Observed improvements in proper date marking, and safe storage of raw meat since previous inspection. No food temperature violations were observed during today's inspection - thank you.
EHS provided training on when, where, how, and why to wash hands. Proper hand hygiene is critical to food safety. Ensure employees wash hands in the handwashing sink using soap after any time their hands are contaminated. Remember that hands must be washed after handling dirty dishes or equipment.
EHS provided training on setup and use of the three vat sink, and proper sanitization of food contact surfaces.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures several times. Hands were washed without using soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (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 that could contaminate the hands. Employees observed handling/washing soiled equipment and not washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS reviewed with CFM and employees when, where, and how to wash hands. Employees properly washed hands.
- Handwashing / Where to Wash (corrected on site)
Observation: All employees were observed washing their hands in the three vat sink adjacent to the handwashing sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. This prevents bacteria and soils from hands from contacting surfaces that may later contact food or equipment. EHS reviewed with CFM and employees when, where, and how to wash hands. Employees properly washed hands.
- Food Storage / Preventing Contamination / Location
Observation: Canned and commercially packaged dry goods stored in pantry area with evidence of recent water damage to ceiling.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location. Contact air conditioning service or roofer to determine and abate source of water damage.
- Thawing / Approved Methods (repeated violation)
Observation: Observed the following food thawing using an improper method: Shrimp in still water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: A large container of general Tso's chicken cooling on countertop (130 F).
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): Two door upright freezer.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: bowls, trays, and knives on racks near three vat sink and prep tables.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Ensure the reverse (back sides) of dishes and containers are also cleaned to prevent contaminating food contact surfaces when stacking containers. Soiled equipment was cleaned and sanitized.
- Equipment / Non-food Contact / Visibly Clean (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: Shelving above three vat sink, in walk in refrigerator, and under prep tables. Refrigerator and cooking equipment handles.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Trays, utensils, and food containers washed and rinsed in three vat sink and placed for air drying.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS reminded employee that food contact surfaces must be sanitized after cleaning. A sanitizng chlorine solution was prepared and used to sanitize the food contact surfaces.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors under equipment throughout kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/13/2016 | Routine | |
Impressive improvements in food safety practices were observed, relative to previous inspection. CFM is interested in promoting food safety, and promptly implemented corrective actions.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Large trays of raw meats are prepared and set into freezer for storage. Trays of chicken were stored above pork and beef in the freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Employee rearranged foods. EHS provided handout for safe food storage and training.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: large containers of egg rolls in walk-in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. CFM determined date of preparation, and marked containers accordingly. EHS provided training on methods and importance of date marking.
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10/28/2015 | Risk Factor | |
Please refer to the corrective action statements on the previous pages for guidance in correcting violative conditions. Please contact the EHS if you have questions. Send evidence of repair/adjustment performed on two door prep top refrigerator to EHS no later than 16 Feb. 2015. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE UNIT UNTIL IT HAS BEEN SERVICED AND IS CAPABLE OF MAINTAINING FOODS AT 41 F OR COLDER AT ALL TIMES.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken was stored above cream cheese. Raw chicken and raw beef stored above uncovered can of tofu.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. FOODS WERE COVERED AND REARRANGED AS NEEDED FOR SAFE FOOD STORAGE. EHS PROVIDED GUIDANCE AND FLYER ABOUT PREVENTING CROSS CONTAMINATION.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken stored above raw beef in walk-in refrigerator and freezer. Wrapped portions of raw beef were stored in contact with raw chicken.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). FOODS REARRANGED AS NEEDED FOR SAFE STORAGE. WRAPPED PORTIONS OF BEEF WERE DISCARDED.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: several food containers in walk in refrigerator, uncovered trays of meats thawing near sinks and garbage can
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. FOODS WERE COVERED AND/OR RELOCATED AS APPROPRIATE.
- Critical: Food Protection from Contamination / Designated Storage of Damaged, Spoiled or Recalled Food (corrected on site)
Observation: Damaged, spoiled or recalled food stored in a location that does not segregate the product. Dented cans comingled with safe cans in dry goods storage area.
Correction: Damaged, spoiled, or recalled food shall be held in the food establishment as stated under 6-404.11. Do NOT store damaged, spoiled, or recalled food with food that is going to be used for the consumer. EHS PROVIDED GUIDENCE ABOUT IDENTIFYING POTENTIALLY HAZARDOUS DENTED CANS. A CAN SEGREGATION SHELF WAS PREPARED TO STORE DENTED CANS UNTIL THEY ARE RETURNED FOR CREDIT.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: sugar, corn starch, and flour
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. BINS WERE LABELED.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter several places throughout kitchen.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Thawing / Approved Methods (repeated violation)
Observation: Observed the following food thawing using an improper method: several uncovered trays of raw meats thawing in multiple locations in the kitchen including on drain boards, near opening of garbage can, on mop sink, and on top of clean food storage bins.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. EHS PROVIDED GUIDANCE ON THAWING METHODS. FOODS WERE COVERED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Baby corn from can (48 F) and cooked pork pieces (48 F) in two door prep top refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PREP TOP WAS RECENTLY MAINTAINED OPEN DURING LUNCH BUSINESS. FOODS WERE RELOCATED TO WALK-IN REFRIGERATOR TO REACH PROPER COLD HOLDING TEMPERATURES. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE TWO DOOR PREP TOP REFRIGERATOR UNTIL IT HAS BEEN PROFESSIONALLY SERVICED AND IS CAPABLE OF MAINTAINING FOODS AT 41 F OR COLDER AT ALL TIMES. SEND EVIDENCE OF SERVICE TO EHS NO LATER THAN 16 FEB. 2015. EHS ADVISED CFM TO MAINTAIN FOOD THERMOMETERS IN POTENTIALLY HAZARDOUS FOODS IN THE PREP TOP OF THE REFRIGERATOR.
- Food Temperature Measuring Devices, C Scale or C&F Dual Scale, Accurate within 1°C (corrected on site)
Observation: The food temperature measuring device located in the following hot or cold holding unit is not accurate in °C: Two door prep top refrigerator.
Correction: Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to +/- 1°C in the intended range of use. EHS PROVIDED REPLACEMENT LIQUID-FILLED THERMOMETER.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: two door prep top refrigerator.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F at all times. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Non-food Contact / Visibly Clean (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: interiors and exteriors of refrigeration equipment and rice cookers and warmers. Shelving throughout facility. Handles of all equipment.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: trays, pots, storage containers
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: bowl. An employee quickly rinsed a bowl used to store raw chicken in water and attempted to return it to service without proper wash/rinse/sanitize.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS REMINDED EMPLOYEES OF PROPER WASH/RINSE/SANITIZE PROCEDURES. BOWL WAS RETURNED FOR PROPER CLEANING AND SANITIZING.
- Linen / No Direct Food Contact / Cleaning Frequency (corrected on site)
Observation: Spring rolls were stored in direct contact with a cloth napkin inside a refrigerator.
Correction: Napkin was removed.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Cleaned food storage containers were used to support large tray of thawing raw chicken. Additional containers were on the shelf below the chicken.
Correction: Do not expose clean equipment or utensils to contamination. CHICKEN WAS RELOCATED AND CONTAINERS WERE SET ASIDE FOR CLEANING.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed faucets and handsink and three vat sink are leaking.
Correction: Maintain all plumbing in good repair.
- Physical Facilities Good Repair
Observation: Observed that the floor around the drain in center of kitchen is not maintained in good repair. Broken/missing tiles created cavities where grime is accumulating.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities Good Repair
Observation: Observed the back door was poor fitting, and the screen door was badly damaged.
Correction: CFM STATES DAMAGE TO DOORS WAS CAUSED BY FIREFIGHTERS ENTERING THE BUILDING DUE TO A RECENT FIRE EMERGENCY IN THE ADJACENT RESTAURANT. NEW DOORS HAVE BEEN ORDERED.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls, exposed piping and conduits, and floor (especially around and under equipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Thorooughly clean walls, floors, and any other surfaces where grease or food debris may accumulate.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine bleach solution was measured to exceed 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine in solution between 50 and 150 ppm. Verify concentration using the appropriate test kit. SOLUTION WAS DILUTED. EHS ADVISED CFM TO CREATE A STANDARD "RECIPE" FOR CONSISTENTLY MIXING SANITIZER SOLUTION.
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02/05/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site) (repeated violation)
Observation: Water from the handwashing sink at in the kitchen was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. The hot water heater was turned up to allow the water to reach 100 degrees at the time of inspection.
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08/01/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed proper sanitizing and provided educational information. EHS discussed using the freezer as a cooling method.
EHS will follow-up on Star Metal prep cooler on or about June 23, 2014
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: baby corn, roasted pork, raw pork inside of prep cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Baby corn, roasted pork, raw pork were relocated to an ice bath.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: walk-in cooler
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Star Metal prep cooler holding at 60 degrees
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Star Metal prep cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside of freezers, handsinks, floors and walls.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knives that were washed at three compartment sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink in the kitchen is being used for storage of equipment and gloves.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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06/11/2014 | Routine | |
The purpose of this visit was to conduct a follow-up inspection.
All violations from the previous inspection were corrected.
No violation noted during this evaluation. | 10/21/2013 | Other | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided additional employee health information in Chinese.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over raw beef inside of walk-in cooler
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: inside of walk-in cooler and prep cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knives that were washed and rinsed at the three compartment sink
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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10/11/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided information on proper cooking temperatures in Chinese.
EHS discussed calibrating thermometers.
Water heater: AO Smith FSG 75 244 76,000 BTU
- 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
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored above raw beef
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: on drain boards of three vat sink and top of mop sink
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked noodles on prep table
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Cooked noodles were relocated to a cold holding unit to cool.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked egg rolls inside of Bev air 2dr flat top unit prepared three days ago
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wood frame holding up the drain board of three vat sink
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: strainers, pans and pots observed with cracks and chips.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: piping under three vat sink, floors throughout the facility and inside of freezers
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink in the kitchen being used for storage of kitchen utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink in the kitchen are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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05/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Taste Of Beijing, 7734 Gunston Plaza Drive, Lorton, VA 22079 »