- Food Storage - Clean and Dry Location (corrected on site)
Observation: Noted plastic container holding beef stored on floor removed.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment and Utensils - Durability
Observation: a) noted shelves in reach in fridge with newspaper on it in the freezer , to be removed. b) noted metal shelves with crdboard on it. cannot be kept clean. remove
Correction:
- Non-Food Contact Surfaces (repeated violation)
Observation: noted shelves in walk in has food buildup . clean
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Noted door in walk in with insulation showing on it . repair
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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12/28/2015 | Routine | |
- Critical: Hands and Arms - Clean condition* (corrected on site)
Observation: noted employees not washing hands before preparing food. Told manager.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Noted egg rolls and fried chicken sitting next to fryer at 60 F. Needs to be 41 F or below. Appears out less than 4 hours to be recooked. Discard if out more than 3 hours. Appears food pulled out of walk in and held during lunch hours to be cooked. Either put it under documented time control or refrigerate to 41 F .
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: Noted wire shelves in the walk in needs cleaning. food particle build up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No paper towels in the kitchen hand sink.
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 - Cleaning Frequency and Restrictions
Observation: a) noted wall next to 3 comp sink in back dirty. Clean. food particles on wall. b) Noted ceiling in walk in fridge next to vents/mold build up clean also clean the fans in walk in.
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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07/20/2015 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Noted some dented cans, pineapple juice, water chestnuts. Removed for credit. Dents n seam of can
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Noted some knifes (3) stored on the magnet with food particles on them removed and washed rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
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03/02/2015 | Risk Factor | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Noted employee in kitchen not washing hands properly as there was no soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Non-Food Contact Surfaces
Observation: A) Noted flour no some containers/ storage bins , that need to be cleaned up. B) Wire Shelves in walk in fridge food particle build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No soap at handwash station in the kitchen.
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.
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09/30/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Noted cooked pork in container stored under wire shelf on floor and uncovered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Noted raw chicken stored under wire shelf on the floor, needs to be 6" off the floor. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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05/19/2014 | Routine | |
talked to manager of complaint. a) Soda machine not in use manager to wipe down the top . no dust seen cannot reach up that high b) Recommend utensils be changed when new food put in on the buffet. Utensils at buffet looked clean at time of the inspection. c) Recommend fresh toilet paper not be used as handwash towel falls apart when drying wet hands. Owner says customers throw paper towels into the toilet & clog it up which is why he is using toilet paper as hand towels.
No violation noted during this evaluation. | 04/04/2014 | Complaint | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Noted food uncoverd during storage e.g. 1) sauce in sandwich unit 2) Cooked vegetable in walk in. .
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces
Observation: Noted various pieces of equipment with dust or food particles on its sides. e.g. 1) Ice machine food particles on side & baffle inside machine with mold on it. 2) Sandwich unit with dust on it. 3) Flour containers & rice steamer with food particles on it.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/21/2013 | Routine | |
Talked to manager of the complaint. buffet from 11 to 2:30. Hot holding on buffet seen at 11:20. Manager says Donut hardens with time. Advised manager may need to stir product. Complaint was that food was cold. veg fried rice chicken and broccoli.
No violation noted during this evaluation. | 09/26/2013 | Complaint | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Concentration of sanitize solution for chlorine in sanitize basin of 3 comp sink was 200ppm and too much more water added.
Correction: Adjust the chlorine sanitizing solution to a level between 50 & 150.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Noted a) knife of magnet with vegatable particls on it. B) Noted pan put up on shelf above 3 comp sink with food particles on it. Bottom was touching another pan.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (corrected on site)
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
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05/16/2013 | Risk Factor | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: Meat cleaver stored on magnet has food particlels on it. clean it and the magnet.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of these equipment's had accumulations of grime and debris.a) handles of the sandwich unit dirty clean b)Handles of the walk in refrigerator is dirty. Handles of the steel prep table and bottom shelf of the steel table.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/18/2012 | Routine | |
Restaurant representatives - add corrected or new information about New Dragon Palace, 306 Cavalier Square, Hopewell, VA 23860 »