Lighting much improved, 109 foot candles. Good glove use observed. No risk factor violations observed - good work. We discussed: store cases off floor. Keep towels at handsinks at all times.
No violation noted during this evaluation. | 11/20/2015 | Risk Factor | |
Annual permit issued.
No violation noted during this evaluation. | 04/03/2015 | Follow-up | |
Cook, hot hold, cold hold temps were safe
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed failure to wash hands by cook.
Correction: Wash hands frequently.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found raw chicken over celery in walk-in.
Correction: Store all raw proteins under produce or ready-to-eat foods.
- Hand Drying Provision (corrected on site)
Observation: Found no towels at handsink.
Correction: Provide towels at all times.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Found unlabeled containers and spray bottles.
Correction: Label all containers and spray bottles.
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03/18/2015 | Routine | |
All cook, hot hold, cold hold temperatures were safe. Good glove use observed. 50 ppm chlorine at dishmachine. We discussed: store all foods off floor.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found food improperly stored (eggs over cooked chicken, raw chicken over fish).
Correction: Store foods in protected manner (raw eggs/chicken on bottom).
- Handwashing Cleanser - Availability
Observation: Found no soap at handsinks in kitchen and bar.
Correction: Maintain soap at all times.
- Hand Drying Provision
Observation: Found no towels at handsinks in kitchen and bar.
Correction: Maintain towel dispenser at all times.
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10/27/2014 | Risk Factor | |
1 person attended ServSafe Course at Henrico Health Department.
No violation noted during this evaluation. | 06/18/2014 | Training | |
We discussed: open drink
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Found dry food debris on slicer, no sanitizer at bar.
Correction: Thoroughly clean and sanitize slicer and bar glassware.
- Toilet Room Receptacle Covered
Observation: Found no covered waste receptacle in women's restroom.
Correction: Provide covered waste can.
- Lighting, Intensity
Observation: Found only 20 foot candles light - inadequate.
Correction: Replace light tubes, increase light levels.
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04/09/2014 | Routine | |
Note: add fried tofu to list of timed foods (sprouts, noodles). Chlorine 50 ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed hot and sour soup made this morning left on table top at 128 degrees.
Correction: Maintain at 135 degrees or more.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41 degrees: tofu in reach-in 53-56 degrees
Correction: chicken on wire racks 50 degrees
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside ice machine in need of cleaning.
Correction: Clean and sanitize.
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08/27/2013 | Risk Factor | |
Notes: Thaw frozen food under running water or in refrigerator. Paint wood shelves at new wait station area. Bar handsink is clogged with ice water - keep clear, provide soap/towels. Chlorine 50 ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed hot and sour soup left on counter at 111 degrees.
Correction: Either maintain at 135 degrees or more or cool rapidly to 41 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41 degrees: dumplings (45-48 degrees) and shrimp toast (44-47 degrees) in reach-in cooler
Correction: sliced tomato (65 degrees) on top of prep unit
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed slicer with dried food debris.
Correction: Clean and sanitize after each use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed dishmachine was not sanitizing.
Correction: Too much air in tube, primed. Chlorine now 50 ppm or more.
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05/28/2013 | Risk Factor | |
The following have been corrected: 1780E, 820, 1770C, 3180. The above still need correction. Ok for permit.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Rice paddles in standing water.
Correction: Use water at 135 degrees or more.
- Thawing (repeated violation)
Observation: Improper thawing methods (standing water).
Correction: Use running water.
- Cooling Methods (repeated violation)
Observation: Improper cooling methods (deep containers).
Correction: Spread in thin layers.
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03/01/2013 | Follow-up | |
Chlorine 50 ppm. Call me for follow up for permit.
- Utensils - In-Use - Between-Use Storage
Observation: Rice paddles stored in standing water.
Correction: Store in hot water, dry, or in rice.
- Thawing
Observation: Scallops thawing in hot standing water.
Correction: Thaw under running water.
- Cooling Methods
Observation: Improper cooling methods observed: deep containers of warm-hot food stacked in reach-in refrigerators (brown rice, noodles, mushrooms, etc).
Correction: Spread in thin layer, do not cover tightly, do not double-stack to cool quickly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed tomatoes in a bowl on top of wells of prep unit at 63 degrees.
Correction: Once cut, tomatoes must be cooled and held at 41 degrees or less.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: In need of cleaning: refrigerator shelves/fan guards, dry storage shelves, hood filters, inside refrigerators/freezers.
Correction: Clean equipment regularly.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed up inside ice machine needs cleaning.
Correction: Clean and sanitize regularly.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: In need of cleaning: grease dripping from pipes and wall by hood, floor by refrigerator at line, walk-in freezer floor, floor by bulk rice.
Correction: Clean facilities regularly.
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02/11/2013 | Routine | |
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