All food temperatures observed are internal unless otherwise noted. Unannounced risk factor evaluation conducted in response to a complaint received by Hampton Health Department. EHS had to demonstrate how to properly sanitize food contact surfaces. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation such as use of MSG barrels for supporting people/equipment, improper thawing of frozen chicken, discontinue lining prep table shelves with cardboard, discontinue use of grocery bags for direct food storage, bare wood shelving next to service sink, labeling bulk dry good bins, and advised that when foods are cooling they do not need to be covered. Also, demonstrated how to properly noodles--advised to spread the noodles out on a sheet pan. PIC placed sheet pans in freezer for rapid cooling. Advised once noodles are 41* or below they may be placed in tubs and then covered. This method is encouraged for cooling rice and chicken pieces as well. EHS to return on Monday, 12/7/2015 with report and guidance documents on cooling, warewashing, etc.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. There are posters in Chinese explaining employee health posted in two areas of the kitchen.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employees failed to wash thier hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Specifically, upon EHS arrival, PIC and employee(s) were sitting outside the back door. When it was announced I was present, the PIC and employee(s) entered the building and began to try to cover food and put food away without washing hands first. Later, an employee was observed cracking an egg for a customers order. The employee did not wash hands prior to reaching for a food container.
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. Advised PIC it is okay to take a break outside but when you enter the kitchen to begin handling food and/or equipment, you must first wash your hands. Also, after cracking eggs but before handling RTE food or food equipment and single service, hands shall be washed to prevent cross contamination.
- Hands - Where to Wash (corrected on site)
Observation: The PIC began to wash hands in the three compartment sink.
Correction: EHS advised PIC to use the hand sink right next to three compartment sink since: 1) it is supplied with soap and paper towels and 2) hand sinks are for hand washing.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried rice (90*) and chicken broth (90*) are hot holding at improper temperatures.
Correction: Hot hold phf/tcs (potentially hazardous/time-temperature control for safety) foods at or above 135*. Another approved method would be to adopt a time as a control policy with written procedures and a means of tracking the food to ensure it is used/discarded within 4 hours from removal of temperature control or cooking.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shell eggs (61*) on prep table and roast pork (44*) on make table rail are cold holding at improper temperatures.
Correction: Cold hold phf/tcs foods at or below 41*. Another approved method would be to adopt a time as a control policy with written procedures and a means of tracking the food to ensure it is used/discarded within 4 hours from removal of temperature control.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit are 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knives, container, food tub, etc.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Tray stored in hand sink at front counter.
Correction: Corrected by removal. Advised to keep hand sink accessible during hours of operation.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided in the restroom.
Correction: Corrected. Ensure a supply of soap is provided at the hand sink.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided in the restroom.
Correction: Corrected. Ensure hand sinks are provided with a supply of paper towels.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Windex stored with straws at front counter.
Correction: Corrected. Store chemicals physically separate and/or below food and food contact surfaces.
|
12/04/2015 | Risk Factor | |
All temperatures were taken internally unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled spices containers located 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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils in flour and sugar 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the following eequipment or surfaces is not corrosion resistant, nonabsorbent, and/or smooth:
>> Microwave storage table ( barewood).
>> Cardboard lining on preparation tables.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of barewood and cardboard.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the food equipment were observed 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans 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.
- Refuse - Covering Receptacles
Observation: Outside dumpster was open.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels was not not provided at the kitchen handsink.
Correction: Provide.
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. Home defense products found under the three compartment sink.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. Discontinue the use of home products in a commercial establishment.
|
08/25/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled spice containers located at the wok-line and bulk ingredient bins that are used to store flour sugar, and rice.
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 (repeated violation)
Observation: Dispensing utensils improperly stored in the bulk ingredient bins with handles in contact with food.. Knife stored in between able and make table/.
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-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Eggs was stored on prep table at the wok-line.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Fried rice on the wok-line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used to line various pieces of equipment. Barewood table used to support microwave
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cardboard and barewood. Wood may be painted.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Walk-in gasket
>> Speed Rack
>> Top of smoker.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans 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
Observation: No disposable towels were provided at the hand washing lavatory in the front rest-room.
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
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Raid and Home Defense products found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
|
03/12/2015 | Routine | |
All food temperatures taken were internal. Please fax the parasite destruction letter and the genus and species of tuna to 757-727-1227.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees bottled beverages were stored on two prep tables where foods were being prepared and another canned beverage was stored on the microwave.
Correction: Provide a designated area where employees may store beverages 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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) (repeated violation)
Observation: Dispensing utensils improperly stored between uses with the handle to scoops down in food product. A knife is being stored in between two tables.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Large containers of chicken stored on the floor under the three compartment sink.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked salmon that are served or sold in ready-to-eat form.
Correction: Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken. Chicken was observed in containers with water.
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: Cooling* (corrected on site)
Observation: Chicken was setting out at room temperature to cool and was at 111-127°F. Two hours later the chicken was observed at 83-106°F. Chicken 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. Chicken was reheated to 165°F and employees were instructed to how to properly cool.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Rice at cookline for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cardboard used to shimmy microwave, cardboard used as liner in the display refrigerator, bare wood shelves in the dry foods storage room, MSG cardboard barrels re-purposed in the kitchen, 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Ventilation hood filters have gaps in between them
>>The walk-in cooler's gasket is torn
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: large containers used to store food in on the clean disk shelf, vegetable slicer soiled and stored in soiled container, large mixer whisk soiled and stored on food packages
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the gaskets to coolers and freezers, the food processor in corner and small table, the sides of cookline equipment and the lower prep table shelf 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 and Utensils, Air-Drying Required
Observation: Containers 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.
|
08/11/2014 | Routine | |
Walk-in cooler is currently cold holding at adequate temperature.
No violation noted during this evaluation. | 12/09/2013 | Follow-up | |
All food temperatures are internal. EHS to follow up regarding cooling methods and walk-in cooler temperature
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: 1.Sheet pan of food in freezer stored on top of undcovered sheet pan of food.
2. Uncovered egg rolls in walkin cooler.
Correction: ensure food in storage are covered and/or protected ( unless food is cooling)
- Utensils - In-Use - Between-Use Storage
Observation: 1 Multiple to go bowls used to dispense food were stored in food contents.
2 In use knife was stored wedged between table and make table.
Correction: Provide approved handled cups and utensils to dispense food and store the handles out of the food contents. 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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed employee using mouth to stablized and support saran wrap while wrapping uncooked broccoli. The saran wrap that was in contact with employees mouth did not come in contact with the food.
Correction: CFM advised employee to discontinue that practice.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling multiple PHF/TCS foods were not adequate. Many hot foods were being cooled in colanders or bowls and covered with saran wrap.
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. Facility has a speed rack and sheet pans. Encourage operator to relocated speed rack in walk-in cooler and spread food into thin single layer onto sheet pans properly spaced on speed rack for rapid cooling. Other approved methods for cooling were discussed
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following potential hazardous/time temperature control for safety (PHF/TCS) foods are cold holding at improper temperatures:1 garlic and oil at cook line 77:2 Roast Pork and cooked chicken on make table rail 44-45:3 Roast pork and shelled eggs in walk-in cooler 47-48
Correction: Garlic and oil were discarded, EHS discussed using time as a control and will provide written procedures. Thermostat in walk-in cooler was adjusted there are other factors contributing to temperatures: Multiple hot foods are being stored in walk-in. Contents were relocated to other refrigerators at time of evaluation and follow up to be conducted early next week.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: 1. MSG barrel used to support food equipment.
2. Protective film on prep table is pealing off
Correction: Non-food contact surfaces shall be smooth durable, easily cleanable and non-absorbent
- Cooling, Heating, and Holding Capacities
Observation: the walk-in cooler was cold holding PHF/TCS foods above 41 degrees and is not sufficient in capacity to meet the food storage demands of the establishment. Ambient air observed 48-50 plus degrees.
Correction: Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Operator lowered thermostat and ambient temperature was dropping.All PHF/TCS foods were relocated to other refrigerators and advised once walk-in at or below 41* food could be relocated to walk-in
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food contact surface of the meat was not clean.
Correction: Clean and sanitize food contact surface after use.
|
12/06/2013 | Routine | |
Discussed VA food regulation requirement regarding employee health policy with operator. EHS to provide via email guidance documents.
Final cleaning of food, non-food, and physical sstrucutres neeed.
Provide written documentation of parasite destruction for sushi fish (fish has not been ordered yet).
A temporary permit is issued and will expire in 30 days on/around December 6, 2103. A follow-up shall be conducted at that time for formal permit issuance.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Front counter shelves not sealed/completely sealed.
Correction: Paint/resurface to provide a washable surface.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital or tip-sensitive thermometer not provided.
Correction: Provide a digital or tip sensitive thermometer.
|
11/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ruyi Express, 54 Coliseum Crossing, Hampton, VA 23666 »