Notes:
1. A contract with a licensed pest controller was signed on 1/5/16 for monthly service.
2. Hoods were professionally cleaned on 1/4/16.
3. Products that need to be date-marked are being done so on the bulk container or posted on the front of the fridge they are stored in (stickers were falling off).
4. Area under cook line has been cleaned.
5. Gaskets are being removed from the soy sauce bucket lids before they are cleaned for reuse.
6. Gloves are being discarded after being put on once.
7. Owners need to continue to research contacts for taking Chinese ServSafe that were provided on 12/9/15.
- Food - Honestly Presented (repeated violation)
Observation: Observed menu describing 'White Fish' and 'assorted raw fish' for sale or service, but label on packaged fish indicates it is tilapia.
Correction: Honestly present the actual fish species by replacing 'White Fish' or 'assorted raw fish' with tilapia on the menu so that consumers can be informed.
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01/11/2016 | Follow-up | |
Notes:
1. Remove gaskets from soy sauce bucket lids if they are intended to be reused.
2. Have the hoods professionally cleaned as soon as possible.
3. Sign a contract with a local pest controller and begin monthly treatment. No employee may spray/treat the facility with any kind of pesticide/insecticide.
4. New parasite destruction letter has been obtained and added to electronic record.
5. When menus are reprinted, make sure white fish is replaced with tilapia.
6. Provided ServSafe information regarding where the class is taught in Chinese.
- Gloves - Use Limitation
Observation: Single-use gloves saved for reuse
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls, sweet and sour chicken pork wontons, and pork dumplings 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.
- Food - Honestly Presented
Observation: Observed menu describing 'White Fish' and 'assorted raw fish' for sale or service, but label on packaged fish indicates it is tilapia.
Correction: Honestly present the actual fish species by replacing 'White Fish' or 'assorted raw fish' with tilapia on the menu so that consumers can be informed.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the employee restroom.
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 near/under/around fryers noted in need of cleaning, as well as underneath the entire cookline. Grease spills and food debris present.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: The hood system has not been professionally cleaned since the restaurant opened in April 2014. Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Owners are applying Raid (as needed) and a can was observed in the kitchen.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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12/09/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The bleach water/wiping cloth set-up was adequate. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Temperature* (corrected on site)
Observation: Chicken was received at inadequate temperatures.
Correction: Discard or reject delivery of potentially hazardous food received between 41°F & 140°F. Routinely inspect PHF upon receipt to ensure a delivery temperature of 140°F or above.
- 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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, shrimp, garlic & oil mixture & shell eggs were found 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sushi rice 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 and Utensils - Good Repair and Calibration
Observation: Two chest freezer tops were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the chest freezer tops to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Debris build-up on the sides of equipment & handles of the cold holding units.
Correction: Clean the surfasce at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Butane fuel cartridges are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Butane fuel cartridges must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/31/2015 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly used.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the kitchen hand-sink.
Correction: Paper towels must be provided at all hand-sinks and all times.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/12/2015 | Routine | |
Notes:
No invoices available for review and source conformation from seafood company Taiyo at the time of inspection. PIC states that she keeps all paper work at home. Invoices must be present in the facility and available upon request.
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls, sweet and sour chicken, gravy 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.
- Critical: Time as a Public Health Control*
Observation: Sushi rice 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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. House hold bleach in use instead of commercial bleach, sanitizer being inappropriately delivered and distributed.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
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09/08/2014 | Routine | |
Use of 3 compartment sink to sanitize, with 50 ppm. chlorine,is required for immersible food contact surfaces until repair of low temp dishwasher.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.Scale 0-220degrees Fahrenheit w/2 degree increments.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
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04/30/2014 | Routine | |
Restaurant representatives - add corrected or new information about New York Asian Cafe, 13555 Midlothian Tnpk., Midlothian, VA 23113 »