Abbreviations: PIC=person in charge
- Critical: Hands - When to Wash*
Observation: Observed a food employee that failed to wash his hands before engaging in food preparation after handling soiled utensils, and another employee pick up utensil from floor and go back to touching raw meat without washing her hands. During time of inspection none of the food employees were observed washing their 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: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Observed 12 dented cans of water chestnuts, bamboo strands, baby corn, tomato ketchup, and hoison sauce. PIC removed the dented cans and placed them on a separate, labeled shelf to be returned to the supplier.
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*
Observation: Observed several unwrapped or uncovered foods in the RIC and WIC.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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. Raw uncovered beef and chicken stored over raw vegetables.
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: 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. RIC and WIC had uncovered raw chicken stored over raw beef and shrimp.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed staffer drop utensil on the floor, pick it up and put it back on the plate with raw pork. PIC removed utensil.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed dispensing utensils in containers of flour, sugar, corn starch and rice with the handles in the foods.
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) (repeated violation)
Observation: Wiping cloths improperly stored between use on prep counters and cutting boards.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed food containers of sugar, flour, rice and corn starch without lids stored in the dry storage area.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition: 1) egg rolls 2) chicken wings 3) Wontons 4) cooked pork pieces 5) General Tso chicken 6) LoMein noodles 7) brown rice
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: Observed cook using cardboard box from delivery of supplies to store the raw broccoli before cooking. The food contact surface of the cardboard box is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the cardboard box with a food container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: The metal cover to the grease trap inside the facility was observed in a state of disrepair and damaged.
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep areas are heavily scratched and scored. The food contact surface is 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* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: 1) meat cleavers 2) tongs 3) ladels.
Correction: Clean and sanitize these surfaces for food contact.
- 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) meat slicer 2) can opener 3) meat grinder 4)pots and pans 5) rice cookers (interior) 6) stainless steel food containers
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed 2 bowls used for coating meats, one with liquid and the other with flour left at the prep area from the day before. PIC stated they do not change out their utensils every four hours nor do they sift the coatings or refrigerate them. PIC removed items.
Correction: Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) interior and exterior of all RIC's, RIF's, WIC, WIF 2) interior and exterior of fryers 3) all shelving throughout the facility 4) exterior of all food containers (flour, sugar, corn starch) 5) exterior, including sprayer, of chemical spray bottle.
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: Observed stainless steel 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.
- Kitchenware and Tableware (corrected on site)
Observation: Observed take out containers that were stored with the food contact surface up, not protected from contaimination. PIC turned containers over.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: No water coming from faucet at the prep sink. PIC stated that it was broken.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse Outside Receptacles
Observation: The door of the refuse container located outside was open, there was trash on the ground around the dumpster and there was a bucket of grease placed on the ground beside the dumpster.
Correction: Close lids to refuse containers, keep area around refuse area clean and dispose of grease properly.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Observed both front doors open when arriving for inspection. Back door was open with a screen door which was coated with dust and debris and screening torn in several places. Doors were closed.
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 50 foot candles of light was noted in the cooking and prep areas. Measured 30 foot candles of light.
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
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed personal items being stored with the dry storage.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors, walls and ceiling are noted in need of a deep, thorough 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: Observed accumulation of grease and dirt on the filters to the hood system.
Correction: Maintain hood system vent filters in a clean condition.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Observed both interior and exterior of toilet to be unclean.
Correction: Keep restroom facilities clean and maintained to encourage proper handwashing.
- Critical: Pests-Controlling Pests*
Observation: Observed several flies within facility. PIC stated they do not have regular pest control.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Observed dead insects throughout the facility.
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.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed can of WD-40 stored on shelf with dry storage. PIC removed.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
06/24/2014 | Routine | |
Restaurant representatives - add corrected or new information about Lin's Gourmet, 45 Walpole Street Suite 109, Stafford, VA 22554 »