All violations have been corrected since the last inspection.
Facility looks cleaner and more organized. Keep it up.
No violation noted during this evaluation. | 02/16/2016 | Follow-up | |
Notes:
Same repeat violations observed during re-inspection. No action have been taken to correct violations and improve existing condition.
The follow-up inspection will be conducted on Feb 16, 2016.
The owner was informed of the consequences that can follow if violating Food Regulations.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The food contact surface of the metal ice scoop is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the ice scoop to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The drainboards of the dish machine is heavily soiled with mold.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Warewashing Equipment, Clean Solutions (repeated violation)
Observation: The in-use wash water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: clean metal pans.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: food carts.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the tea making area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The hand washing sink in the dish area is leaking. The hand washing sink in the hibachi area is missing cold water handle.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the storage area near dining room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the walk-in freezer, floors in the dish wash room (under shelving) and walls in the dish wash room (behind shelving) 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing sink in the dish washing area in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
02/05/2016 | Follow-up | |
Gasket to the ice cream dispenser have been ordered.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The gasket to the left ice cream bin is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station for waitstaff near dining room is being used as a dump station. Tea bags and scrub pad observed in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under hand washing sinks located in the women's restroom, dish wash room and near cook line are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located at storage room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
|
09/30/2015 | Follow-up | |
Notes:
***********Ice cream machine was disconnected and can't be used till get repaired and supports cold holding of 41 F or less.
***********All plumbing fixtures must be repaired to allowed proper hand washing.
***********Dish machine was primed a few times before started to dispense sanitizer. Obtain test strips and use it to ensure proper sanitation!!!
The follow-up inspection will occur on/about September 29, 2015.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers in the storage room.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: An ice cream mix in ice cream dispensing machine cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
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 gasket to the left ice cream bin is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: An ice cream dispensing machine was observed in a condition that prevents necessary maintenance and easy cleaning. Unit is not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The drainboards of the 3 VAT sink and dish machine are heavily soiled. Also observed accumulation of mold on the tube of chemical dispenser that is touching sink compartment.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine interior was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine interior at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station for waitstaff near dining room is being used as a dump station. Tea bags and scrub pad observed in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing connections under hand washing sinks located in the women's restroom, dish wash room and near cook line are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at storage room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Heavily dented cans stored among other canned foods.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
|
09/22/2015 | Routine | |
Light covers for unprotected bulbs and new lighting for store room are on premises but yet to be installed. Cleaning of cook line equipment and apportionment of utensils at self-service foods near grill still need resolution.
- Self-Service - Consumer Self-Service Operations (repeated violation)
Observation: Unsuitable utensils at the consumer self-service food buffet/bar.
Correction: Provide suitable utensils or effective dispensing methods that protect the food from contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in freezer door was observed in a state of disrepair and damaged.
Correction: Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove and grill top, dish washing machine exterior, Haier refrigerator interior.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in ware washing area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in rear of dry storeroom (measured at 2 FC)
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
|
05/01/2015 | Follow-up | |
Discussed and provided written guidance on correct implementation of using time as a public health control. Call when written instructions are in place 524-8782
- Food Display
Observation: Some pans of pastries and soft serve ice cream toppings on display are not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Self-Service - Consumer Self-Service Operations
Observation: Unsuitable utensils at the consumer self-service food buffet/bar.
Correction: Provide suitable utensils or effective dispensing methods that protect the food from contamination.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control*
Observation: Foods on cold bar (e.g. sushi) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in freezer door was observed in a state of disrepair and damaged.
Correction: Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The drainboards of the mechanical dish machine are heavily soiled.
Correction: Clean the drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove and grill top, dish washing machine exterior, Haier refrigerator interior.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice maker observed soiled with accumulations of grime and debris.
Correction: Clean the surface of interior of the ice machine at any time when contamination may have occurred, or per manufacturer specifications.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the pre-wash sink in the ware washing area are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse Receptacles
Observation: Observed cracked and brokern refuse container in the kitchen.
Correction: Replace leaking refuse containers, they are an attractant for pests.
- Refuse - Cleaning Receptacles
Observation: Refuse containerin kitchen are soiled an have an accumulation of debris.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in ware washing area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in rear of dry storeroom (measured at 2 FC)
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floors, especially in dish room around mechanical dish machine, 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.
|
04/23/2015 | Routine | |
Provided written instructions to advise on improvement for TPHC
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop handle laying directly in ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) TCS foods in the walk-in cooler 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in freezer door observed in a state of disrepair and damaged.
Correction: Repair the doorto restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior and exterior surfaces of the mechanical warewashing machine are soiled with food debrist.
Correction: Increase the frequency of cleaning.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wok station, stovetop, walk-in storage racks, interior of walk-in freezer, food carts.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen entrance and waitstaff areas are being used for purposes other than washing hands. Scrub pads and pitcher observed in basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the kitchen hand sink is leaking, and faucet of hand sink at sushi prep station drips.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen and storrage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at three hand washing sinks.
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: Floors and walls 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.
|
01/07/2015 | Routine | |
Additional food temps: sesame chicken 172
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellfish tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order and record the date the last shellstock are sold or served.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) ice with their bare hands.
Correction: Provide suitable utensil, gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Thawing (repeated violation)
Observation: Improper methods used to thaw shrimp and raw fish fillets.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Small quantity of beef and shrimp at grill station were cold holding at improper temperatures
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.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) of the dish machine are heavily soiled.
Correction: Clean the machine as necessary
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the wait staff area
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: Walk in freezer door does not properly close and is overworking motor/condenser which is iced over
Correction: store room floor tile is cracked and separating.
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10/17/2014 | Routine | |
- Food - Washing Fruits and Vegetables (repeated violation)
Observation: Vegetables not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Thawing (repeated violation)
Observation: Improper methods used to thaw raw shrimp, which was sitting in standing water
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk-in freezer door is not maintained in good repair
Correction: will not seal or properly close
|
07/01/2014 | Follow-up | |
Additional food temps: seafood delight 162
- Food - Washing Fruits and Vegetables
Observation: Vegetables not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Thawing
Observation: Improper methods used to thaw raw shrimp, which was sitting in standing water
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in walk-in cooler and several on customer line were cold holding at improper temperatures. Products removed or temperatures adjusted as appropriate.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler needs repair to safely cold hold TCS foods..
Correction: Repair the walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on racks in walk-in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of cutting boards and cutting blades used for raw chicken were not observed sanitized.
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.
- Physical Facilities in Good Repair
Observation: Walk-in freezer door is not maintained in good repair
Correction: will not seal or properly close
|
06/18/2014 | Routine | |
Haier unit not in use until warranty repair effected. TCS foods maintained in production MuT are all properly cold held.
No violation noted during this evaluation. | 05/14/2014 | Other | |
Ansul system discharged onto entire production line. Assumed to be caused by employee action
No violation noted during this evaluation. | 03/04/2014 | Other | |
Additional food temps: pork ribs 39, 26
- 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.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop at beverage wait station observed stored with handle directly in contact with ice in ice bin.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw raw shrimp, which was held in standfing water in food prep sink basin..
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the Mongolian BBQ grill and one in kitchen are being used as a dump station.
Correction: The handwash facilities identified above are to be used for washing hands only
- Light Bulbs Protective Shielding (corrected on site)
Observation: Light bulbs in storeroom not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk-in freezer door does not properly close/seal.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
02/14/2014 | Routine | |
1. Sprinkler system discharged in walk-in structure used for storage of equipment, bulk chemicals, and single-use articles. Fire Marshal closed facility due to numerous fire code violations, and had gas service to the facility terminated which also now precludes them from generating hot water. Facility not to re-open until all corrections/repairs required by fire marshal are effected by hood cleaning, water heater, electrical, and other contractors, and joint pre-opening inspection is conducted by fire marshal, VDH, and city building inspector.
2. Directed that equipment and bulk chemical buckets in affected area be effectively washed, and all exposed single-use articles be discarded. Entire interior walk-in structure to be thoroughly cleaned prior to re-stocking equipment and supplies therein. No food supplies were affected.
No violation noted during this evaluation. | 01/29/2014 | Other | |
Additional food temps: stuffed shrimp 176
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of molluscan shelfish tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served Enter last date of sale or use on tags when inventory is depleted..
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Bins or containers of dry goods are stored uncoverd on storeroom racks.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Fried chicken cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the end of production line is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the storeroom
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Dressing Areas and Lockers - Designation
Observation: Clothing and other employee possessions are stored on can racks and dry good racks
Correction: Provide suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair
Observation: Walk-in freezer door is misshapen and will not properly close/seal
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/25/2013 | Routine | |
Manager asserts FDA Forms 1b are complete but are not in restaurant
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Provided and discussed FDA Form 1b.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door to raw walk-in freezer was observed in a state of disrepair and damaged. Inoperable Leader MUT is being replaced as of this date.
Correction: Repair the walk-in freezer door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back kitchen door is in poor repair and does not provide seal to the outside.
Correction: Protect the food establishment against the entry of insects and rodents by 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.
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07/24/2013 | Follow-up | |
Additional TCS food temperatures: chicken wings 164
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Provided and discussed FDA Form 1b.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that salmon used for sushi, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish. Product is listed on invoice from Sealand in Richmond as "Sus Salmon Sushimi. ;Provide written agreements or statements from the supplier or aquaculturist that fish were raised and fed formulated feed, such as pellets, that contain no live parasites infective to aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods placed in inoperable production MUT cooler are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls and battered chicken 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 - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: Door to raw walk-in freezer was observed in a state of disrepair and damaged. Inoperable Leader MUT is being replaced as of this date.
Correction: Repair the walk-in freezer door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back kitchen door is in poor repair and does not provide seal to the outside.
Correction: Protect the food establishment against the entry of insects and rodents by 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.
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07/15/2013 | Routine | |
1. New Haier REF/C installed
2. Leader MUT is now properly cold holding.
3. Cold holding temps of TCS foods are compliant.
4. Prepared TCS foods that may be held over 24 hours are date marked.
5. Sanitizing solution is mixed to proper concentration.
No violation noted during this evaluation. | 05/10/2013 | Follow-up | |
Notice of alleged violation to be sent
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw pork, shrimp, and chicken in Leader make-up production cooler are cold holding at improper temperature
Correction: Cooked pork, crab meatballs, and egg rolls in the walk in refrigerator are cold held at improper temperatures (had been left out of refrigeration).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) TCS foods held for more than 24 hours 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Leader make up cooler is not holding TCS foods at 41 degrees or below.
Correction: Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: tested at a concentration far above 200 ppm
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04/29/2013 | Follow-up | |
Additional food temps: fried potatoes 160
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Bowl used to scoop raw chicken is placed atop fresh broccoli.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked pork, battered chicken, breaded fish, stuffed clams, cooked and raw shrimp, egg rolls, cooked and raw beef, cooked cabbage, and raw chicken in Leader make up cooler and walk in refrigerator are cold holding at improper temperatures
Correction: Products were either discarded or moved to alternate refrigeration. Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls, cooked pork, and cooked chicken 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.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of shelving are not easily cleanable.
Correction: Remove newspaper and cardboard liners on shelves.
- Equipment - Good Repair and Proper Adjustment
Observation: Leader make up cooler and walk-in with prepared foods are not capable of holding TCS foods at 41 degrees or below.
Correction: Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Kife and skimmer were observed rinsed in food sink and stored without proper washing or a sanitizing step.
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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Flourescent light bulbs at dish washing machine and in hallway with cleaned pots and pans are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: tested at a concentration far above 200 ppm
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04/15/2013 | Routine | |
Additional food temps: lo mein 160
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed ice in ice machine is exposed and unprotected due to broken and poorly affixed cover to the machine..
Correction: Prevent contamination by providing adequate protection from exposure.
- Thawing
Observation: Improper methods used to thaw frozen shrimp, boxes of which were left on dunnage and in packing box directly on the floor in the kitchen throughout the inspection.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Numerous pans of unsafe TCS foods which registered 55-57 degrees F (shrimp, fish, spring rolls, french fries, chicken, etc) were observed left in an unused oven from an unkknown date. Products were discarded.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelf over prep table is not cleanable, nonabsorbent, and/or smooth.
Correction: Cease use of newspaper to line nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment (Leader refrigerator, warmers and oven) not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ice machine door cover was observed in a state of disrepair and damaged.
Correction: Repair the non-functinoing equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with equipment that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on shelving and the tops and extrior of equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash stations are being used for purposes other than washing hands. Soiled cutting board observed in kitchen hand sink, and metal scrouing pad observed in waitstaff hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The ice bin drain is clogged at the waitstaff station, and full of standing water.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulbs in ware washing area and pan & utensil storage hallway not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back kitchen door was askew and ajar through much of 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 in Good Repair
Observation: Back kitchen door, and doors to walk-in cooler and freezer are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of windex and scouring cleanser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of detergents and chemicals must be located to prevent contamination food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: registered far in excess of 200 ppm.
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01/22/2013 | Routine | |
Dish washer repaired to properly circulate sanitizer. Proper wash, rinse and sanitize processes are now implemented for cutting boards and utensils used for raw meats.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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12/07/2010 | Follow-up | |
Restaurant representatives - add corrected or new information about New Great China Buffet, 1829 Southpark Blvd, Colonial Heights, VA 23834 »