Discussed with the person in charge:
1. Observed the facility to be clean and well maintained.
2. Observed good date marking and food storage.
3. Ensure a chlorine test kit is obtained in order to monitor sanitizer concentration.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed food employee handle raw pork and then wash his hands in the handsink without using soap. Discussed proper handwashing procedures with the person in charge and employees during the inspection.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed chemical spray bottle not properly labeled. PIC labeled the bottle during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
03/10/2016 | Risk Factor | |
Abbreviations: PIC-Person-in charge, WIC-Walk-in cooler, WIF-Walk-in Freezer, RIC-Reach-in cooler, RIF-Reach-in Freezer
- Critical: Package Integrity* (corrected on site)
Observation: Observed dented cans of baby corn and soy sauce in the dry storage area. Person-in charge removed the damaged cans to be returned to distributor.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw beef stored over cut broccoli in the walk-in cooler. Person-in charge relocated the raw beef to another location 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.
- 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. Meat Slicer near the small prep unit 2. Meat Grinder in the dry storage area 3. Deboning Knife in the clean area of the 3 compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed mixing bowls and food containers 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.
|
09/14/2015 | Routine | |
Discussed with the person in charge:
1. employee health policy observed - Recommended posting the information for the employees
2. observed good storage of raw meats in the walk-in cooler
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- 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. Observed a food employee wash his hands in the 3-compartment sink. PIC instructed the food employee to wash his hands in the handsink.
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: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed a food employee handling raw pork wash his gloves in the handsink and continue to handle clean equipment and utensils. Food employee was instructed on proper handwashing and glove usage.
Correction: Ensure single-use gloves are not washed and re-used.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed egg rolls, PIC stated cooked 4 days prior, in the walk-in cooler and sweet and sour shrimp, PIC stated cooked 4 days prior, in the prep unit not properly dated for disposition. Recommended to the PIC to place the proper discard date on the food items.
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: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Observed chemical spray bottle stored at the mop sink not properly labeled. PIC placed a proper label on the spray bottle during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
06/11/2015 | Risk Factor | |
Discussed with person in charge:
- cooling methods - small, shallow containers
Facility is clean and well maintained. Thank you.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel food containers stored over the 3-compartment sink, attachments to floor mixer. PIC placed all items in the sink to be washed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
|
03/11/2015 | Risk Factor | |
Complaint on 31-Dec-2014 :
No violation noted during this evaluation. | 01/05/2015 | Complaint | |
Abbreviations: IT- Internal Temperature, ST- Surface Temperature, PIC- Person In Charge, CP- Cook's Prep Unit
Additional Temperatures: WIC- Shell Eggs 40'F, Egg Roll (ST) 40'F, Shrimp (ST) 40'F
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: 2 employee drinks stored on shelf above prep table. One drink was in an uncovered coffee mug and the other drink was in an uncovered jar. (Beverages were removed)
Correction: Employees may drink from a closed beverage container with a straw 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: Different types of raw animal foods stored in such a manner that may cause cross contamination: Observed raw chicken wings stored above raw beef in the walk in cooler. Also observed dispensing tongs in the cook's prep unit stored in container of raw shrimp with raw steak pieces on it. (Both items were corrected. Advised Person In Charge to use separate tongs for each raw food item).
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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed several unlabeled food containers such as cornstarch, oil, vinegar, flour, etc.
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 (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wet cloths stored on the prep table.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: 2 containers of chicken stored on the floor in the walk in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken in the chicken & vegetable dish was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Chicken measured 154'F** and 175'F internally. (Dish was placed in the wok for further cooking to 175-179'F throughout)
Correction: Continue to cook the poultry to heat all parts to 165°F or above for 15 seconds.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling foods were not adequate. Observed large bowl of yellow rice cooling on the shelf below the prep table (rice was broken into small portions and placed in the walk in cooler), Cooked shrimp placed in the top of the cook's prep unit- 2 containers were overfilled (shrimp was broken down and placed in the bottom of the unit), Large bus tub of General Tso chicken sitting out on the prep table (chicken was placed on sheet pans and put in the walk in cooler), Large bus tup of lo mein noodles in the walk in cooler (noodles were broken down into smaller containers). (All foods were still within the time temperature parameters for cooling).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Discontinue cooling foods in the top of the cook's prep units.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper internal temperatures in the top cook's prep unit: Sweet & Sour Chicken 42-55'F, Egg Rolls 41-45'F. Foods were stacked too high- the containers were overflowing. (Foods were broken down into smaller portions and placed in the bottom of the prep unit.)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed cardboard used as liner on food storage shelving and below microwave.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the hand made carrot shredder is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: Large bus tub where General Tso chicken was stored was observed with several cracks and in poor repair.
Correction: Replace the bus tub.
- Equipment - Cutting Surfaces
Observation: The cutting boards stored below the prep table are heavily scratched and scored. The food contact surfaces are no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Knives, veggie peeler, and several other utensils stored in the prep table drawer soiled with food debris
Correction: 2 Cutting boards stored below the prep table soiled with food debris
- Non-Food Contact Surfaces
Observation: Non-food contact surfaces throughout the facility such as shelving, inside lower parts of fryers, wok station near fryer, dry storage shelving, mixer stand, prep table drawer, and other areas in need of detailed cleaning
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: Stainless steel colanders and food containers stored above 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the kitchen 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.
- Critical: Pests-Controlling Pests*
Observation: Methods are not being used to control pests. Observed several house flies and gnats throughout the kitchen. The Person In Charge also advised that the facility is not receiving routine pest control treatment.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning products are not properly labeled: Observed 2 unlabeled chemical spray bottles.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of cleaning product stored hanging on cart with foods in the cooking area. A bottle of dish washing detergent was also stored on this same cart.
Correction: Containers of hazardous products must be located in an area separate from food, equipment, utensils, linens or single service items.
|
09/17/2014 | Routine | |
Call from the county received around 3:00 pm that a water main break had occurred in Ladysmith that was affecting the food service establishments in the Food Lion Shopping Center. The County stated that they will not be issuing a boil water advisory and that the break happened closer to the surface in newer piping. They informed me that service would be interrupted for approximately 2 hours. I have contacted this facility and spoke to the PIC regarding setting up a temporary hand washing station, shutting down carbonated drink stations, and making sure that water lines are flushed when water is restored. I also addressed using bottled water for cooking until water could be restored. I informed them that if the water was going to be out longer than 2 hours than they would need to close until water was restored.
No violation noted during this evaluation. | 02/24/2014 | Other | |
Abbreviations: WIC - walk in cooler
- Hair Restraints - Effectiveness (corrected on site)
Observation: (REPEAT) Employees observed working in the food service area without proper hair restraints. Disposable hats were provided to employees by PIC.
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)
Observation: (REPEAT) Dispensing utensils improperly stored between uses. Observed a scoop in the rice bin with it's handle in contact with the rice.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: (REPEAT) Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on counters throughout the kitchen. Also observed wiping cloths stored in a bucket without sanitizer,
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: (REPEAT) (CORRECTED DURING INSPECTION) Food stored in a location where it is subject to splash, dust or other contamination. Observed the following foods stored in the following areas: 1-bucket of rice in the dry storage area, 2-pork and noodles in the cook's line RIC, 3-lettuce, carrots and cabbage in the WIC, 4-a container of flour under the cook's line. PIC had food covered.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: (REPEAT) Food stored on the floor or food stored less than 6" above the floor. Observed buckets of sauces and veggies stored on the floor in the WIC, cooking oil and boxes of single-service items stored on the floor in the outside storage room, and a case of frozen food on the floor in the WIF ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed a sheet pan of raw chicken stored on top of a garbage can during food prep. Chicken was moved from garbage can.
Correction: Protect food from miscellaneous sources of contamination. Do not place pans on top of garbage cans.
- Thawing (corrected on site)
Observation: (REPEAT) Improper methods used to thaw chicken. Observed chicken being thawed in standing water in the 3-compartment sink. PIC turned on cold water over the chicken.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: (REPEAT) The prepared ready-to-eat (RTE) noodles 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: (REPEAT) The nonfood contact surface of the cardboard located throughout the kitchen, the cloth towels under the cutting boards in the prep area and the egg crate liners under the cook's line are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: (REPEAT) The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the sheet pans on the rolling rack near the back door in the kitchen, 2-all of the utensils stored on the sheet pans on the rolling rack, 3-the utensils in the drawer on the prep table, 4-the attachments for the floor mixer, 5-the can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the smoker is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the smoker to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: (REPEAT) The following nonfood contact surfaces have accumulations of grime and debris: 1-the floor mixer, 2-the ventilation hood and filters, 3-the gaskets on the line RIF, 4-the butane torch hanging from the cook's line, 5-the floor in the RIF.
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: (REPEAT) Stainless steel bowls 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: (REPEAT) The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. Observed a pan of noodles stored in the hand sink in the kitchen. PIC removed pan from the sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Plumbing System Maintained in Good Repair
Observation: The toilet in the men's room appears to be clogged, as it does not drain.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: (REPEAT) The floors under the wok station are 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: Intake and exhaust air ducts are not being cleaned. Ceiling vents throughout the facility are in need of cleaning.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Overall condition of the facility is contributing factor for harborage conditions. Observed a live roach under the 3-compartment sink.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
05/21/2013 | Routine | |
Facility has running water nut is currently under a boiled water advisory. Boiled water advisory handout provided to and discussed with PIC and with owner over the phone. Facility has agreed to boil water to be used for cleaning and sanitizing equipment and utensils and to use boiled or bottled water for cooking. Facility will remain open. These practices should be continued until boiled water advisory is lifted.
No violation noted during this evaluation. | 02/22/2013 | Other | |
Facility is without water due to water main break.
Facility was in operation upon arrival. Facility has agreed to immediately voluntarily closed. All food preparation should be immediately stopped. Facility may re-open when water has been restored.
No violation noted during this evaluation. | 02/21/2013 | Other | |
Restaurant representatives - add corrected or new information about Lin's Gourmet (Ladysmith), 18045 Jefferson Davis Highway, Ladysmith, VA 22546 »