Good hand washing practices observed
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
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
- Food - Washing Fruits and Vegetables
Observation: Vegetables not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the men's 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.
- Mops - Drying Mops (repeated violation)
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.
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03/10/2016 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Bags of cornstarch are stored on the floor under the hand wash sink.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the table and storage shelves, and refrigerator racks (cardboard, paper, and foil) are not nonabsorbent, durable, cleanable, 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.
- 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.
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11/16/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between ( cleavers were observed stored between the cookline equipment)
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: A pan of fried was observed held at room temperature, on the cookline
Correction: the fried rice was hot holding at improper temperatures. The operator rapidly refrigerated the TCS food product, which was held < 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: A pan of prepared General Tso's chicken and eggrolls measured 57F and 66 F, in the walk-in cooler
Correction: the TCS food products were cold holding at improper temperatures.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Maytag and Whirlpool reach-in freezer units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Shopping bags were observed used for the storage of raw and prepared TCS food products throughout the freezer storage units.
Correction: Discontinue the use of shopping bags for storage of TCS food products. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters and on the exterior of the cookline shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/06/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
I discussed with the operator/owner concerning the large volume of raw products (chicken and beef) that was stored at ambient air in the side prep (warewashing sink) and rear prep table prior to being processed and then cold held in the facilities' refrigeration/freezer units. The potential of cross contamination of prep area equipment and utensils, if the surfaces are not adequately cleaned and sanitized, was also discussed at this time. The raw chicken and beef products, currently being prepped, were cold holding at or below 41 degrees F.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands ( a a male food worker was observed wiping his hand across his nose and then proceed to process/cut the raw chicken, on the side prep area.
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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use ( cleavers and knives were observed stored between a prep table and cookline maketable unit).
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.
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02/27/2015 | Routine | |
The operator provided a probe thermometer, chlorine test strips and an Employee Health policy (FA Form 1B) during today's inspection.
- Hair Restraints - Effectiveness (repeated violation)
Observation: The male food prep worker and the male cookline cook were observed working in the food service area without proper hair restraints.
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
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11/04/2014 | Routine | |
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in walk-n cooler (cardboard flooring liner) is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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08/07/2014 | Follow-up | |
The operator provided a metal probe thermometer and chlorine test strips during todays inspection. Note: I discussed with the operator to remove the solid shelf liners in the walk-in cooler to allow for optimum air circulation around the food products. In addition a cleaning schedule for the facility was also discussed at this time.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A male food employee was observed cleaning their hands in a used for utensil washing and food preparation.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
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
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor ( a pan of recently ground pork was observed placed on the floor before the grinder, on the bottom shelf of the rear storage unit);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: At the beginning of the inspection, large pans of prepared General Tso's chicken, by the woks and deep fryers, were observed at room temperature
Correction: the food products were noted not being adequately cooled to prevent the growth of harmful bacteria.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers (shopping bags) were observed reused for the storage of food products in the freezer units.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The large rice cooker insert was observed placed directly under the running waste water line of the A/C unit, in the side cookline prep sink. Discontinue the use of the cookline side sink for food prep and/or cleaning of equipment/utensils, until the A/C waste line can be rerouted to an appropriate dump/waste sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in walk-n cooler (cardboard flooring liner) is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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07/28/2014 | Routine | |
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the dining area chest floor freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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04/14/2014 | Follow-up | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The bleach/water/sanitizer set-up was adequate. Three vat sink not in current set-up. Individual did state proper procedures for the usage of the three vat sink.
Note: Monitor the three major layers of protection: 1. Employee hand-washing. 2. Time/temperature of foods. 3. Cleaning & sanitizing.
Additional food temperatures (degree Fahrenheit) red sauce 197, hot & sour soup 164, fried rice 166, steamed rice 168, brown gravy 148, beef skewers 39, 38, 38, 37, 38, 38, tofu 39, 38, 39, shell eggs 39, 39, 40, produce 41, 38, 38, 37, 38, 39, 40.
Reheat items: spare ribs 192, 194, 195, 179, 184, 195, 177, 174, egg rolls 178, 169, 167, fried rice 190, 178, 193, pork 189+, 193, 178, 188.
cooking items: Singapore rice noodles 177, 178, 192, 178, beef dishes 189, 190, 178.
- Critical: Hands - When to Wash*
Observation: A food handler was observed handling foods and other non-food items without adequate hand-washing. Two food handlers were observed eating lunch in dining room then went directly to working in kitchen with-out adequate hand-washing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms between handling food and non-food items. All employees must wash hands after eating and prior to performing job duties.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a hand-washing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods were observed stored above non-raw foods in the walk-in cooler.
Correction: Store all raw foods below all others in order to prevent cross contamination.
- Critical: Cooling*
Observation: A large container of cooked chicken wings was observed at 98-107 degree on top of the rice cooker. Employee stated it was cooked this morning.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: A large container of fried rice was observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding units.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Wooden storage racks were observed in a condition that prevents cleaning
Correction: Repair the wooden storage racks so they are smooth & easily cleanable.
- Non-Food Contact Surfaces
Observation: Debris & grease build-up on the following non-food contact surfaces: wooden storage racks, storage rack at end of the make-table, walk-in cooler storage racks & sides of the cooking equipment
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Debris build-up on the kitchen floor and wall areas.
Correction: Provide a detailed floor & wall cleaning as shown.
- 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.
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04/09/2014 | Routine | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (open canned energy drink was observed on the cookline).
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 - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat filled wontons, on the cookline steamtable, were hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the dining area chest floor freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (male and female restrooms)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions ( employee jacket was observed stored adjacent to the flour, on the rear storage shelving unit)
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners are not properly labeled ( the operator stated that a wall cleaner is currently stored in the "ORTHO" insecticide spray container, stored under the warewashing sinks).
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.
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02/18/2014 | Routine | |
Add'l Temps: egg roll-40F, chicken strips-41F. A complaint investigation also occurred at this time.
The operator provided an Employee Health policy, a metal probe thermometer and chlorine test strips during today's inspection.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use ( a wet soiled wiping cloth was observed stored on the maketable unit cutting surface).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor ( A large plastic container of raw food product (chicken) was observed stored directly on the floor under the shelving unit, in the walk-in cooler).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination (large bulk bags of cornstarch and floor was observed stored directly on the floor around the food processing area hand wash sink).
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: A plastic tub of fried rice and container of General Tso's chicken on the cookline and by the deep fryers were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink and the warewashing 3 compartment sink in the food rocessing/warewashing area was measured at a temperature less than 100°F (hot water measured 87-88 degrees 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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered ( the grease receptacle was observed uncovered as well as an open sliding door on the dumpster, in the outside enclosure area).
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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09/18/2013 | Routine | |
The facility corrected the violation noted during the 6/25/13 inspection. Cooling methods were also discussed at this time.
No violation noted during this evaluation. | 07/09/2013 | Follow-up | |
The operator provided an Employee Health policy and a metal probe thermometer during today's inspection.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The food workers were observed drinking from an uncovered drink container in the food preparation area.
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*
Observation: Unwrapped or uncovered food in the walk-in cooler (uncovered prepared egg roll).
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses (bowls were observed used as scoops in the bulk storage containers).
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.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food stored under other sources of contamination(an opened large bag of corn starch was observed stored on the floor under the handwash sink plumbing lines).
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: General Tso's chicken which was previous held at room temperature in the food processing area was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below 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) egg rolls and sweet and sour chicken, which were prepared 3-4 days prior in the refrigeration unit (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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the kitchen chest floor freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The broken tine of the large whisk being stored on the hot water heater was observed in a state of disrepair and damaged.
Correction: Repair the large whisk 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 large whisk, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site) (repeated violation)
Observation: Single-service items were observed reused for the storage of frozen food products in the chest floor freezer)..
Correction: Discontinue the reuse of single-use containers for food products storage. Provide approved reusable food storage containers designed for your food storage needs.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (the front door was observed opened at the beginning of the inspection).
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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests (Several live flies were observed on the food and non food contact surface and on the open pans of vegetable on the cookline).
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 - Storage of Toxic Containers* (corrected on site)
Observation: Containers of bleach were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (bottles of bleach were observed stored with the canned and dry food products).
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/25/2013 | Routine | |
During today's compliance inspection the hot water capacity was insufficient for the food service operation (the hot water measured at 56-76 degrees F at the three compartment sink, food service handwash sink and restrooms. The manager/person-in-charge stated that the hot water would be repaired by 3/39/13. Information concerning ServSafe classes being offered were also discussed and issued to the person-in-charge during today's inspection.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cooked pork strips and fried rice stored on top of the cookline steamtable was observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service items were observed reused for the storage of frozen food products (shopping bags were observed storing frozen filled wontons in the standing reach-in freezer).
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
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03/28/2013 | Follow-up | |
Additional Temps
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.The manager/person-in-charge was not aware of the proper sanitizing procedure of wash,rinse, sanitize and air dry of equipment, pans and utensils
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses, the fried rice scoop was observed stored in a container of standing water (52 degrees F).
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor was observed in the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Pork filled wontons, fried rice and cooked chicken pieces being held on top of the steamtable and by the cookline maketable were hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of frozen food products (shopping bags were observed being used to store food products in the chest and standing freezer units.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the male 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
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03/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lucky Chinese Restaurant, 10841 Hull Street Road, Midlothian, VA 23112 »