- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the walk-in refrigerator is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
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05/18/2015 | Routine | |
- 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 refrigeration unit. Containers of raw meats stored on shelf above produce.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Clean kitchenware observed stored in soiled container
Correction: Clean and sanitize these surfaces for food contact.
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03/31/2014 | Routine | |
Operator took appropriate corrective action as necessary.
Chlorine sanitizer tested at an acceptable concentrations of 50 ppm in dish machine and 100 ppm for counter top sanitization.
Discussed removing cardboard on shelf at end of 3 door prep unit and replacing regularly on dish rack over 1 door prep unit.
Leaving hand washing sign in Chinese
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed knife stored in space between two pieces of equipment and ice scoop stored in ice machine with handle in contact iwith ice.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Wiping cloths stored (dry) 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: The nonfood contact surface of the cardboad is not corrosion resistant, nonabsorbent, and/or smooth. Observed cardboard used on shelves throughout.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the at one door prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the wali in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of @HAZARDOUS PRODUCT@ are not properly labeled. Observed spray bottle with clear liquid and no identifying label (identified as water and labeled)
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/28/2013 | Routine | |
Today, environmental assessment. Establishment experienced a small fire approximately one month ago. Fire began in wall behind cookline and was extinguished by fire officials. ANSUL system did not discharge. No apparent smoke involvement.
Wall has been repaired with new fire retardant materials. Area and equipment has been thoroughly cleaned and sanitized. No smoke or chemical particulates observed.
Facility may resume operation as a VDH full-service restaurant.
No violation noted during this evaluation. | 02/04/2013 | Other | |
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