Time was not being tracked today on rice noodles or sprouts. This was corrected by PIC. Many items have been corrected. Forward progress is still needed on certain cleaning areas of the kitchen. Continue to clean. Permit issued.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the freezer floor or food stored less than 6" above the floor. ;Elevate food storage onto approved shelving with minimum 6" legs or casters. Keep food covered.
- 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 refrigeration unit is not properly dated for disposition. No dates found on pork, cooked tofu, cooked shrimp.
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. This was corrected today by PIC>
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that eye of round may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. New menus are expected to be printed within 2 weeks per PIC.
- Responsibilities of Owner or Proprietor (repeated violation)
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 This had been corrected but sign was taken. Sign can be posted inside.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: coffee equipment drawer(do not use cardboard)
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Freezer floor is dirty.
Correction: Clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Two large pieces of equipment that you acquired when opening restaurant are not being used.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. PIC has sold these two large pieces of equipment but they have not been picked up yet.
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01/29/2016 | Follow-up | |
Permit expires 1/31/16. Correct the violations and call for reinspection. Several repeat violations must be corrected. Ceiling panels have soot and need cleaning or replacing. If you decide to replace they must be made with smooth and cleanable material. Do not keep a plant by food supplies. Employee health was discussed. Be sure all workers know what symptoms to stay away from work with.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container with straw 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored above raw pork and cooked tofu.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. PIC corrected.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the freezer floor or food stored less than 6" above the floor. Food found uncovered in the freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Keep food covered.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: 1.Chicken found on top of other food inside make table(nesting). Temperatures were elevated.( 46-52 F) 2. Bean sprouts found on counter at 54.8 F. 3. Cooked rice noodles found on counter at (59-68 F)
Correction: 1. Do not nest foods in make table. REPEAT 2. Place bean sprouts on time control if desired but you must write up a policy and track the time. 3. You may also place cooked rice noodles on time control. Try not to make so much at once so time control will work, if not, you must cool these and keep under refrigeration.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. No dates found on pork, cooked tofu, cooked shrimp.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that eye of round may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. 0-220 F
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
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: pipes to cookline, faucet to prep sink, rice bin, mop room faucet, coffee equipment drawer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine ran out of sanitizer. Dishes were not sanitized.
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. A new jug of sanitizer was opened and unit was primed.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Green garden hose connected on cookline without proper backflow preventor.
Correction: Provide a food grade hose(usually white or clear) and install a backflow preventor on the faucet. Worker removed hose
- Plumbing System Maintained in Good Repair
Observation: Leak under spray sink.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling panels found soiled. Wall in mop room is dirty. Floor by grease trap for cookline is soiled. Freezer floor is dirty. Walk in freezer door is dirty. Caulking by handsink has mildewed.
Correction: Clean these areas thoroughly. Replace mildewed caulking.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Two large pieces of equipment that you acquired when opening restaurant are not being used.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/14/2016 | Routine | |
Good time control policy - sprouts are held for 3 hours then discarded and replaced. Tapioca for bubble tea is held cold in refrigerator - good practice. Make sure all employee drinks in the kitchen have a lid and straw.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed meatballs in a pan that is double stacked in prep top at 54F.
Correction: Do not double stack pans to allow for proper temperature control. Maintain TCS food at <41F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No prepared foods (broths, cooked pork, cooked chicken) with date labels.
Correction: Date mark all prepared foods held over 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed slicer with food debris.
Correction: Clean and sanitize after each use.
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08/05/2015 | Risk Factor | |
Note: Try not to double stack pans in prep top - foods are subject to temperature abuse this way. Do not use wet wiping cloths in direct contact with food (used to cover imitation crab in prep top). Be sure slicer is cleaned thoroughly and sanitized after use.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handle raw meat with gloved hands then fail to change gloves before handling clean plates/utensils.
Correction: Employees must change gloves and wash hands when changing tasks.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No prepared foods (cooked chicken, roast pork, cooked shrimp, open tofu, etc). are date labeled.
Correction: Date label any prepared or opened foods held over 24 hours.
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02/25/2015 | Risk Factor | |
Glove use ok. Ok for permit.
- Cloths - Wiping Cloths - Use Limitation
Observation: WEt wiping cloth stored on cutting board.
Correction: Store in sanitizer solution.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Some foods (double-stacked ) in top of prep unit above 41F: tofu 47f, pork 48F.
Correction: Don't double stack pans in top wells of prep unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labels on prepared foods (stew, pork, shrimp, etc).
Correction: Date label prepared foods held over 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed slicer with dried food debris.
Correction: Clean and sanitize after each use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Hood filters in need of cleaning.
Correction: Clean regularly.
- Lighting, Intensity
Observation: Inadequate light in kitchen.
Correction: Provide more lighting.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor and wall around wok line grease trap need cleaning.
Correction: Clean regularly.
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11/03/2014 | Routine | |
This is a reinspection for the proper operability/temperature requirement of the tall kitchen reach-in refrigeration unit. This violation has been corrected.
No violation noted during this evaluation. | 06/23/2014 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the tall reach-in kitchen refrigeration unit. This violation has not been abated (awaiting the technician's visit).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the tall reach-in refrigerator's ambient air temperature is 58 degrees. Per the owner all food items have been in the unit less than 6 hours.
Correction: Remove all items from this unit and place in a unit capable of maintaining cold foods at 41 degrees or below. Have the unit checked/serviced. Cold foods must be maintained at 41 degrees or below. All foods were removed and placed in another unit.
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06/20/2014 | Follow-up | |
This is a reinspection for the proper temperature of the tall reach-in refrigeration unit. The technician did attempt to repair but had to order a part. He is due to return this evening, as the violation has not been abated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the tall reach-in refrigerator's ambient air temperature is 58 degrees. Per the owner all food items have been in the unit less than 6 hours.
Correction: Remove all items from this unit and place in a unit capable of maintaining cold foods at 41 degrees or below. Have the unit checked/serviced. Cold foods must be maintained at 41 degrees or below. All foods were removed and placed in another unit.
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06/18/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the tall reach-in refrigerator's ambient air temperature is 58 degrees. Per the owner all food items have been in the unit less than 6 hours.
Correction: Remove all items from this unit and place in a unit capable of maintaining cold foods at 41 degrees or below. Have the unit checked/serviced. Cold foods must be maintained at 41 degrees or below. All foods were removed and placed in another unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed the meat slicer is soiled with dried encrusted food debris.
Correction: Clean the surface after usage. Cleaned the slicer.
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06/16/2014 | Risk Factor | |
Be mindful of illnesses that would deem restriction/exclusion. Refer to the back of your permit in regards to sick employees. The facility was serviced by PCO on 2/24/14. Serviced semi-monthly. Discussed employee health in length.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an open cup of beverage (kitchen employee) on microwave, sitting directly above the rice cooker (open).
Correction: Employees may consume beverages from a cup with a lid and straw, and away from foods and food equipment. Cup was discarded.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet wiping cloths on counters throughout the kitchen/prep area.
Correction: Store cloths in a sanitizing solution between uses.
- Food Storage - Clean and Dry Location
Observation: Observed bags of vegetables (carrots/onions) on the rear flooring
Correction: observed boxes of foods on the walk-in freezer flooring.
- Food - Miscellaneous Sources of Contamination
Observation: Observed foods stacked atop one another at the prep table (stainless steel pan of cooked shrimp in container of lettuce used for spring rolls).
Correction: Avoid stacking foods. This is a possible source of cross contamination. Foods separated.
- Food - Miscellaneous Sources of Contamination
Observation: Observed spring roll foods stored adjacent to the kitchen handsink.
Correction: Relocate the spring roll station/place a barrier in between to avoid possible cross contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed rice in cooker at 119 degrees
Correction: should be 135 degrees or more.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed the slicer is soiled with dried meat and vegetable debris.
Correction: Clean the slicer. Make sure you clean the slicer after meats and before vegetables that will not be cooked. Slicer was cleaned.
- Non-Food Contact Surfaces
Observation: Observed flooring underneath the equipment especially in corner adjacent to the wall is soiled with grease/oil.
Correction: Clean the floor more frequently.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a bottle of "Advil"/bottle of "Daycare" liquid on shelving with single serve containers, above the prep table.
Correction: Store toxic items/medicines separate from foods and food equipment. Bottles were removed.
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03/05/2014 | Routine | |
This is a reinspection for the abatement of the roach problem at the facility. Upon inspection of the facility, I saw no live activity.Recommendation: clean the areas affected by grease/oil accumulation (underneath cook line, underneath refrigeration units, walls on the cook line especially at the bottom, and grease trap). Remove any paper/boxes that are not being used.
No violation noted during this evaluation. | 12/18/2013 | Follow-up | |
This investigation/visit is due to a complaint alleging a live roach crawling on a table in dining room. Upon my visit/survey of the dining area, I saw no evidence of roaches. None were found in either restrooms, however, live activity was noted in the kitchen, especially under the cook line. Clean under the cook line/ in the corner where there is an accumulation of grease. PCO was on site for service on 12/3/12. Clean underneath of refrigeration units also. After a thorough cleaning, have the establishment treated again. A reinspection for roach abatement will be done on 12/18/13. Please produce an invoice from your exterminator at this time.
No violation noted during this evaluation. | 12/11/2013 | Complaint | |
- Utensils - In-Use - Between-Use Storage
Observation: Observed the rice scooper being stored on top of the cooker.
Correction: Store the dispensing utensil directly in the rice with the handle upward/clean and sanitized surface.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed several wiping cloths being stored on kitchen tables/counters.
Correction: Store wiping cloths in a sanitizing solution in between uses.
- Food Storage - Clean and Dry Location
Observation: Observed foods being stored on the walk-in freezer flooring.
Correction: Store all foods at least 6" off of flooring.
- Food - Miscellaneous Sources of Contamination
Observation: Observed food items used for spring rolls are being prepared adjacent to the handsink/underneath the hand towel dispenser.
Correction: Remove the foods from this location/install a barrier between the foods/handsink.
- Equipment - Cutting Surfaces
Observation: Observed a badly scarred little cutting board on the cook line.
Correction: Replace/resurface the board.
- Lighting, Intensity (repeated violation)
Observation: Observed 18.67 foot candles of lighting on the cook line
Correction: observed 3.6 foot candles of lighting in the walk-in vault.
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11/06/2013 | Routine | |
Dishmachine operating properly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in the reach-in refrigerator with no date markings (large tray of spring rolls). Per owner, these are kept for 2 days.
Correction: Supply date labeling to foods prepared/kept for 24 hours or more.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed black mold on the interior plastic baffle of the bulk ice machine.
Correction: Clean the mold from the baffle. Protect the ice from possible cross contamination when doing so.
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04/01/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed a male employee eating in the kitchen.
Correction: Employees may not eat in the kitchen
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed several wiping cloths being stored on prep tables.
Correction: Store wiping cloths in a sanitizing solution in between usage.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed several plastic containers of stew in the 2 door reach-in unit with no date markings (per owner these are kept for 3 days).
Correction: Supply date markings on all foods prepared/held for 24 hours or more.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Observed a round cutting board on the cook line is badly broken/split.
Correction: Refrain from using this board. Surfaces/equipment must be safe, durable and smooth. Cutting board was discarded.
- Non-Food Contact Surfaces
Observation: Observed a soiled wall behind the rice cooker/microwave oven.
Correction: Clean the wall.
- Lighting, Intensity
Observation: Observed 23.56 foot candles of lighting on the cook line
Correction: should be a minimum of 50 foot candles of lighting.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a can of "Pledge" furniture polish on a shelving with dishes/foods in the kitchen.
Correction: Store toxic items separate from foods.
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12/12/2012 | Routine | |
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