- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at the prep area was measured at a temperature less than 100°F. This is due to the hot water handle being covered and not used.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
|
11/18/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her 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.
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* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
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.
|
02/26/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that fried chicken was not protected from possible biological and environmental contamination because it was not in packages, covered containers, or wrapped in the prep and kitchen area.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the prep area (cabbage).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the prep area 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 food/utensils/equipment preventing its use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents due to the back door being propped open.
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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
02/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Shanghai Express, 2404 Wards Road, Lynchburg, VA 24502 »