Oriental Cafe, 563 University Blvd 110, Harrisonburg, VA 22801 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Oriental Cafe
Address: 563 University Blvd 110, Harrisonburg, VA 22801
Type: Full Service Restaurant
Phone: 540 820-7926
Total inspections: 7
Last inspection: 01/21/2015

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Inspection findings	Inspection date	Type
This site visit was due to a small fire in the cooker/smoker. The fire was put out with a handheld extinguisher. Due to over spray of chemical from the extinguisher exposed food may not be served, and all food contact and non-food contact surfaces in the area where the extinguished was used must be cleaned and sanitized. Physical Facilities - Cleaning Frequency and Restrictions Observation: The cooking area needs to cleaned to remove grease and food debris. 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 Observation: The hood system and vent filters were observed to have an accumulation of grease. Correction: Maintain hood system and vent filters in a clean condition.	01/21/2015	Other
Follow-Up Inspection, Sanitizer test strips have been purchased and are in use.Reviewed logs with person in charge, they showed adequate cooling and proper sanitizer concentration levels. Provided an employee health policy and sign both English and Chinese. Foods in the walk ins are now stored properly off the floor and separated and floor is clean. Dishmachine was serviced and is now sanitizing properly at 100ppm. Proper storage of employee personal items. Bulk containers now have labels. Rear door has been fixed to be self closing and screen repaired. Date marking system much improved with date and time of prep. Person in charge has made great effort to correct and make lasting changes to support compliance with food regulations. Hand soap now available at front handsink. Keep up the great work. No violation noted during this evaluation.	05/29/2014	Follow-up
Sanitizer test strips need to be acquired as soon as possible. Left person in charge a cooling temperature log and food contact surfaces cleaning and sanitizing log. Please fill these out for the next week, for review during the follow-up inspection. Reviewed employee health policy with person in charge including symptoms and illnesses. Also left Chinese handwashing signage. Foods in the walk ins need to be stored properly (separate raw and cooked foods) and off the floor to facilitate easier cleaning on the units. Excellent cooking, hot holding, and cold holding temperatures. Dishmachine is borderline on sanitizing concentration recommend service by service technician Critical: Demonstration of Knowledge* Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Left person in charge the regulations for demonstration of knowledge and duties of the person in charge. Critical: Demonstration of Knowledge* (corrected on site) Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Reviewed with PIC the OEHS Gudie to employee health and provided the policy. Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. After exiting kitchen, employee did not wash hands and started preping foods. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Employee was told to wash hands, and did so. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw fish in bowl sitting on cooked noodles. Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Foods were moved to be stored properly. Food Storage Containers - Identified with Common Name of Food Observation: Unlabeled food containers for flour, sugar, rice, and salt. 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. Food Storage - Clean and Dry Location Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Food Preparation (corrected on site) Observation: Food being prepped in large bowl that is sitting on trash can. Correction: Protect food from environmental sources of contamination during preparation. Use prep table to prepare foods not the trash can. Bowl was cleaned and moved. Critical: Cooling* Observation: fried chicken at 80F after 2hrs of cooling. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Equipment - Cutting Surfaces Observation: The cutting board(s) along the blue front of house, and prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Warewashing Equipment, Determining Chemical Sanitizer Concentration Observation: No sanitizer test kit available. Correction: Use a chlorine (bleach) chemical test kit to ensure the sanitizing solution is maintained at the proper solution. Person in charge to order one as soon as possible. I left a small sample of strip for establishment to use. Non-Food Contact Surfaces Observation: The nonfood contact surface of the drain catch of dishmachine (lower), pass through from kitchen to sushi bar, freezer/refregiration units, and vent hood has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station at the dish area is being used for purposes other than washing hands. Correction: The handwash facility identified above is to be used for washing hands only. Twice instructed staff to use handsink for handwashing only. Outer Openings - Protected Observation: No self closure on rear kitchen screen door. 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. Critical: Toxics - Medicines - Restriction and Storage* (corrected on site) Observation: Medicines are located on prep line. Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Person in charge moved medicines away from food prep area.	05/21/2014	Routine
Owners knowledgeable on food safety risk factors. All foods being held, cooked and prepared to proper temperatures. Employee observed wearing gloves when preparing sushi. Foods are prepared fresh and cooked to order. Sushi chef knowledgeable on proper handling of product and following good food safety practices. Sushi being provided from an approved source. No violation noted during this evaluation.	10/30/2013	Routine
Owner knowledgeable on food safety risk factors and employee health. Employee observed wearing gloves when preparing sushi. Owner conscientious about assuring foods are prepared and handled in safe manner. Sushi bar located at front of restaurant. No violation noted during this evaluation.	05/29/2013	Routine
This item above was marked on the inspection yesterday (1/9/13) and has been corrected. Critical: Handwashing Lavatory* (corrected on site) Observation: The faucet handles on the hand sink in the dish wash area had been replaced and are in good repair. Correction: Contacted by owner and informed the hand wash sink in the dish wash area had been repaired.	01/10/2013	Follow-up
Manager knowledgeable on food safety risk factors and employee heath. Owner explained all foods are cut, cooked and made fresh daily. Conducted sushi assessment of all product and found to be in compliance (white tuna not available). Critical: Handwashing Lavatory* Observation: The faucet handles were not working on the hand wash sink in the dish wash area preventing routine hand washing by food workers. Correction: Informed by owner plumber had been contacted for repairs and were using hand wash sink in food preparation area until repairs could be made to hand sink in dish wash area.	01/09/2013	Routine

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