Observed good handwashing, good glove use, and good managerial control. Observed no violations. Good Job!
No violation noted during this evaluation. | 01/29/2016 | Routine | |
PIC has completed food safety and sanitation study.
No violation noted during this evaluation. | 08/05/2015 | Follow-up | |
Demonstration of knowledge is not a repeat violation, but rather continuing. Operator is taking a class in food safety and sanitation.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Through observation, cooks appear to lack complete knowledge of food safety and sanitation.
Correction: (Facility because a food safety and sanitation training program.) Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
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05/13/2015 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: Through observation, cooks appear to lack complete knowledge of food safety and sanitation.
Correction: (Facility because a food safety and sanitation training program.) Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Cook failed to wash hands after handling raw eggs.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed temperature control for safety (TCS) foods at room temperature. (rice noodles, chicken, cooked rice, bean sprouts, eggs, tofu)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Dishmachine is not sanitizing.
Correction: Repair dishmachine. Use 3-vat sink to wash, rinse, sanitize, air-dry. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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04/29/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment was observed in a state of disrepair and damaged. (Small prep unit door is broken and will not stay shut on its own.) (8/6/14- Door latch is still broken. Operator states the refrigeration company is still working on getting a replacement.)
Correction: Repair or replace the equipment.
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08/06/2014 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment was observed in a state of disrepair and damaged. (Small prep unit door is broken and will not stay shut on its own.)
Correction: Repair or replace the equipment.
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05/13/2014 | Follow-up | |
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. (child)
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas. (Please remove all child toys and articles from the kitchen.)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food holding at room temperature. (Rice, tofu, cooked chicken, noodles.) Operator has chosed to use time as a public health control.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria or use time as a public health control. See 12 VAC 5-421-850. Leaving items at room temperature without control is not an option.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment was observed in a state of disrepair and damaged. (Small prep unit door is broken and will not stay shut on its own.)
Correction: Repair or replace the equipment.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 118°F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment cleaned in the dishmachine were not observed sanitized. Chlorine level was 0 ppm.
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. (Chlorine needs to be 50 - 100 ppm.)
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05/06/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees rinsing gloves rather than washing hands and applying new gloves.
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.
- Warewashing Machines, Manufacturers' Operating Instructions (corrected on site)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. (Machine is not reaching 120F for wash or rinse cycle.)
Correction: Discontinue the use of the machine until it is working properly. Begin manual wash, rinse, & sanitize in 3-vat sink. Do not use machine until an inspection indicates the machine is working properly.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) Kitchen handsink is not working.
Correction: Repair or replace the handsink.
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11/13/2013 | Routine | |
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