- Critical: Person in Charge - Assignment of Responsibility* (corrected on site) (repeated violation)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employees drinking out of bottles and then return to work without washing 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employees drinking out of cups with no straws and bottles and storing them over food prep areas.
Correction: Employee drinks must be stored in a way to prevent possible contamination of food and food prep areas and must have lids and straws in the kitchen.
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10/30/2015 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (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 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.
- Critical: Package Integrity* (corrected on site)
Observation: Observed several cans dented on the seams.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Store in a separate place from other can goods.
- Critical: Cooling* (corrected on site)
Observation: Observed rice at 71 degrees after 3 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discard rice.
- Cooling Methods (corrected on site)
Observation: Observed food placed in deep pans and covered while cooling.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food over 41 degrees in the top of the prep unit, the produce walk-in was ~42/43 degrees, and food on the grill line over 41 degrees.
Correction: Turned down temperature in walk-in. Keep lid of prep unit closed and store less food in the pans on the grill line and prep unit.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed plastic wrap used to line metal shelves.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove plastic wrap.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed several knives, the slicer, the can opener soiled and in need of cleaning.
Correction: Clean equipment thoroughly after each use.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed plates with sushi rolls being reused once new sushi rolls have been made.
Correction: When a plate of sushi is finished, clean that plate and use a new clean plate for the next roll.
- Non-Food Contact Surfaces
Observation: Observed several racks in the walk-ins, the floors of the walk-in, the gaskets of the refrigerators, the speed racks, the wok line, the fryers, the ovens and the insides of the reach in refrigerators in need of cleaning.
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 - Before Use After Cleaning* (corrected on site)
Observation: Observed employee rinsing out dishes after sanitizing and then putting them away without resanitizing them.
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.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed backflow devices missing from hoses in the dish area and at the mop sink.
Correction: Provide appropriate backflow devices for the hoses.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dish area 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.
- Physical Facilities in Good Repair
Observation: Observed broken tiles near the dish area and a few broke/missing tiles along the baseboard of the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floors throughout the kitchen (under/behind equipment) and the vent hood and filters in need of cleaning.
Correction: Clean facility regularly and thoroughly to prevent build-up of dust, grease, and food debris.
- Pests - Controlling Pests*
Observation: Observed live roach in the dish area.
Correction: Have pest control treat (scheduled already to treat on 8/6/15).
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Dish machine not sanitizing properly.
Correction: Use the 3 compartment sink to clean dishes until the dish machine is working properly. Company came and repaired the machine during the inspection.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Observed flu medicine stored over 3 compartment sink.
Correction: Move medicine and store in a safe area away from food.
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08/05/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees return to work without washing their 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed sauces and noodles not covered.
Correction: Keep foods covered at all times to prevent contamination.
- Critical: Parasite Destruction*
Observation: No records available showing that the fresh salmon has gone through parasite destruction.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: TCS foods on buffet less than 135 degrees.
Correction: Keep foods on the buffet greater than 135 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods on the buffet greater than 41 degrees.
Correction: Keep foods on the buffet less than 41 degrees at all times.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the deli slicer, meat grinder, several containers for food, and the scoop for the fryers were soiled.
Correction: Clean equipment and food containers after each use.
- Hand Drying Provision (corrected on site)
Observation: No paper towels available at the hand sink.
Correction: PIC replaced paper towels.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed drain cleaner being stored above sink where food was being thawed.
Correction: Move the drain cleaner so it is not stored near or above food products or prep areas.
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03/23/2015 | Risk Factor | |
Discussed bare hand contact of RTE food with PIC. Did not observe and bare hand contact during inspection.
No violation noted during this evaluation. | 03/23/2015 | Complaint | |
2 people attended 2 day Food Managers Training course at Henrico Health Department.
No violation noted during this evaluation. | 08/20/2014 | Training | |
Issued permit
No violation noted during this evaluation. | 08/12/2014 | Follow-up | |
Reinspection will be done on 8/12/14. If the unit cannot be repaired produce an invoice for new unit/repair work to be done.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed baked potatoes in the cook line reach-in at 43 degrees (per employee, these have been in the unit overnight). Observed cups of "honey spread" on the buffet line at 70 degrees (per information on the cup, this product is to remain refrigerated). More than 6 hours. 8/8/14 - follow up - a permit will not be issued until this refrigeration unit is repaired.
Correction: Refrain from using these foods for sale or consumption. Manager opted to discard foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the temperature taken of the macaroni salad in the buffet line registered 58 degrees, chocolate pudding 56 degrees, vanilla pudding 56 degrees (per manager, these food products have been on the line since this morning - more than 6 hours). All other products have been on the unit approximately 2 hours. Ice was placed in the unit because it has not been holding proper temperature. All other cold holding units on the buffet line do not have ice. 8/8/14 - follow up - Observed the temperatures of the foods on the buffet line cold table were 41 degrees and below. Per the previous inspection dated 8/6/14, you were to have the unit repaired enabling foods to be held at 41 degrees or below. You were advised that the ice/water bath was a temporary means of abatement. Per prospective owner, repair charged the unit with freon and the condenser coils were clean but foods did not fall below 44 degrees. Ice/water was then used.
Correction: Have this unit repaired (ice is a temporary means of abatement
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08/08/2014 | Follow-up | |
When using ice to keep foods cold make sure the ice is around the food, not just on the bottom (honey spread).
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed the bulk food bins have no identification labeling.
Correction: Supply labels on the tops/bins.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed baked potatoes in the cook line reach-in at 43 degrees (per employee, these have been in the unit overnight). Observed cups of "honey spread" on the buffet line at 70 degrees (per information on the cup, this product is to remain refrigerated). More than 6 hours.
Correction: Refrain from using these foods for sale or consumption. Manager opted to discard foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the temperature taken of the macaroni salad in the buffet line registered 58 degrees, chocolate pudding 56 degrees, vanilla pudding 56 degrees (per manager, these food products have been on the line since this morning - more than 6 hours). All other products have been on the unit approximately 2 hours. Ice was placed in the unit because it has not been holding proper temperature. All other cold holding units on the buffet line do not have ice.
Correction: Have this unit repaired (ice is a temporary means of abatement
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed a badly splintered/broken wooden paddle in the kitchen (used to stir the rice per the manager).
Correction: Refrain from using this piece of equipment. Food contact surfaces must be smooth, nonabsorbent, and easily cleanable. Manager opted to discard.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed 0 ppm of sanitizer being dispersed into the dishmachine (chlorine).
Correction: Refrain from using the dishmachine until it is repaired. Set up and use the 3 compartment sink in the interim. Sink set up - repair was phoned. Repair company on site. Repaired.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed the meat grinder located in the kitchen is soiled to sight and touch with dried encrusted food.
Correction: Clean the grinder after usage.
- Refuse Outside Receptacles
Observation: Observed the dumpster doors/lids are open.
Correction: Keep the dumpster doors/lids closed at all times.
- Light Bulbs Protective Shielding
Observation: Observed an inoperable light bulb in the hood system.
Correction: Replace the light bulb.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed wiping cloth bucket sanitizer exceeded 200 ppm.
Correction: Sanitizer should be between 50-200 pm. More water was added.
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08/06/2014 | Routine | |
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