This was a routine inspection.Food temperatures were good. The chlorine sanitizer was 50 ppm at the 3-compartment sink. However, the manager was advised to train employees to clean the floors more frequently and to properly cover food containers to prevent contamination.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Single service containers ( styro foam containers and plastic cups and paper cups) were note stored on the floor
Correction: Store all single service containers, cups, and eating utensils off the floor ton protect them from contamination.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Two light bulbs under the hood are burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out bulbs to provide proper light above the c cooking surfaces.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors in the walk-in refrigerator, walk-in freezer, and under storage shelving and cooking equipment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. after each use hang wet mops to air dry properly. (Mop hung during the inspection)
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03/31/2016 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw meat amnd raw chjikcken copntaiomners were found stored abpove cooked food and vegetables inside the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Food containers were rearraged to prevent possible crosscontamination, during the inspection)
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:walk-in cooler. several food containers were found not covered in the walk-in cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.(food containers were properly covered during the inspection).
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10/29/2015 | Risk Factor | |
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2-door cookline refrigerator.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Plumbing / Maintained in Good Repair
Observation: Strong sewage odor was noted in the upstairs restroom that is no longer in service.
Correction: Repair the toilet to remove the strong sewage odor.(This restroom is adjacent to the upstairs dining area) . The restroom must be odor free at all times.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Two of 4 light bulbs under the hood system are burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out bulbs to provide proper lighting under the hood..
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06/05/2015 | Follow-up | |
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2-door cookline refrigerator.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Plumbing / Maintained in Good Repair
Observation: Strong sewage odor was noted in the upstairs restroom that is no longer in service.
Correction: Repair the toilet to remove the strong sewage odor.(This restroom is adjacent to the upstairs dining area) . The restroom must be odor free at all times.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Two of 4 light bulbs under the hood system are burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out bulbs to provide proper lighting under the hood..
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05/01/2015 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken and neat were observed stored above vegetables and cooked food inside the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Containers vegetables and cooked food were relocated away from the raw items)
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Uncovered food in the following location where the food is subject to contamination: Walk-in cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container during storage to protect the food from contamination.(Uncovered food containers were properly covered during the inspection)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: cornstarch, flour, salt, sugar, salt, black pepper, etc.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. (Each spice container was properly labeled to identify contents)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: A large knife was found stored in-between two tables.
Correction: Place the knife on knife rack or on a cleaned and sanitized c container after each use.(knife removed)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw chicken, raw beef, cooked shrimp, roasted pork,(on 2-door cookline cooler)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(Items replaced)
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2-door cookline refrigerator.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease, food residue, and/or other debris: Deep fryer compartment.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of grease, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Boxes of single service cups were observed stored on the floor at the upstairs storage room.
Correction: Prevent singles items such as paper cups, styro foam containers, and plastic cups by storing them at least 6- inches above the floor.
- Plumbing / Maintained in Good Repair
Observation: Strong sewage odor was noted in the upstairs restroom that is no longer in service.
Correction: Repair the toilet to remove the strong sewage odor.(This restroom is adjacent to the upstairs dining area) . The restroom must be odor free at all times.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Two of 4 light bulbs under the hood system are burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out bulbs to provide proper lighting under the hood..
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under cooking equipment and under shelves in the dry storage areas is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Cleaning Maintenance Tools, Preventing Contamination
Observation: Observed that maintenance tools such as brooms, dust pans, wet mop, and floor brush were stored next to the handwashing sink and the 3-compartment .
Correction: Clean and store maintenance tools in a separate area to prevent contamination of food and food preparation and warewashing areas.
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04/08/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) recommended that employee health policy is reviewed at least once a month.
EHS discussed proper hand washing methods.
EHS will follow-up on walk-in cooler temperature on or about September 15, 2014.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after sneezing.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Food employee washed hands at time of inspection.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Universal 2dr prep cooler and walk-in cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shrimp, roasted pork, raw chicken, cooked noodles inside of Universal 2dr prep cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Shrimp, roasted pork were relocated to cool down properly and cooked noodles were discarded at time of inspection.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk-in cooler observed at 47 degrees
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored in between prep table and prep cooler
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Knives were removed and relocated to the three vat sink for proper wash, rinse and sanitize.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Floor / Wall / Ceiling / Cleanability
Observation: Floors in back storage area observed with food debris such as rice and flour.
Correction: Clean all floors, walls and ceilings to prevent contamination to food and non food contact surfaces.
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09/04/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed covering foods, proper holding temperatures, sanitizing procedures for equipment and proper thawing methods.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: carrots and peas, cooked shrimp, raw bean sprouts, raw chicken, roasted pork inside of Universal 2dr prep cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Carrots and peas, cooked shrimp, raw bean sprouts, raw chicken, roasted pork were all relocated to a ice bath.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knives.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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06/23/2014 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection.
All violations were corrected prior to follow-up inspection be conducted.
EHS provided Spanish employee health training material.
No violation noted during this evaluation. | 09/24/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
EHS discussed the process of using time as a public health control.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken under prep table
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:baby corn, eggs, bean sprouts inside of Universal 2dr prep cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: inside of Universal 2dr prep cooler
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Universal 2dr prep unit
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed dropped on the floor and then put back in the food: spoons
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. If any equipment is contaminated it should be washed, rinsed and sanitized before use.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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09/09/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided Spanish employee health information for new employees.
Manager will fax a copy of the invoice for the prep coolers that were not holding temperature by June 27, 2013.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: steamed shrimp, roasted pork and cooked noodles inside of Universal 2dr prep cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. The steamed shrimp and roasted pork were relocated to the walk-in cooler to cool and the cooked noodles were discarded at time of inspection.
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06/17/2013 | Risk Factor | |
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