then going on to other tasks.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Cup without a handle used to dispense rice. Bare hand contact with the cup is contaminting the rice.
Correction: Provide suitable utensils such as a scoop or spoon with a handle for dispensing RTE food to prevent contamination from hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Pans of raw chicken wings and chicken breast in the walk-in refrigerator.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in refrigerator and freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 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: Cleavers were stored with raw chicken residue on the surface. The cleavers were not even rinsed off.
Correction: Clean and sanitize these surfaces for food contact.
- 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 table in front and the pan inside preventing its use.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front door was propped wide open upon my arrival.
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 (repeated violation)
Observation: Soap was not provided at the hand washing sinks in the both the Women's and Men's Room.
Correction: Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the Women's Room
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 sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
09/20/2010 | Routine | |
Restaurant representatives - add corrected or new information about Lin's Garden Restaurant, 4201 Beulah Road, North Chesterfield, VA 23237 »