- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walkin cooler and freezer as well as the glass reachin at the front.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: prep tables. EHS observed prep tables soiled upon arrival of employees to work place indicating that tables were not cleaned and sanitized prior to closing of restaurant or beginning work.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the underside of the prepunit lids has accumulations of grime and debris. EHS observed debris and splatter on the underside of the prep unit lid.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed an extensive cleaning of the kitchen needed. Observed accumulations of flour and debris under bulk storage containers, food splatter on wall above 3 compartment sink and walls next to walk in refrigerator.
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.
|
03/23/2016 | Routine | |
Great job of maintaining proper temperatures.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: EHS observed unwrapped or uncovered food in the Walk in and reach in. EHS observed multiple items uncovered such as: egg rolls, cut vegetables sliced meat and chicken, etc. PIC covered items.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. EHS observed bowl stored inside flour being used as scoop.
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 (corrected on site)
Observation: Wiping cloths improperly stored between use. EHS observed damp wiping cloth on prep counter. PIC removed.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the shelves is not designed or constructed to be easily cleanable. EHS observed shelves under rice cooker andhot holding unit lined with cardboard.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Ensure that any lilner used is nonabsorbant, smooth and easily cleanable.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill filters, inside reach in and shelving..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: EHS observed accumulations of food and debris under equipment and dry storage shelves.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead insects were observed in light fixtures throughout kitchen.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
11/17/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that multiple food items in the walk-in freezer and walk-in refrigeration unit were not covered and not protected from BIOLOGICAL CROSS-CONTAMINATION because it was not in packages, covered containers, or wrapped. (Items included but not limited too:chicken, beef, egg rolls, buckets of thawing chicken, sprouts.
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed buckets of thawing chicken on the floor of walk-in cooler, frozen boxes of food stored on the floor of walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Observed rear handsink seperating from the wall that it is mounted on, allowing food, debris and moisture to get behind the equipment and unable to remove and clean.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: bukets used for flour and MSG storage were observed soiled on outer portion and handles and around the inside of the lid and bucket.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor throughout the kitchen area noted with food debris on it, also observed accumulations of grease and debris under and behind equipment.
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.
|
07/23/2015 | Routine | |
Facility very clean. All items in walk-in covered as they should be. Proper storage of food items.
No violation noted during this evaluation. | 03/24/2015 | Routine | |
NOTES:
- Exhaust hood over grill area in need of cleaning.
- All food staff are up-to-date with Food Handler cards.
- Currently, no Certified Food Manager at facility at this time.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: 1. Observed uncovered noodles cooling at rear in kitchen. Noodles were on a metal tray near the back door. 2. Observed uncovered food such as sliced onions and other veggies along with sauces uncovered in WIR.
Correction: 1. Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Noodles were lightly covered immediately during inspection. 2. Uncovered food in WIR was covered during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the reach-in prep (below) 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.
|
12/22/2014 | Risk Factor | |
NOTES:
- Discussed when to wash hands during food service. Observed good hand washing during inspection.
- Discussed how to properly sanitize food prep surfaces prior to food be prepared for service.
- Discussed Employee Health with manager. EHS to mail educational flyers in operator native tongue due to a slight language barrier.
- Both employees must be up-to-date with Food Handler cards within 30 days. Operator acknowledged this request.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Prep areas.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Deep cleaning needed in prep unit (top and bottom) and under units such as the fryers and the grill. Cleaning also needs to be done at the 3-vat sink where the drain to catch the food debris is located.
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.
|
10/14/2014 | Routine | |
Employees possess current Suffolk health cards.
Scoops with handles required to prevent contamination from hands.
Just prepped chicken 43F. Placed under refrigeration.
Employee health policy reviewed and in place.
Safe cooking temps reviewed with PIC.
Meats arrive frozen and are thawed as needed 24-48 hours in advance.
All information reviewed in detail with PIC.
- Critical: Employee Health* (corrected on site)
Observation: PIC unable to demonstrate knowledge regarding reportable illensses, reporting procedures, operator responsibility, etc.
Correction: Reportable illnesses, reporting procedures, and operator repsonsibility reviewed in detail with PIC. PIC must be aware and have ability to deomonstrate knowledge.
- Critical: Hands - When to Wash*
Observation: No handwashing observed between tasks. Cook cleaned sink, touched arms, and then donned gloves to prep chicken.
Correction: Implement good handwashing practices between tasks and and after touching bare arms as reviewed in detail with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Multitude of unprotected food items observed inside of refrigeration units.
Correction: Provide protective covering as to prevent contamination.
- Food Storage Containers - Identified with Common Name of Food
Observation: Multiple unlabeled food containers observed.
Correction: Provide English common name on exterior of container as to contents.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic and oil mixture near grill observed to be 71F.
Correction: Refrigeration required. Mixture discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No date labeling observed.
Correction: Immediately implement proper date labeling of RTE food items as to date of disposition.
- Equipment - Good Repair and Proper Adjustment
Observation: Play dough observed stored on back side of reach in refrigeration unit. Vent cover missing.
Correction: Remove play dough and replace vent cover.
- Good Repair and Calibration of Thermometers
Observation: Long stem thermometer provided, however, it is encrusted with dust, grease, and food debris and is unreadable.
Correction: Properly clean and maintain long stem thermometer so that it is readable.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Milk containers cut in half and fashioned into scoops.
Correction: Discontinue this practice and use only legitimate scoops with handles.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Rear handsink access blocked by plastic scoops.
Correction: Remove scoops from handsink and maintain access during all times of business as to encourage good handwashing practices among employees.
|
03/19/2014 | Routine | |
Employees require current Suffolk health cards. Obtain cards within 30 days of inspection.
Milk container improperly re-used as scoop. Discontinue this practice and use only legitimate scoops with handles. Scoops with handles required throughout kitchen area.
Chlorine used as sanitizer. Test kit provided and properly demonstrated. 3x sink properly set up.
English common name required on exterior of multiple container as to contents.
Observed cook use same utensil to gather meat, fresh vegetables for order. Use separate tongs to prevent cross contamination. CORRECTED
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
All information reviewed with PIC via translator (PIC daughter).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Multiple unprotected food containers observed.
Correction: Provide protective covering to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labeling observed.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Rear handsink access blocked by Lactaid jug.
Correction: Remove obstruction and maintain access to handsink at all times.
|
05/09/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Peking House, 3575 Bridge Rd. 16, Suffolk, VA 23435 »