No critical violations found. PIC received suggestion to improve the cooling methods for the breaded fried chicken chunks.
- Food - Miscellaneous Sources of Contamination
Observation: There is dust on the fan of the motor above the walk-in cooler.
Correction: Protect food from miscellaneous sources of contamination.
- Non-Food Contact Surfaces
Observation: Grease build up on the shelve (lower) of the table next to the Main Unit table.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Physical Facilities in Good Repair
Observation: The metal floor at the entrance of the walk-in cooler is in a state of repair (metal is not attached to the floor of the walk in cooler)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/23/2015 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
ServSafe Certificate is valid until 9/29/2015.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sweet and sour chicken, General TSO chicken, pork and 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at restroom used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in the employee's restroom noted in need of cleaning/painting.
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.
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08/03/2015 | Routine | |
Notes:
Water heater was adjusted to 105 F .
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The female employee is eating with her hands in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Water Capacity* (corrected on site)
Observation: Water heater not set at the proper temperature. Hot water measured at 93 F throughout kitchen.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
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03/16/2015 | Routine | |
Notes:
The 3 VAT sink must be properly sanitized after being used for cleaning/prepping meats and poultry.
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
- Critical: Package Integrity* (corrected on site)
Observation: Dented cans are not separated from/ not returned/ not discarded and offered for sale.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ladle spoon used to scoop soy sauce was stored in the bucket with soy sauce with handle completely immersed in the sauce
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 (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: sink compartments after being use to marinate raw chicken wings.
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.
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12/05/2014 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
There is no need to date mark raw animal food or produce. Ready-to eat food that stored for more than 24 hours in the refrigeration unit must be date marked with 7 days sell or discard time.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) won ton, shredded pork, chicken strips 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make-up table is 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the walk-in cooler 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.
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08/29/2014 | Routine | |
Discussed all violations with employees, emphasized importance of proper cleaning procedure with sanitizing at the end. Discussed frequent hand washing and soap /paper towels availability.
All non-critical violations must be corrected within 30 days. Ventilation hood have been scheduled for cleaning.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container stored (in the refrigerator) 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food container with vinegar.
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 near back door.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make-up table is 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 and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: large metal containers.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the employees 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
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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05/29/2014 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Do not dump sewage on the ground! Repair and utilize mop sink.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Sewage discharged improperly. Mop sink found in state of disrepair, sewage being dumped on the ground.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
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02/18/2014 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The card board boxes used as holding storing equipment for egg rolls.
Correction: Repair or replace the card board boxes to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to 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:cutting board in use.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: The hand sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/05/2013 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Adequate calibrated thermometer available. Temperature of food must be monitored daily.
Do not dump waste water on the ground!!!!! Repair service sink and utilize ONLY service sink for waste water.
Adjust hot water to 100+ F for proper hand washing and cleaning purposes.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: All PHFs on steam table 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls and spare ribs 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the preparation and service sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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07/31/2013 | Routine | |
Sanitizing solution in 3 VAT sink tested slightly above 100 pp. Use test kit (obtain more) to ensure proper sanitizing concentration.
Keep garlic in oil mixture under refrigeration when not using it.
- Food Storage Containers - Identified with Common Name of Food
Observation: White "flour like" bulk food stored in large plastic containers without labels.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fork like utensil in contact with rice
Correction: Clean and sanitize these surfaces for food contact.
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05/02/2013 | Routine | |
All violations have been corrected since the last inspection.
Person in charge demonstrated correct procedure for cleaning and sanitizing food contact surface equipment and utensils.
Hot water now available for hand washing and cleaning.
No violation noted during this evaluation. | 02/14/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on/about February 11, 2013.
Hot water must be available for hand washing and equipment cleaning ANYTIME!
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food with his bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
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 - Clean and Dry Location
Observation: Onions and bulk containers stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Paper menu was used as a liner for egg rolls. Card board box used as a container.
Correction: Replace the paper menu and card board box to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: large plastic and metal containers.
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.
- Critical: Water Capacity* (corrected on site)
Observation: Water heater observed turned off or not set at the proper temperature. There was no hot water available at the time of inspection.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door was open at the time of 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
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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01/31/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Chicken, cooked, diced - 42, Pork, raw - 36, Chicken Thigh, bnls, raw -36, Chicken Wings, raw - 36
Final Cooked Temperature: Beef Pepper Steak - 176
Adequate food testing thermometer, sanitizer test kit and 3-vat sink set-up on hand. Chlorine sanitizer solution concentration in use in the 3-vat sink tested at 100 ppm.
Remaining non-critical violation must be corrected within 30 days.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: 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 cooked sweet and sour chicken. Container of cooked battered chicken was thawing at room temperature..
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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Prep Table in the kitchen. Observed employee cleaning raw shrimp directly on the prep table that was only whipped with a wet towel prior to placing shrimp directly on the table surface.
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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the table and 5 gallon buckets preventing its use.
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01/06/2011 | Routine | |
Restaurant representatives - add corrected or new information about Lung Wah Carry Out, 6415 Iron Bridge Pl, North Chesterfield, VA 23234 »