Permit expires 4/30/16. Thorough cleaning is needed in kitchen. Walls need cleaning and could use repainting. Remember surfaces are to be smooth and cleanable. You may call for reinspection.Organization is needed in freezer and storage area.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken broth in big pot found at 115 F.
Correction: Maintain 135 F or higher. PIC said he will be discarding.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) shrimp, noodles and cooked pork 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.
- Equipment Compartments, Drainage
Observation: Ice at bar is not in a self-draining container.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pipes of wok line, stainless steel pots on cookline, interior of make table, shelves beside handsink, convection oven in back, handle of knife, can opener holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The hood and its attachments have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cleaver. Worker rinsed cleaver in 3-c sink and placed into knife rack without washing, rinsing and sanitizing.
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: Backflow Prevention Device, When Required*
Observation: Hose is attached to faucet under 3-c sink without proper backflow preventer.
Correction: Install a backflow device.
- Critical: Backflow Prevention Device, Carbonator
Observation: The carbonator for the soda fountain machine did not have an adequate backflow prevention device in place to prevent contamination of the potable water lines
Correction: Provide adequate backflow prevention devices upstream of the carbonator and downstream from any copper in the water supply to prevent contamination.
- Plumbing System Maintained in Good Repair
Observation: Pipe under ice machine is broken. Floor drain in ice machine room is clogged. Dispenser at dishmachine is leaking. Leaking vacuum breaker at dishmachine. Stem of spray sink has been taped.
Correction: Repair plumbing issues.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found dirty: floor by cookline equipment legs, floor around grease interceptor, wall beside 2 door low boy, soiled caulking by handsink, lower wall under/behind spray sink, doors to all walk ins, bar walls and floor.
Correction: Clean thoroughly.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Empty boxes, old a/c unit, old buffet. Gas lawn mower and gas sprayer found in back room
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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02/18/2016 | Routine | |
Training for back of house on handwashing. DVD shown in English (1) and Spanish(2). Serv Safe employee booklet given to PIC.
No violation noted during this evaluation. | 08/12/2015 | Training | |
Data log tag indicated that vegetable walk in has been serviced and is now holding proper temperatures. Permit issued.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Several foods found without dates (pork, tofu)
Correction: This has improved from last inspection but several foods were missed. When taking cooked foods from freezer, date. When opening tofu box, date.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Cutting boards are in terrible condition and are no longer cleanable.
Correction: Repair/replace.
- Hand Drying Provision (repeated violation)
Observation: No towels available at handsink on cookline.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Bar walls by handsink and ice bin are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor behind dishmachine has standing water. Bar floor is dirty.
Correction: Clean up area and keep water from pooling. Clean bar floor thoroughly.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Gasoline weed eater stored in back are. Several items stored in back area that are not necessary to operation.
Correction: Remove from premises.
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04/20/2015 | Follow-up | |
Data log tag reviewed. It appears that the meat walk in is working properly. Range from 36 F to 41 F. Water temperature was 36 F. However, vegetable walk in had water temperature of 46 F. Data log tag was placed into vegetable walk in. I'll recheck log tag on Monday.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Several foods found without dates (pork, tofu)
Correction: This has improved from last inspection but several foods were missed. When taking cooked foods from freezer, date. When opening tofu box, date.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Cutting boards are in terrible condition and are no longer cleanable.
Correction: Repair/replace.
- Hand Drying Provision (repeated violation)
Observation: No towels available at handsink on cookline.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Bar walls by handsink and ice bin are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor behind dishmachine has standing water. Bar floor is dirty.
Correction: Clean up area and keep water from pooling. Clean bar floor thoroughly.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Gasoline weed eater stored in back are. Several items stored in back area that are not necessary to operation.
Correction: Remove from premises.
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04/17/2015 | Follow-up | |
Data log tag indicates a problem with the temperature of the meat walk in. Owner called serviceman. Water inside unit was 39.1 but log tag indicated unit ranged from 12 F to 52 F. Have servicetech check vegetable walk in. Today food was holding at 42.7 F (noodles). Noodles and tofu are being relocated. Data log tag to be put back into meat walk in. Call me after repair. Permit is dependent on the walk ins working properly.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Several foods found without dates (pork, tofu)
Correction: This has improved from last inspection but several foods were missed. When taking cooked foods from freezer, date. When opening tofu box, date.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Cutting boards are in terrible condition and are no longer cleanable.
Correction: Repair/replace.
- Hand Drying Provision (repeated violation)
Observation: No towels available at handsink on cookline.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Bar walls by handsink and ice bin are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor behind dishmachine has standing water. Bar floor is dirty.
Correction: Clean up area and keep water from pooling. Clean bar floor thoroughly.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Gasoline weed eater stored in back are. Several items stored in back area that are not necessary to operation.
Correction: Remove from premises.
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04/13/2015 | Follow-up | |
Data log tag was placed in the meat walk in. Air temp was 36 F however, foods were found at varying degrees (41-45). I'll return on Friday to check the data. A lot of cleaning and painting has been done since my last visit. Continue to keep kitchen in a sanitary fashion. Permit will be issued if data log tag indicates walk in is working properly.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw ground pork stored over shrimp in walk in.
Correction: Store raw pork beneath shrimp. Storage of foods is related to their cooking temperatures.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1.Cooked garlic in oil found on cart by cookline. (74F) 2. Gen Tso's chicken found on counter. (61 F)
Correction: Store cooked garlic and chicken in refrigerator. PIC discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Several foods found without dates (pork, tofu)
Correction: This has improved from last inspection but several foods were missed. When taking cooked foods from freezer, date. When opening tofu box, date.
- Food Contact Surfaces - Cleanability*
Observation: Cutting boards are in terrible condition and are no longer cleanable.
Correction: Repair/replace.
- Hand Drying Provision (repeated violation)
Observation: No towels available at handsink on cookline.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Bar walls by handsink and ice bin are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor behind dishmachine has standing water. Bar floor is dirty.
Correction: Clean up area and keep water from pooling. Clean bar floor thoroughly.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Gasoline weed eater stored in back are. Several items stored in back area that are not necessary to operation.
Correction: Remove from premises.
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04/08/2015 | Routine | |
PIC says he's about 70% done. I showed him areas of cookline to clean. Painting has been done. He suggested I return in about 2 weeks(10 days).
No violation noted during this evaluation. | 03/23/2015 | Other | |
Other observations: Kitchen needs a lot of cleaning and organizing. Clean interior of ice machine. Label dry good bins. Clean hood and filters, floors, cookline areas, floor drains, handsink faucets, dishmachine floor, exterior of walk in doors. You need more light in storeroom. Remove scooter from kitchen as well as air conditioner unit, old paint cans, bricks, etc. Back flow preventers required for all faucets where hoses are attached. Worker to test sanitizer of dishmachine daily. Unit had to have a full canister set up and unit had to be primed. Your permit expires 4/30/15. All of this to be done before permit will be renewed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink at bar.
Correction: Personal drinks to have lids and straws. PIC discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw pork stored above cooked shrimp.
Correction: PIC corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Noodles found on counter at 62 F. Wontons found on counter at 87 F.
Correction: Maintain at 41 F. Owner placed in refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) spare ribs, tofu, noodles, egg rolls and other cooked foods in the refrigeration unit are 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Slicer found dirty.
Correction: Clean and sanitize thoroughly. PIC took pieces to dishmachine. Don't forget the pieces that do not fit into the dishmachine.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cleavers. Worker only rinsed in sink.
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. Corrected.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the bar.
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Signs given to owner. Post.
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12/29/2014 | Risk Factor | |
Note: Obtain test strips for dish machine sanitizer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: ribs 46F in low boy at line, steak (44F) and spring roll filling (44F) in WIC.
Correction: Called for service. Maintain at <41F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on prepared foods (dumplings, pork, egg rolls, etc).
Correction: Date label all prepared foods held over 24 hours.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Line hand sink is blocked with utensils.
Correction: Keep hand sinks clear for use.
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08/12/2014 | Risk Factor | |
Annual permit inspection - permit issued.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Found unknown food in walk-in had gone bad, ginger was moldy.
Correction: All food to be in good condition. Please discard all spoiled food. (Done)
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found raw beef and chicken over cooked egg rolls.
Correction: All cooked to be above raw. Please store properly. (Done)
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Found cleavers (knives) stuck between equipment.
Correction: All utensils to be stored properly. Please store cleavers in sanitary manner.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Found towels on equipment - Wet towels to be in sanitizer solution.
Correction: Please store towels in sanitizer. (done)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Found egg rolls, cooked wontons not date labeled.
Correction: All prepped and cooked products to be dated. Please date products. (Done)
- Sanitizing Solutions, Testing Devices
Observation: Found no test strips for dishmachine.
Correction: Please provide test strips for sanitation chemical.
- Non-Food Contact Surfaces (corrected on site)
Observation: Found grease pans not clean.
Correction: All equipment to be in clean condition. Please clean grease pans frequently. (Done)
- Critical: Plumbing Approved Materials*
Observation: Found 5 gallon bucket to be used as drain system at handsink.
Correction: Please use proper plumbing equipment.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Found supplies missing.
Correction: Soap to be present for handwash. Please provide supplies. Supplies were stocked.
- Hand Drying Provision (corrected on site)
Observation: Found supplies missing.
Correction: Towels to be present for handwash. Please provide. Supplies were stocked.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Found can of spray foam and spray oil on shelf (open) with food bottles.
Correction: All chemicals to be stored properly. Chemicals were removed and discarded.
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04/09/2014 | Routine | |
Dish machine chlorine is now at 50 ppm.
Note: PCO to treat on Friday. Celiing to be finished mid-November.
No violation noted during this evaluation. | 10/17/2013 | Follow-up | |
Note: Live roach seen on cutting board. PCO called for additional service. Ceiling repair in progress in kitchen (walk-in moved temporarily to back area).
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee touch cooked rice while scooping with bare hand.
Correction: Employees may not touch/handle food with bare hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed some food in prep unit above 41F: shrimp 45F, pork 47F.
Correction: Keep lid down to maintain food at <41F (inside unit ok).
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Observed dish machine is not pulling sanitizer.
Correction: (Temporary Correction). Called for service. Hand sanitize until repaired.
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10/16/2013 | Risk Factor | |
Dish chlorine 50 ppm.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed cook chewing/eating.
Correction: Food employees may not eat or chew gum while cooking.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in 4 door reach-in above 41 degrees: gravy 47 degrees, Wonton 44 degrees, pork 46 degrees (air temperature 43 degrees).
Correction: Adjust unit to maintain food at 41 degrees or less.
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06/13/2013 | Risk Factor | |
All violations from the previous inspection have been corrected. Thanks for the work! Note: dishmachine has been converted to a low temperature. Chlorine at 50 ppm. Permit issued.
No violation noted during this evaluation. | 04/02/2013 | Follow-up | |
Note: no roach activity noted (PCO in 2 times a month). Much improved. Follow up for permit needed. Call me.
- Utensils - In-Use - Between-Use Storage
Observation: Rice scoop stored in water. Cleavers stored between equipment.
Correction: Store dry, in rice, or in hot water.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Some foods not date labeled (cooked shrimp, duck, egg rolls,etc.).
Correction: Date label all prepared foods.
- Temperature Measuring Devices
Observation: Some refrigerators with broken thermometer.
Correction: Provide working thermometer.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed slicer in need of cleaning.
Correction: Clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: hood filters, outside/sides of equipment.
Correction: Clean equipment regularly.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed in need of cleaning: soda gun at bar, inside ice machine.
Correction: Clean and sanitize regularly.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed dishmachine not reaching sanitize temperature.
Correction: Service called. Hand sanitize until repaired.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Excess equipment stored on the floor.
Correction: Remove excess unused clutter. Store equipment off the floor.
- Handwashing - Using a Handwashing Lavatory
Observation: Line handsink blocked with utensils.
Correction: Keep sink clear for use.
- Toilet Rooms - Enclosed
Observation: Handicap restroom door does not self close.
Correction: Install self closer.
- Handwashing Cleanser - Availability
Observation: No soap at bar handsink.
Correction: Provide.
- Hand Drying Provision
Observation: No towels at bar handsink.
Correction: Provide.
- Physical Facilities in Good Repair
Observation: Worn floor grout at 3 part sink.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor in need of cleaning.
Correction: Clean.
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03/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Nanking, 7408 West Broad Street, Richmond, VA 23294 »