The purpose of this visit was to conduct a risk factor assessment.
During the inspection the seating area of the restaurant has been temporarily closed due to remodeling, however remodeling has altered the operation of the kitchen and the Health Department has not been informed of the changes occurring. Please call the Health Department within 24 hours to determine if the renovation plans need to be submitted to the Health Department.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
3-305.14 Observed accumulation of dry wall dust in/on the only working handsink and the front prep table. Install a non-permeable cover on the opening to the construction area to preclude the entering of construction debris and dust into the cooking area.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit - Observed raw eggs stored above sodas in the walk in, raw chicken above tofu in the 3 door refrigerator
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. PROPER FOOD STORAGE CHART ALREADY LOCATED ON THE FRONT OF THE 3 DOOR REFRIGERATOR, DISCUSSED THE STORAGE OF PROPER STORAGE OF FOOD WITH THE CFM
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed can of corn opened 4 hours ago at 70F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED, DISCUSSED WITH THE PIC THAT WHEN PHF/TCS CANNED FOOD IS OPENED IT MUST BE COOLED TO 41F WITHIN 4 HOURS. RECOMMENDED A POSSIBILITY OF PUTTING THE CANS IN THE WALK IN OR PUTTING THE CONTENTS IN THE WALK IN TO COOL.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The only working handwashing sink in the kitchen facility located across from the cookline is blocked by a rice warmer and a bucket is stored in the sink preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. AREA CLEARED, HANDSINK ACCESSIBLE
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11/04/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- 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:Observed raw shell eggs stored over drinks, raw pork stored over garlic in the walk in
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. STORAGE OF THE ITEMS WERE CORRECTED, FOOD STORAGE SIGN WERE POSTED ON THE FRONT OF THE WALK IN AND WALK IN FREEZER. REMINDED CFM OF THE STORAGE REQUIREMENTS
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed garlic and oil at 80F stored on a cart at the cookline
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. DISCARDED
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06/10/2015 | Routine | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a 3 VAT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH CFM ON TRAINING STAFF ON WASHING HANDS ONLY IN THE HAND WASH SINK.STAFF WASHED THEIR HANDS AGAIN IN HAND WASH SINK,
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED RAW BEEF AT 46F, RAW PORK AT 44F, COOKED WIDE NOODLE AT 46F AND COOKED BEEF AT 46F IN THE 3 DR UPRIGHT REFRIGERATOR. DOOR TO UPRIGHT WAS OBSERVED LEFT OPEN .
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS HAVE BEEN MOVED TO PREP REFRIGERATOR.MANAGER WILL MONITOR THAT DOORS OF THE UPRIGHT REMAIN CLOSED AT ALL TIMES.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. OBSERVED NO PAPER TOWELS IN THE HAND WASH SINKS.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.CFM PROVIDED PAPER TOWELS IN BOTH SINKS.
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12/11/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." MANAGER WAS NOT ABLE TO PROVIDE DOCUMENTATION OF HEALTH POLICY
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW BEEF AND CHICKEN ON THE SAME SHELF IN THE WALK IN REFRIGERATOR AND FREEZER DOWNSTAIRS.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH MANAGER, WHO ASKED STAFF TO REARRANGE THE ITEMS
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food prep table adjacent to hand wash sink in the back kitchen area exposing food to splash dust or other contamination as follows: OBSERVED THAT THE PREP TABLE WAS ADJACENT TO THE FRONT OF THE HAND WASH SINK EXPOSING FOOD TO SPLASH
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.ASKED MANAGER TO PROVIDE SPASH GUARD OR MOVE THE PREP TABLE AWAY FROM THAT LOCATION.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.OBSERVED BOXES OF FOOD STORED ON FLOOR OF WALK IN FREEZER.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.DISCUSSED WITH MANAGER WHO WILL REMOVE THE ITEMS TO SHELF.
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food item were found subject to contamination after receipt and during storage due to the condition as described: CLEAN THE VISIBLE DIRT AND DUST FROM INSIDE TOP AND SIDES AND DOOR OF 3 DR UPRIGHT REFRIGERATOR
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. ASKED MANAGER TO CLEAN REFRIGERATOR.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED ROAST DUCK IN FLAT PAN ON PREP TABLE AND COVERED COOKED NOODLES IN DEEP PAN OVERFLOWING TO THE BRIM IN THE 3 DR UPRIGHT REFRIGERATOR.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:OBSERVED A WHITE REFRIGERATOR IN KITCHEN THAT IS NOT APPROVED FOR HOME USE.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. ASKED CFM TO REMOVE THE REFRIGERATOR.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.MANAGER HAS SERVE SAFE CERTIFICATE.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448 ATTN:A1. Failure to provide a copy of the photo identification card will result in further enforcement action. ORS INFORMATION HAS BEEN PROVIDED. OBTAIN AND FAX ORS CARD WITHIN 10 DAYS.
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06/19/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.OBSERVED BOXES CONTAINING SHRIMP STORED ON MILK CRATES IN THE WALK IN FREEZER IN THE LOWER LEVEL.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED RAW BEEF AT 44F, RAW CHICKEN AT 44F, COOKED NOODLES AT 45F AND COOKED SHRIMP AT 43F IN THE 2 DR PREP REFRIGERATOR.OBSERVED CONTAINER OF COOKED CHICKEN LEGS TAKEN FROM REFRIGERATOR ON THE PREP TOP AT 69F
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.CORRECTED: CFM REMOVED THE ITEMS TO WALK IN REFRIGERATOR AND DISCARDED THE COOKED CHICKEN LEGS.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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: OBSERVED THE TEMPERATURE IN THE 2 DR PREP UNI WAS AT 4F MEASURED WITH A CALIBRATED THERMOMETER.
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: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED THAT THERE WAS NO SANITIZING SOLUTION AT THE ESTABLISHMENT.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CORRECTED: CFM OBTAINED BOTTLE OF BLEACH SANITIZER FROM ANOTHER ESTABLISHMENT.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: OBSERVED AN UPRIGHT WHITE KENMORE REFRIGERATOR THAT IS NOT APPROVED FOR COMMERCIAL USE.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.CFM ARRIVED IN APPROXIMATELY 10 MINUTES
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located NEAR THE STOVE TOP AT THE BACK PREP AREA is blocked , preventing access by employees for easy handwashing. OBSERVED THAT A PREP TABLE HAS BEEN PLACED AGAINST THE SINK PREVENTING ACCESS TO IT.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED: EHS PROVIDED PERSON IN CHARGE WITH HAND WASH SIGN.
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07/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Peking Delight Restaurant, 752a Walker Rd, Great Falls, VA 22066 »