The make-up unit is not supporting cold holding of 41 F or less after being repaired. All TCS have been relocated into the other unit, make-up table in need of repair.
Next follow-up is schedule for November 4, 2015. See note to file.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All TCS foods(dumplings, pork, chicken, shrimp and beef) cold holding at improper temperatures inside MUT.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/29/2015 | Follow-up | |
The follow-up inspection will occur on October 29, 2015.
Meanwhile, relocate all TCS foods from MUT and get unit repaired prior re-inspection.
All non-critical violations must be corrected within 30 days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation, after entering facility from outside.
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: All TCS foods(dumplings, pork, chicken, shrimp and beef) cold holding at improper temperatures inside MUT.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed space around screen 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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10/22/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Bagged onions stored directly on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: One basket of egg rolls was cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Solution strength was measured to be in excess of 200 ppm
Correction: Utilize only sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/11/2015 | Routine | |
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
- 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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02/20/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Frigidaire freezer has heavy interior build-up of ice and frost.
Correction: Defrost 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
- Kitchenware and Tableware
Observation: Single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Personal Care Items - Storage (corrected on site)
Observation: Vitamins, mouthwash, and spray dressing stored on shelf with condiments above prep table.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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11/17/2014 | Routine | |
Additional food temps: Szechuan chicken 188
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Raw shrimp peeled 30 minutes previous was stored in ambient air refrigeration at 40 degrees with product in large tub of water registering 75 degrees. Recommend adding ice to water to rapidly cool.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw sliced beef and chicken in make up cooler are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: One ice chest has heavy interior build-up of frost and ice.
Correction: Defrost 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.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: Hose attached to faucet on utility sink extends below flood rim, negating air gap that protects potable water supply.
Correction: Remove or suspend the hose out of the sink basin to maintain installed air gap and prevent contamination of the drinking water system.
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08/19/2014 | Routine | |
Additional food temps: white rice 164
- Critical: Hands and Arms - Clean condition*
Observation: Food employee observed wiping hands with wet communal towel at hand sink after washing.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean and to dry them after washing with a clean disposable paper towel to preclude re-contamination. .
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Teriyaki chicken 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.
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05/19/2014 | Routine | |
Additional food temps: Gen Tso chicken 163
No violation noted during this evaluation. | 02/04/2014 | Routine | |
Violative conditions in sections 12 VAC 5-421-0220, 0800, 0820, 0850, 3460, and 3380 noted during routine inspection of Oct 25, 2013 have been successfully addressed and corrected.
New Kenmore reach-in refrigerators are cold holding TCS foods at proper and adequate temperatures.
No violation noted during this evaluation. | 11/08/2013 | Other | |
Additional food temps: fried potatoes 149
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use water bottles 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: Cooling* (corrected on site)
Observation: Gen tso battered chicken not being adequately cooled to prevent the growth of harmful bacteria.
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 - Cold Holding* (repeated violation)
Observation: Several TCS foods in reach-in cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: Egg rolls and fried chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Time as a Public Health Control* (repeated violation)
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (exceeded 200 ppm)
Correction: Utilize only snitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (chlorine 50-100 ppm)
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Cough medicine, spray dressing, prescription drugs, mouthwash, etc. are located on shelves with food ingredients, single-use and single-service articles.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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10/25/2013 | Routine | |
Additional food temps: egg rolls 43, 37, 37, 36
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken, cooked pork and egg rolls in Beverage air cooler are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Temp knob adjusted to lower temperature.
- Critical: Time as a Public Health Control* (repeated violation)
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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07/15/2013 | Routine | |
Additional food temps: Bourbon chicken 155
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy frost build-up observed in Frigidaire RIF
Correction: Defrost the unit 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board used for raw chicken.
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.
- Kitchenware and Tableware
Observation: Plastic forks, spoons, and knives were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store plasticware with food or lip-contact surface facing downward to prevent contamination prior to use.
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04/16/2013 | Routine | |
Additional food temps: Gen Tso chicken 185
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use (bowl without handle left in contact with cooked 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.
- Critical: Time as a Public Health Control* (repeated violation)
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.
- Light Bulbs Protective Shielding
Observation: Light bulb in single-use item storage not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/17/2013 | Routine | |
Corrective action successfully implemented
No violation noted during this evaluation. | 10/08/2010 | Follow-up | |
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