Owner/manager shall ensure cold holding and cooking are properly monitored. When working with raw animal products, work quickly so as not to allow product to reach room temperatures.
- Person in Charge (corrected on site)
Observation: Employees are not monitoring the cook temperatures and proper cold hooding of potentially hazardous food. Food recooked and cold honding food discarded or returned to cold holding units
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures. Keep all potentially hazardous food with-in proper holding temperatures
- Critical: Hands - When to Wash* (corrected on site)
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.
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.
- 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
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required Thermometer not cleaned between uses, inserted back into sleeve, then used to check other food temperatures. Thermometer and sleeve cleaned and sanitized
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in freezer unit.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Stuffing containing Raw Schimp cooket to only 125*F was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Put back into wok and cooked to 148*F.
Correction: Continue to cook the Shrimp to heat all parts to 145°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: General Tso Chicken on Table Top at 56*F, Garlic and Oil at 65*F cold holding at improper temperatures, Food items have been out of temp for 1 hour or less and will be discarded because lunch rush is now over. Time as a public health control discussed with owner.
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.
- Kitchenware and Tableware
Observation: Single-service or 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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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 (repeated violation)
Observation: Walls at 3-Vat sink and floors at mop sink 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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10/20/2015 | Routine | |
Contact dumpster company and have them replace leaking dumpster. .
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Discussed This with Person In Charge.
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Grease Dripping from hood system onto food and cook surfaces.
Correction: Clean hood system as often as nescessary to prevent drip ionto food or food contact surfaces..
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Ush Shallow, Metal Pans and do not tightly cover with plastic wrap to facilitate heat transfer from the surface of the 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: Bulk food bins.
Correction: Clean and sanitize these surfaces for food contact.
- 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. Sign provided for Restroom Used by Employees to PIC.
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 and wall ceiling juncture in the kitchen 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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10/16/2014 | Routine | |
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