NOTES:
- Some cleaning is needed at the hood system over the cooking area.
- Ensure all food is stored in food grade containers.
- All employees are up-to-date with Food Handler cards.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed chicken, beef and dumplings in prep unit not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
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.
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07/29/2015 | Routine | |
Follow-up inspection performed. All previous critical violations have been corrected. Observed proper thawing of shrimp during inspection. Two sanitizing buckets were already prepared and tested properly at 25 ppm Chlorine. Walk-in refrigerator has been cleaned with all food being covered, however observed improper food storage during follow-up. This critical violation was corrected during the inspection. The produce was moved to the highest shelf and the raw chicken was placed at the very bottom shelving. Discussed proper food storage with operator. Stickers with time are now being used on all cooked food held at room temperature.
No violation noted during this evaluation. | 04/13/2015 | Follow-up | |
NOTES:
- Discussed proper thawing methods with operator. Discussed using time as a public health control. There must be a system in place if time is to be used.
- Do not re-use items such as food containers or food "to go" bags with food that is to be cooked or not cooked and served. Used food approved bags for storage and scoops for dispensing food such as rice.
- Discussed Employee Health and Allergen awareness flyer.
- Food delivery is always observed per operator.
- All three food employees are ServeSafe Certified Food Managers.
- Follow-up to address improvements needed.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or 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* (corrected on site)
Observation: 2) Different types of raw animal foods stored in such a manner that may cause cross contamination. Preparation of raw chicken next to raw beef on same counter.
Correction: 2) 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: 1) Uncovered food such as rice and cooked chicken stored uncovered.
Correction: 1) Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Cooked noodles and cooked chicken in WIR with no date label.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- 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.
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.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the walk-in refrigerator 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide chlorine at proper concentration of at least 25 ppm not to exceed 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under cooking area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/02/2015 | Routine | |
PIC states he has ordered lids for the receptacles and a rack to hang the mops but they have not come in yet. He is ordering test strips for the sanitizing solution through Ecolab. PIC is still working on Food Handlers cards and recommend to have complete in the next two weeks.PIC also states he has gone over the employee health information with employees from the handouts given to him in December inspection
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. There were two personnel working in the kitchen that are not food handlers trained.
Correction: Train all employees in food safety as it relates to their assigned duties. The City of Suffolk Ordinance required all food workers to be food handlers certified prior to working with food.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit available in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation:
Correction:
- Refuse - Covering Receptacles (repeated violation)
Observation: Observed refuse containers stored in the establishment containing food residue wastes without lids in the kitchen area.
Correction: Cover all waste containers when not in continuous use. Receptacles and waste handling units for refuse, recyclable, and returnables shall be kept covered:
1. Inside the food establishment if the receptacles and units (i) contain food residue and are not in continuous use or (ii) after they are filled
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. A mop was observed drying in the mop bucket
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/03/2015 | Follow-up | |
Facility was inspected during the lunch hour. The costumers restroom were clean and stocked and the kitchen fryer and dining area was very clean. Several food items cold holding (pork @ 48F, shrimp @ 49F, chicken @ 48F, raw chicken, shrimp and beef @ 43F) were put out at around 11AM per person in charge. Also food items are kept at room temperature during the lunch hour (egg rolls@54F, cooked rice @ 59F) and many of the items are re-cooked before serving to kill any possible pathogens. He states the food items are placed in the walk in after lunch at about 3PM to cool back down. Facility is utilizing the 4 hour rule. Follow up will be conducted to ensure foodhandler cards are obtained, handwashing sink is properly used, food items are stored off floor, proper utensils are purchased/utilized for in-between use and non-food and food contact surfaces are cleaned as required. Also an employee health policy needs to be in place.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. There were two personnel working in the kitchen that are not food handlers trained.
Correction: Train all employees in food safety as it relates to their assigned duties. The City of Suffolk Ordinance required all food workers to be food handlers certified prior to working with food.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. PIC expressed that they have no true policy in place they just "let each other know when they are sick and he doesnt let them come to work". Handouts mailed to PIC written in chinese.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Several containers of dry food items were observed in rubber bins with no labels.
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. Continue to educate employees on proper labeling.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. The large bins of dry food items were observed with single service items with no handles as scoops.
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
Observation: A large bag of onion were observed stored on the floor and under the kitchen handwashing sink. Also in the walk in refrigeration several food items were stored on the floor subject to splash, dust or other contamination.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Recommend education to employees on the proper storage of food items to prevent contamination.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit available in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted food deposits or other soil on the following food contact surfaces: inside and under lid of white rice maker and inside one of the chest freezer
Correction: Clean and sanitize these surfaces for food contact The objective of cleaning focuses on removing organic matter from food contact surfaces so that sanitization can occur and to remove soil so that pathogens will not be allowed to accumulate.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease residue or other debris on the following nonfood-food contact surfaces: Vents above grill and fryer.
Correction: Maintain nonfood-contact surfaces of equipment clean. Ensure proper cleaning of hood vents to prevent food contamination being dropped down and the prevention of harboring conditions of pest/rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food prep area and cooking area did not have a sanitizing solution available
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: The handwash station at the back of kitchen is being used for purposes other than washing hands. A large serving spoon and a plastic container was setting in the handwashing sink.
Correction: The handwash facility identified above is to be used for washing hands only in order to reduce cross contamination.Please education all employees on the proper use of handwashing sinks. The items were removed from the handwashing sink by person in charge.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Correction:
- Refuse - Covering Receptacles
Observation: Observed refuse containers stored in the establishment containing food residue wastes without lids in the kitchen area.
Correction: Cover all waste containers when not in continuous use. Receptacles and waste handling units for refuse, recyclable, and returnables shall be kept covered:
1. Inside the food establishment if the receptacles and units (i) contain food residue and are not in continuous use or (ii) after they are filled
- Mops - Drying Mops
Observation: Mops not hung up to air dry. A mop was observed drying in the mop bucket
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/08/2014 | Routine | |
- Critical: Hands - When to Wash*
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. (Employee was peeling raw shrimp then directly to cooking and packaging 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that dry storage was not protected from @BIOLOGICAL CROSS-CONTAMINATION@ because it was not in packages, covered containers, or wrapped. Do not re-use rice bags to store uncovered beef in freezer.
Correction: Prevent @BIOLOGICAL CROSS-CONTAMINATION@ by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the (shelves in walk in) 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.
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03/19/2014 | Routine | |
Overall facility is clean with proper holding temperatures and cooking temperatures
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or 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: Eating, Drinking, or Using Tobacco*
Observation: The staff is smoking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Cigarette butt along with ashes was in a pile of shrimp shells next to where shrimp were being peeled
Correction: All staff who are smoking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
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04/11/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Shun Xing, 2815-E Godwin Blvd. E, Suffolk, VA 23434 »