- Food - Storage or Display of Food in Contact with Water or Ice (repeated violation)
Observation: Unpackaged food stored in direct contact with undrained ice.
Correction: Store unpackaged food in drained ice.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use (tongs, rice scoop and ice scoop).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Thawing
Observation: Improper methods used to thaw frozen beef and frozen fish (stored in standing 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: Time as a Public Health Control* (repeated violation)
Observation: batter fried zucchini, vegetable pancakes, and beans spouts 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the manual washing area is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only
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12/04/2015 | Routine | |
- Make-up table is not supporting cold holding temperature of 41 F or less, all foods stored on ice or in direct contact with ice at 39 - 44 F
- Food - Storage or Display of Food in Contact with Water or Ice (repeated violation)
Observation: Unpackaged food stored in direct contact with undrained ice in the walk-in cooler and make-up table.
Correction: Store unpackaged food in drained ice.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich table, Pepsi and sm Magic Chef refrigerator not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust refrigeration units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/21/2015 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will e conducted on July 20, 2015.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration units (walk-in cooler and sm Pepsi RIC)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Unpackaged food stored in direct contact with undrained ice in the walk-in cooler and make-up table.
Correction: Store unpackaged food in drained ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: cooked bean sprouts ( front area), crab sticks, fried eggs (sm RIC near grill), noodles, eggs, black bean sauce (MUT) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Fried tofu and zucchini (front) 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the small reach-in near grill.
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 had provided food thermometer with no battery in it.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich table, Pepsi and sm Magic Chef refrigerator not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust refrigeration units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: blender, shredders, knives, serving utensils, large metal containers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces 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 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.
- Equipment and Utensils, Air-Drying Required
Observation: Metal and plastic 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.
- Physical Facilities in Good Repair
Observation: The ceiling tiles in the area near walk-n cooler are holding together with tape, walls near 2 VAT sink covered with loose paint and mold.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen area in need of cleaning and organization.
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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07/08/2015 | Routine | |
The walk-in cooler have been repaired and now supports cold holding temperature of 33 - 34 F. Suggested to relocate all TCS foods from sandwich table to WIC.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in various storage areas.;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 shelving used to store clean food-contact surface equipment 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the front Magic chef reach-in cooler, small white Reach-in near cook line, Pepsi Reach-in. Thermometers inside walk-in cooler and make-up table are not calibrated and showing improper temperature.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in cooler and make-up table are not supporting cold holding temperature of 41 F or less. Also, heavy ice build-up observed on the shelf of walk-in freezer.
Correction: Repair/adjust walk-in cooler and make-up table 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Same bowl was used for holding raw ingredients including raw shrimp (for stir fry) and serving ready-to eat food to customer.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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03/10/2015 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on/about March 9, 2015.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in various storage areas.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods in the walk-in cooler and make-up table 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: The nonfood contact surface of the shelving used to store clean food-contact surface equipment 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front Magic chef reach-in cooler, small white Reach-in near cook line, Pepsi Reach-in. Thermometers inside walk-in cooler and make-up table are not calibrated and showing improper temperature.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in cooler and make-up table are not supporting cold holding temperature of 41 F or less. Also, heavy ice build-up observed on the shelf of walk-in freezer.
Correction: Repair/adjust walk-in cooler and make-up table 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Same bowl was used for holding raw ingredients including raw shrimp (for stir fry) and serving ready-to eat food to customer.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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03/02/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy FDA (Form 1B) during today's inspection.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use ( the rice scoop was observed stored in a container stored at room temperature at the dining area prep/service area)
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses ( bowls were observed used to scoop bulk dry food products).
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor ( food products were observed stored directly on the floor in the walk-in cooler and walk-in freezer).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw beef and raw pork on the cookline maketable unit and bean sprouts at the dining area prep/service area were cold holding at improper temperatures ( bean sprouts-45F, raw beef-47F, and raw pork-45F- the products were held less than 4 hours). The operator rapidly cooled the product)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods ( the lunch buffet/condiments ( cooked spinach) at the dining area prep/service area).
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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10/09/2014 | Routine | |
The leak in the WIF has been repaired. All food has been moved up off the floor. Still in the process of clearing out some of the ice build-ups in the back of the unit.
MUT cooler is maintaining borderline temperatures. All product in the top wells is being kept w/ either ice mixed in or stored in a pan underneath it.
Rice scoop being stored dry.
Signed employee health forms shared with the inspector.
No food items being held hot during today's visit.
No violation noted during this evaluation. | 05/06/2014 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Rice scoops stored in 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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIC and WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cooked zuccini and cooked tofu hot holding at improper temperatures. Small portions kept on plates sitting on the grill at a low setting.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shell eggs, garlic+oil, raw pork, raw beef, salted shrimp sauce, cooked beansprouts/carrots, and raw beansprouts cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The kitchen MUT cooler was not maintaining temperatures of 41 F or less. Heavy ice build up in the rear of the WIF from some sort of leak.
Correction: Repair the kitchen MUT and WIF 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 MUT cooler and WIF, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/22/2014 | Routine | |
1. Observations pertinent to 12 VAC 5-421- 0070, 3360, 0790, 0610, and 1570 during routine inspection of Oct. 16, 2013 have been successfully corrected.
2. Investigated frozen short necked clams from Wang Global.net of Columbia, MD. to confirm approved source. Not listed in ICSSL but fully cooked and exempt per Julie Henderson, Division of Shellfish Sanitation.
No violation noted during this evaluation. | 10/21/2013 | Other | |
NOTE: Frozen shucked clams from Wang Global net, through Koha Oriental Foods, Honolulu, HI
- 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.
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. Provided FDA Forms 1B in Korean and Spanish
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in storage areas and walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen pork, which was left at ambient temperature on a prep table..
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
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Leak in chlorine line diverts sanitizer from getting into the rinse cycle. .
Correction: Repair/adjust the chorine line to the dish washing machine 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 line, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Repairman called for immediate service.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Restricted use flying insect spray noted in kitchen.
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. Product was removed.
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10/16/2013 | Routine | |
Adequate thermometer, chlorine sanitizer buckets, chlorine dish machine, and test kit. Reviewed employee health.
Facility needs to use a scoop with a handle for the ice machine. Bare hand contact is not allowed with any item that is considered ready-to-eat, which includes ice.
Scoops with handles should be used for all dry goods (ie. rice, sugar) as well. Bowls are not acceptable.
Keep ice on the mussels kept in the top wells of the MUT cooler. No liquid was present in the containers and so the temperature was elevated only in the two small containers of mussels.
Make sure all food contact surfaces and doors/handles of other equipment are wiped down/cleaned routinely to prevent build-ups.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two small pans of mussels in the top of the MUT cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior ledge of the ice machine has mold present.
Correction: Clean interior surfaces of the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the doors/handles of refrigeration feel sticky to the touch.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Build-ups present underneath cook line equipment and fryers. Standing water present underneath hand sink by the ice machine.
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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06/26/2013 | Routine | |
The facility has removed its buffet and is only cooking items to order. Sushi is no longer being made.
Only produce and shell eggs are being kept in the WIC. All meats remain frozen in the WIC unless they are needed. Very small quantities kept in MUT cooler.
Adequate thermometer, chlorine sanitizer water, chlorine dish machine, and test kit. Reviewed employee health.
Dish machine is only being run once or twice a day at this point. Make sure to test it daily to ensure proper functioning.
No violation noted during this evaluation. | 02/05/2013 | Routine | |
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