| No violation noted during this evaluation. | 03/11/2016 | Routine | |
Note: Dented cans must be segregated and utensil eating surfaces must be protected. (snow cone machine draining into hand sink) No noted violations.
No violation noted during this evaluation. | 11/05/2015 | Routine | |
Health department permit issued.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Pork is stacked to cool.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
07/08/2015 | Routine | |
| No violation noted during this evaluation. | 04/17/2015 | Routine | |
"Time" is used as a control for hot foods on the food on display for service.
No violation noted during this evaluation. | 01/15/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: A box of cabbage is on the ground outside the back kitchen door.
Correction: Protect food from miscellaneous sources of contamination.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleanint chemicals are not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
|
10/09/2014 | Routine | |
Operator moved potentially hazardous food to a refrigerator which is holding at proper temperatures. Will not use the other one which is holding at improper temperatures until is has been repaired and can holld PHF at or below 41 degrees F. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in one refrigerator is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is a large gap around kitchen screen door.
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.
- Pests - Controlling Pests*
Observation: There are flies in restaurant.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
07/02/2014 | Routine | |
Received complaint that customer became sick 45 minutes after eating here. She had calbereta (beef, potatoes, gravy). Said food did not taste fresh, was mushy as if warmed over. She said she was sick once before from this restaurant but not as bad so didn't report it. Today, according to documentation, food currently on food service line was put there from 10:15 to 11 a.m. Advised it has been over 4 hours and must be discarded. Recommend that TEMPERATURE and not TIME be used as a control since it is not being used correctly, with no indication that food is being discarded after 4 hours. Currently 16 items are listed today with time as a control. Discussed using "time" as a control for those 3 items which are hard to maintain at proper temperatures (fried fish, pork bbq, and fried pork) and all others must be maintained above 135 degrees F. Operator said there have been no reports of illness and no employees have been sick.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Prepared hot food on the steam tables at service line for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
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.
|
04/25/2014 | Complaint | |
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pork menudo and shrimp are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: Wall behind 3 compartment is in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/03/2014 | Routine | |
"Time" is used as a control for foods on customer service line.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pork noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Pork is cooling at room temperature. Ice machine is broken.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employee's jacket is hanging on rack of food.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Personal Care Items - Storage (corrected on site)
Observation: Hand cream stored on shelf with food.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
|
01/03/2014 | Routine | |
Complainant reported becoming ill after eating "chicken on stick" and pansit from service area. She reported chicken was stacked high and neither item was hot. "Time" is used as a control for items on service line. Chicken on a stick is one of those foods. At time of inspection, operator informed me that this product had been removed from temperature control at noon, as were some other foods labeled with this time. SInce inspection was 15 minutes after this and those specified foods were out of temperature, it appears that the time noted does not indicate time removed from temperature control. Discussed this with operator and advised her that hot foods must be at hot safe temperatures when removed from temperature control and time noted must be accurate. See complaint form on file for additional information,. We further discussed safe cooking and holding temperatures.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Food out at room temperature is hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
|
12/05/2013 | Complaint | |
Time is used as a control for food on service line. Improvement noted since last inspection.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pork noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
|
10/10/2013 | Routine | |
Bandaid on employee's finger is not covered by glove.(corrected) "Time" is used as a control for food on display/sale.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees observed drinking from uncovered containers (can of soda and single use water bottle) in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed eating in area where he may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pork noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment and utensils in 3 compartment sink
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Disinfectant cleaner being applied to food contact surfaces (cutting board) does not meet the requirements of 40 CFR 180.940
Correction: Utilize only approved sanitizers that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
07/19/2013 | Routine | |
Time is used as a control for food at the front service area.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pork noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
|
04/19/2013 | Routine | |
Time is used as a control for hot foods in service area.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pork noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Pork was cooling at room temperature.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Box of single service cups stored on floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser a minimum of 6 inces off the floor.
|
01/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Oriental Cuisine Kainan (01-4012), 5660 Indian River Road #102/103, Virginia Beach, VA 23464 »