Discussed the following with the person in charge:
1) Food storage methods
2) Cooling methods/procedures
Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory near the fryers. PIC provided paper towels during the inspection.
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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03/16/2016 | Risk Factor | |
Observed/Discussed with Person in Charge:
1) Facility Open, but no food preparation/cooking observed during inspection, limited staff.
2) Rear screen door.
3) Cardboard containers.
4) Very good equipment, holding temperatures.
5) Date marking requirements, if not used w/in 24 hours.
6) New fryer units.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed several containers of raw animal product and ready-to-eat foods in the WIC and RIC/RIF units without proper covering.
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.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the stand oven is observed soiled with accumulations of grime and debris. Person in charge stated that equipment is Not-in-Use.
Correction: Clean, cover and/or remove the Not-in-Use stand oven. Clean the food contact surface of the stand oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed loose screening on the rear screen door and gaps around door at the back of the facility.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility is in need of general 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed empty cardboard containers throughout the facility.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/23/2015 | Routine | |
Inspection conducted due to a complaint received.
The above observations and the following were discussed with the person in charge:
-All in use utensils are washed, rinsed and sanitized or changed out at least once every 4 hours.
The PIC was very knowledgeable regarding thawing procedures and cooking temperatures, excellent job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken to be stored over ready to eat sauces in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: knives stored on the block above the prep sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The surface of the stand oven is observed soiled with accumulations of grime and debris.
Correction: Clean surfaces of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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04/02/2015 | Risk Factor | |
Discussed the following with the person in charge:
1. Fryer is not working- an order has been placed for a new fryer and the old one will be removed from facility.
2. All in-use utensils are washed, rinsed, and sanitized every 4 hours.
3. Door gaskets to the prep unit and reach-in cooler are on order and will be replaced.
Chlorine sanitizer measured 50ppm in the 3-compartment sink.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the walk-in cooler. Person in charge rearranged food items for proper storage.
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 Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed several bulk food containers without a proper label. Person in charge labeled all the bulk food containers.
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 (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed several containers of various ready-to-eat foods without proper covering in the walk-in cooler, prep unit, and in the 2-door reach-in cooler. Person in charge placed a covering on all foods.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Observed cooked egg rolls and cooked noodles in the walk-in cooler that were held longer than 24 hours without a disposition date.
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 - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps around the screen door at the back of the facility. The front door was propped open when I entered the facility. Person in charge closed the front 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, and ceilings throughout the facility are 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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10/15/2014 | Routine | |
Risk Assessment Inspection conducted do to Complaint received on 1/8/2014.
Discussed with Person in Charge:
1) Complaint
2) Observed good cold/hot holding temperatures.
3) No cooking observed during time of inspection, limited kitchen operation during time of inspection (Pest Control company onsite during inspection).
4) Employees to update expired Food Manager/Handler certifications.
5) Hand sink located at rear exit door not-in-use. Facility has 2 operational hand sinks conveniently located in prep/cook/warewashing areas.
6) Date marking.
7) Food storage/protection.
8) Observed good employee hygiene practices.
9) Warewashing chlorine sanitizer used 100ppm.
10) Facility cleaning schedule.
11) Rear exit door.
Abbreviations: WIC = Walk in Cooler, WIF = Walk in Freezer, CP = Cook's Preparation unit., RIC = Reach in Cooler, FIF = Reach in Freezer.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored above shell eggs in Walk in Cooler.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed egg rolls located in the Walk-in-Cooler that were not properly dated for disposition. Observed several other prepared (RTE) foods that were not date marked, person in charge stated those food items would be served/disposed of w/in 24 hours after preparation.
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.
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01/09/2014 | Risk Factor Assessment | |
CP = Cook's Prep Unit, WIC = Walk In Cooler
Additional Temperatures: WIC- General Tso Chicken 33'F, Bean Sprouts 41'F, Raw Shrimp 33'F, Shell Eggs 34'F.
Chlorine sanitizer in the 3-compartment sink measured at 100 ppm.
Excellent cold and hot holding temperatures observed. Facility is generally clean and well organized. Thank you!
Employees are preparing red rice wine and white rice wine for personal use. Ensure these items are not served to the customers, as this process would involve special approval from the Health Department.
Provided updated documentation on employee health and thin probe thermometers to the Person In Charge.
- Hair Restraints - Effectiveness (corrected on site)
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
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wet wiping cloths laying on wok station and prep counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe (1.5mm or less) that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Non-Food Contact Surfaces
Observation: Grease accumulation observed along the upper portion of the wok station near the fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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 propped open when I arrived to conduct 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grease accumulation observed on the stainless steel wall behind the fryers.
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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05/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Moon Star, 201 Kings Highway Suite #105, Fredericksburg, VA 22405 »