1.Available FDA Form 1b in English cannot be understood by some employees. Provided FDA Form 1b in Chinese.
2. Good, effective date marking system noted.
3. Clean and orderly facilities.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back kitchen screen door is not tight fitting or self-closing.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry, and there is no means to do so.
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.
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12/21/2015 | Routine | |
Explained to the operator that any TCS foods that are going to be held for more than 24 hours need date marking system. OPerator"s Serv Safe certificate will expire in August 11 2015.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls, lo mein noodles, cooked chicken, cooked shrimp in the walk-in 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.
- Equipment - Cutting Surfaces
Observation: The round yellow cutting board, used for raw chicken in the main prep table in front of the three compartment are 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease by the sides of the deep fat fryer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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08/03/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: CHLORINE SANITIZER ADJUSTED TO 100 PPM. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp.
Correction: PLACED UNDER RUNNING WATER 70 F. 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: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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01/29/2015 | Routine | |
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Keep the front door closed at all times!
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Sanitizing solution is not available at the time of inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls, dumplings, won ton, beef ribs in the walk-in cooler 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.
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09/17/2014 | Routine | |
Notes:
Helpful handouts regarding food storage, hand washing and cooking temperatures given to PIC.
Hands must be washed for at least 20 seconds.
Facility must have sanitizing solution available to use during operating hours.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food 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.
- 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door is not a tight fit and has a gap between floor and door.
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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06/16/2014 | Routine | |
Critical violation must be corrected within 10 days, non-critical violation must be corrected within 30 days.
Notes:
Labels on the white bulk food containers are getting washed away, owner to re-label food containers.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: White spray bottle with clear liquid inside is not properly labeled.
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.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous Raid and roach spray found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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02/28/2014 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Operator is notified that all violations are repeated and need to be corrected and be maintained in compliance.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Uncovered container with chips in the storage room.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food 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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with white powder-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: Onions stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
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11/25/2013 | Routine | |
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* (repeated violation)
Observation: Raw foods of animal origin stored over vegetables in the refrigeration unit.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls, dumplings and 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Food containers lined up with color paper menu.
Correction: Replace color menu paper to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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07/23/2013 | Routine | |
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Storage room had accumulation of rice and bugs on the floor that needs to be cleaned.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- 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.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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
Observation: Onions stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Small black reach-in cooler( egg rolls) found at 44 F internal temperature.
Correction: Adjust reach-in cooler to 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead bugs were 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.
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04/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lin's Top China, 7210 Hull Street Road, North Chesterfield, VA 23235 »