Overall mixed to good sanitation. Noted overall good food temperatures with cooling food not immediately placed on sheet pans to cool rapidly - corrected on arrival, without prompting, and one container of rice below temperature as left too long after cooking before putting in hot holding and gravy / soup taken from buffet (hot at 159 F) left to cool in deep pans then reheat by portion if ordered as steam table in kitchen out of order. Good handwashing, sanitizer present at 200 ppm Cl and overall clean facility. Good overall employee health knowledge, discussed symptoms, diseases, close contact and return times. Inadequate amount of refrigeration space for quantity of food prepared. Discussed with owner - will prepare less food at one time. **Time used as a public health control for items near fryer - labels present and procedure posted - but tracking log not in place. Noted large quantities of food in pans using time - suggest less in each pan and getting food from refrigerator in clean sanitized pans as each pan finished - reduce waste and chance that foods will go past 4 hour time period. Cooked noodles also using time, but not tracked - include cooked noodles in foods with labels and placed on tracking log. Some cross contamination issues noted and corrected. Good dish process. All food temperatures taken with EHS thermocouple calibrated at 212 in bowling broth on wok line. EHS will spot check food storage (quantity) in walk in refrigerator, utensils (likely scoops) for rice etc. and hot holding unit for gravy in about a week.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Single service plastic bowls used as scoops for rice x 2, container of water to refill small countertop ice machine, and (not as great a risk) bulk items such as flour etc.
Correction: Obtain scoops, ladels, large spoons or other suitable utensils with handles to avoid bare hand contact with ready to eat foods. For today large ladels from wok line used (not a workable solution for long term as they are needed on the line).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: The following issues that pose risk of contamination to food noted: 1) Unwashed mushrooms stored in top holding food prep table 2) Unwashed vegetables stored over ready to eat foods in the walk in refrigerator 3) Prepared foods (not cooling) in the walk in refrigerator not covered. 4) Open bag of won tons stored in Walmart bag in chest freezer (bag appeared clean, but cannot Know it is clean and is not a food grade bag).
Correction: Discussed with owner, above items corrected.
- Food Storage - Clean and Dry Location
Observation: Bulk bags if flour etc. 2-3 bags stored on floor in front of dry stores shelves.
Correction: If bags will not fit on shelves - and bulk dry stores will not fit in containers available, obtain additional containers such as containers on wheels to be off of the floor and protected in covered container.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: 1) Rice cooked about 1 hour ago hot holding at 115 F in rice hot holder (brown rice). Per owner, rice left in cooker about an hour before putting in hot holding (busy and rice too hot) 2) Gravy and egg drop soup taken from buffet, in deep steam table insert pans and placed in steam table, that does not work, in kitchen to "cool" then reheat by portion when ordered. Gravy tested at 159 F - but not in hot holding.
Correction: 1) Rice reheated in steamer to 210 and 185 x 15 seconds each batch - rice container from rice hot holder cleaned and sanitized. 2) Egg drop soup discarded. Gravy placed in small wok pan to hot hold tonight - *per owner all of gravy will usually be used each day. *discussed, each time food goes up and down through danger zone risk of growth of harmful bacteria *especially if food is slowly cooled and or slowly reheated* increases. Discussed purchasing a "crock pot" good unit with 2 - 3 holding areas to be affordable and reduce number of electric sockets needed. After food is in hot holding x about an hour check with calibrated, sanitized food thermometer to ensure food is hot holding at 135 F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shell eggs (broken) improperly stored double stacked in top holding of prep table x 1 hr, tested at 45 F, stem temperature. Also noted cooked shrimp in top holding in shallow pan cold holding at 42 F.
Correction: Eggs moved to bottom cold holding. Discontinue double stacking any items in top holding. Use deep pan for shrimp - other foods in unit 40-41 F.
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration present completely filled but with good food temperatures, but no additional space for cooling, overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Discussed with owner, for today trays placed on top of covered containers of cold food - not hot when placed in unit. Owner states he will reduce the amount of food made - so that items such as General Taos Chicken may need to be prepared each day instead of every 2 - 3 days. Discussed normal ways to ensure enough refrigeration is available are: 1. Obtain an additional refrigerator. 2. Get food orders more frequently or in this case reduce the quantity of food made in advance. or 3. Change the menu to reduce the number of items needing refrigeration. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Steam table out of order. 2) Walk in refrigerator floor and bottom shelving in poor condition.
Correction: 1) Discussed, steam table repair very costly - and unit is part of cooks prep line. Suggested obtaining smaller good hot holding units to use. 2) Discussed, clean and refinish bottom shelving unless not savable, then replace. When facility closed - ensure food is at minimum and protected from contamination (removed and placed in alternate refrigeration is best - if not possible placed in sealed food grade bags such as large ziplocks) - remove cover to floor if base is usable install new cover if not arrange for entire new floor of walk in refrigerator. Contact EHS when done.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination (some items stored eating surface up and boxes stored so that staff must touch inside of box to take from stack).
Correction: Containers stored eating surface up inverted. Discussed if clean food service gloves are used to take out boxes, storage ok.
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01/21/2016 | Routine | |
Overall clean well organized facility with sanitizer in place in cooks area and for front and checked at 200 ppm Cl. Sink sanitizer made and checked at 200 ppm Cl. Good handwashing by owners, good employee health knowledge, good food temperatures, good labeling and overall good storage
- Critical: Package Integrity* (corrected on site)
Observation: Some dented cans present - others sorted out.
Correction: Dented cans removed and put with cans to return.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Open buckets of soy sauce, tea etc. set on short shelf between handwashing and food prep sinks. Green bags that vegetables come in washed and meat put in bags.
Correction: Have discussed in past, buckets with sealed lids ok to store on shelf, if open, must be where they will not readily become contaminated. Owner has picked up clear bags to use after discussion - thin bags. Discussed discontinue using bags that vegetables come in - use food grade bags to freeze meats etc. Buckets moved to food prep table.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Pan of fried noodles with menus used as liners.
Correction: Noodles voluntarily discarded, discussed use food grade product to line pans ie deli paper. Protect food from miscellaneous sources of contamination.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Overall very good practices keeping food prep surfaces clean and sanitized, however, when 3 vat sink used for food, dish water kept in small pan, dishes cleaned with soapy water, rinsed then put away.
Correction: Discussed, food prep sink present and only used when doing different meats, chicken etc. Use food prep sink for food and keep dish sink ready to do dishes to Wash, Rinse, Sanitize and air dry dishes. Sinks cleaned and set up for dishwashing during inspection.
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10/19/2015 | Routine | |
Overall much improved. Good date labeling, time labels in place, post easy to understand procedure to use time in English and Chinese. Basic go by given. Sanitizer present, food sink in use for food prep and dish sink set up with wash, rinse, sanitize. Cleaning better. Gasket and door closure for prep table and bottom shelving in walk in refrigerator still need additional cleaning. Lighting with parts ordered to repair, expected repair in 1 week.
- Lighting, Intensity (repeated violation)
Observation: Some kitchen lighting not working.
Correction: Replace bulbs or repair units.
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06/11/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The following issues seen:
*Staff drinking containers, etc. stored on shelf above preparation refrigerator.
*Cooked chicken placed in strainer and put on top of heavily soiled insert pan to drain.
*Staff food stored with facility food.
*Several uncovered food items in the kitchen and inside refrigerator spaces.
*Large tub of raw chicken with water filled up to the very top of the pan so that spillage is likely when tub is moved.
*Raw beef stored in old lo mein noodle bags in chest freezer.
*Homemade scoop for rice stored on drain pipe behind rice cooker.
*Spice on cooks line placed in soiled container/single serve bowl.
Correction: Correct the above storage issues. Ensure approved food utensils/containers are used for food service and all utensils and containers that are used are clean and sanitized before use. Cover all ready to eat foods, that are not cooling. Prepare raw meats and store in containers so that it will not be likely to spill if properly handled. Staff food must be stored separately from facility food and drinks etc. should be kept where they will not spill on food prep surfaces or into food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled working containers on wok line.
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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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* (repeated violation)
Observation: Multiple prepared foods, General Tao's chicken, sweet and sour chicken, egg rolls etc. with not date labels.
Correction: Date Label all foods when prepared and if food is not used within the 7 days - using the date of preparation as day 1, discard food.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Food out using time as a public health control not labeled. Process on how to use time not put up for easy reference.
Correction: Ensure all food using time as a public health control is labeled when taken from cold holding - at 41 F or below and set out at room temperature for use, and that any food not used in the 4 hour period of time is discarded and containers and utensils are cleaned and sanitized before use. Post the easy to follow steps for using time as a public health control in both English and Chinese.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Outsides of freezers with rust and coating worn off, making effective cleaning difficult.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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: Outsides of equipment, around gaskets and on doors and in bottom of refrigeration, on containers in cooks area, bottom shelving and items stored on bottom shelving etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: 3 compartment sink with raw chicken in one compartment, cut potatoes in middle compartment and first compartment empty. Cleaver "cleaned" under running water in first compartment not washed, rinsed and sanitized.
Correction: Food preparation sink present in kitchen and working. Suggest using food preparation sink for food preparation especially during meal times. Wash, rinse and sanitize dishes between uses.
- Lighting, Intensity
Observation: Some kitchen lighting not working.
Correction: Replace bulbs or repair units.
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06/04/2015 | Routine | |
Overall very good sanitation. Noted very good handwashing, good no bare hand contact with utensils, good food temperatures, some labeling present with additional labeling needed, and some storage corrections done during inspection. Good employee health knowledge for symptoms and owner states he has looked up reportable diseases to translate to Chinese. New food containers and sheet pans obtained for use. New rice hot holder in place since last inspection. Discussed eight major allergens, flyer left. Discussed upcoming requirements to have certified food managers, and to post a statement that inspection reports can be viewed on Virginia Department of Health website.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: 1) Some clean / and prepared vegetables not covered in the walk in refrigerator.
2) Uncovered bucket of sauce present in food prep area.
3) Container of water to make ice uncovered.
4) Pan of raw beef stored above cooked shrimp.
Correction: Items covered / moved during inspection.
- Food Storage - Clean and Dry Location
Observation: Open bags of bulk dry stores present.
Correction: Obtain smooth durable cleanable storage containers with lids to prevent contamination. Per owner, attempted to get food grade containers large enough to use, without success. Discussed, if food remains in bags, can place in container that can be washed and sanitized.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: General Tao's chicken and some sauces cold holding in empty ketchup cans (that have been cleaned).
Correction: Items placed in food containers, that are smooth, durable, cleanable food grade containers during the inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Walk in refrigerator floor in poor repair.
2) Wheels/Casters on speed rack rusty.
Correction: Replace floor with smooth, durable, cleanable floor. Replace wheel casters.
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03/06/2015 | Routine | |
Overall good sanitation, with additional equipment (sheet pans) needed for good cooling, some additional cleaning needed, and date labeling for leftovers. Noted, gravy in insert pan set at room temperature in prep area. Per owner, gravy removed from buffet line, then reheated for use. Discussed, suggest not keeping food from buffet line, as food is exposed to the public. If kept, food must be kept in temperature or managed by time. Gravy present for 1 &1/2 hours. Owner agreed not to keep food from buffet and discarded gravy during inspection. *Observed dehydrated noodles in bucket of water, on floor at room temperature. Discussed, change this practice, please keep noodles in refrigerator after adding water, and ensure bucket is stored and covered so that contamination cannot drop into bucket. Noted very good handwashing during inspection, good utensil use to prevent cross contamination in prep table and overall good food storage to prevent cross contamination with covers needed on some ready to eat foods. Sanitizer present at 200 ppm Cl and used prior to EHS arrival. Discussed employee health. New flyers for food safety including employee health will be sent to facility.
- Person in Charge
Observation: Two of three staff with outdated district food handler cards, the method used to ensure all staff have basic food safety training.
Correction: Obtain district food handler cards as soon as possible.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: 2) Apron worn for cooking with debris present from working with raw meats etc.
Correction: 2) Ensure a clean apron is worn for cooking.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: 1) Unwrapped or uncovered food in the walk in refrigerator.
Correction: 1) Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units 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: Time as a Public Health Control* (repeated violation)
Observation: 1) Egg rolls, wings etc. 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.
2) Garlic and oil using time as a public health control returned to the refrigerator after time expired instead of discarding.
3) Tub of cooked noodles at room temperature. Per owner, noodles set out for meal period. Time not currently used / tracked.
Correction: 1) Foods present for use labeled with the times, including discard time. 2) Garlic and oil voluntarily discarded. Discussed, other facilities have used garlic and water - that does not require temperature control, and others keep garlic and oil in top bin of prep table. 3) Suggest keep the minimum amount of food (noodles) out, and track time with a label.
- Cooling, Heating, and Holding Capacities
Observation: Not enough sheet pans available to cool piece foods on speed rack present for cooling. Instead foods placed in bus tub type bins, with some foods needing to cool about 30 degrees in 30 minutes due to cooling containers used.
Correction: Foods placed in different containers to speed cooling. Obtain additional sheet pans to allow enough pans to quickly cool piece foods such as egg rolls, General Tao's chicken, sweet and sour chicken, wings etc.
- Equipment - Good Repair and Proper Adjustment
Observation: One rice hot holder with rice temperature just above 135. When owner questioned, he stated, holder with inconsistent temperatures and sometimes must unplug to cool down then plug back in to reheat.
Correction: Replace unreliable rice hot holder. Ensure cooked rice is consistently held at 135 F or above to prevent growth of harmful bacteria / and toxin formation.
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11/19/2014 | Routine | |
Follow up for critical issues done. All critical violations corrected. Suggest beginning to use time as a public health control for egg rolls, wings, and General Tao's chicken kept out in containers by fryer for meal periods.
No violation noted during this evaluation. | 07/17/2014 | Follow-up | |
Overall good staff practices seen. Good handwashing and utensil use to prevent bare hand contact. Good food storage and use of different utensils to prevent cross contamination. Good food temperatures. Some cooling technique changed to cooling foods in deeper bins, practice not good for effective cooling. Discussed, return to using sheet pans for cooling piece items such as General Tao's Chicken etc. Foods prepared then placed in top holding prep table for meal period. Foods general hold temperatures when placed in top holding, suggest preparing foods, cooling in walk in unit then refilling bins from properly cooled foods in walk in unit. Follow up in one week for time tracking and employee rest-room sink.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: 1) Bag of bread crumbs and food mixer stored in metal bin in the mop sink room.
2) Open bags of bulk dry stores items such as corn starch present, some stored directly on the floor.
3) Staff food such as dried mushrooms stored over open bags of bulk dry stores items.
Correction: 1) Bread crumbs and mixer moved during the inspection. Ensure no food, food equipment, utensils or containers are stored in dirty locations.
2) Bags of dry goods moved to shelving. Ensure containers with lids are used for storage to protect against contamination and exclude pests.
3) Discussed, staff food must be store below and or separately from restaurant food. Some items moved.
- Food - Washing Fruits and Vegetables (corrected on site)
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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Knives and sharpeners stored between tables. One in poor condition. Two in need of cleaning.
Correction: Owner with knife holder recently obtained. Install and use.
- Critical: Time as a Public Health Control*
Observation: Garlic and oil made fresh (every 4 hours per owner) and kept at room temperature, but no tracking in place.
Correction: Label garlic and oil with time prepared. At the end of a maximum of 4 hours, discard unused product, and use a new container and utensil for new garlic and oil. Post a simple list of steps to use time, in both English and Chinese. Discussed during inspection.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bottom shelving in poor condition.
Correction: Resurface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Fan and ceiling in walk in refrigerator soiled. Some other areas of deep cleaning needed, ie by grease trap.
Correction: Clean now and routinely.
- Critical: Handwashing Lavatory*
Observation: The handwash sink in the employee rest-room is not working.
Correction: Repair sink immediately.
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06/12/2014 | Routine | |
Overall mixed sanitation. Facility overall clean with Cl at 200 ppm used to sanitize. Good food temperatures and good cooling processes (with need to remove risk of cross contamination). Poor handwashing corrected on site. Large quantities of raw meats out for prep during the lunch rush. Per owner when new supplies come in meats are cleaned, and prepped before freezing or storing in the refrigerator. Discussed, keeping large quantities of time and temperature controlled foods out for prep at the same time significantly increases several risks- temperature abuse by keeping foods in the danger zone for long periods of time, cross contamination issues, raw chicken, raw shrimp and raw beef out for prep, raw beef stored at 3 vat sink on soiled drainboard, raw chicken in tub in sanitized compartment thawing, raw chicken on prep table for prep, raw meat at food prep sink all to be prepared by one worker. Utensils used and not properly washed rinsed and sanitized as sink in use for meats, handwashing forgotten between items, worker stopped to work at prep line. As previously discussed, plan preparation, store the bulk of meats in the walk in refrigerator and remove small batches to prepare at one time, clean, sanitize and wash hands between batches and at a minimum between different meats and no less than every 4 hours, with hands washed between batches. Owner with good history of making improvements when needed.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Assistant's hands not washed between preparing different types of raw meats, ie shrimp and chicken and after preparing meats and before cooking.
Correction: Hands washed after discussion with owner.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Several badly dented cans stored with good cans.
Correction: Discussed with owner, cans moved to separate area to prevent use and return to supplier for credit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Following issues that can lead to cross contamination noted:
1) Separate tongs in each raw meat, but extra set present with one side in the beef and one side in the chicken.
2) One measuring bowl present, that had been used for raw chicken in the raw beef bin.
3) Risk that raw meat present on speed rack brackets may fall onto trays of cooked/cooling foods currently stored in the speed rack.
Correction: Tongs in both chicken and beef and bowl removed. Ensure 1 bowl is present for each raw meat with different cooking temperature, ie 1 for chicken, 1 for beef and shrimp (suggest separate for beef and shrimp due to allergy issues). Ensure speed rack is cleaned and sanitized after using for raw items and before using for ready to eat foods. Discussed, and will be done after lunch, not done during inspection due to lunch rush.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Food stored in the chest freezers in walmart bags.
Correction: Ensure that all food is stored in food grade containers - if in a bag then in a food grade bag.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No leftover labels seen.
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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11/27/2013 | Routine | |
Inspection done as follow up from 14 Feb 13 inspection with the following results
- Food Storage Containers - Identified with Common Name of Food
Observation: Working containers of salt, sugar etc. at wok line not labeled.
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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods ie sweet and sour chicken, General Taos chicken, cooked chicken, pork, shrimp, egg rolls, etc. 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.
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04/24/2013 | Follow-up | |
Overall mixed inspection with good cooling practices for most foods and risk for foods prepared to set out for busy period.Good food temperatures, good overall storage to prevent cross contamination with one instance of raw over ready to eat corrected, and good utensils in raw prep meats to prevent cross contamination, good handwashing after initial correction with need for ongoing training / oversight to ensure good handwashing is done, food prep surfaces cleaned and sanitized with 100 ppm Cl in wiping buckets, dish process for good cleaning and sanitizing needs good process to ensure sink is available during busy periods, and dishes always done with the same process. Some facility repairs needed, walk in refrigerator floor, staff bathroom wall with a hole, repairs to plumbing, etc. Some deep cleaning needed. Utensils - knives meat cleavers improperly stored between tables, and corrected and working stock of salt, sugar etc not labeled and containers with crusted spots. Discussed, label containers with contents in English and Chinese and ensure containers are emptied, cleaned and sanitized at the end of each day. Facility very busy EHS will return to ensure correction of dented cans and to further discuss use of time etc.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Handwashing not done after handling raw chicken and shrimp and before the next task.
Correction: Discussed with owner, staff member stopped to wash hands and clean/sanitize surfaces touched. Discussed, ensure review handwashing must be done after any task that contaminates hands and before touching other surfaces ie refrigerator handles, food containers etc. that can contaminate food surfaces or surfaces touched while doing food preparation and most importantly actual food.
- Critical: Package Integrity*
Observation: Dented cans present and stored with like items in dry stores area.
Correction: Separate or discard damaged cans to prevent use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods, egg rolls, sweet and sour chicken, cooked shrimp etc. in the refrigeration units 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: Time as a Public Health Control*
Observation: Items taken from refrigeration set out for meal period then returned if not reheated for order. Tub of Wings 149 F - cooked then set out for dinner rush, Tub of General Taos Chicken 97 F x 40-45 minutes, container of egg rolls 69 F, etc.
Correction: Discussed: two issues with food at room temperature for extended periods of time. Foods taken from refrigeration may only be out of cold holding for a maximum of 4 hours before discarding and ensuring all containers / utensils etc. are cleaned and sanitized.
Foods that are initially hot - have the additional risk of not cooling properly when placed in tubs for meal busy periods.
Suggest: Best practice take food from refrigeration when needed for order - or only small amounts/batches that will easily be used in less than an hour.
Cook, cool, cold hold wings the way other foods are prepared and remove from cold holding. If cooking prior to busy period, suggest hot holding wings at 135 F or above, then if final reheating desired (but not needed), reheat to serve.
If tubs of food continue to be set out, use time by ensuring foods are the correct temperature before setting out, label containers of food with date and time removed from cold or hot holding and discard time that is not longer than 4 hours after removal from hot or cold holding. Ensure any food not used within the 4 hour period is discarded, and all containers/utensils are cleaned and sanitized. Begin a tracking log listing foods using time as a public health control and final disposition / used or discarded.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Dishwashing water heavily soiled. 1 compartment of 3 compartment sink in use for raw meat food prep when dishes need cleaned. Some dishes washed using steel scrubbie under running water rinsed, and not sanitized.
Correction: Discussed the following with owner - dishes must be cleaned in hot soapy water, rinsed, sanitized and air dried. Wash water emptied, sink cleaned and new water made. Contaminated sink cleaned and sanitized before making sanitizing solution.
Facility has a food preparation sink already in use for raw shrimp, while 3rd compartment of 3 vat sink used for raw chicken. Limit the amount of food preparation done at one time to reduce the amount of meats at room temperature and reduce the risk of cross contamination issues by overcrowding prep surfaces and using dish sink for food when needed for dishes.
Ensure ample amount of utensils etc. present in facility to make it through busy periods without stopping for dishes, requiring time to adequately clean, sanitize and air dry.
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02/14/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about New Great Wall, 1313 Armory Drive, Franklin, VA 23851 »