Keep up the good work on taking food temperatures and keeping good records on the foods under time as a public health control at the buffet.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed a pan of food stored on top of a trash can where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination such as a clean and santized preparation table.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the cardboard boxes being used to store cooked foods is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the cardboard boxes to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the insides of the vent hood, the handles of the refrigeration units, and the racks of shelves in the walk-in cooler has accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Beverage cups at the waitress station were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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02/05/2016 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils/scoops in bulk food containers improperly stored between uses.
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) (repeated violation)
Observation: Wiping cloths improperly stored in 0 ppm sanitizer between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the inside of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the inside of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the lids of the bulk food containers, handles of various pieces of equipment in the kitchen, and the utility lines/vent hood has accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the three compartment sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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10/05/2015 | Routine | |
Thank you for your corrective actions.
No violation noted during this evaluation. | 07/06/2015 | Follow-up | |
Note: Observed one container of chips not covered or protected at the buffet bar. Need to put the chips under the sneeze guard at the buffet or place a lid on the container or suitable covering.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The food employees are drinking from an uncovered beverage container 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. Need use a beverage cup that has a lid and a straw.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed unlabeled containers of bulk salt and sugar in the dry storage room and along the cook line.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use in 0 ppm sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed the following foods hot holding at improper temperatures: Chicken Wings 124°F, Chicken Cho Cho 109°F, Vegetable Roll 116°F, Fried Rice 117°F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures: Buffet Bar: Cut Melon 63°F, Imitation Sushi 63°F
Correction: refrigerator in kitchen: Chicken Wings 59°F, Crabmeat Wonton 51°F, and Sweet & Sour Chicken 51°F.
- Plumbing System Maintained in Good Repair
Observation: There is pooling of water at the ice machine at the bar area.
Correction: Need to either have the ice machine condensate line drain to the open site drain or into a clean bucket that is emptied regularly.
- Outer Openings - Protected
Observation: The back door of the food establishment is not protected against entry of insects and rodents since the screen is torn.
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. Need to repair the torn screen on the door.
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06/26/2015 | Routine | |
Thank you for your corrective actions!
No violation noted during this evaluation. | 04/06/2015 | Follow-up | |
- 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: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed the following foods hot holding at improper temperatures: Vegetable Rolls 125°F, Imitation Crab Meat Wontons 125°F, and Chicken on Stick 106°F - 127°F..
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods cold holding at improper temperatures: Cut Melon 51°F - 53°F and Imitation Sushi Roll 55°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the racks of shelves in the walk-in cooler are rusted or not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the inside of the ice machine was in contact with non-potentially hazardous food or ice that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the inside of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the handles of the reach-in units as well as the outside of the containers and lids of the bulk foods in the dry storage room and walk-in cooler has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Boxes of single service beverage cups and lids were found stored on the floor in the hallway near the restrooms.
Correction: Store boxes of beverage cups and lids in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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03/24/2015 | Routine | |
Note: Missing a thermometer for the freezer of the home-style refrigerator across from the three compartment sink.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed unlabeled containers of sugar and salt at the cook line.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of a container of cut lemons is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use scoops for bulk rice and sugar containers did not have handles and improperly stored between use.
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.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the racks of shelves in the walk-in cooler are not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the handles of the refrigeration units and the handles of the bulk food containers has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the waitress station and near the three compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pitcher and the rubber gloves preventing its use.
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12/18/2014 | Routine | |
Dish Machine Sanitizer 50 ppm - Okay
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the racks of shelves in the kitchen and the walk-in cooler are rusted or are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the inside of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the inside of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handles of the refrigerators, the lids of the sugar and flour containers, and the handles of the rice cookers has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Boxes of paper towels, beverage cups, straws, and lids were found stored on the floor.
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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09/12/2014 | Routine | |
Dish Machine 50 ppm - Okay
Wipe Cloths 200 ppm - Okay
Note: One container of salt at the grill/cook line is not labeled with its common name. The freezer above the refrigerator unit near the dish machine is missing a thermometer.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils handles were stored with the handle in the bulk containers of flour and sugar.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed the following foods hot holding at improper temperatures: Sweet & Sour Chicken 128°F, Chicken on Stick 126°F, Egg Roll 126°F, and Wonton Roll 126°F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cardboard on the racks of shelves in various cold holding units and on a table used for storage is not designed or constructed to be easily cleanable.
Correction: Alter or replace the cardboard to provide a surface that is free of unnecessary ledges, projections, and crevices.
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06/03/2014 | Routine | |
Note: Missing a thermometer in the chest freezer.
Dish Machine Sanitizer 100 ppm - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of cut lemons at the beverage dispenser is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Utensils - In-Use - Between-Use Storage
Observation: The scoops for the salt and flour in the dry storage room did not have handles.
Correction: Use scoops with handles so that bare hands are not contacting the salt and flour or other foods.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a reach-in refrigerator without lids or covers where it is subject to splash, dust or other contamination.
Correction: Store food with lids or covers so it is not exposed to splash, dust, or other contamination to prevent contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard used as liners for shelves in the walk-in is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the racks of shelves in the walk-in cooler and in the dry storage area are not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed a drink pitcher, a container of knifes, and a container of spoons were found stored next to the hand wash sink near the bar.
Correction: Store utensils and pitcher in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The sides of the wok and the utility lines going to the wok and grill and the ice machine fan vent in the kitchen are noted in need of cleaning.
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.
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02/28/2014 | Routine | |
Dish Machine Sanitizer 100 ppm - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
Note: Missing thermometer in the chest freezer in the kitchen.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed unlabeled food containers such as salt and sugar as well as various spices at the cook line.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use in the kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: The following foods were hot holding at improper temperatures: Chicken 122°F and Vegetable Roll 127°F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the shelves in the walk-in cooler as well as the shelves near the single basin sink in the kitchen are rusted which is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 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: shelves in the walk-in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the inside of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen near the dish machine.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/26/2013 | Routine | |
The following alleged Critical and Non-Critical Hazards have been corrected from the previous inspection on August 30, 2013: 0820 A 2 - Food - Potentially Hazardous Food - Cold Holding*, 0480 - Food Storage Containers - Identified with Common Name of Food, 0890 - Food - Honestly Presented, 0570 - Cloths - Wiping Cloths - Use Limitation, 1960 - Equipment and Utensils, Air-Drying Required, 1580 - Equipment - Cutting Surfaces, 1530 - Sanitizing Solutions, Testing Devices, and 1770 C - Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils.
Wipe Cloths Sanitizer 200 ppm - Okay
Thank you for your corrective actions.
No violation noted during this evaluation. | 09/09/2013 | Follow-up | |
Dish Machine Sanitizer 100 ppm - Okay
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed unlabeled food containers at the cook line to include salt.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use and stored in 0 ppm sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following foods were hot holding at the following improper temperatures: Honey Chicken 131°F, Chicken with Broccoli 120°F, and Zuchini Chicken 130°F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at the following improper temperatures: Shrimp 46°F and Noodles 46°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Honestly Presented
Observation: The Lobster Pellet at the hot holding buffet bar is offered for human consumption in a way that misleads or misinforms the consumer.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Re-label the food item with a more proper name that represents the food.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the shelf of the preparation table across from the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: the shelves in the dry storage room.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Beverage cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink near the three compartment sink and at the hand washing sink near the walk-in refrigerator.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/30/2013 | Routine | |
Wipe Cloths Sanitizer - 200 ppm - Okay
Dish Wash Machine Sanitizer 100 ppm - Okay
- Food Storage Containers - Identified with Common Name of Food
Observation: There were unlabeled containers of sugar and an unknown substance similar to sugar at the cook-line and preparation area.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use knifes improperly stored between two pieces of equipment during use.
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 (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Observed boxes of food, buckets of sauces, and mayo stored on the floor or food stored less than 6" above the floor in the walk-in units and the dry storage area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Improper methods used to thaw raw cut chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were cold holding at improper temperatures: Cut Melon 55°F and Sushi Roll 51°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The cut melon and sushi roll was replaced with new.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Beverage cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed boxes of single service items stored on the floor in the dry storage area.
Correction: Elevate boxes of single service items at least 6 inches off of the floor by shelving, legs or casters.
- Kitchenware and Tableware (corrected on site)
Observation: Unwrapped forks were not stored at the preparation area with the handles up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the walk-ins is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucket lids preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under the cook line are noted in need of cleaning.
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.
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05/30/2013 | Routine | |
- Nonfood Contact Surfaces (repeated violation)
Observation: Noted rusty shelves in the walk-in refrigerator.
Correction: Remove the rust and repaint shelves.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Bowls and plates not protected at the buffet line.
Correction: Provide sneeze guard, or invert or otherwise protect bowls and plates at the buffet.
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03/15/2013 | Follow-up | |
Dishwasher 100 ppm - ok.
Wipe Cloths 200 ppm - ok.
- Critical: Demonstration of Knowledge*
Observation: Not understanding proper cold holding and cooling of potentially hazardous foods. Not understand proper handwashing procedures
Correction: Hold cold foods at 41°F or below. Cool foods at 135° - 70° in two hours, from 70° - 41° in four additional hours. Clean hands each time soiled.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands before engaging in food preparation, after handling soiled utensils and dirty dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are drinking from uncovered containers in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pieces of Fried Chicken were sitting in a basket above fryer at 106°F, Sushi Roll at 52°F and Cantelope 46°F on buffet line
Correction: Employee placed pieces of fried chicken into the walk-in refrigerator. The Sushi Rolls and Cantelope were removed from the buffet and replaced with new.
- Food Contact Surfaces - Cleanability*
Observation: Cardboard used for storing Sweet and Sour Chicken on while cooling.
Correction: Do not use cardboard for storing is not easily cleanable.
- Food Contact Surfaces - Cleanability*
Observation: Clever blade badly damaged on magnetic strip.
Correction: Repair or discard damaged clever.
- Nonfood Contact Surfaces
Observation: Noted rusty shelves in the walk-in refrigerator.
Correction: Remove the rust and repaint shelves.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the various refrigerators and freezers where potentially hazardous foods are stored.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Noted residues on bulk can opener and hand mixer blade.
Correction: Clean the bulk can opener and hand mixer blade between uses.
- Equipment and Utensils, Air-Drying Required
Observation: Beverage cups at the bar were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Bowls and plates not protected at the buffet line.
Correction: Provide sneeze guard, or invert or otherwise protect bowls and plates at the buffet.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sink at the bar.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink at the bar.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand wash sinks in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handwash sinks in the restrooms and at the bar used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Qui And Min's China City, 400 Scruggs Road Rd. Suite 1400, Moneta, VA 24121 »