- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses ( rice scoops were observed stored in a container of standing water)
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.
|
10/29/2015 | Follow-up | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses ( rice scoops were observed stored in a container of standing water)
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: General Tso's chicken pieces in the hot holding cabinet were holding at improper temperatures ( General Tso's chicken measured 128 degrees F, < 4 hours). The operator reheated the food product.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cookline maketable unit were 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.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Prescription medication, "Advil" and bandages were located on a shelf, over the rear prep table.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
|
10/19/2015 | Routine | |
Do not leave foods out, if they are not going to be prepared immediately.
Will return tomorrow to set up the data logger for the front display case.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (lettuce for sandwich)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
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.
- Food - Washing Fruits and Vegetables
Observation: Vegetables not washed before being offered for sale or service. (lettuce)
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Rice scoops observed being stored in a container of water.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Provided information in Chinese.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pies in the front display case cold holding at improper temperatures. Pies observed at 50 degrees F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Durability (repeated violation)
Observation: Foods are being stored in grocery store bags.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
|
06/02/2015 | Routine | |
Do not stack cheese slices to high in refrigerator.
Dry storage in need of being cleaned.
Remove any items that are not necessary to the food establishment. (i.e old slicer)
- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Several foods in the walk-in cooler were observed without a cover.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed the cook handling raw hamburger patty and a hamburger bun without changing his gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Knife to cut sandwiches was observed being stored in a container that is not cleaned frequently.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked chicken in the hot box observed hot holding between 83 - 100 degrees F. Food was voluntarily discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Durability (repeated violation)
Observation: Plastic grocery bags are being used to store foods.
Correction: Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
|
01/28/2015 | Routine | |
Refrigeration repaired on 11/04/2014.
Foods in the cooler were reading between 35-39 F.
No violation noted during this evaluation. | 11/07/2014 | Other | |
Foods in the sandwich make table were reading between 39-44. Data logger was set-up and left in the cooler. It will monitor cooler for the next three days.
Rice in the walk-in cooler was slightly elevated. All other temperatures in the walk-in cooler were the same temperature. Not sure if the walk-in cooler is running slightly high or door had been left ajar.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Majority of foods in the sandwich cooler were slightly elevated cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Durability (repeated violation)
Observation: Several foods in the freezer were observed being stored in grocery bags.
Correction: Discontinue the use of grocery bags for food storage. This is not their intended use and may contaminate food.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food. Do not re-use containers that are meant for one time use. i.e. barbecue containers
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
|
10/30/2014 | Follow-up | |
Additional food temperature: Shrimp - 37
Keep an eye on the walk-in cooler. Foods inside were observed at 41 F.
When adjusting the thermostat in refrigerators, don't just turn it down all the way. This may cause foods to freeze. Set coolers around 35-38 F.
Will return on/about 10/30/2014. A new method should be in place for cooling rice.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in cooler and small make table.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Cooling* (corrected on site)
Observation: Large container of fried rice from the previous evening noted not being adequately cooled to prevent the growth of harmful bacteria. Food was voluntarily discarded. Spread thin layer of rice on several baking sheets, uncovered to cool rice more quickly.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the small make table cooler cold holding at improper temperatures. Temperature was adjusted and food temperatures dropped immediately. This was noted on the previous inspection. It seems that the cooler is being turned up to prevent foods from freezing. Find a happy medium for temperature to prevent foods from freezing and to prevent foods from going above 41 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Durability (repeated violation)
Observation: Several foods in the freezer were observed being stored in grocery bags.
Correction: Discontinue the use of grocery bags for food storage. This is not their intended use and may contaminate food.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food. Do not re-use containers that are meant for one time use. i.e. barbecue containers
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
|
10/20/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the make table cooler cold holding at improper temperatures. Operator explained that an accumulation of ice was observed on the top of the cooler yesterday, so the temperature was turned up. Adjust cooler so that foods do not go above 41 F. Recommended setting cooler at 38 F. Also recommended moving foods from make table to another cooler at night, to prevent foods from freezing. Cooler was turned back down and temperatures again dropped drastically.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Durability (repeated violation)
Observation: Foods observed being stored in grocery store bags in the reach-in freezer.
Correction: Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service items were observed reused for the storage of food
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
|
07/16/2014 | Follow-up | |
A consistent date marking system must be in place to ensure foods are properly rotated and held no longer than seven days.
Foods must be covered unless they are in the cooling process.
Reviewed and provided operator with FDA form 1-B in Chinese and Spanish. Food storage poster in Chinese provided to operator as well.
Will return on/about July 16, 2014 for follow-up inspection.
Kitchen has been painted and thoroughly cleaned.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: When employees arrived to work they rinsed their hands in the three compartment sink with no soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in cooler and make table coolers.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop observed buried in ice machine. Make sure scoop is stored with handle upward, out of the ice.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce from the previous day hot holding at improper temperatures.
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* (corrected on site)
Observation: Foods in the small make table cooler were observed cold holding between 45-50 F. Operator turned cooler back and food temperatures dropped drastically.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: A consistent date marking system is not in place.
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.
- Equipment and Utensils - Durability
Observation: Foods observed being stored in grocery store bags in the reach-in freezer.
Correction: Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service items were observed reused for the storage of food
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
|
07/02/2014 | Routine | |
Rice is now being cooled by separating into smaller batches.
Non-critical violations should be corrected by the next routine inspection.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Foods in the reach-in freezer door, observed being stored in grocery bags.
Correction: Protect food from miscellaneous sources of contamination.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
|
03/31/2014 | Follow-up | |
A follow-up inspection will occur on/about 03/31/2014.
Provided operator with training information, in Chinese, regarding cooling. Shallow pans, on an ice bath, should be utilized when cooling food. Stir product frequently.
Do not wash gloves. After using phone or anything that may contaminate gloves, remove gloves and wash hands. If employee leaves the kitchen and re-enters to prepare food, hands should be washed.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Foods in the reach-in freezer door, observed being stored in grocery bags.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (repeated violation)
Observation: Fried rice, from the previous evening, noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls of the dry storage area are in need of being cleaned.
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.
|
03/21/2014 | Follow-up | |
Additional food temperatures: Garlic & oil - 37, Ham - 38, Hot dog - 37, Beef & broccoli - 161.
Begin phasing out acoustic tiling in the kitchen. Tiling should be smooth and easily cleanable. i.e. vinyl tiling.
Vents are scheduled to be cleaned this month.
Freezers should be cleaned out in the near future.
Filing tile/fan in the women's rest-room, above the toilet facility.
Bandaids and cough drops should be stored in an area separate from food.
Provided operator with a hand washing sign, FDA form 1-B in Chinese, No Smoking Sign, and a training information regarding cooling.
Only foods that have been cooled should be covered.
A follow-up inspection will occur on/about March 21, 2014.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee sneeze into hand, prior to handling to-go container for food.
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) (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 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* (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
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 - Miscellaneous Sources of Contamination
Observation: Foods in the reach-in freezer door, observed being stored in grocery bags.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling*
Observation: Fried rice, from the previous evening, noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fried rice observed sitting out at room temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked, battered chicken and egg roll in the 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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Can opener blade observed encrusted with food debris.
Correction: Clean and sanitize these surfaces for food contact.
- Light Bulbs Protective Shielding
Observation: Light bulbs, in the dry storage, not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Areas in need of being cleaned include: Sides of fryers, underneath woks, behind smoker, and floors/walls of dry storage. Place a drip pan on vents, above smoker, to prevent grease from dripping down onto floor. Dry storage area is in serious need of being cleaned and organized.
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.
|
03/11/2014 | Routine | |
Additional food temperatures: Battered chicken - 38, Fish (cook) - 189+, Fried fish (cook) - 189+, Wings (cook) - 200+ Chicken - 41, Rice (cooling 20 minutes) - 120.
Men's rest-room in need of being cleaned.
The only time food should be left uncovered is during the cooling process.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
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 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) (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Battered chicken hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Floors, Walls, and Ceilings - Cleanability
Observation: Paint is chipping off, on the wall, by the back door.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall by the back door noted in need of cleaning. Clean this area prior to repainting.
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.
|
11/08/2013 | Routine | |
Two new units were placed in the facility. Both are working properly and excellent food temperatures were observed.
Clean area on the wall surrounding the back door.
May want to up the number of pest control visits to help with flies during the summer months.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food
Correction: Discontinue the reuse of manufacturer containers for food@ storage. Provide approved reusable food storage containers designed for your food storage needs.
|
08/05/2013 | Follow-up | |
Large make table worked on 07/12 & 07/16. Spoke with technician and should be returning today. Recommended setting cooler between 35-38 F. Also recommended turning air conditioning on. Kitchen ambient air temperature between 89-93 F!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in and the sandwich unit. Once foods have cooled, food must be covered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the make table cooler are elevated. Rice sitting out at room temperature. Rice was discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Large make table observed at 46 F (Thermometer must be stored in the front of the unit) Small make table observed at 45 F.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
|
07/17/2013 | Follow-up | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Soap must be used when washing hands.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Plates of employee food observed in the kitchen.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in and the sandwich unit. Once foods have cooled, food must be covered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cooked, battered chicken, and cheese sauce hot holding at improper temperatures. Cheese was reheated.
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: Foods in the top of the sandwich unit and foods in the large make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Large make table observed with an ambient air temperature of 58 F. Foods in the top of the sandwich unit were also out of temperature. Recommended setting coolers between 35-38 F to ensure foods maintain temperature.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen 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 boxes and large container of MSG preventing its use.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
07/11/2013 | Routine | |
Make table was repaired on 04/19.
Cooler now has a thermometer. Metal stem thermometer also available to take food temperatures.
No violation noted during this evaluation. | 04/23/2013 | Follow-up | |
Cooler is scheduled for maintenance tomorrow.
Will return Monday to check cooler and review technician invoice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes cold holding at improper temperatures. Sliced tomatoes were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: Make tables were observed with no thermometers.
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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of several foods.
Correction: Discontinue the reuse of manufacturer containers for several foods storage. Provide approved reusable food storage containers designed for your food storage needs.
|
04/18/2013 | Follow-up | |
Thermometers are needed in all coolers and hot holding equipment. Place thermometers at the front of the units to give the most accurate reading. Sandwich make-up cooler may be in need of adjusting and/or repair. This must be done immediately.
Observed employees once again arriving to work without washing their hands prior to handling food. Hands must be washed thoroughly at the hand sink using warm water, soap and paper towels. Hands should be washed for at least 20 seconds.
Gave person in charge serv-safe registration form for the course in Chinese starting this week. STRONGLY recommended attendance for the course!!
A follow-up will occur on/about 04/18/2013 to check on the cooler and other items listed above.
Non-critical violations should be corrected within 20 days.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed employees arrive for work and go straight to handling food without washing hands prior to doing so.
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Egg roll, raw chicken, raw beef, and sliced tomato cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers in either of the make tables. All hot and cold holding equipment must have thermometers.
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers (bbq and tofu containers) were observed reused for the storage of several foods.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed at the bottom of the back door.
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.
|
04/08/2013 | Follow-up | |
Additional food temperatures: Raw chicken - 45, 48, Battered chicken - 41, BBQ - 41, Deli meat - 41, Pasta - 41, Shrimp - 39, Cooked chicken - 40, Garlic & oil - 40, Cooked pork - 40.
Date mark ready-to-eat foods within 24 hours. Discard product within seven days.
Critical items should be focused on for follow-up inspection.
Do not place items in the hot box before it has had a chance to get warm.
Do not leave rice out at room temperature for long durations of time.
A follow-up inspection will occur on/about 04/08/2013.
- Critical: Hands - When to Wash*
Observation: Observed employees arrive for work and go straight to handling food without washing hands prior to doing so.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the make table.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw lettuce head observed being stored unwrapped, directly next to a pan of raw chicken. Several raw foods were observed being stored above ready-to-eat foods. Raw shell eggs were observed being stored on top of a pan of cooked shrimp. Eggs and lettuce were moved. Food storage order poster in Chinese provided to operator.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee observed handling raw chicken and uncooked fries with the same gloves. Ensure between different tasks gloves are changed and hands are washed.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cheese sauce and wonton soup hot holding at improper temperatures. Both were reheated to 165 F or above.
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: Rice, egg roll, sliced tomato, raw beef, and raw chicken cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving in the make table on the left has began to rust and should be either repaired or replaced.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There were no thermometers in either of the make tables. All hot and cold holding equipment must have thermometers.
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.
- 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers (bbq and tofu containers) were observed reused for the storage of several foods.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: Hot wells, by handles on the toast master drawers, and the interior of the hot holding cabinet in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall around piping for grease trap by the three compartment sink must be sealed
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed at the bottom of the back door.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under steam table and wall behind microwave 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.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines (Nyquil) not necessary for the health of the employee is stored in the establishment
Correction: Allow only those medicines that are necessary for the health of employees to be stored in the establishment.
|
03/26/2013 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
All raw meats in the walk-in cooler must be organized and stored in the proper storage order(handout provided).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cheese sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the storage rack in the walk-in cooler 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hot holding cabinet has accumulations of grime and food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
12/11/2012 | Routine | |
No violations noted at time of inspection today.
Adequate food testing thermometer, Chlorine sanitizer test kit and 3-vat sink set-up on hand.
Notes:
1. 3-vat sink drain stoppers have been repaired so they can easily be opened and closed. This is a very important repair. Well done!!
2. Kitchen exhaust hood and filters have been thoroughly cleaned and maintained since the previous violation was cited on the October 2010 inspection, Again, well done!
3. Facilities Food Safety Program is showing steady improvement and attention to detail. Keep up the Good Work!! :-)
No violation noted during this evaluation. | 01/21/2011 | Routine | |
Restaurant representatives - add corrected or new information about Red House Restaurant, 9810 Jefferson Davis Hwy, North Chesterfield, VA 23237 »