| No violation noted during this evaluation. | 09/28/2015 | Follow-up | |
Discussed violations and corrective actions. Will conduct follow-up inspection for these corrections.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: The person in charge had expired certified food service manager's card. Left information and informed CFM to sign up for recert class before follow-up inspection.
Correction: The person in charge shall have a valid CFM certificate while working in a food establishment.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Two food service employees were working in the food service establishment without having a valid food service card. Left information and informed them to obtain card by follow-up inspection.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment.
- 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.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed large quantity of hot cooked chicken pieces, covered with plastic wrap and stored in a deep bowl.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front home-style unit.
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.
|
09/10/2015 | Routine | |
Prep unit holding temperature at 34F. Current permit to be posted in public view.
No violation noted during this evaluation. | 04/15/2015 | Follow-up | |
Will follow-up to check the temperature of the prep unit. Violations discussed with CFM. Discussed source of mushrooms, washing vegetables before use and strength of sanitizer.
- Food Storage - Clean and Dry Location
Observation: Plastic tubs of food in the walk-in being stored on the floor, under the racks.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Prep unit at 55F. TCS food 56/ 58F. Cold holding at improper temperatures. CFM turned temperature down on unit and food will be cooked with in 4 hours.
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* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods, cooked chicken and spring rolls 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.
|
04/14/2015 | Routine | |
Discussed a cleaning schedule with the CFM. Kitchen had been thoroughly cleaned and uncluttered. Recommended for September permit.
No violation noted during this evaluation. | 10/08/2014 | Follow-up | |
Follow-up scheduled. Owner asked to attend informal fact finding meeting to discuss violations above. Not recommended for permit at this time.
- Food Storage Containers; Identified with Common Name of Food
Observation: Plastic bins of food stored in the back storage room not labeled with common name..
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with soiled equipment or utensils. Observed soiled containers being used to store prepped TCS food in the reach-in fridge and the walk-in.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location (back storage area) where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. Shelf above food prep area is soiled and rusted.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shelves above the 3 compartment sink 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.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in freezer was overstocked and food stored in a way that could result in contamination.
Correction: Provide additional @EQUIPMENT@ necessary to maintain food items at @TEMPERATURE@. 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) and drainboards of the 3 compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers (tomato paste cans) 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Pipes and area under 3 compartment sink, pipes under hand sink, mop sink, storage shelves, storage rack in kitchen, inside reach-in unit, floor of walk-in freezer and fridge and area along the cook line.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed knives and other utensils soiled.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located in the back of 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 @EQUIPMENT@ preventing its use.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling covering above the walk-in was not attached so it is easily cleanable. Tiles missing throughout the ceiling.
Correction: Attach ceiling covering so it is easily cleanable.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door to the facility is not sealed allowing insects and rodents into facility.
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
- Physical Facilities in Good Repair
Observation: The following items were observed in the facility not maintained in good repair: 3 compartment sink has leaks in 2 of the 3 compartments (unable to fill sinks), mop sink damaged, storage shelves, area above walk-in freezer, floor beside walk-in, ventilation system and lights above cook-line.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests*
Observation: Harborage conditions exist in the back storage room and evidence of rodent activity observed.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Dead roach observed inside large mixing bowl.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed many items being stored throughout the kitchen and storage area that are contributing to the inability to clean floor and other surfaces. Example : Large fans, gardening equipment, drinks racks, ladders, tools and various other unknown pieces of equipment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under all the equipment, cook-line and storage shelves, 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 - Storage of Toxic Containers*
Observation: Containers of various chemicals (anti-freze, cement, paint, Comet) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
09/29/2014 | Routine | |
Store single use eating utensils in the container with the handles facing the same direction.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Package Integrity* (corrected on site)
Observation: Dented cans of bamboo shoots were stored for use.
Correction: Do not open and use the food contents in damaged packaging such as dented cans.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
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.
- Food Storage - Clean and Dry Location
Observation: The bins of dried rice, flour, and sugar were observed stored on inverted soda crates.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: The raw chicken and raw beef stored in the make unit were cold holding at improper temperatures.
Correction: (Make unit's thermostat was adjusted during this inspection) 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* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods being stored in the refrigeration unit longer than 1 day 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Rust observed on the walk-in cooler's shelves.
Correction: Remove the rust from the food storage shelves.
- Wood, Use Limitation
Observation: The partition wall built between the kitchen and the customer service counter has exposed wood panels.
Correction: Seal all exposed wood with a sealant that provides a durable, nonabsorbent, and easily cleanable surface.
- Single-Service and Single-Use, Characteristics
Observation: Reusing the soy sauce bucket lids for secondary food storage in the buckets.
Correction: Do not reuse the bucket lids once the original food product has been emptied from the container. The lids are not designed to be easily cleanable.
- Nonfood Contact Surfaces
Observation: Lining shelves with cardboard..
Correction: Do not line shelves with cardboard. Keep original equipment surfaces clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior sides of the fryers & make unit, make unit's refrigeration compartment, flour bin, dried rice bin, sugar bin, and the walk-in cooler shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toilets and Urinals*
Observation: The employee restroom toilet does not flush.
Correction: Repair the toilet so it flushes in accordance with manufacturer's specifications.
- Floors, Walls, and Celings - Cleanability
Observation: Cardboard observed under the fryers.
Correction: Remove the cardboard from beneath the fryers. Keep the original floor surface clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under all of the kitchen equipment was 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.
|
07/28/2014 | Routine | |
- Clothing - Outer Clothing - Clean Condition (corrected on site)
Observation: Food employee wearing a soiled apron.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Plastic rice scoop is being shaved down in order to eliminate cracks and chips along the scoop's edge.
Correction: Discard the scoop and obtain one that meets the requirements of durable, smooth, easily cleanable, and nonabsorbent.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Cardboard boxes are being reused to store food items such as fried noodles and egg rolls.
Correction: Do not reuse cardboard boxes for food storage. Cardboard does not provide a nonabsorbent and easily cleanable surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Kitchen and dry goods shelves and food containers, employee restroom: (handsink, light switch, walls, and door).
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
03/12/2014 | Routine | |
Permit renewal issued.
- Equipment - Good Repair and Proper Adjustment
Observation: The plastic rice scoop is chipped and not in good repair.
Correction: Obtain a new rice scoop that meets the requirements of easily cleanable, constructed of non-corrosive & non-toxic materials, and durable.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: sides of the fryers, under the stir fry, microwave oven, refrigerator door, all kitchen shelves, flour bins, and the shelves in the walk-in cooler and walk-in freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected (corrected on site)
Observation: The front outer door was propped open while unattended.
Correction: Keep outer doors closed when not in use.
|
10/01/2013 | Routine | |
Reminded the person-in-charge to store employee food items separate from restaurant food items.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use on counter tops.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Lining shelves with cardboard.
Correction: Do not line shelves with cardboard. Keep original shelf surfaces clean.
- Single-Service and Single-Use, Characteristics (corrected on site)
Observation: Mold observed on a reused pressed paper egg crate being stored in the walk-in cooler.
Correction: (Egg crate was voluntarily discarded during this inspection). Do not reuse materials that are intended for single use tasks since they are not constructed to be nonabsorbent and easily cleanable
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The walk-in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional freezer space necessary to maintain food items in the frozen state withour overstocking the freezer. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: all kitchen and dry storage shelves, exterior sides of the fryers, kitchen handsink, and the flour & salt bins, .
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Employee Accommodations, Designated Areas (corrected on site) (repeated violation)
Observation: Employee coats and newspaper stored on the food preparation stainless steel counter top.
Correction: Store employee clothing and personal items in a location separate from food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the fryers and the kitchen walls need cleaning.
Correction: Keep floors and walls clean.
|
04/24/2013 | Routine | |
Post the current Certified Food Manager's certificate in public view. Correct all cited violations.
- 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 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Brush with a metal band affixed to the base of the bristles is being used for applying liquid substances to food.
Correction: Discard the brush with the metal band and obtain a food-grade brush that is not affixed with a metal band at the base of the bristles.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The walk-in cooler and walk-in freezer overstocked and are not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration and freezer space necessary to maintain food items at the proper cold-holding temperatures. 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Reusing soy sauce bucket lids.
Correction: Do not reuse the bucket lids once the original food item has been emptied from the bucket.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exterior surfaces of the food containers, and the stand-up refrigerator/freezer compartments.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Food Contact Surfaces (corrected on site)
Observation: A cardboard box is being used to store fried noodles.
Correction: Do not re-use cardboard boxes to store food items. Use containers that are constructed to be durable, easily-cleanable, and nonabsorbent.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen due to inoperable ceiling lights.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Employee winter coat observed stored atop the stainless steel table used for food preparation.
Correction: Store employee personal items in a location separate from food and equipment.
- Physical Facilities in Good Repair
Observation: The coved tile located at the entrance to the walk-in cooler and walk-in freezer is in disrepair.
Correction: Replace the damaged coved tile.
|
12/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Super Wok Ii, 5660 Portsmouth Boulevard L, Portsmouth, VA 23701 »